Text 4836, 100 rader
Skriven 2008-04-03 00:34:26 av Janis Kracht (1:261/38)
   Kommentar till text 4786 av Carol Shenkenberger (10811.cooks)
Ärende: Grass-Fed beef                                           [2]
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Hi Carol!

>> This recipe, a favorite on Christmas Eve, starts out with a simple Marinara
>> Sauce. The stuffed Squid tubes are then added and simmered slowly resulting
>> melt-in-your-mouth tenderness.

> Got it now!  Catching up!

Hehe.. know that feeling :)


>> 1 large onion, 7chopped
>> 2 cloves garlic, minced

> More would be good <g>.

Always (grin)

>> 1/3 cup olive oil
>> 2 large cans (2-pounds 3-ounces) Italian tomatoes
>> 1 6-oz can Tomato paste [optional if you like a thicker sauce]
>> salt and freshly ground black pepper to taste
>> 1/4 teaspoon red pepper flakes
>> 1 teaspoon dry Basil
>> 1/4 cup dry white wine
>> 1/4 teaspoon red-pepper flakes (optional)

> More would be good <g>.

Yes, this is one that we are always generous with but realize that some people
can't tolerate too well.. When I do mussels with hot sauce, I use a lot :) will
post that one later :)

>> 3 lbs calamari with heads and tenacles attached
>> 1 1/2 Cups bread crumbs

> Humm, I've never tried breadcrumbs in Calamari.  Rice normally, grits a few
> times when out of rice.

Yeah, the breadcrumbs work well with this.. Flavors mesh well.

>> 2 cloves garlic, minced
> Ah there's the rest of the garlic.

>> 3-4 Tablespoons Lucatelli Romano Cheese
>> 2 Tbsp. fresh Italian flat-leaf parsley, minced
>> 1 egg, beaten
>> Olive oil

> Ok, perhaps, if someone holds me back, this is one italian recipe I can
> manage to not fusion too bad?

I think you'll like it :)

>> > 3 steamed rock crabs and a big stuffed squid with rice, slivered broccoli
>> > stems, straw mushrooms, kelp ties, and cherrystone clams. Glazed with hon
>> > and soy <g>. Baked over a pan of water.
>>
>> Sounds sooo good :)

> It is!  Or should I say was?

>> > Umm, not an italian treatment.  Not anything i ever saw, just stuff we
>> > devised over time when squid was cheap in Japan.  I'm always up for a new
>> > squid recipe!
>>
>> Sounds like a great way to do it!  I don't think we have "big ones" around h
>> though.. we only see the normal sized ones, you know about 3 inches across..
>> something like that anyway.. that guy you're talking about sounds "big" like
>> octopus?  Sounds even yummier :) :)

> The atlantic ones arent really smaller, but you get the smaller ones in
> closer to land.  Since USA customers are used to that, the majority of squid
> fishers dont bother to go very far out here?

Drat, I guess that's it..

> I'm used to squid that if you lay out the tentacles, are longer than my arm.
> Bdy size, about same as my elbow to knuckles.  I think in the USDA when they
> catch those, they cut them up to rings for a higher selling price.

Wow... not fair (laugh)

> You can stuff the smaller 3 inchers, but they are a bit finicky to clean.

Heh.. Yeah, they are.. the normal ones I like to buy are a little longer than 3
inches.. maybe 4-5?  sometimes you'll get some 3 inch ones thrown in too, but
those usually just get chopped up for stuffing or rings..

> BTW, Cash just invaded Daisy's room.  He's sitting quietly and she's eyeing
> him. Not running, just purring and holding her high ground.
> xxcarol

"Armed and Ready, Sir"... Lol

Take care,
Janis

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