Text 34257, 76 rader
Skriven 2013-02-28 23:30:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34223 av Nancy Backus (64405.cooking)
Ärende: Calamari
================
 -=> On 02-28-13  12:52,  Nancy Backus <=-
 -=> spoke to Carol Shenkenberger about Re: Attempting Italian, a <=-



 NB> I'd never have thought to make calamari sweet rather than savory... :)
 NB> But it sounds good all the same.  :)

We ate at a Longhorn restaurant last week.  For an appetizer we had
their version of calamari.  It had a light and seasoned batter and was
fried.  With the dish they also had thin strips of red bell pepper fried
with the same batter.  I think it was a good combination.  They only did
the rings of the squid though, no triangle parts and no leg parts.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Double Grilled Vegetable Sandwich
 Categories: Low fat, Sandwich, Posted
      Yield: 4 Servings
 
    1/2 md Eggplant, peeled, cut into
    3/4    Inch round slices
      1 md Zucchini, trimmed, in 1/2
           Inch lengthwise slices
      1 lg Sweet onion, cut into 1/2
           Inch thick slices
      1 lg Sweet red bell pepper, sides
           Cut in lengthwise slabs
           Grilling vinegar (see
           Below)
           Salt to taste (optional)
           Fresh-ground black pepper to
           Taste
    1/4 c  Fat-free mayonnaise
    1/2 c  Basil leaves, minced
      1 lg Clove garlic, minced
      4 sl Crusty bread

MMMMM----------------------GRILLING VINEGAR---------------------------
    1/2 c  Basil leaves, minced
      2 lg Cloves garlic
    1/2 c  Balsamic vinegar
 
  Make grilling vinegar by combining ingredients in a small bowl.
  Heat barbeque grill to medium high, place eggplant, zucchini,
  onion and red bell pepper in a single layer on grate.
  Immediately brush on grilling vinegar and turn vegetables over.
  Brush top side with vinegar. Turn vegetables to cook evenly,
  brushing generously with vinegar.
  When vegetables are just tender but still intact, remove from
  grill. Brush on remaining vinegar, season to taste with salt
  (or any no-salt seasoning favorite) and pepper.
  
  Combine fat-freemayonnaise, basil and garlic in a small bowl.
  
  To assemble sandwiches, spread herbed mayonnaise on bread
  slices, layer vegetables on two slices, dividing evenly.
  Close sandwich, mayonnaise side down, pressing lightly.
  Grill to lightly brown on grill wiped with a smidgen of oil or
  PAM, or wrap sandwich in foil and heat on grill till very warm.
  
  Suggestion: fresh mushrooms would might add much to this combo.
  
  from the Food Section of the Honolulu Advertiser of 10-13-93.
  Date:    Thu, 14 Oct 93 02:29:51 EDT
  From:    dp661@cleveland.freenet.edu (Dr. Neal Pinckney)
 
MMMMM


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