Q: I am seeking a recipe from the Buckhead Diner. The menu item was a fried calamari with a spicy, sweet pepper sauce.

-- Melissa Colley, Honolulu, Hawaii

A: The Buckhead Diner's new executive chef, Tony Pope, has added his own twist to this ever-popular appetizer. Deep fried calamari is tossed with a sweet jelly with flecks of red bell pepper and spicy jalapeño or small, spicy, red Thai chiles for a bit of heat. The jelly coats it with flavor but doesn't weigh it down.

-- Jeanne Besser, for the Journal-Constitution

APPETIZER

Fried Calamari With Pepper Jelly

JOEY IVANSCO / AJC

Makes 2 servings

Preparation time: 20 minutes,

plus 2 to 3 hours refrigeration

Cooking time: 15 minutes

For the jelly:

2 cups water

1/2 cup granulated sugar

1/4 cup vinegar

1/4 cup jalapeños or other chile peppers,

seeded and diced

1/4 cup red bell pepper, seeded and diced

1 packet gelatin

1/2 teaspoon salt

For the calamari:

14 ounces calamari, cut into rings

1 cup milk

1 cup all-purpose flour

Canola oil

To make the jelly: In a saucepan over medium heat, combine water, sugar, vinegar, chile and red pepper, gelatin and salt and cook for 10 minutes, stirring to dissolve sugar and gelatin. Refrigerate for 2 to 3 hours until set.

To make the calamari: Coat calamari in milk, dredge in flour and shake off excess. In a deep fryer or skillet, heat canola oil to 375 degrees. Fry calamari (you might need to do it in two or more batches) for 1 to 2 minutes, until golden brown. In a mixing bowl, toss hot calamari with 6 tablespoons of jelly and serve immediately.

Per serving: 556 calories (percent of calories from fat, 50), 34 grams protein, 35 grams carbohydrates, 1 gram fiber, 31 grams fat, 464 milligrams cholesterol, 198 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.