Text 2568, 81 rader
Skriven 2010-10-08 07:25:00 av Dave Drum (46430.cooking)
   Kommentar till text 2545 av RUTH HANSCHKA (1:123/140)
Ärende: Humboldt Squiddles
==========================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 -> There were certainly a number when I Googled "Humboldt squid". I picked
 -> the SA example as probably being a bit more credible, reasoned and
 -> backed by sober thought than some of the others.  Bv)=

 RH> OK - now I have to know.  They're big, but how do they taste?  How long
 RH> does one cook giant squid tentacles?

Boy, did you get the wrong number, or what? I live at least fifteen hundred
miles from where fresh Humboldt squid may be had. Better ask Hap or Mannie as
they are more in proximity to the supply.

As to how long to cook the tentacles ... that's easy. Until they are done. 
BvP= 

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

      Title: Calamari Fritti
 Categories: Seafood, Herbs, Citrus
      Yield: 3 servings

      1 lb Humboldt squid; cleaned,
           - in 1" X 4" strips 
      1 c  Milk 
      1 lg Egg 
      6    Fresh basil leaves; chopped
           Oil; for frying 
      2 c  All-purpose flour 
      2 ts Paprika 
           Sea salt & fresh ground
           - black pepper 
           Lemon wedges; for serving

  Recipe courtesy Tyler Florence

  Now is the time to take advantage of one of the most
  available and delicious seafood treats in the fish market -
  Humboldt squid. This recipe gives a Mediterranean flair to
  this giant cephalopod, which is delightful when served with
  fresh pasta or risotto

  Rinse the squid under cool water and pat dry with paper
  towels. Cut the body of the squid into 1-in. strips. 

  Combine the milk, egg and basil leaves in a bowl; mix with a
  fork until lightly beaten. Put the prepared calamari in the
  milk mixture and put it in the refrigerator while getting
  everything else set up; it fries better if marinated and
  chilled for about 15 minutes. 

  Pour about 2 in. of oil in a fryer or large, heavy pot and
  heat to 375øF. 

  Mix the flour and paprika in a pie dish or plate; season
  with a fair amount of salt and pepper. Toss the calamari in
  the seasoned flour to coat. 

  Fry for 1 to 3 min. or until golden brown. Drain on paper
  towels and salt to taste. Using a slotted spoon, transfer
  the fried calamari to paper towels to drain. 

  Serve immediately with lemon wedges and dipping sauces.

  From: http://www.fishrapnews.com/recipe

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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