Text 2503, 83 rader
Skriven 2010-10-06 09:06:00 av Dave Drum (46364.cooking)
     Kommentar till en text av hap newsom (46322.cooking)
Ärende: Humboldt Squiddles
==========================
-=> hap newsom wrote to Jim Weller <=-

 -> Manny sometimes sends me stuff on the Humboldt squid, so this may be
 -> of interest...

 -> "The short-lived invasion of the salmon snatchers"

 hn> One of the big theories being bandied about
 hn> on the rise of the humbolt, is the massive
 hn> depredation of the humbolt's primary predator;
 hn> sharks. Shark hunting and "finning" has reached
 hn> epidemic proportions inspite of many countries
 hn> protective laws on shark fishing.

 According to Scientific American ...
 
"Although many of the Pacific Ocean's big species are floundering, one large
creature of the deep seems to be flourishing. The Humboldt squid (Dosidicus
gigas, also known as jumbo squid, owing to its sizable nature) has been
steadily expanding its population and range: whereas sightings north of San
Diego were rare 10 years ago, the squid are now found as far north as Alaska.

"Many researchers attribute the squid's recent success to the very climate,
current and oxygen-level changes that have been hurting populations of other
species in the diverse California Current."

http://www.scientificamerican.com/article.cfm?id=humboldt-squid-expansion

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cumi-Cumi Isi (Stuffed Squid)
 Categories: Seafood, Herbs, Chilies, Citrus
      Yield: 4 servings

      1 lb Squid; fresh
    3/4 lb Snapper filets
      1 cl Garlic
      1    Egg white
    1/2 ts Salt
    1/4 t  White pepper
        ds Nutmeg
      2    Shallots
      2    Thai chilies; fresh
      3    Candle nuts
      2    Lemon grass stems
           Oil; for frying
      1 c  Coconut milk
 
  Clean the squid. Wash under cold running water and dry
  thoroughly.

  Remove the skin from the snapper (ensure no bones remain)
  and cut the meat into tiny pieces.

  Crush the garlic. Beat the egg white lightly, add the
  snapper and garlic and season with salt, white pepper and
  nutmeg. Stir to blend thoroughly, then stuff the mixture
  into the squid. Chop the shallots, chilies, candle nuts, and
  lemon grass, then saute in very hot oil for three to four
  minutes. Add the coconut milk and bring to the boil, then
  lower heat.

  Add the stuffed squid. Allow to simmer until the squid is
  very tender, approximately one hour, then transfer to a
  serving dish and pour the sauce on top.
  
  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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