Text 12253, 82 rader
Skriven 2008-08-18 12:58:02 av Michael Loo (1:18/200.0)
  Kommentar till text 12105 av Carol Shenkenberger (18424.cooks)
Ärende: Travel, gas 787
=======================
 > bearing in mind I was sharing
 > car space with friends I didn't want to alienate and then
 > a suite with friends I didn't want to alienate either.
 CS> I delayed Sunday morning til it had passed ;-)

Most thoughtful of you, I should say. I wish Clean Dave had
managed to make it to the picnic ... I can imagine him sniffing
the air and asking "who cut the durian?"

 > Some of my buddies are going on an RV trip. The RV gets a whopping
 > 2 1/2 mpg.
 CS> Good Lord!  Must be one of those big ones with the cabin all combined?

I didn't see it, though I imagine you're right. I'm told it can
sleep up to 7 and has a full kitchen, two computers, and
high-speed wireless Internet.

 CS> Yummie!  I'm about to head tot he Asian Grocery.  Don needs bait and
 CS> he's specific about what it is.   Need shrimp heads and thats the only
 CS> good place to get'em.

Shrimp heads are too delicious to use as bait! So's squid.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Stuffed Squid (Calamares Rellenos)
 Categories: Cia, Ffbb, Main dishes, Fish
      Yield: 10 Servings

  4 1/2 lb Squid, cleaned
     10 oz Ham, chopped
     30 ea Green olives, chopped
      8 oz Tomato Concasse
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
      2 tb Parsley, fresh-chopped
      8 oz Onions, chopped
      6 ea Garlic cloves, minced
      3 fl Olive oil
      8 fl White wine
      1 pt Tomato Sauce
      2 oz Flour, as needed
      1 oz Cilantro, chopped

  1.  Remove the squid tentacles.  Reserve half the tentacles, leaving
  them whole.  Finely chop the remaining tentacles and mix them with
  the ham, olives, Tomato Concasse, salt, pepper, and parsley,  Stuff
  each squid three-quarters full with this mixture, close the ends, and
  secure them with toothpicks.

  2.  Saute the onion and garlic in the olive oil until soft.  Place the
  squid on top of the onion mixture.

  3.  Add the wine and bring the mixture to a boil.

  4.  Pour the Tomato Sauce over the squid and braise it in a moderate
  oven until it reaches an internal temperature of 140oF (60oC).
  Remove the toothpicks.

  5.  Dredge the reserved tentacles in flour, shake off excess, and fry
  in hot oil until crisp.

  6.  Serve the squid and sauce topped with the fried tentacles and
  sprinkled with cilantro.

  Note:
  Squid can grow to be very large.  However, once they are more than 10
  ounces (285 grams), they become quite tough.  An 8-ounce (225-gram)
  squid is best for this dish.

  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6

MMMMM


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 * Origin: Nocturnal State BBS (1:18/200)