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Willravel · 12-28-2006, 01:33 PM

I was reading the giant squid thread in GD, and getting really hungry when it occoured to me: maybe there are some great ways to prepare odd animals.

So far as a giant squid, I'd probably treat it as many treat octopus, turning it inside out and cleaning out the entrails, any cartilage, the beak, and stomach sack. I'd wash it well and tenderize it somewhat (though I'm not 100% sure it'd need tenderizing). The next question is: brill, braise, sautee, bake, fry, or ceviche?

I'm thinking that, if it's taste is up to par, a stew might be in order. Who doesn't love seafood stew after all? And, we are going to have to make a lot (I'm figuring 170-200 pounds of calamari)

50 tablespoons of olive oil
50 onions
150 cloves of garlic
50 cans of diced tomatoes (wityh pasrley if possible)
30 potatos, skinned, scrubbed and quartered
75 fresh hot green jalapenos, rinsed, stemmed, seeded and minced
25 teaspoons ground cumin
25 teaspoons chili powder
25 teaspoonse salt
600 Oz. shelled, deveined shrimp, rinsed
400 oz. talapia, rinsed and cut into 1 inch chunks
1 giant squid, cleaned as above and cut into 1 inch cubes
A shitload of cooked quinoa

Repeat the following 50 times:
1. Heat 1 Tbs. oil in a 5- to 6-quart pan over medium-high heat; add one onion and roughly 2 cloves garlic and stir often until onion is very limp, 8 to 10 minutes. Add one can tomatoes, 1 1/2 cups water, 8 oz. potatoes, 1-2 chilies, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced, 20 to 25 minutes.

2. Stir in seafood (roughly 8 oz. tilapia, 4-12 oz. calamari, 12 oz. shrimp), if using. Cover and simmer until shrimp and fish are opaque but still moist-looking in the center of thickest part (cut to test), 3 to 4 minutes. Spoon quinoa onto rimmed plates; top with stew.

Bon Apetite!

(based on Sunset magazine article "Spicy Seafood Stew", http://food.sunset.com/sunset/recipe...cipe_id=640906)

So what odd animal would you prepare and how would you prepare it?

12-28-2006, 01:33 PM	#1 (permalink)
Willravel ... a sort of licensed troubleshooter.	Cooking unique meats.... I was reading the giant squid thread in GD, and getting really hungry when it occoured to me: maybe there are some great ways to prepare odd animals. So far as a giant squid, I'd probably treat it as many treat octopus, turning it inside out and cleaning out the entrails, any cartilage, the beak, and stomach sack. I'd wash it well and tenderize it somewhat (though I'm not 100% sure it'd need tenderizing). The next question is: brill, braise, sautee, bake, fry, or ceviche? I'm thinking that, if it's taste is up to par, a stew might be in order. Who doesn't love seafood stew after all? And, we are going to have to make a lot (I'm figuring 170-200 pounds of calamari) 50 tablespoons of olive oil 50 onions 150 cloves of garlic 50 cans of diced tomatoes (wityh pasrley if possible) 30 potatos, skinned, scrubbed and quartered 75 fresh hot green jalapenos, rinsed, stemmed, seeded and minced 25 teaspoons ground cumin 25 teaspoons chili powder 25 teaspoonse salt 600 Oz. shelled, deveined shrimp, rinsed 400 oz. talapia, rinsed and cut into 1 inch chunks 1 giant squid, cleaned as above and cut into 1 inch cubes A shitload of cooked quinoa Repeat the following 50 times: 1. Heat 1 Tbs. oil in a 5- to 6-quart pan over medium-high heat; add one onion and roughly 2 cloves garlic and stir often until onion is very limp, 8 to 10 minutes. Add one can tomatoes, 1 1/2 cups water, 8 oz. potatoes, 1-2 chilies, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender when pierced, 20 to 25 minutes. 2. Stir in seafood (roughly 8 oz. tilapia, 4-12 oz. calamari, 12 oz. shrimp), if using. Cover and simmer until shrimp and fish are opaque but still moist-looking in the center of thickest part (cut to test), 3 to 4 minutes. Spoon quinoa onto rimmed plates; top with stew. Bon Apetite! (based on Sunset magazine article "Spicy Seafood Stew", http://food.sunset.com/sunset/recipe...cipe_id=640906) So what odd animal would you prepare and how would you prepare it?