Lamar Moore is one of Chicago’s favorite chefs, but he knows that squid isn't always so popular. Watch him replace surf with turf and turn Calamari into Cowlamari.

1 beef Strip Steak, Boneless, trimmed (1 inch thick, about 1 pound)
2 cups all-purpose flour
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons dried thyme
2 teaspoons Spanish paprika
2 teaspoons cayenne pepper
1-1/2 teaspoons black pepper
4 eggs, beaten

Pimento Cheese:
10 ounces freshly grated Cheddar cheese
8 ounces cream cheese
4 ounces pub Cheddar cheese spread
1/2 cup thinly sliced green onions
1/2 cup finely chopped pickled jalapeño pepper
1/2 cup mayonnaise
2 cans (4 ounces each) pimentos (drained and liquid reserved)
1 smoked jalapeño pepper, stem and seeds removed, small diced
1 fresh jalapeño pepper, stem and seeds removed, small diced

Garnishes (optional):
Pickled cherry peppers
Fried banana pepper or banana pepper rings
Lemon wedges
Green onions, thinly sliced on a bias
Fresh red jalapeño pepper or fresh jalapeño slices
Fresh parsley sprigs

Pimento Cheese:
1. Combine all Pimento Cheese ingredients in medium bowl; mix well until incorporated. Add reserved pimento liquid to adjust consistency as needed. Cover and store in refrigerator. 

2. Cut beef Strip Steak into 1/4 x 1/4 x 1 to 3-inch strips and form into rings, as desired. Place flour, salt, garlic, thyme, paprika, cayenne and black pepper in medium shallow dish; mix well. Divide seasoned flour mixture into two medium shallow dishes. Place eggs in separate small bowl. Dip each piece of beef into seasoned flour, then egg, then second dish of seasoned flour. 

3. Heat countertop fryer to 375°F per manufacturer's instructions. Fry beef 2 to 4 minutes until internal temperature reaches 145°F and golden brown on all sides; drain on paper towels. Fry in batches, if needed to avoid overcrowding the fryer.

4. Serve Cowlamari with Pimento Cheese, cherry peppers, banana peppers, lemon, green onions, jalapeño peppers and parsley, as desired.

Nutrition information per serving, 3 ounces cooked beef: 1251 Calories; 751.5 Calories from fat; 83.5g Total Fat (36.5 g Saturated Fat; 1.7 g Trans Fat; 16.1 g Polyunsaturated Fat; 21.3 g Monounsaturated Fat;) 419 mg Cholesterol; 3033 mg Sodium; 63 g Total Carbohydrate; 4.7 g Dietary Fiber; 5.7 g Total Sugars; 62 g Protein; 0 g Added Sugars; 775 mg Calcium; 9 mg Iron; 793 mg Potassium; 62.3 IU Vitamin D; 1.4 mg Riboflavin; 9.3 mg Niacin; 1 mg Vitamin B6; 4.9 mcg Vitamin B12; 800 mg Phosphorus; 7.8 mg Zinc; 84.3 mcg Selenium; 249.1 mg Choline.

This recipe is an excellent source of Protein, Calcium, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.

Lamar Moore
Chef lamar moore