BajaNomad

Nomads are THE best

bajajudy - 3-25-2008 at 12:35 PM

Nomad, Cabokid, just stopped by with some beautiful squid that he had just caught.

Thanks!!!!!!!!!!!!!

vandenberg - 3-25-2008 at 12:53 PM

Quote:
Originally posted by bajajudy
Nomad, Cabokid, just stopped by with some beautiful squid that he had just caught.

Thanks!!!!!!!!!!!!!


OK Judy, This calls for some good squid recipes. Never had too much luck cooking this stuff. Like them done in strips, deep fried, almost like french fries.

bajajudy - 3-25-2008 at 01:55 PM

Ed
That was what the Kid suggested. I had already bought shrimp. So I am thinking a fried seafood basket. Maybe even some hushpuppies.
He said to take the skin off and then cut it into thin strips, coat with egg and then bread crumbs, which sounds like your idea.

Any other suggestions?

vandenberg - 3-25-2008 at 02:52 PM

I know from my Mexican friends here in Loreto, that the main trick is to get rid of the membrane that's on that white slab of meat you, most likely, have. If you don't get it off, it will be tough and curl up when you fry it. I use gloves, or a towel, to hold on to it and with a very sharp knife get under the membrane and start pulling.
Used to get those small, diep fried squid rings in the restaurants on the California coast. Half Moon Bay, Santa Cruz, The Wharf, Bodega Bay, etc. But I believe those were from the small squid, which you don't find here.

Ceviche

Heather - 3-25-2008 at 02:53 PM

How about squid ceviche? I used to do a squid dissection with my Biology classes and we would sometimes make ceviche. I'm not a big seafood eater, so I'd pass, but some of the kids really enjoyed it! Heather

DianaT - 3-25-2008 at 03:09 PM

I don't like squid, but there is a restaurant in Santa Rosalia that makes a creamy squid chip dip that is delicious----

Anyone know a receipe for that type of dip?

Diane

shari - 3-25-2008 at 04:15 PM

Crema de Pulpo is made like other dips...throw squid in the blender with mayo, cream...that nice Lala stuff...a can of Vegall...water and some chiptle chili..just a bit...you can always add more when tasting. My favorite in squid guisado...chop small whatever veggies..tomato, onion, celery, chilis, squid and water with some cube flavoring...maybe shrimp...some valvita and just slow cook it and serve over rice..ummmm

Iflyfish - 3-25-2008 at 06:27 PM

Sauted al dante with garlic and lemon juice.! Delicious!

Iflyfish

Bob H - 3-25-2008 at 06:53 PM

Quote:
Originally posted by shari
Crema de Pulpo is made like other dips...throw squid in the blender with mayo, cream...that nice Lala stuff...a can of Vegall...water and some chiptle chili..just a bit...you can always add more when tasting. My favorite in squid guisado...chop small whatever veggies..tomato, onion, celery, chilis, squid and water with some cube flavoring...maybe shrimp...some valvita and just slow cook it and serve over rice..ummmm


Shari, that sounds wonderful! You have some fabulous recipes. And, we've tried some of them (the rolled up yellowfin sushi was outstanding).
Bob H

Steve&Debby - 3-25-2008 at 09:04 PM

Squid ,I thought that was fish bait? Can you tell I don't like squid?:lol::lol:

BMG - 3-25-2008 at 09:42 PM

Quote:
Originally posted by vandenberg
OK Judy, This calls for some good squid recipes. Never had too much luck cooking this stuff. Like them done in strips, deep fried, almost like french fries.


I seem to remember you had trouble recently cooking beans too.

At least you won't have to post in the "Mexico now the 2nd fattest country, after U.S." thread!:lol:

cabokid - 3-26-2008 at 06:47 AM

Your welcom,

If you would like more just let me know, right now San Jose coast is full of them . We were catching them up to around 30lbs. Hard to get to the fish with so many around.

Nice shop by the way

bajajudy - 3-26-2008 at 07:28 AM

It was delicious!!!!!!!!!!!!!!!!!!!

Quite a pain to clean but I finally got the technique down.

Decided to give our hearts a break so we had boiled shrimp with avocado salad, fried rice and the sauteed squid. yummy

mulegemichael - 3-26-2008 at 07:56 AM

Judy, didn't you have to pound the calamari to tenderize it?...I've always understood the big ones are really tough

vandenberg - 3-26-2008 at 08:54 AM

Quote:
Originally posted by mulegemichael
Judy, didn't you have to pound the calamari to tenderize it?...I've always understood the big ones are really tough


Getting the membrane off is the trick. You can pound it like abalone, but really not necessary.

bajajudy - 3-26-2008 at 09:14 AM

Quote:
Originally posted by mulegemichael
Judy, didn't you have to pound the calamari to tenderize it?...I've always understood the big ones are really tough


Nope, just cut that membrane off. It is real easy to see and as long as you have a good sharp knife, no worrys. This piece was about an inch thick when I started. I just removed the membrane on both sides, sliced it really thin, breaded it and fried it quickly in hot oil.
I ate some raw too. Couldnt get anyone to join me in that!

squid

cabokid - 3-27-2008 at 06:49 AM

yep that the way I do it also, just slice the membrane off on both sides. You waste a little meat but with so much meat who cares. Its too much of a pain to try and peel of the membrane by hand. I have a giissmo that I bought through cabellas the have 2 rollers you feed the meat through and it pokes it full of holes.

bajajudy - 3-27-2008 at 07:31 AM

Kid
I didnt remember to poke holes in it but it was as tender as could be!

bajajudy - 3-27-2008 at 09:14 AM

Here's a good one for you!

The dogs who tipped over the garbage last night wouldnt even eat the membrane.

Wingnut - 3-27-2008 at 01:47 PM

Dogs are a lot smarter than people. Yuck, who could stomach that stuff? Let's get back to some nice fish filet's, sauted in butter, garlic and a little wine, or maybe grilled to light perfection on the barbie.....Now that's eating!