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: 2006-12-24 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...