Text 1506, 87 rader
Skriven 2013-06-21 06:48:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Calamari
================
-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> I had my first calamari in 1983, out in Monterey when we moved there
 RH> for Steve to attend language school at the Defense Language Institute.
 RH> Had my last calamari here in NC; I think it was the time we went to the
 RH> Cheesecake Factory some years ago.

 DS> Interesting -- we had our first calamari in 1978 out in Monterey at a
 DS> catered dinner in the Naval Post Grad School.  We were there for the
 DS> summer while I was working at a summer conference.  Based on that
 DS> experience with their rubber bands, we did not have any more for at
 DS> least two decades.  Then we tried them at Carrabba's and discovered
 DS> that they can be quite good.  The ones at Cheesecake Factory are also
 DS> good.

My first try at squid was as an "appetiser" at Red Lobster. I remember thinking
that HoJo clam strips are just as tasty, just as chewy, and less money.   Bv)=

Then I discovered the stuffed squid at Captain Dave's (not me) Round Table. My,
what a difference.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Stuffed Squid Bodies
 Categories: Seafood, Rice, Fruits, Nuts, Chilies
      Yield: 3 Servings
 
      3    Squid

MMMMM--------------------------STUFFING-------------------------------
      1 c  Water
    1/2 c  Uncooked white rice
    1/4 c  Raisins
    1/4 c  Pine nuts
      2 tb Olive oil
      1 lg Onion; chopped
      3 cl Crushed garlic
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
      2 tb Olive oil
     29 oz Canned, stewed tomatoes
      1 md Onion; chopped
      4 cl Crushed garlic
      2 ts Crushed red pepper flakes
      2 ts Dried oregano
      3 ts Anchovy paste
    1/2 c  White wine
           Salt & pepper
 
  Preheat oven to 350oF/175oC. Lightly grease one 7" x 11"
  baking dish. In a saucepan bring 1 cup water to a boil. Add
  rice and stir. Reduce heat, cover and simmer for 20 minutes.
  
  Cut the head and tentacles from the body of the squid.
  Reserve and chop the tentacles. Remove the quill and peel
  the colored skin from the body. Rinse under cold water and
  set aside.
  
  In small bowl combine the rice, raisins and pine nuts.
  
  Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons
  olive oil in a medium skillet. Cook until soft. Add the
  chopped squid tentacles, and the rice mixture. Stir well and
  remove from the heat. Season to taste with salt and pepper.
  
  In a large skillet saute the onion and 4 cloves garlic until
  soft. Stir in the red pepper flakes and oregano. Add the
  tomatoes with juice, anchovy paste and wine. Stir and cook
  over medium heat until slightly thickened. Season to taste
  with salt and pepper.
  
  Stuff the squid with the rice mixture and seal ends with
  wooden picks. Place squid in the prepared baking dish. Pour
  tomato sauce over all and bake at 350oF/175oC for 1 hour.
  
  From: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If you cannot convince them, confuse them - Harry S. Truman (1884-1972)
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)