YumSugar

Monday's Leftovers: Marinated Squid Salad

YumSugar — Mon, 10 Aug 2009 07:50:46 -0700

When it's sunny and warm outside, I often find myself wanting some good, old-fashioned shore food, like buttery lobster rolls and rich, meaty crab cakes. Since they're not the healthiest of weeknight options, I'm going to curb my seafood cravings with a tangy salad made by tossing together leftover calamari, dried tomatoes, and crisp vegetables. Add in a citrus-tinged tarragon vinaigrette, and transport yourself to the beach. Turn to a satisfying and healthy seafood alternative when you read more

Sunday BBQ: Grilled Squid With Ginger, Celery, and Apple Slaw

YumSugar — Sun, 09 Aug 2009 06:00:50 -0700

After eating my way through the tasting tents at SF Chefs. Food. Wine this weekend, I'm looking forward to sitting down to a dinner that's light and healthy, but still full of flavor. I'm going a bit off the beaten barbecue path: I'll throw some marinated calamari on the grill and serve it while it's still tender, warm, and freshly charred, with a bed of sweet-tart slaw.

If you've never cooked with squid before, don't be daunted. You can ask your fishmonger to clean it for you. Take a break from your standard meal tonight when you read more.

Grilled Squid With Ginger, Celery, & Apple Slaw
From Martha Stewart Living

Ingredients

Marinade
1 garlic clove, minced
3 tablespoons white or light miso paste
3 tablespoons sake
2 teaspoons mirin
1 tablespoon soy sauce
1 tablespoon oyster sauce
8 calamari (bodies only), rinsed and dried
Slaw:
2 teaspoons grated fresh ginger
1-1/2 teaspoons cider vinegar
Juice of 1 lime
1/2 teaspoon sugar
Coarse salt, to taste
3 tablespoons vegetable or canola oil
5 celery stalks, halved lengthwise and sliced diagonally into 2 1/2-inch pieces
1 tart apple, such as Granny Smith, peeled and cut into matchsticks
2 scallions, white and pale-green parts only, halved lengthwise and sliced into 2 1/2-inch matchsticks
3/4 cup sunflower sprouts
1 serrano chile, halved lengthwise, seeded, and thinly sliced crosswise
1 teaspoon black sesame seeds

Directions

Make the marinade: Cook garlic, miso, sake, mirin, soy sauce, and oyster sauce in a pan over medium-high heat, stirring occasionally, for 3 minutes. Transfer to a bowl. Let cool slightly.
Using a kitchen mallet, pound both sides of calamari a few times to tenderize. Insert a sharp knife into calamari, cut along seams, and then open like a book. Lightly score inner sides at 1/4-inch intervals. Add calamari to marinade, and let stand for 20 minutes.
Make the slaw: Whisk together ginger, vinegar, lime juice, sugar, and salt. Add oil in a slow, steady stream, whisking until emulsified.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Wrap 3 bricks or the bottom of a heavy skillet with heavy-duty foil. Remove calamari from marinade, and season scored sides with salt. Place calamari, scored sides down, on grill, and top with foil-lined weight. Grill until opaque, about 1 1/2 minutes. Cut into 3/4-inch-wide pieces.
Toss celery, apple, scallions, sprouts, and chile with 3 tablespoons dressing (reserve remaining dressing for another use). Arrange on a platter. Top with calamari, and sprinkle with sesame seeds.

Serves 4.

Print recipe with images | without images

Do You Cook Calamari at Home?

YumSugar — Fri, 01 May 2009 11:45:02 -0700

Do You Prefer the Rings or the Tentacles of Calamari?

YumSugar — Fri, 09 Jan 2009 11:45:12 -0800

On New Year's Day, my hungover friends and I were craving Spanish comfort food. We wound up going to one of the best tapas haunts in Chicago, Café Iberico. When this calamari dish came to the table, we got into a discussion about what part of the squid tasted better - the rings or the tentacles - and none of us could come to a consensus. What do you think?

Would You Rather Eat Fried Mozzarella or Calamari?

partysugar — Sun, 28 Sep 2008 01:30:22 -0700

Source

Diners Dissatisfied With Restaurants' Appetizer Offerings

partysugar — Wed, 27 May 2009 06:50:47 -0700

In this week's economic news, appetizers are the latest victim of poor sales. Over the past two years, consumers have spent significantly less on items from the left side of the menu - on dishes like appetizers, salads, and soups. However, the decline may have more to do with customer dissatisfaction than with the bad economy.

According to a study performed by Technomic Inc, 58 percent of diners are "not satisfied with the appetizers available at restaurants" and 70 percent believe "salad offerings could be improved." Another large percentage want to see more ethnic soup offerings. To jump start sales of starters, the consulting firm is encouraging restaurateurs and chefs to rev up creativity and value by offering dishes that feature unique ingredients and can't be made at home.

Since appetizers are my favorite thing to eat, I have to agree with the study's findings. With fried calamari, sliders, and goat cheese salad appearing on virtually every menu, there does seem to be a lack of originality. How do you feel about the matter? Have you stopped ordering from the left side of the menu when you dine out?

Source

Would You Eat Fried Mealworms?

partysugar — Tue, 09 Dec 2008 05:30:29 -0800

A couple of weekends ago, I attended a deep-fry party at my favorite bar in San Francisco, 15 Romolo. The fiesta was celebrating the inauguration of their new deep fryer and everyone was asked to bring an ingredient to fry. There was a delicious assortment of crispy goodness including Snickers, game hens, cheesecake, bacon (my contribution!), arancini, and crab cakes.There was also a selection of more outlandish items like fried durian, oranges, squab, and mealworms. Typically used for fishing bait, mealworms are the larvae of a beetle. They are perfectly OK to consume, so being an adventurous eater, I popped a few in my mouth. They tasted earthy, with a chewy texture similar to calamari. If you had been attending the party, do you think you could have stomached them?

Must-Read: Cooking With All Things Trader Joe's

YumSugar — Mon, 08 Dec 2008 11:15:20 -0800

Trader Joe's is one of those love it or hate it topics. Personally, I am in love with it. So earlier this year, when I spotted this book in a Borders window, I literally ran inside to look at it.

Cooking With All Things Trader Joe's ($24.95) is not the official cookbook of Trader Joe's grocery stores - in fact, it has no affiliation with the supermarket chain. Rather, it was written by two devotees who wanted to create a recipe collection in which all ingredients could be found at Trader Joe's. To hear more about it, read more.

Pros:

Recipes are approachable for the beginner cook.
Recipes often make creative use of ingredients.
Each recipe is given an entire spread, including a full page picture.
The authors suggest wines (from Trader Joe's, naturally) that would pair well with recipes.
Hardcover cookbook is durable, looks nice on the shelf, and would make a nice gift.

Cons:

The recipes only call for Trader Joe's ingredients, many of which are unavailable elsewhere. This cookbook would be useless for anyone without a nearby Trader Joe's.
Ingredients could be phased out at any time. (For that reason, the cookbook makes plenty of suggestions for substitutions.)
Some dishes sound short on taste - I'll pass on the Dairy-Free Creamy Cashew Smoothie.

Recipes: The recipes are methodically organized. Some of my favorites:

Appealing Appetizers: Spicy Tropical Shrimp Boats
Soups, Salads, & Light Meals: Black Bean and Ricotta-Stuffed Portabellas, Le French Lentil Soup
Main Meals: Calamari Brodetto, Saag Paneer Lasagna
On the Side: Oven-Roasted Vegetables With Rosemary
Delicious Desserts: Saffron Ice Cream
Drinks: Sangria
Begin With Breakfast: Breakfast Crepes
Bachelor Quickies (heat-and-serve meals): Elegant Rack of Lamb with Vegetables and Apple Tart

Imagery: The images, which have not been edited in any way, are lush and enticing.

Overall Rating: Because this cookbook offers impressive-sounding, attractive dishes for minimal work, this book would be great for getting a beginner into the kitchen. If you're a Trader Joe's fan, you'll love this book. If you aren't, or don't have one near you, don't bother.

Hamburger Harley: Love It or Hate It?

YumSugar — Sat, 17 May 2008 01:00:05 -0700

My pal calamari recently pointed out this interesting motor vehicle. Created by hamburger enthusiast Harry Sperl, this Hamburger Harley is a real spectacle. Could you imagine driving down the freeway and seeing this thing on the road? I would definitely have to demand that my driver slow down so I could take a few pics.

I love how detailed it is, and especially enjoy the actual fast-food tray mounted to the front. Yet I couldn't imagine driving it around. How about you? What do you think of the Hamburger Harley?

What's in Season: Artichokes

YumSugar — Tue, 29 Apr 2008 10:00:12 -0700

My friend calamari recently asked me what was up with artichokes. He and his gal are having a hard time figuring out how to pick and eat them, so I thought I'd give him some advice. To see how to select the best artichokes in the bunch, and what to do once you've brought them home, read more.

Selecting:

Choose artichokes that are firm and heavy feeling. A heavier weight usually means more water, which means it's fresh.
Look for ones whose leaves are tight and held together. Blooming ones are pretty and edible, but may have tough leaves.
Just because it's large doesn't mean its center (aka the heart) is going to be large.
Select artichokes that are dark green in color and have a slight glossy sheen to them.

Storing:

Like flowers, you can store artichokes in a vase of water.
Alternatively wash them in cold water, and place them - still wet - in to a plastic bag stored in your refrigerator.

Preparing:

Tap them upside down over your sink to dislodge any debris residing between leaves.
Wash them under cold running water.
Remove the sharp outer leaves by cutting the top of the artichoke off. You'll cut about 1/4 off.
Trim the bottom base. Some people remove the whole thing, while others just trim the end.
Now follow your recipe, or steam them for about 30-40 minutes. Check often to make sure the water (seasoned with salt and with lemon juice if you like) level has not depleted.

Do you have any great artichoke tips? Share them with us in the comments!