Text 20155, 101 rader
Skriven 2012-01-20 18:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Squid
=============
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Title: Sausage Stuffed Squid 

 GJ> As I had never cooked them, yesterday I bought a kilo of squid
 GJ> tentacles ($9.70) to play with.  It was something of a pain
 GJ> removing all the little hard bits around the suckers

It sounds like your tentacles were fairly large. When I buy the tiny
little squid used for calamari I just chop the tentacles from the
body with no further action required.

 GJ> Kevin found his
 GJ> ill-fitting chompers not quite up to the firmness.

He should get new ones. Would not a low income pensioner qualify for
free ones?

 GJ> hunted up my ancient hand mincer/ That way they were excellent
 GJ> spread on toast for breakfast

I've never tried doing anything like that.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Fried Squid Po' Boy With Avocado And Black Chile Oil
Categories: Sandwiches, Cajun, Squid
  Servings: 4

           FOR THE BLACK CHILE OIL:
      8    dried chipotle chiles
      2    dried ancho chiles
    3/4 c  grapeseed oil
      2 TB white wine vinegar
      2 TB sugar
      1 TB minced garlic
      1 TB kosher salt
    juice of 1/2 lime
           FOR THE FRIED SQUID PO' BOY:
      1 lb small squid (bodies and
    tentacles), cleaned
      3    lemons
    kosher salt
    vegetable oil for frying
    all-purpose flour
      1    ripe avocado, halved, pitted
    peeled, and sliced
      4    soft rolls, split in half

For the black chile oil: If using a gas stove, make sure a fan is on
and set an oven or cooling rack on top of the burner. Turn the
burner to high, and set the chiles on the rack. Char the chiles over
the flame, flipping them from time to time with a pair of tongs.
They are done when they puff up and turn black. Set aside to cool.
If using an electric stove, place a large cast-iron skillet over
high heat, add the chiles, and cook until they have puffed up and
blackened. Set aside to cool.

When the chiles are cool, remove the stems and seeds. Add the chiles
to a blender or food processor along with the grapeseed oil, white
wine vinegar, sugar, garlic, salt, and lime juice. Process until
smooth.

For the fried squid po' boy: Cut the squid bodies into 1/4-inch
rounds, and chop the tentacles into 1-inch pieces. Add the squid to
a bowl along with the juice of one lemon, and a pinch of salt. Toss
about one cup of flour into a second bowl.

In a heavy-bottomed saucepan or Dutch oven, pour enough oil to come
up about two inches up the sides. Turn the heat to medium-high.
Using an oil thermometer to measure, bring the oil to about 350 F.

When the oil is ready, add the squid into the large bowl with flour,
and toss until each piece is evenly coated. Shake off any excess.
Add as much of the squid to the oil as will fit in one layer. Cook
until golden brown, two to three minutes. Remove cooked pieces with
a slotted spoon and drain on paper towels. Sprinkle with some salt.
Repeat process until all of the squid has been cooked.

On the bottom half of each roll, place a layer of sliced avocado.
Divide the fried squid between the four rolls. Top each with about a
teaspoon of lemon juice and a teaspoon of the black chile oil. And
the top halves of the rolls to each and serve.

Recipe From Tom Colicchio's Wichcraft
Posted by: Nick Kindelsperger
From: Serious Eats

MMMMM-------------------------------------------------


Cheers

YK Jim


... A fusion of peanut butter gooeyness, a cracker crunch, and squid!

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