Text 4871, 91 rader
Skriven 2008-04-03 19:32:11 av Carol Shenkenberger (10895.cooks)
   Kommentar till text 4836 av Janis Kracht (1:261/38)
Ärende: Grass-Fed beef                                           [2]
====================================================================
    
 > > Got it now!  Catching up!
 > 
 > Hehe.. know that feeling :)
 > 
 > 
 > >> 1 large onion, 7chopped
 > >> 2 cloves garlic, minced
 > 
 > > More would be good <g>.
 > 
 > Always (grin)

Oh yes!  Have a bag with 2 cups or more peeled just standing by.

 > >> 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 peop
 > can't tolerate too well.. When I do mussels with hot sauce, I use a lot :) w
 > post that one later :)


True, Charlotte isnt as tolerant of the red peppers as I am, even in dried
forms.

 > >> 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 fe
 > > times when out of rice.
 > 
 > Yeah, the breadcrumbs work well with this.. Flavors mesh well.

Just by a twist of fate, I might have stumbled into that too, but i landed in
Japan, not Italy.  Hence rice was the natural filler.  Usually leftover
cooked rice.

 > >> 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 :)

Humm, if I can keep my mind on bread vice rice <g>.

BTW, whqat type of bread?  It seems a caroway rye might be good here if made
with a white flour so it's lighter.

 > > I'm used to squid that if you lay out the tentacles, are longer than my ar
 > > Bdy size, about same as my elbow to knuckles.  I think in the USDA when th
 > > catch those, they cut them up to rings for a higher selling price.
 > 
 > Wow... not fair (laugh)

Hehe true stuffables.  1 will feed a family of 4 easy.

 > > 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 tha
 > inches.. maybe 4-5?  sometimes you'll get some 3 inch ones thrown in too, bu
 > those usually just get chopped up for stuffing or rings..

I could work with it.  I made something a bit like 'kalumpkies' (stuffed
cabbage) once with those little ones.  I stuffed them with cabbage and
crockpotted them in a tomato based sauce with lots of garlic.

 > > BTW, Cash just invaded Daisy's room.  He's sitting quietly and she's eyein
 > > him. Not running, just purring and holding her high ground.
 > 
 > "Armed and Ready, Sir"... Lol

That she is!  
                xxcarol
--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)