kyheirloomer
Well-known member
Finally gave up hoping to find Ana Sortun's "Spice" through the ILL, so broke down and bought a copy. It's everything everyone has claimed. But what caught my eye immediately was:
FRIED SQUID WITH AVOCADO HUMMUS
2 ripe avocadoes, split, seeded & scooped
¾ c milk
¼ c tahini
½ c all purpose flour
1 tbs chopped garlic (3 cloves)
¼ c fine cornmeal
3 tsp ground cumin
2 tsp salt
4 tbs fresh squeezed lemon juice
black pepper, to taste
¼ c olive oil
1 med hot paprika
salt to taste
4-6 c vegetable oil, for frying
1 lb small squid bodies,
1 tbs chopped fresh parsley
cleaned & washed
1. Blend avocadoes, tahini, garlic, 2 tsp cumin, lemon juice, olive oil & salt to taste in food processor. Blend until mixture is smooth and creamy, like sour cream. Cover tightly with plastic wrap, placing the wrap directly on top of the avocado so that no air get into it to turn it brown. Set aside.
2. Slice across the squid bodies to make ½-inch rings and place them in a small mixing bowl. Cover the squid rings with the milk
3. In another small mixing bowl, combine the flour, cornmeal, 2 tsp salt, the pepper, Aleppo chilies, and the remaining tsp. cumin.
4. Heat the vegetable oil to 350.
5. Drain the milk from the squid and toss them evenly in the flour mixture. Carefully drop the squid rings into the hot oil, being careful not to crowd them. May need to be done in batches. Remove squid with a slotted sp9on and drain on paper towels. Sprinkle with salt to taste.
6. Spoon the avocado mixture onto 4 plates and top with the squid and parsley. Serve with lemon wedges.
Excuse that the ingredients aren't in the proper order, that's how they cut & pasted from my file.
The use of cornmeal was a bit strange, and I'd skip it next time as it made the breading too course I thought. But that avocado hummus really worked well, and would go with other shellfish too.
FRIED SQUID WITH AVOCADO HUMMUS
2 ripe avocadoes, split, seeded & scooped
¾ c milk
¼ c tahini
½ c all purpose flour
1 tbs chopped garlic (3 cloves)
¼ c fine cornmeal
3 tsp ground cumin
2 tsp salt
4 tbs fresh squeezed lemon juice
black pepper, to taste
¼ c olive oil
1 med hot paprika
salt to taste
4-6 c vegetable oil, for frying
1 lb small squid bodies,
1 tbs chopped fresh parsley
cleaned & washed
1. Blend avocadoes, tahini, garlic, 2 tsp cumin, lemon juice, olive oil & salt to taste in food processor. Blend until mixture is smooth and creamy, like sour cream. Cover tightly with plastic wrap, placing the wrap directly on top of the avocado so that no air get into it to turn it brown. Set aside.
2. Slice across the squid bodies to make ½-inch rings and place them in a small mixing bowl. Cover the squid rings with the milk
3. In another small mixing bowl, combine the flour, cornmeal, 2 tsp salt, the pepper, Aleppo chilies, and the remaining tsp. cumin.
4. Heat the vegetable oil to 350.
5. Drain the milk from the squid and toss them evenly in the flour mixture. Carefully drop the squid rings into the hot oil, being careful not to crowd them. May need to be done in batches. Remove squid with a slotted sp9on and drain on paper towels. Sprinkle with salt to taste.
6. Spoon the avocado mixture onto 4 plates and top with the squid and parsley. Serve with lemon wedges.
Excuse that the ingredients aren't in the proper order, that's how they cut & pasted from my file.
The use of cornmeal was a bit strange, and I'd skip it next time as it made the breading too course I thought. But that avocado hummus really worked well, and would go with other shellfish too.