Text 3948, 112 rader
Skriven 2008-03-17 18:44:08 av Janis Kracht (1:261/38)
   Kommentar till text 3901 av Carol Shenkenberger (9885.cooks)
Ärende: Grass-Fed beef                                           [2]
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Hi Carol!

>> Yes, that's a cold salad.. it's really good.  Have you had calamari stuffed,
>> and simmered in Tomato sauce? That's even better :) Big family favorite.

> Ahem.  MM version perchance?  I *loves* my squid!  Perhaps you might get me
> to make true italian with a squid recipe!  I'll hide the soy, thai sauce, and
> patis <g>.

Lol :)  :)  Ok, no problem :)  I posted one for Ruth.. it's here in the echo
someplace...  Lemme see if I can find it..

Here ya go..

===Stuffed Calamari in Tomato Sauce===

This recipe, a favorite on Christmas Eve, starts out with a simple Marinara
Sauce. The stuffed Squid tubes are then added and simmered slowly resulting i
melt-in-your-mouth tenderness.

For the sauce:

    1 large onion, 7chopped
    2 cloves garlic, minced
    1/3 cup olive oil
    2 large cans (2-pounds 3-ounces) Italian tomatoes
    1 6-oz can Tomato paste [optional if you like a thicker sauce]
    salt and freshly ground black pepper to taste
    1/4 teaspoon red pepper flakes
    1 teaspoon dry Basil
    1/4 cup dry white wine
    1/4 teaspoon red-pepper flakes (optional)

Put the tomatoes in a blender for about 2-3 seconds to chop them. Heat the
olive oil in a large saucepan. Saute onion and garlic until yellow and tender
Add tomatoes, salt and pepper to taste, and basil and red pepper flakes if
you're using them. Add the tomato paste if you want a thicker sauce.  Simmer
for 25 minutes, stirring frequently. Add the wine and simmer for 10-20 minutes
more. Keep the sauce warm until the stuffed Calamari are ready.

Prepare the stuffed calamari:

       3 lbs calamari with heads and tenacles attached
       1 1/2 Cups bread crumbs
       2 cloves garlic, minced
       3-4 Tablespoons Lucatelli Romano Cheese
       2 Tbsp. fresh Italian flat-leaf parsley, minced
       1 egg, beaten
        Olive oil


Clean the squid: Remove and discard 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. 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 almost-black
ink sac and toss this into your tomato sauce, breaking it with a spoon or for
as it goes in. There is incredible flavor in that sac.

Remove the purple film on the surface of the squid under cold running water
until only the white long tubes remain. You can leave the purple film on the
tenacles. Cut off the tentacles and reserve them, putting half of them in the
sauce. Make sure to remove the beak, a sharp toothlike object located at the
top of the tenacles. Reserve the small wings on the ends of the squid for Fried
Calamari.

Chop the tenacles fine. Mix the bread crumbs, garlic, parsley, cheese, salt,
and pepper. Add the chopped tenacles to the bread crumb mixture. Mix the egg
bread crumb mixture. Mix in about a Tablespoon of Olive oil. Fill the squid
loosely and only about 2/3 full with the bread crumb mixture. Close each squid
with a toothpick. Place the stuffed squid in the pot of tomato sauce and simmer
for 1 1/2 hours stirring gently and frequently.

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. Stir
carefully so you don't break up the stuffed tubes. Alton turned me on to a
great way to do this, without using toothpicks to clo the tubes.. just turn the
tubes inside out, and fill them, and then they will "auto-close".  It works,
I've done it several times (my grandson told me about that show of Alton's
(bg)).

===============cut here====

> In fact, Don was cooking the rest of the afternoon after putting some plants
> in the yard.

That's so neat..  isn't it great to be able to do that stuff around the house
again :)  We're looking forward to this spring, and can't wait for warmer
weather.. at least it's hitting 40 here now.. I know that sounds cold to you,
but to us, that heh.. is almost spring weather (g).

> 3 steamed rock crabs and a big stuffed squid with rice, slivered broccoli
> stems, straw mushrooms, kelp ties, and cherrystone clams.  Glazed with honey
> and soy <g>. Baked over a pan of water.

Sounds sooo good :)

> Umm, not an italian treatment.  Not anything i ever saw, just stuff we
> devised over time when squid was cheap in Japan.  I'm always up for a new
> squid recipe!
> xxcarol

Sounds like a great way to do it!  I don't think we have "big ones" around here
though.. we only see the normal sized ones, you know about 3 inches across..
something like that anyway.. that guy you're talking about sounds "big" like an
octopus?  Sounds even yummier :) :)

Take care,
Janis

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