Text 18601, 91 rader
Skriven 2008-12-28 15:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Clean the squid
=======================
-=> Quoting Burton Ford to Janis Kracht <=-

 BF> Jim's Calimari recipe in this batch of posts, starts off "Clean the
 BF> calimari" as does most of the recipes I grazed today.  Yeah!  Just
 BF> "Clean the squid!"  [g]

 BF> Here's how:  

 BF> How to Clean Squid [from homecooking.about.com]
  
It's so simple a child of three can do it! [g] Neekha was just three
the first time I let her use a real knife. I had defrosted a 5 pound
box of whole small squid and she helped me clean them, ever so
slowly and carefully. My heart was in my mouth the whole time but
she did well, didn't cut herself horribly, and was just beaming with
pride when we were done.

By the time she was six she was an old hand at carving stuff up. I
remember her slicing up her birthday cake to serve the other kids.
Some yuppie soccer mom (I call them helicopter moms cause they
constantly hover protectively over their kids) screamed out
hysterically, "She has a knife, somebody stop her!!!" Neekha just
smiled and continued serving cake calmly. That mom's eight year old
kid confided to me that she was not allowed to use a knife at home
yet, not even make a butter knife top make a peanut butter sandwich.
How sad.

 BF> prize: squid ink.
 
I am not a big fan of squid ink. I plan to save mine up and ship it
all to Janis.

Did you know that VERY fresh squid can be thrown on the grill and
eaten whole. The insides taste like good shrimp pate. [g] Pad, that
Thai guy from RIME tipped me to that. I can't get fresh squid here
let alone VERY fresh squid; I tried it once with frozen ones. The
first one was OK, the second one was decidedly not so I gave up on
the idea. But if I'm ever at the shore in Thailand or Greece....


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Baby Squid Stuffed with Prawns and Coriander
 Categories: Thai, Squid, Shrimp, Stuffing
      Yield: 5 Servings
 
     10    Baby squid
      6    Lime leaves; finely shredded
      2 tb Coriander leaf; chopped
      2    Scallions; very finely
           -sliced
    150 g  Raw prawn flesh
      2    Stems lemon grass; finely
           -sliced
      1 ts Fish sauce
      1 ts Dark soy sauce
      3 tb Oil
      2    Cloves garlic; finely sliced
      1 tb Sugar
      1 tb Fish sauce
      1    Lime; juice of
 
  Prepare the squid and rinse sacs. Blend tentacles and prawn meat
  with the sauces and pulse the other ingredients through to a mince
  consistency. Heat a wok of water with 25 cm steamer.
  
  Stuff the squid sacs with the mixture, securing with a tooth pick
  and steam for 8 minutes. Be sure not to overfill as the squid will
  shrink when it is cooked. About half full is fine.
  
  Remove from the heat and heat the oil in another wok. Fry the
  squid on a very high heat for about 30 seconds on either side
  until browned. Remove to a warm serving plate and garnish with
  coriander.
  
  Drain all but 1 tsp of oil from the wok and fry the garlic until
  golden. Add the rest of the ingredients, heat through and pour
  over the squid. Serve immediately.

  Carlton Food Network http://www.cfn.co.uk/
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)