Text 26405, 88 rader
Skriven 2012-06-23 18:07:00 av JIM WELLER (1:123/140)
Ärende: squid 4
===============
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Calamari Saute with Anchovies And Capers
 Categories: Pasta, Squid, Anchovies, Chilies, Pickles
      Yield: 3 servings
 
      4 tb Olive oil
      2    Shallots; minced
      1    Yellow bell pepper; cut
           Into strips
      2 c  Drained chopped tomatoes
      2    Cloves garlic; minced
      1 ts Minced fresh thyme
           Salt and pepper
      2 sm Squid; cleaned
           Cut into rings
      3    Anchovy fillets; minced
      1 tb Drained and minced capers
      6    Pitted black olives; chop'd
      3 tb Minced fresh parsley
     12 oz Cooked and drained pasta


  CALAMARI, TOMATO & BELL PEPPER SAUTE W/ ANCHOVIES & CAPERS
 
  In a large skillet set over moderate heat, heat the oil until it
  is hot. Add the shallots and cook them, stirring, 2 minutes. Add
  the bell pepper and cook it, stirring occasionally, for 3 minutes,
  or until. softened. Add the tomatoes, garlic, thyme, salt and
  pepper and simmer the mixture, stirring occasionally, for 5
  minutes. Add the squid and cook, stirring for 1 to 2 minutes, or
  until it is white. Add the anchovy fillets, capers and black
  olives and cook the mixture, stirring, for 2 to 3 minutes more.
  Stir in parsley. Transfer the pasta to a serving dish, add the
  sauce and toss to combine.
  
  Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6533
  From: Shermeyer-Gail

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crunchy Cornmeal Fried Squid
 Categories: Appetizers, Shellfish, Squid, Corn
      Yield: 4 servings
 
      1 lb Squid; cleaned and sliced
    1/2 c  All-purpose flour
    1/2 c  Cornmeal
    1/2 ts Freshly-ground black pepper
           Oil; for deep frying
 
  Heat 4 inches of neutral-flavored oil in large heavy pot to 360
  degrees. Drain any remaining liquid from squid. In a large bowl,
  combine flour, cornmeal and pepper.  Working in batches, drop a
  handful of squid into flour mixture and toss to coat evenly. Lift
  out of flour, shake to remove excess, and drop carefully into hot
  oil. Cook briefly until golden, about 1 to 2 minutes.  Remove
  squid from oil with slotted spoon and drain on paper towels.
  Repeat with remaining squid until all are fried. Serve warm with
  chipotle mustard dipping sauce. This recipe yields 4 appetizer
  servings.
  
  Comments: To clean squid, pull gently on the tentacles to separate
  them from the hood; most of the intestines will pull out as well.
  Cut off the tentacles below the eyes and reserve.  Pull out long
  plastic like "quill" and discard it and the intestines. Rinse out
  the hoods and, if desired, pull off the purple skin with your
  fingers or a paper towel. Slice body into 1/4-inch rings. Set
  rings aside with the tentacles until needed.
  
  Recipe: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken

  Formatted by Joe Comiskey
 
MMMMM

Cheers

YK Jim


... I need a good habit to maintain my shoddy equilibrium.

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