Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      large         Calamari - (ea 1/2 - 3/4 lb) -- whole
   2      tablespoons   Minced shallots
   1      tablespoon    Minced garlic
     1/2  cup           Chopped leeks, white part only
     1/2  cup           Goat cheese
   1                    Roasted red pepper -- diced small
     1/4  cup           Bread crumbs
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
   2      tablespoons   Olive oil
                        === ROASTED POBLANO SAUCE ===
   2                    Green Poblanos -- roasted, peeled,
                         -- seeded, and diced
   1      tablespoon    Minced garlic
   1      cup           Mayonnaise (homemade or prepared)
                        Juice of one lemon
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
     1/2  cup           Snipped chives
     1/2  cup           Red and yellow brunoise peppers
                        Bayou Blast - {Emeril’s Creole Seasoning} -- see * Note

Preparation:

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in the "Rubs and Spices" recipe collection. Preheat the grill. For sauce; combine the roasted Poblano peppers and garlic in a food processor and puree until smooth. Add the mayonnaise, lemon juice and season with salt and pepper. Strain through a chinoise and set aside. For stuffed calamari, in a saute pan sweat off the shallots, garlic, and leeks. Season with salt and pepper. Set aside and cool. Meanwhile combine the goats cheese, roasted red pepper, and bread crumbs together. Mix in the sauteed mixture and reseason. Stuff each calamari tube with the filling until nice and plump. Rub each stuffed tube with a little oil to prevent from sticking on the grill. Grill each tube for 1 to 2 minutes on each side, thus leaving grill marks on each side. To assemble, cut each tube into five nice pieces on the bias. Spoon a nice amount of the sauce on the bottom of the plate and arrange the calamari on top. Garnish with snipped chives and brunoise of red and yellow peppers with Bayou Blast on the rim. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse