yields 4 appetizer servings
8 ounces slab bacon, cut into lardons
6 cloves garlic, finely chopped
2 tablespoons olive oil
2 pounds fresh squid, cleaned and sliced into rings
salt and freshly ground pepper
3 tablespoons chopped fresh parsley leaves
1 tablespoon freshly chopped thyme leaves
Place the bacon in a medium saute pan over medium heat and cook
until lightly golden brown and the fat has been rendered. Increase the
heat to high and add the garlic, olive oil, and squid, and season with
salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve.
bacon recipe courtesy of: Bobby Flay, "Tapas," Boy Meets Grill, Food Network
Showing posts with label squid. Show all posts
Showing posts with label squid. Show all posts
Wednesday, December 12, 2012
Saturday, July 02, 2011
2246. BACON SQUID BUNDLES with SQUID INK VINAIGRETTE
serves four
1 large squid, cleaned, prepared and cut into fine juilienne
8 slices of cured bacon
Olive oil for frying
1 teaspoon of squid ink
100 mils of sunflower oil
Cut each slice of bacon in two lengthways. Wrap thin strips of bacon around the middle of bunches of julienned squid to form little bundles and then fix with toothpicks. Sauté the bundles in a little oil on a medium heat until the bacon is crisp. Drain on kitchen paper and transfer to a serving plate. Make the vinaigrette by mixing the squid ink with the sunflower oil. Drizzle over the bundles. Serve immediately.
bacon recipe courtesy of: Vernon Grant, for Spanish Food World (owned and operated by The Tapas Lunch Company Ltd., Unit 1, Johnston Logistics UK, Harling Road, Snetterton, Norwich, NR16 2JU)
1 large squid, cleaned, prepared and cut into fine juilienne
8 slices of cured bacon
Olive oil for frying
1 teaspoon of squid ink
100 mils of sunflower oil
Cut each slice of bacon in two lengthways. Wrap thin strips of bacon around the middle of bunches of julienned squid to form little bundles and then fix with toothpicks. Sauté the bundles in a little oil on a medium heat until the bacon is crisp. Drain on kitchen paper and transfer to a serving plate. Make the vinaigrette by mixing the squid ink with the sunflower oil. Drizzle over the bundles. Serve immediately.
bacon recipe courtesy of: Vernon Grant, for Spanish Food World (owned and operated by The Tapas Lunch Company Ltd., Unit 1, Johnston Logistics UK, Harling Road, Snetterton, Norwich, NR16 2JU)
Thursday, April 07, 2011
2160. BACON-STUFFED SQUID with TOMATO VERMOUTH SAUCE
cleaned squid (about 6 to 8)
1/2 lb. bacon, diced
1/2 medium onion, diced
4 slices bread, processed for fresh bread crumbs
8 ounces tomato sauce
2 ounces dry vermouth
1 tablespoon fresh basil leaves, chopped for garnish
Brown bacon over medium heat. Drain all but 2 teaspoons bacon fat; reserve bacon. In the bacon fat, cook onions over medium heat until softened. In a separate frying pan, pan toast until lightly browned, stirring often. Place the cooked bacon, onions and pan toasted fresh crumbs in a bowl, and toss together. Use this to stuff the cleaned squid. Stir the tomato sauce and vermouth together. Add in the stuffed squid, and cover. Bake at 350 degrees for one hour.
bacon recipe courtesy of: Renee Shelton, Fishing Chef Online
1/2 lb. bacon, diced
1/2 medium onion, diced
4 slices bread, processed for fresh bread crumbs
8 ounces tomato sauce
2 ounces dry vermouth
1 tablespoon fresh basil leaves, chopped for garnish
Brown bacon over medium heat. Drain all but 2 teaspoons bacon fat; reserve bacon. In the bacon fat, cook onions over medium heat until softened. In a separate frying pan, pan toast until lightly browned, stirring often. Place the cooked bacon, onions and pan toasted fresh crumbs in a bowl, and toss together. Use this to stuff the cleaned squid. Stir the tomato sauce and vermouth together. Add in the stuffed squid, and cover. Bake at 350 degrees for one hour.
bacon recipe courtesy of: Renee Shelton, Fishing Chef Online
Sunday, February 27, 2011
2121. SPICY SQUID SALAD with BACON, WATERCRESS and LIMA BEANS
makes four servings
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemon–Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)
++++++++++++++++++++++++++++++++++++++++++
Jan's Spice Mix
makes about 1 cup
7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper
Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.
++++++++++++++++++++++++++++++++++++++++++
Lemon-Shallot Vinaigrette
makes about 1/2 cup
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.
++++++++++++++++++++++++++++++++++++++++++
In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.
In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.
bacon recipe courtesy of: Jan Birnbaum "A Cook's Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa," Food & Wine, October 2002
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemon–Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)
++++++++++++++++++++++++++++++++++++++++++
Jan's Spice Mix
makes about 1 cup
7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper
Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.
++++++++++++++++++++++++++++++++++++++++++
Lemon-Shallot Vinaigrette
makes about 1/2 cup
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper
In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.
++++++++++++++++++++++++++++++++++++++++++
In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.
In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.
bacon recipe courtesy of: Jan Birnbaum "A Cook's Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa," Food & Wine, October 2002
Wednesday, December 08, 2010
2040. SQUID INK PASTA with PRAWNS, SQUID and BACON
100 grams plain flour
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil
300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves
To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.
Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.
Bring a pot of water to the boil.
Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.
Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.
Turn off the heat, add the coriander & cherry tomatoes & serve immediately.
bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010
1 egg
1 egg yolk
pinch sea salt
1 teaspoon squid ink
1 teaspoon olive oil
300 grams cleaned squid tubes, sliced 1/2 cm thick
2 tablespoons diced speck or smoky bacon
12 medium green prawns, peeled, de-veined and cut into thirds
1 wild green chili
1 teaspoon squid ink
1/4 cup chicken stock
1 tablespoon fish sauce
pinch sea salt
Juice of 1/2 lemon
1/2 punnet cherry tomatoes sliced in half
2 tablespoons coriander leaves
To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.
Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.
Bring a pot of water to the boil.
Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.
Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.
Turn off the heat, add the coriander & cherry tomatoes & serve immediately.
bacon recipe courtesy of: Rockpool, 107 George Street, The Rocks NSW 2000, Australia, adapted by Nicholas Leach, June 13, 2010
Tuesday, March 11, 2008
1037. SPICY CALAMARI with BACON and SCALLIONS
makes 4 (main course) servings
1 1/2 pounds cleaned medium squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces
1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes
Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain. Toss squid with 1/4 teaspoon salt. Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes. Serve squid immediately, sprinkled with bacon.
courtesy of: Lillian Chou, Gourmet, November 2007
1 1/2 pounds cleaned medium squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces
1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes
Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain. Toss squid with 1/4 teaspoon salt. Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes. Serve squid immediately, sprinkled with bacon.
courtesy of: Lillian Chou, Gourmet, November 2007
Saturday, April 15, 2006
342. SQUID with BACON
yields 4 servings
3 lb. squid
¼ lb. bacon
½ green pepper, diced
2 cloves garlic, crushed
salt & pepper
1 can tomato sauce
How To Clean Squid: Cut off and retain tentacles beyond eye and remove tooth by pressing it out. Cut open body and scrape out insides including plastic-like bone. Remove outside colored skin by peeling it off (optonal). Cut into 1-2" strips and then wash.
Cooking: Add strips and tentacles to already frying bacon and fresh chopped up garlic. Add green papper, salt & pepper. While squid is frying, it will turn pink. At this point add 1 can of toamto sauce and simmer for at least 30 minutes.
courtesy of: The Club Cookery, The Travelers Girls Club, 1976
3 lb. squid
¼ lb. bacon
½ green pepper, diced
2 cloves garlic, crushed
salt & pepper
1 can tomato sauce
How To Clean Squid: Cut off and retain tentacles beyond eye and remove tooth by pressing it out. Cut open body and scrape out insides including plastic-like bone. Remove outside colored skin by peeling it off (optonal). Cut into 1-2" strips and then wash.
Cooking: Add strips and tentacles to already frying bacon and fresh chopped up garlic. Add green papper, salt & pepper. While squid is frying, it will turn pink. At this point add 1 can of toamto sauce and simmer for at least 30 minutes.
courtesy of: The Club Cookery, The Travelers Girls Club, 1976
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