| Dave Smith |
Peter Aitken wrote:
> I am going to make fried squid tonight and realize that I am not sure what
> would go well with it. I often have this as an appetizer at restaurants and
> love it. When served as a main course it needs some sides - preferably not
> other fried things. And ideas for dipping sauces? Thanks in advance.
>
I usually serve it with a Greek Salad, the real thing... no lettuce, and pits
bread that has been lightly brushed with olive oil and then grilled lightly.
The squid is easy to cook. Hopefully you got cleaned squid. Pull off the
tentacles and scoop out the hoods. Cut them into rings and soak them in milk
for a bout an hour. Then toss them into a mixture of 3 parts flour and one part
corn meal. Shake off excess and toss them into the hot oil for two minutes.
Cooking them longer will make them tough.
For a dipping sauce start off by grating some cucumber and letting it drain.
Stick it into a fine sieve and push out as much liquid as you can. Get some
nice thick yoghurt. If you don't have thick yoghurt, line a bowl with some
cheese cloth and dump the yoghurt it it and suspend it so that the yoghurt can
drain. If in a hurry, mmix it about half and half with sour cream to thicken
it. Mix the yoghurt with the grated cucumber and finely minced and squashed
garlic. Season with salt and pepper and drizzle with a bit of olive oil.
|
|
|
| Kate B |
"Peter Aitken" <paitken@CRAPnc.rr.com> wrote in message
news:wQAue.16$k24.2882@twister.southeast.rr.com...
> I am going to make fried squid tonight and realize that I am not sure what
> would go well with it. I often have this as an appetizer at restaurants
and
> love it. When served as a main course it needs some sides - preferably not
> other fried things. And ideas for dipping sauces? Thanks in advance.
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
>
>
I like to serve them atop a pasta, linguine or penne, made with a spicy
tomato sauce. All you have to do is fry them at the last moment, drain on
paper towels than sprinkle generously over individual bowls of pasta.
Kate
|
|
|
| Kevin_Sheehy |
On 6/23/2005, Puester wrote:
<snip>
>(It really doesn't matter WHERE "here" is in >this context, does it? I wasn't shilling the >restaurant, merely describing their sauces.)
It matters - at least to me. I did a quick search and found Pappadeaux
in two locations (Texas and Chicago, but didn't come across Denver.) I
do a lot of business travel, often passing through Denver. Maybe it's a
place I'd like to try.
Didn't occur to me that you were shilling.
Thanks for the information!
|
|
|
| oldfart |
Oh! Oh! Don't toss the tentacles! They are IMHO the best part.
Dave Smith wrote:
> Peter Aitken wrote:
>
>
>>I am going to make fried squid tonight and realize that I am not sure what
>>would go well with it. I often have this as an appetizer at restaurants and
>>love it. When served as a main course it needs some sides - preferably not
>>other fried things. And ideas for dipping sauces? Thanks in advance.
>>
>
>
> I usually serve it with a Greek Salad, the real thing... no lettuce, and pits
> bread that has been lightly brushed with olive oil and then grilled lightly.
>
> The squid is easy to cook. Hopefully you got cleaned squid. Pull off the
> tentacles and scoop out the hoods. Cut them into rings and soak them in milk
> for a bout an hour. Then toss them into a mixture of 3 parts flour and one part
> corn meal. Shake off excess and toss them into the hot oil for two minutes.
> Cooking them longer will make them tough.
>
> For a dipping sauce start off by grating some cucumber and letting it drain.
> Stick it into a fine sieve and push out as much liquid as you can. Get some
> nice thick yoghurt. If you don't have thick yoghurt, line a bowl with some
> cheese cloth and dump the yoghurt it it and suspend it so that the yoghurt can
> drain. If in a hurry, mmix it about half and half with sour cream to thicken
> it. Mix the yoghurt with the grated cucumber and finely minced and squashed
> garlic. Season with salt and pepper and drizzle with a bit of olive oil.
>
>
|
|
|
|
