Text 35171, 134 rader
Skriven 2013-03-23 02:01:44 av Janis Kracht (1:261/38)
  Kommentar till text 35160 av MICHAEL LOO (1:123/140)
Ärende: picky 298
=================
Hi Michael,

>> I'll see what the numbers are like and whose driving
>> route goes close to an airport with cheap fares.
>> Sounds good..

> May I sleep on the comfy chair again? If that would
> be inconvenient, I might have to go to that B&B -
> the hotels seem to be out of the way, down toward
> town and so on.

Oh don't be silly.. Of course you can.. there's the 'comfy chair' for sure..
and if you'd prefer, there's a cot as well.. and I'll even clean the rug if
someone wants to "rough it" with a sleeping bag.  My grandboys did that all the
time till we got the cots.  Of course at 7 and 10 you're a LOT more bendable I
think :)

>> When I've made stuffed squid, I've always used
>> toothpicks. I use a tentacle, sausage, and rice
>> stuffing.
>> I make them with a few tentacles, breadcrumbs, Italian cheese,
>> parsley, garlic salt and pepper.  Just the way Mom always did it, and I
>> guess our family is a bit addicted (g).

> What kind of Italian cheese? I'm definitely not a fan
> of cheese with seafood (except maybe the more umamiish
> cow's milk cheeses, such as Parmesan, with mild fish).

No Parmesan.. definitely an allergy killer because it's made with cow's milk..
I use only Sheep's milk pecorino locatelli.

Here's what I do:

==Stuffed Calamari  in Tomato Sauce==
This recipe, a favorite on Christmas Eve, starts out with a simple Marinara
Sauce.  The stuffed Squid is then added and simmered resulting in
melt-in-your-mouth tenderness.

For the sauce:
1 large onion, chopped
2 cloves garlic, minced
pinch red pepper flakes
1/3 cup olive oil
2 large cans (2-pounds 3-ounces) Italian tomatoes 1 6-oz can of tomato paste
(these days to avoid BHA or whatever it is I only use bottle 24oz. Tomatoes)
salt and pepper to taste
1/4 teaspoon red pepper flakes
1 teaspoon dry Basil or more to taste 1/2 cup dry white wine

Put the tomatoes in a blender for about 10 seconds to chop them. If you're
using Bionaturae bottled strained tomatoes, just add them to the sauteed olive
oil and onions.

Heat the olive oil in a large saucepan.  Saute onion and garlic until yellow
and tender.  Add tomatoes, paste, basil, red pepper flakes and add salt and
pepper to taste. Simmer for 20 minutes, stirring frequently.  Add the wine and
simmer for 5 minutes more.  While the sauce is simmering, prepare the stuffed
calamari:

For the stuffed Calamari:
3 lbs calamari
1 1/2 Cups bread crumbs
2 cloves garlic, minced
1/3 Cup Peccorino Cheese
1/4 cup fresh Italian flat-leaf parsle, minced 1 egg, beaten
Olive Oil to moisten Bread Crumbs

How to Clean Squid: Grasp the head and pull it from the body and most of the
guts of the squid will come out.  You can inspect the guts to find the small
ink sac, identifiable by the silver thread running through it.  You can toss
this into your tomato sauce for added outstanding flavor, breaking it with a
spoon or fork as it goes in.

Remove the transparent spine by running a finger along the inside of the
mantle, holding it by the tip or by the base of the mantle.

Remove the purple film that covers the squid body and fins by running cold
water over the body while you pull the purple film off.  Cut off the tentacles
and reserve them.  Make sure to remove the beak, a sharp toothlike object
located at the top of the tentacles.  Reserve the small fins on the ends of the
squid for Fried Calamari, or chop them along with the tentacles.

Chop about half of the tentacles fine. You can add the rest of them to your
sauce.  Mix the bread crumbs, garlic, parsley, cheese, salt, and pepper.  Add
the chopped tentacles to the bread crumb mixture.  Mix the beaten egg in bread
crumb mixture. Mix in about a Tablespoon of Olive oil.  At this point, the
mixture should be wet enough to gather on a spoon or in your hands to fill the
squid tube.  If it is still to dry, you can add some more olive oil a little at
a time.

Fill the squid loosely and only about 2/3 full with the bread crumb mixture. 
Close each squid with a toothpick or if you like, turn each tube inside out,
fill the tubes and forget about the tootpicks.  Place the stuffed squid in the
pot of tomato sauce and simmer for 1 1/2 hours.

Tips:
Don't overfill the squid tubes, or they will split and break up in the sauce.
Don't boil the sauce, keep it on very low heat to cook the squid gently.
===


>> I was there yesterday: back into the frozen northeast
>> today. My snow boots' soles came undone. Humbug.
>>> That's a pia.. time to dig out the shoe-glue.

> I used something called Multi-Grip Hardware, Household &
> Marine Glue, and it seems to have worked well. Of course,
> here and now there's no snow any more, so no acid test.

Lucky you.. here in the Ithaca area it snows every day.. then melts.. at least
it doesn't amount to much.  I guess that goes hand in hand with the rain we see
here (seems almost all the time when it's not winter haha).... I guess it's the
humbodt current traipsing across us or something.

> My shoe-boots suffered
>> a similar fate earlier this winter. I used some superglue, stuck my
>> feet in them then thought, "geez, I hope I none of the superglue leaked
>> into the inside..  I can see it now' (g)  Well, thankfully I didn't.

> Luckily the more tenacious glues dry either very slowly,
> in which case you have plenty of time to get out without
> being trapped, or very quickly, so all you'd have to do
> is wait a while before trying a stunt like that.

Yeah :)  I think in this case, where I'd earlier felt rain getting my feet wet
as it leaked in, didn't get to the same place where I'd glued.. or where I'd
glued took care of it Lol.. anyway, my feet were ok... and the shoe-boots don't
have such a problem with soles falling off.

Take care,
Janis

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