Here are some yummy squid recipes for all you seafood culinaries! I hope you enjoy these fine treats!
Sweet and Sour Squid Ingredients 2 pounds squid 1 cup celery, chopped 1 cup onion, chopped 1/4 cup vegetable oil 1/4 cup tomato paste 1/4 cup cider vinegar 1/2 teaspoon salt 1 tablespoon sugar 1/2 teaspoon black pepper
Instructions Cut cleaned squid into 1-inch pieces
Saute celery and onion in oil until tender. Add squid, cover and simmer for 5 minutes.
Add the tomato paste, vinegar, sugar, salt and pepper. Recover and simmer gently for 10 minutes until squid is tender. Serve with garlic bread.
Yield: 4 servings
Squid with Ham Bernadette Ingredients 4 squid (9 ounces each) 1/4 pound smoked ham 3 ripe tomatoes, peeled and seeded Salt and freshly ground white pepper 1 teaspoon chopped fresh parsley 3 tbsp olive oil 1 large onion, chopped 2 cloves garlic, chopped 2 sprigs fresh thyme (or 1/8 tsp dried) 1/2 cup rosé
Instructions To clean squid, remove purplish skin and separate head and tentacles from the body. Separate tentacles from the head and discard the head. Remove and discard the transparent quill from the body. Wash out the interior of the squid body.
Chop tentacles, ham and tomatoes. Combine with salt, pepper and parsley.
Preheat oven to 375 degrees F. Stuff each squid with tomato mixture and skewer closed with a toothpick. Heat olive oil in a small skillet over medium heat. Reduce heat to low and add onion, garlic and thyme. Cover and cook for about 7 minutes or until soft and golden. Spoon mixture into a shallow baking pan.
Top with the squid and pour in the wine. Bake, covered, for 30 minutes. Serve hot.
Yield: 4 servings
Thai Squid Salad Ingredients 2-1/4 tsp salt 3 tbsp Asian fish sauce (nuoc nam) 3 tbsp fresh lime juice 1 tbsp sugar 1/4 tsp crushed red pepper 1/2 small sweet onion, such as Vidalia or Walla Walla, very thinly sliced 1 carrot, peeled and shredded 1 pound cleaned squid 1 large head Boston lettuce, torn into bite-size pieces 1/2 cup loosely packed fresh mint leaves 1/2 cup loosely packed fresh cilantro leaves
Instructions In 4-quart saucepan, combine 3 quarts water and 2 teaspoons salt; heat to boiling over high heat.
Meanwhile, in large bowl, combine fish sauce, lime juice, sugar, crushed red pepper, and remaining 1/4 teaspoon salt and stir until sugar has dissolved. Stir in onion and carrot.
Rinse squid under cold running water. Slice squid bodies crosswise into very thin rings. Cut tentacles into several pieces if large. Add to boiling water and cook until tender and opaque, 30 seconds to 1 minute. Drain and add to dressing in bowl. Add lettuce, mint, and cilantro; toss until mixed and coated with dressing.
Yield: 4 servings Stuffed Calamari on the Grill Ingredients 8 small whole calamari (about 1 pound)
Stuffing 4 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1/2 cup finely chopped sun-dried tomatoes 1 cup toasted bread crumbs 1 tablespoon fresh thyme leaves 4 scallions, thinly sliced 1/4 cup roughly chopped Italian parsley Salt and pepper 4 tablespoons extra-virgin olive oil 4 plum tomatoes, chopped into 1/4-inch dice 1 bunch chives, chopped
Instructions Remove the tentacles and clean the calamari, leaving the bodies whole. Set the tentacles aside. Place the calamari in an 8-quart pot and cover with water. Bring to a boil over high heat. Cook for 1 hour or until quite tender. Drain and cool.
Make the stuffing. Heat the olive oil in a 10- to 12-inch sauté pan until smoking. Add the garlic and sun-dried tomatoes and sauté until light golden brown, about 30 seconds. Add the bread crumbs and continue cooking until well mixed. Allow to cool then stir in the thyme, scallions and parsley.
Preheat the grill or broiler.
Stuff the cooled calamari with the bread crumb mixture and season with salt and pepper. Brush the stuffed calamari and tentacles with 1 tablespoon of the oil and grill or broil until nicely charred, about 10 minutes, turning once.
While the calamari grills, place the tomatoes, remaining 3 tablespoons olive oil and the chives in a small mixing bowl, and season with salt and pepper. Arrange the calamari on a platter, top with spoonfuls of the tomatoes and serve.
Yield: 4 servings
You can join Unsolved Mysteries and post your own mysteries or
interesting stories for the world to read and respond to Click hereScroll all the way down to read replies.
Many great holiday recipesShow all stories by Author: 62074 ( Click here )
Spring is coming |
