Text 28168, 87 rader
Skriven 2009-09-02 07:01:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Calamari
====================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> I bow to your greater experience. I have never had the opportunity to
 DD> cook cephalopods. I've had stuffed squid (wonderful) and calamari rings
 DD> ... which were like rubber bands which had been breaded and deep
 DD> fried ... obviously they
 DD> had been cooked between the 2 minute - 2 hour stricture.   Bv)=

 DS> My first exposure to decent calamari was at the clam crawl before the
 DS> last one.  I don't recall which stop it was, but we had some there
 DS> again this year and they were good.  Crisp coating and tender inside.

 DD> The rings were as tasty as HoJo clam strips ... aka rubber bands.

 DS> My first exposure to calamari was 30 years previous and that is my
 DS> exact description of what I had then.  Little wonder it took three
 DS> decades before I had them again.  Now it is a frequent dish for me out
 DS> at places that do them well (like Carabba's Italian Restaurant).

Don't order that at Red Lobster. I tried it once and got the rubber bands. I
try a sample when someone I am with orders an appetiser of calamari rings. They
haven't improved it any over the last 20 or so years.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yum Pra-Hmik
 Categories: Seafood, Oriental, Citrus, Chilies
      Yield: 4 servings
 
      1 lb Fresh squid
      1 tb Fresh Ginger Root; julienned
      1 tb Lemongrass; sliced fine
      2 tb Onion; chopped
      3 tb Lime or lemon juice
      3 tb Fish sauce
      1 tb Scallions; chopped.
      1 tb Cilantro; chopped.
    1/2 c  Mint leaves
     10    Crushed hot chile peppers.
 
  Clean and wash the fresh squid, removing all inner matters
  and skin. Cut through the side so that the meat is in a
  single "sheet". Cut the meat into strips about 3/4" to 1"
  wide and 2" long. If desired, slash one side in a close
  criss-cross patterns, and the strip will curl into a roll
  upon cooking.

  Place the squid pieces into a wire strainer with long
  handle. Boil a pot of water, and immerse the strainer with
  the squid meat into the boiling water to cook.

  For very fresh squid, cook until the meat has turned opaque
  and heated through. For frozen, or "not so fresh" squid, it
  is advisable to cook a little longer. Lift the squid out of
  the boiling water and let drain in the strainer.

  Place the well drained squid meat into a bowl and add fish
  sauce and lime or lemon juice. Adjust tastes by adding more
  of either ingredient. The tastes should be tangy sour with
  sufficient salty tastes. Add lemongrass, ginger roots (very
  finely julienned), and chopped onions, and mix well.

  (Optionally, you may add dry ground hot chile pepper to taste).

  Place on a serving platter (lined with lettuce leaves) and
  topped with chopped scallions, cilantro, mint leaves, and
  crushed hot chilli peppers.

  Translated by Padej Gajajiva from a Thai cookbook, "Thai Cuisine"
  by Chantr Tasanont, Manee Suwanpong, and Srisamon Kongpun.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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