Key to squid: Do not overcook
By Jesse and Stephanie |
February 28, 2013, Thursday
|
Print Edition
Print Edition
SQUID is a versatile ingredient. These mollusks are delicious sautéed, braised, grilled and our favorite, deep-fried as calamari. The key is not to overcook them, since they become tough, chewy and flavorless.
Here is a healthy cold salad recipe. When you poach the squid just right, they are tender and sweet. The chimichurri dressing is great to make ahead and keep in a bottle for other use.
Chimichurri squid with fried leeks and roasted onion
Ingredients:
4 calamari, cleaned and cut into 1-inch thick rings
1 tsp good olive oil
1 small white onion, sliced
1 leek, thinly sliced
3 cups of frying vegetable oil
Kosher salt
Freshly ground black pepper
Preparation:
1. Char the sliced onions over an open flame (stove top) until softened and slightly browned. Set aside.
2. Heat frying oil in a medium pot, deep fry the leek slices until golden brown. Drain on a paper towel-lined plate and sprinkle with a pinch of salt.
3. Bring a small pan of water to a boil. Poach the squid for about one minute, drain and put in a bowl of ice water to stop cooking.
4. Drain and set aside. Be careful not to overcook them. Toss the squid rings with 4 tablespoons of chimichurri dressing.
5. Plate and enjoy.
Chimichurri dressing
Ingredients:
1/2 cup of good olive oil
4 garlic cloves, minced
1 cup of fresh Italian parsley, packed
1 cup of fresh cilantro, packed
1 tbsp lemon juice
1 tbsp white vinegar
1 dried red chili
1/2 tsp sea salt
1 tsp freshly ground black pepper
Preparation:
1. Pulse all ingredients in a processor, about 20 pulses.
2. Pour the dressing into a bottle, it can be refrigerated up to 1 week.
3. We add this delicious dressing on steak, grilled chicken and prawns, in salad dressings, or even as a pizza base.
For more, contact Stephanie & Jesse at artisanfoodsinc@gmail.com.
Here is a healthy cold salad recipe. When you poach the squid just right, they are tender and sweet. The chimichurri dressing is great to make ahead and keep in a bottle for other use.
Chimichurri squid with fried leeks and roasted onion
Ingredients:
4 calamari, cleaned and cut into 1-inch thick rings
1 tsp good olive oil
1 small white onion, sliced
1 leek, thinly sliced
3 cups of frying vegetable oil
Kosher salt
Freshly ground black pepper
Preparation:
1. Char the sliced onions over an open flame (stove top) until softened and slightly browned. Set aside.
2. Heat frying oil in a medium pot, deep fry the leek slices until golden brown. Drain on a paper towel-lined plate and sprinkle with a pinch of salt.
3. Bring a small pan of water to a boil. Poach the squid for about one minute, drain and put in a bowl of ice water to stop cooking.
4. Drain and set aside. Be careful not to overcook them. Toss the squid rings with 4 tablespoons of chimichurri dressing.
5. Plate and enjoy.
Chimichurri dressing
Ingredients:
1/2 cup of good olive oil
4 garlic cloves, minced
1 cup of fresh Italian parsley, packed
1 cup of fresh cilantro, packed
1 tbsp lemon juice
1 tbsp white vinegar
1 dried red chili
1/2 tsp sea salt
1 tsp freshly ground black pepper
Preparation:
1. Pulse all ingredients in a processor, about 20 pulses.
2. Pour the dressing into a bottle, it can be refrigerated up to 1 week.
3. We add this delicious dressing on steak, grilled chicken and prawns, in salad dressings, or even as a pizza base.
For more, contact Stephanie & Jesse at artisanfoodsinc@gmail.com.
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