bajajudy
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Nomads are THE best
Nomad, Cabokid, just stopped by with some beautiful squid that he had just caught.
Thanks!!!!!!!!!!!!!
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vandenberg
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| 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.
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bajajudy
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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?
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vandenberg
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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.
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Heather
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Ceviche
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
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DianaT
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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
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shari
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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
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Iflyfish
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Sauted al dante with garlic and lemon juice.! Delicious!
Iflyfish
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Bob H
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| 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
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Steve&Debby
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Squid ,I thought that was fish bait? Can you tell I don't like squid?
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BMG
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| 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!
I think the world is run by C- students.
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cabokid
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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
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bajajudy
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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
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mulegemichael
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Judy, didn't you have to pound the calamari to tenderize it?...I've always understood the big ones are really tough
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vandenberg
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| 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.
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bajajudy
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| 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!
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cabokid
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squid
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.
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bajajudy
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Kid
I didnt remember to poke holes in it but it was as tender as could be!
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bajajudy
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Here's a good one for you!
The dogs who tipped over the garbage last night wouldnt even eat the membrane.
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Wingnut
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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!
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