ISO: ISO Joanie and your squid salad recipe
- Thread starter durward
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luisa_calif
Well-known member
luisa_calif
Well-known member
Another one w/cooking directions. Like our local Thai restaurants but they add...
sliced white & green onions & tomatoes & cucumbers, mint, cilantro, chopped peanuts
http://63.123.232.200/HyperNews/get/archive_swap30501-30600/30598/3.html
sliced white & green onions & tomatoes & cucumbers, mint, cilantro, chopped peanuts
http://63.123.232.200/HyperNews/get/archive_swap30501-30600/30598/3.html
Hi Gretchen...the squid cook with the boiling water..I find that if I buy rather than catch my own..
the bought ones can be an unknown quantitiy so after the first few seconds..taste/eat one to see how tender it is.....sometimes it takes so little time to "cook" them...I have a large box in the freezer to do but I have not used this brand before so will test as I suggest to you...too long in the water does seem to toughen them...The secret I think is to have a HUGE bowl, warmed and LOTS of boiling water to pour over the not too cold squid.
Good luck
the bought ones can be an unknown quantitiy so after the first few seconds..taste/eat one to see how tender it is.....sometimes it takes so little time to "cook" them...I have a large box in the freezer to do but I have not used this brand before so will test as I suggest to you...too long in the water does seem to toughen them...The secret I think is to have a HUGE bowl, warmed and LOTS of boiling water to pour over the not too cold squid.
Good luck
Luisa, this might be the one...REC: Calamari Salad/Vinaigrette
Calamari Salad/Vinaigrette
2 lbs - 2 1/2 lbs squid (1 x kilo) preferably
small variety.
Clean and slice squid, (I use the heads too
but don't slice them if they are small just
make sure the beaks, etc., are cleaned out).
Place in a large metal or glass bowel and
pour over lots of boiling water to really
cover. Let them stand for a little over a
minute, giving two full stirs. Drain well in
a colander.
Pour over the Hot squid the following
dressing.
a few sprigs of fresh tarragon or 1/2 t dried
1 or 2 cloves grushed garlic (depending on
size and strength)
1/2 t dry Colmans English mustard (or to
taste)
fresh ground black pepper to taste (I use
about six turns on the mill, it may be too
much for you)
1 t salt
1/3 cup water
1/2 cup fresh lemon juice
1 cup white vinigar
1 cup oil (use an oil with little taste,
either olive or frying oil or 1/2 and 1/2)
Pour into a Ball jar and keep in the fridge
for at least a day. (I try to hide the jar
from the family for at least 3 days, not
always successful lol.)
Plate on a few mixed lettuce leaves, cherry
tomatoes with chopped parsley, chives and a
slice of lemon, etc., for a smart dinner. Serve
with toast points.
We enjoy these drained with a couple finely
chopped slices of fresh jalapeno (not too
hot) a tooth pick (to scoop them out of the
bowl onto the bread) and fresh whole wheat
buttered bread slices with our drinks before
a BBQ.
Enjoy!
http://63.123.232.200/HyperNews/get/archive_swap50401-50500/50467/2/1/1.html
Calamari Salad/Vinaigrette
2 lbs - 2 1/2 lbs squid (1 x kilo) preferably
small variety.
Clean and slice squid, (I use the heads too
but don't slice them if they are small just
make sure the beaks, etc., are cleaned out).
Place in a large metal or glass bowel and
pour over lots of boiling water to really
cover. Let them stand for a little over a
minute, giving two full stirs. Drain well in
a colander.
Pour over the Hot squid the following
dressing.
a few sprigs of fresh tarragon or 1/2 t dried
1 or 2 cloves grushed garlic (depending on
size and strength)
1/2 t dry Colmans English mustard (or to
taste)
fresh ground black pepper to taste (I use
about six turns on the mill, it may be too
much for you)
1 t salt
1/3 cup water
1/2 cup fresh lemon juice
1 cup white vinigar
1 cup oil (use an oil with little taste,
either olive or frying oil or 1/2 and 1/2)
Pour into a Ball jar and keep in the fridge
for at least a day. (I try to hide the jar
from the family for at least 3 days, not
always successful lol.)
Plate on a few mixed lettuce leaves, cherry
tomatoes with chopped parsley, chives and a
slice of lemon, etc., for a smart dinner. Serve
with toast points.
We enjoy these drained with a couple finely
chopped slices of fresh jalapeno (not too
hot) a tooth pick (to scoop them out of the
bowl onto the bread) and fresh whole wheat
buttered bread slices with our drinks before
a BBQ.
Enjoy!
http://63.123.232.200/HyperNews/get/archive_swap50401-50500/50467/2/1/1.html
michael-in-phoenix
Well-known member
One of my favorite treats in San Diego is a Squid Sandwich...
...at Point Loma Seafood.
The first time I tried it I didn't know what I was eating. A good buddy tore off a hunk of his sandwich and insisted I try it. I thought it was a wonderfully sweet, buttery tender cold fish sandwich. The 'fish' literally melted in my mouth!
When he told me it was squid, I called him a liar. I didn't know squid could ever be so tender and wonderful.
Michael
...at Point Loma Seafood.
The first time I tried it I didn't know what I was eating. A good buddy tore off a hunk of his sandwich and insisted I try it. I thought it was a wonderfully sweet, buttery tender cold fish sandwich. The 'fish' literally melted in my mouth!
When he told me it was squid, I called him a liar. I didn't know squid could ever be so tender and wonderful.
Michael
michael-in-phoenix
Well-known member
How about their smoked fish case? I disgrace myself whenever I'm...
michael-in-phoenix
Well-known member
How about their smoked fish case? I disgrace myself whenever I'm...
...allowed to mortgage the homestead and purchase a few of my favorites. (Ever had smoked Wahoo? O M G!)
I don't cook squid, so I couldn't tell you much about that. The sandwich is very simple. Just toasted whole grain sliced bread, calamari cut into bite size pieces, and a simple dill tartar sauce. That's it!
Michael
...allowed to mortgage the homestead and purchase a few of my favorites. (Ever had smoked Wahoo? O M G!)
I don't cook squid, so I couldn't tell you much about that. The sandwich is very simple. Just toasted whole grain sliced bread, calamari cut into bite size pieces, and a simple dill tartar sauce. That's it!
Michael
carianna-in-wa
Well-known member
Michael, your tag line is hilarious! I cracked up when I read your son's infinite wisdom!
michael-in-phoenix
Well-known member
There is, of course, a bit of history to it. He was with me when we ate...
...at a local (national chain, or should I say, "International"?) pancake place, and I found a long, coarse black hair snaking through my hashbrowns. How the cook missed it I'll never know.
My wife had commented at dinner one night how glad she is that I cook. Her comment was something like, "Isn't is great that Dad cooks so well? We don't even need to go to restaurants to get a great meal!".
Then came my son's comment...
Michael
...at a local (national chain, or should I say, "International"?) pancake place, and I found a long, coarse black hair snaking through my hashbrowns. How the cook missed it I'll never know.
My wife had commented at dinner one night how glad she is that I cook. Her comment was something like, "Isn't is great that Dad cooks so well? We don't even need to go to restaurants to get a great meal!".
Then came my son's comment...
Michael