Text 16580, 109 rader
Skriven 2014-09-03 05:36:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Adult funnies
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD>       Title: Moose-and-Squirrel Meat Balls *
 DD>  Categories: Game, Sauces, Dairy, Meatballs
 DD>       Yield: 8 Servings

 RH> I'm half surprised this one didn't come from Jim Bodle.

I'm not - no Spam or squid.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kung Pao Squid
 Categories: Oriental, Seafood, Vegetables, Chilies
      Yield: 4 Servings
 
    3/4 lb Squid tubes (or tubes and
           -tentacles)
           +=OR=+
  1 1/2 lb Whole squid; cleaned

MMMMM--------------------------MARINADE-------------------------------
      2 ts Cornstarch
      1 ts Sesame oil
    1/4 ts Salt; (opt)
        pn White pepper

MMMMM----------------------CHILE SEASONING---------------------------
      6 sm Dry red chilies
      2 ts Minced fresh ginger
      1 ts Minced or pressed garlic
    1/2 ts Crushed hot red pepper or
           - chile flakes

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Chicken broth
      3 tb Balsamic or Chinese black
           - rice vinegar
  2 1/2 tb Soy sauce
      5 ts Sugar
  1 1/2 ts Sesame oil

MMMMM-------------------------VEGETABLES------------------------------
      2 tb Oil
      2    Ribs celery; in 1/2" slices
      1 sm Green or red bell pepper;
           - in 1" squares or julienne
      1 sm Onion; in 1" chunks, layers
           - separated
     15 oz Can whole bamboo shoots;
           - drained, cut in 1/2" cubes
           +=OR=+
      8 oz Can sliced bamboo shoots;
           - drained
  1 1/2 ts Cornstarch
           +=DISSOLVED IN=+
      1 tb Water
 
  Cut cleaned squid tubes lengthwise to open; lay flat
  on a cutting board. Holding a long sharp knife at a
  slight angle to the board, score the inside of the
  squid tube diagonally in one direction every 1/4 inch.
  Turn the squid 1/4 round and score again to produce a
  crosshatch pattern. Repeat with all squid. Be careful
  not to cut all the way through. Cutting along score
  lines, cut each squid tube crosswise into 3/4 inch
  wide strips. (The scoring will make each strip curl
  when cooked.)
  
  Combine marinade ingredients in a medium bowl. Add
  squid and stir to coat; set squid aside. In separate
  small bowls, combine chili seasoning and sauce
  ingredients; set aside.
  
  Place a wok or 10 to 12 inch frying pan over high
  heat. When hot, add 1 tablespoon of the oil and swirl
  to coat cooking surface. Add squid and stir until
  opaque, 3/4 to 2 minutes. Transfer squid to a bowl.
  
  Add remaining tablespoon of oil to wok. Add chili
  seasoning and stir until fragrant, about 10 seconds
  (press lightly on whole chilies to release their heat).
  
  Add celery, bell pepper, onion and bamboo shoots and
  stir for 2 minutes. Stir in sauce mixture, cover and
  cook 1 minute more. Return squid and their juices to
  the wok and add cornstarch mixture. Stir until sauce
  boils and thickens slightly. Serve over rice.
  
  Makes 4 servings.
  
  Note: Shrimp, scallops, cubed swordfish or halibut may
  be substituted for the squid.
  
  SOURCE: * Simply Seafood, Spring 1992
  
  SHARED BY: Jim Bodle 3/93
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... An apple is an excellent thing-until you have tried a peach. G. du Maurier
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