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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.

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Seafood Cocktail Two Ways - Beginner and Expert

YumSugar — Wed, 03 Jun 2009 03:30:26 -0700

Now that it's Summer, all the attention has been turned to typical warm-weather fare, like barbecue and burgers. But don't discount fresh seafood dishes as wonderful additions to any backyard feast. Items like ceviche and shrimp rémoulade will help break up monotony at the appetizer table - as will an exotic, indulgent seafood cocktail.

Have limited time? Start with shellfish that's conveniently already cooked, and you'll have a stunning single-serving appetizer in a matter of minutes. If you've got more time and skill, purchase raw seafood and prepare a classic Latin seafood dish from scratch for much less. To make either seafood cocktail, read more.

Beginner Seafood Cocktail
From Parade

Ingredients

3/4 pound cooked large shrimp (peeled, deveined, tails removed), halved crosswise
1/2 pound fresh lump crabmeat, cartilage removed
1/2 pound fresh lobster meat, cut into 1/2-inch pieces
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 tablespoon drained tiny capers
Salt and freshly ground black pepper, to taste
1 teaspoon finely minced red or green jalapeño pepper, ribs and seeds removed
2 tablespoons chopped fresh flat-leaf parsley
1/3 cup highest quality extra-virgin olive oil
3 tablespoons fresh lemon juice (from 1 large lemon)

Directions

Place the shrimp, crab, lobster, carrot, celery and capers in a large bowl. Using a rubber spatula, gently fold together the ingredients, being careful not to break up the crab too much. Season with salt and pepper.
Add the jalapeño pepper and parsley, then carefully fold in the olive oil and lemon juice, tasting as you go along. Adjust the seasonings and serve immediately, or chill for up to 6 hours. Divide seafood between 8 wine glasses for serving.

Serves 8.

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Expert Seafood Cocktail
From Food & Wine

Ingredients

1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup tomato juice
1 tablespoon tomato paste
Salt and freshly ground pepper
Hot sauce
2 pounds shelled and deveined large shrimp
1/2 pound cleaned squid, cut into 1/2-inch rings, tentacles halved
2 pounds tomatoes-halved, seeded and finely diced
2 Hass avocados, cut into 1/2-inch dice
4 scallions, white and tender green parts only, thinly sliced
1 small red onion, finely diced
2 tablespoons chopped cilantro
1 tablespoon chopped flat-leaf parsley
Plantain chips, for serving

Directions

Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.
Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook for 30 seconds, until firm but tender. Drain immediately and add to the ice water.
When cool, drain the shrimp and squid and pat dry. Add to the bowl with the juices and toss to coat. Transfer the mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turning the bag occasionally.
Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.

Serves 12.

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Do You Cook Calamari at Home?

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

7 Surefire Sustainable Seafood Options

YumSugar — Wed, 22 Apr 2009 05:50:42 -0700

Though organic produce has been at the forefront of the food movement over the last handful of years, sustainable seafood has only recently gained much-needed attention. Fishing practices for some of America's most popular seafood choices (salmon, eel, Chilean sea bass) are putting seafood populations in peril, interrupting aquatic habitats, and causing damaging water pollution. I'll be the first to admit that it can be hard to keep track of what seafood is and isn't environmentally sound to eat, since it depends on the way it's caught and where it comes from. For those in question, you can always refer to the Seafood Watch, an advisory that will tell you what's OK to eat and what's off-limits. Don't forget these seven surefire seafood options that are, for the most part, always sustainably sound.

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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?

All the News That's Fit to Eat - Sept. 10, 2008

YumSugar — Wed, 10 Sep 2008 12:15:20 -0700

Oodles of noodles: Ramen is having its moment in the spotlight. - The Oregonian
Are the presidential candidates what they eat? - Boston Globe
French Laundry's Thomas Keller on culinary opportunities. - Los Angeles Times
The secret to cooking Asian lies in the right kitchen tools. - Chicago Tribune
Several compelling reasons to prepare squid at home. - San Francisco Chronicle
Meet Abe Schoener, California's most experimental winemaker. - New York Times
Is it possible to succeed with molecular gastronomy at home? - Washington Post
Try these no-bake, warm-weather recipes before it's too late. - Houston Chronicle
Everything you need to know about roasting red peppers yourself. - Tampa Bay Times

Source

Would You Eat This Dried Cuttlefish?

YumSugar — Thu, 24 Jul 2008 16:15:28 -0700

Yesterday while at a Chinese supermarket, I came across the popular Asian snack: dried cuttlefish. Cuttlefish is similar to squid, and these dried snacks are chewy and meaty with a briny, slightly sweet flavor.

I grew up eating them and think they're deliciously addictive, but I can see how their threadlike texture and fishy smell might turn people away. What about you? Do you think you could stomach this?

Savory Sights: Squid and Barley Salad

YumSugar — Mon, 29 Jan 2007 11:45:25 -0800

Don't forget to post your images in the Savory Sights group. We love looking at all the yummy things you guys are eating, and all the parties you're having. The Savory Sights group is a place for you to put all of your fantastic images, be they food, drink, centerpieces, party decor, etc. Just post content to the group as a blog, click "add image," add a little blurb about your photo and click submit. It's easy and fun!

Today's savory sight find comes from my gal, BuzzSugar. Her friend made her this excellent Squid and Barley Salad. Looks devine, I'd love to eat that now!

To have your photo displayed here for all to see, simply add your image to Savory Sights group. Every week we choose an image or two to share with the world. Next time, it could be yours!

Octopus Juicer and Squid Scrub Brush: Love Them or Hate Them?

YumSugar — Tue, 04 Mar 2008 00:18:31 -0800

Among the many unique products Urban Outfitters has right now, I was glad to see that happy mundane pointed out both this Octopus Juicer ($14) and this Squid Scrub Brush ($8). I know that a lot of you like whimsical kitchen accessories, and so I wondered what you thought of these little guys? Would you want them in your kitchen?