Cool! But... they killed it! Of course it wasn't going to just let them capture it! *sigh* In my mind it would have been plenty of awesome to just have filmed it at the surface like that, and being able to lure it up... Makes me wonder if they were really prepared for a capture, or just went with the flow.
It does seem pretty insane, doesn't it? They spent years trying to capture one, and then they're all like..."What the hell do we do now?!" Pretty bizarre.
Of corse they killed it....You can't make Calamari without killing it! Yum...
ALTON BROWN'S DRY FRIED CALAMARI
2 quarts peanut oil 1 pound squid, tubes and tentacles 1/2 cup all-purpose flour 1/2 cup plain cornmeal Kosher salt Freshly ground black pepper
Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F. Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.
Ok then, Alton's done two squid shows. How about this one:
Squid stuffed squid
1 tablespoon olive oil 1/4 cup finely chopped onion 1/2 teaspoon kosher salt 1 clove garlic, finely minced 8 to 10 whole squid (about 3 to 5 inches each) 2 ounces raw shrimp 1/4 cup fresh bread crumbs 2 tablespoons finely chopped tomato 2 teaspoon lemon zest 2 teaspoon finely chopped fresh ginger 1 teaspoon chopped fresh parsley leaves 1/4 teaspoon freshly ground black pepper 2 cups prepared tomato or spaghetti sauce
Preheat an oven to 375 degrees F.
Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.
I'll see your Squid Stuffed Squid and raise you a...
SQUID VICIOUS
1/2 pound squid tentacles and tubes 1 tablespoon soy sauce 2 teaspoons cornstarch 1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste) 1 teaspoon balsamic vinegar 2 teaspoons sesame oil 1/2 teaspoon thinly sliced garlic 1/4 teaspoon minced ginger 2 dried arbol chiles 1/3 cup medium dice sweet onion 1/4 cup torn-into-strips oyster mushrooms 1/3 cup medium dice red bell pepper Freshly ground white pepper
On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size. In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch.
In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.
From 'Squid Pro Quo' 1 - for more recipes, go to www.foodnetwork.com
It seems valis2 might prefer lighter fare. In that case, I present,
Seaside Squid Salad (yet again by Alton Brown: Squid Pro Quo II)
1 1/2 pounds squid, tubes and tentacles 2 tablespoons freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon toasted and ground cumin seeds 1/8 teaspoon cayenne pepper 3/4 cup finely chopped and seeded tomato 1/4 cup finely chopped red onion 2 tablespoons capers, drained 1/4 cup chopped fresh cilantro leaves
Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.
Now if you'll excuse me, "I have a case of crabs to deliver."
2 quarts peanut oil 1 pound squid, tubes and tentacles 1 egg 1 cup ice water 1 cup all-purpose flour Kosher salt Freshly ground black pepper
Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F. Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
Place the egg, water and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.
So that just about covers a lot off what could be done a whole lot of time with that one giant squid they caught!
Hey, Valis...if they ever manage to catch a giant cow, I have a whole slew of recipes for what we could do with THAT...
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(no subject)
Date: 2006-12-23 05:05 pm (UTC)(no subject)
Date: 2006-12-23 08:24 pm (UTC)(no subject)
Date: 2006-12-23 05:17 pm (UTC)(no subject)
Date: 2006-12-23 08:24 pm (UTC)(no subject)
Date: 2006-12-23 05:30 pm (UTC)(no subject)
Date: 2006-12-23 08:25 pm (UTC)(no subject)
Date: 2006-12-23 06:14 pm (UTC)(no subject)
Date: 2006-12-23 08:25 pm (UTC)(no subject)
Date: 2006-12-23 07:04 pm (UTC)ALTON BROWN'S DRY FRIED CALAMARI
2 quarts peanut oil
1 pound squid, tubes and tentacles
1/2 cup all-purpose flour
1/2 cup plain cornmeal
Kosher salt
Freshly ground black pepper
Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.
Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
Place the flour and the cornmeal into a medium mixing bowl and stir to combine. In small handfuls, dredge the squid in the flour and cornmeal mixture and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.
For more squid recipes go to www.foodnetwork.com
(no subject)
Date: 2006-12-23 08:26 pm (UTC)I'm just going to avert my eyes and pretend I hadn't seen this recipe...
(no subject)
Date: 2006-12-23 09:21 pm (UTC)Squid stuffed squid
1 tablespoon olive oil
1/4 cup finely chopped onion
1/2 teaspoon kosher salt
1 clove garlic, finely minced
8 to 10 whole squid (about 3 to 5 inches each)
2 ounces raw shrimp
1/4 cup fresh bread crumbs
2 tablespoons finely chopped tomato
2 teaspoon lemon zest
2 teaspoon finely chopped fresh ginger
1 teaspoon chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
2 cups prepared tomato or spaghetti sauce
Preheat an oven to 375 degrees F.
Heat the olive oil in a medium saute pan over medium heat until shimmering. Add the onions and salt and sweat until the onions turn translucent, about 1 to 2 minutes. Do not brown. Add the garlic and continue to cook for another minute. Transfer the mixture to a medium mixing bowl and set aside to cool.
Clean the squid thoroughly and remove the heads from the tentacles and discard the heads. Turn the tubes inside out (since the outside skin tends to curl outward, it'll hold the stuffing better inside out), put into a bowl and set in the refrigerator until ready to use. Place the tentacles and the shrimp into the bowl of a food processor and pulse 6 to 8 times or until there are no large pieces visible. Do not process until smooth. Transfer to the mixing bowl along with the onions and garlic. Add the bread crumbs, tomato, lemon zest, ginger, parsley and pepper. Stir to combine well.
Place the mixture into a resealable freezer bag and snip 1 corner. You may use a pastry bag with a tip just small enough to fit into the end of the tubes. Pipe the stuffing into the tubes, dividing the mixture evenly between them. Do not over-stuff.
Place the tubes into an 8 by 11-inch glass baking dish and cover with the tomato sauce. Cover tightly with aluminum foil and bake for 30 minutes. Serve immediately.
(no subject)
Date: 2006-12-23 09:29 pm (UTC)(no subject)
Date: 2006-12-23 09:31 pm (UTC)I'll see your Squid Stuffed Squid and raise you a...
SQUID VICIOUS
1/2 pound squid tentacles and tubes
1 tablespoon soy sauce
2 teaspoons cornstarch
1/2 cup miso broth (1/2 cup water mixed with 1 tablespoon miso paste)
1 teaspoon balsamic vinegar
2 teaspoons sesame oil
1/2 teaspoon thinly sliced garlic
1/4 teaspoon minced ginger
2 dried arbol chiles
1/3 cup medium dice sweet onion
1/4 cup torn-into-strips oyster mushrooms
1/3 cup medium dice red bell pepper
Freshly ground white pepper
On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size.
In a bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish. Combine the miso broth and balsamic vinegar with the remaining cornstarch.
In a hot pan or wok, add the sesame oil and swirl to coat the pan. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantly (they can burn fast). Add the onion, mushrooms, and bell pepper and saute for another minute. Pour in the stock mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if necessary. Serve over rice.
From 'Squid Pro Quo' 1 - for more recipes, go to www.foodnetwork.com
(no subject)
Date: 2006-12-23 09:43 pm (UTC)(no subject)
Date: 2006-12-24 12:38 am (UTC)Seaside Squid Salad (yet again by Alton Brown: Squid Pro Quo II)
1 1/2 pounds squid, tubes and tentacles
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon toasted and ground cumin seeds
1/8 teaspoon cayenne pepper
3/4 cup finely chopped and seeded tomato
1/4 cup finely chopped red onion
2 tablespoons capers, drained
1/4 cup chopped fresh cilantro leaves
Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.
Now if you'll excuse me, "I have a case of crabs to deliver."
(no subject)
Date: 2006-12-24 01:38 am (UTC)Ahhh....well played, well played....
You are a worthy opponent Gille...
So the only recipe left is THIS....
AB's WET FRIED CALAMARI
2 quarts peanut oil
1 pound squid, tubes and tentacles
1 egg
1 cup ice water
1 cup all-purpose flour
Kosher salt
Freshly ground black pepper
Place the peanut oil in a 4 to 5-quart Dutch oven and place over medium-high heat. Heat oil until it reaches 375 degrees F.
Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into 1/2-inch rings. Set aside.
Place the egg, water and flour into a bowl and whisk thoroughly to combine. In small handfuls, dip the squid in the batter and shake off the excess. In batches, gently lower the squid into the hot oil. Cook for 1 minute. The squid will not be browned, but lightly golden in color. Remove the squid and transfer to a cooling rack turned upside down set over a newspaper-lined sheet pan. Season with salt and pepper, as desired. Repeat until all of the squid is cooked. Make sure to check the temperature of the oil before each batch to ensure it is 375 degrees F. Serve immediately.
So that just about covers a lot off what could be done a whole lot of time with that one giant squid they caught!
Hey, Valis...if they ever manage to catch a giant cow, I have a whole slew of recipes for what we could do with THAT...
(no subject)
Date: 2006-12-23 09:29 pm (UTC)(no subject)
Date: 2006-12-23 09:43 pm (UTC)(no subject)
Date: 2006-12-24 01:11 pm (UTC)(no subject)
Date: 2006-12-24 04:12 pm (UTC)