Text 6636, 67 rader
Skriven 2008-05-07 11:12:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Recipes
===============
-=> CAROL SHENKENBERGER wrote to DAVE DRUM <=-

 >       Title: Kalamarakia Pilafi (Squid Baked With Rice)

 CS> Stolen with no apology at all!  Nope!  Na!  What took you so long to
 CS> post this?  grumble grumble.  Oh well, I forgive you since you finally
 CS> fessed up and posted it.

I just bung them in as they come up in the file. Luck of the draw and all that.
I am currently on the last of my Greek recipes. Have to start something new for
the next round ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kalamaria Parayemista
 Categories: Greek, Seafood, Appetizers
      Yield: 6 servings
 
      1 kg Small squid
    1/2 c  Corn oil
      1 md Onion; finely chopped
    1/2 c  Short-grain rice
    1/2 c  Tomato puree
    1/4 c  Water
      1 sm Cinnamon stick
      2    Cloves
           Salt & Fresh ground pepper
    1/2 c  Dry white wine
 
  Select squid with hoods about 10-12 cm (4-5 inches) long.
  
  To clean squid, pull off head and attached tentacles.  Cut out eyes
  and beak and discard.  Clean dark skin from head and tentacles by
  pulling it off or rubbing off with a cloth dipped in coarse salt.
  Rinse, chop 3 to 4 into small pieces and keep aside.  Remainder may
  be stored and fried later.
  
  Clean out hood (body) and remove transparent backbone from inside.
  Pull or rub off skin.  Rinse well, drain and dry.
  
  Heat 1 tablespoon oil in a pan and gently fry onion until transparent.
  Stir in rice and stir over heat for 2 minutes.  Add tomato puree,
  water, cinnamon stick, cloves, chopped squid, and salt and pepper to
  taste.  Cover and simmer over low heat for 10 minutes or until liquid
  is absorbed. Remove cinnamon stick and cloves.
  
  Fill hoods with rice mixture, packing it in loosely as rice expands
  and hoods contract during cooking.  Close top with wooden cocktail
  picks or sew with strong thread.
  
  Heat remaining oil in a deep pan and fry squid hoods until lightly
  coloured, turning them frequently.  Reduce heat, add wine, cover and
  simmer gently on low heat for 1 hour or until squid is tender.  Add a
  little water to pan if necessary during cooking.  Serve hot or warm
  as a mezethaki (appetizer).
  
  Source: The Complete Middle East Cookbook - by Tess Mallos

  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

... DitchDaDate: Lick your plate. Offer to lick theirs! Works every time ;)
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