squid - Tilted Forum Project Discussion Community

Dilbert1234567 · 07-01-2004, 03:01 PM

so i have 3 pounds of squid, any one have any recipies?

i got it for sushi and have a ton left over.

its all cleaned and ready, any marinades, or other ideas for me?

thanks

splck · 07-05-2004, 06:09 AM

I'd be making calamari.

Dilbert1234567 · 07-05-2004, 09:04 AM

thanks

maleficent · 07-05-2004, 09:58 AM

SLce it like you would for calamari - -and instead of breading it and deep frying it - (which is heaven)

Just tossing it on the grill is good too--

Sprinkle it with some cayenne pepper, garlic, and that's about it - and just a few minutes on the grill..

Just be careful not to overcook it - turns it into rubber

Captain Nemo · 08-04-2004, 09:08 AM

I have prepared it as fajitas before and it makes for a great alternative to chicken or beef.

jdubz · 08-06-2004, 03:51 PM

Ugh, seriously, what does it taste like? Whats the texture?

irseg · 08-06-2004, 05:01 PM

Am I a hopeless nerd if I saw this subject line and thought it was a discussion about the caching proxy server?

kalashnikov · 08-08-2004, 08:50 PM

So i actually just cooked some squid tonight, and came online to tell of the exploits, wondered if there was a squid thread, and this was third from the top. sweet!

So:

Heat oil in a pan, peanut oil or just canola. Saute onions and fry till brown, or just well sizzling, toss in some garlic and chili peppers (finely chopped, not pressed) and fry quickly (but don't let it burn), toss in squid, chopped bok choy, baby corn (cut in halves or thirds), some chopped cilantro, two dozen basil leaves, and pour in a bit (not too much of any) fish sauce, mirin, and soy sauce. Stir fry for a few minutes (the squid cooks very quickly), and eat! it is quite good.

For the squid: The tentacles separate from the body real easily, and are bitesize. for the body, I made a slit down one side so it could open flat. Using a trick i have seen in Thai restaurants, I scored the squid - make parallel slices every half centimeter or so on the inside of the squid body (the outside skin in too strong). Don't cut all the way through of course. This is basically just for aesthetics. It makes the squid curl up when cooked, and looks nice. Once the body is scored, cut it in half - more bitesized.

davik · 08-12-2004, 10:36 PM

I've done some experimenting before with just rapidly pan frying it then throwing it in with pad thai I was making, turned out fairly well and made a nice alternative to shrimp/chicken.

lazlo · 08-12-2004, 10:55 PM

I know everyone makes breaded squid but thats the best way ive ever had it.
You have to make this relish with it though , it is seriously awesome.

-Throw about 1/4 cup of sugar in a small saute pan and let it carmelize nicely.
-throw in bout 1/4 cup red wine vinegar and let it bubble a little bit (a technique known as 'gastrique')
-add a diced tomato and about 1/4 cup julienne ginger and whatever herbs you like.
-let simmer over med-low heat until reuced by 1/4.
-season to taste.

dip the squid in the relish.

seriously people, it may be the best thing youve ever tasted, someone out there has to try it. if i change one person's life through calimari then i truely have made a difference.
but dilbert, you may want to get some fresh squid, cause i just noticed you posted this thread like a month ago

Dilbert1234567 · 08-13-2004, 01:31 PM

Quote:

Originally posted by lazlo
... you may want to get some fresh squid, cause i just noticed you posted this thread like a month ago

it wont last that long on the counter?

lazlo · 08-13-2004, 11:39 PM

no, it wont.
four or five days at room temperature tops. after that you should probably re-freeze it.

Sargeman · 08-16-2004, 11:32 AM

My mom makes a seafood soup. It has potatoes, carrots, celery, cilantro, onion(whole not cut up), tamarindo, salt, pepper, fish (catfish or whiting, not really sure), a seafood mixture of squid, oysters, octopus, and shrimp.

It is to die for. The squid and octopus just make the soup taste so damn good! I'm not sure how she cooks it even though she has told me. I've tried to make it at home but it doesn't even come close to hers.

kulrblind · 08-18-2004, 07:22 AM

mmmm... Squid. (see avatar)

07-01-2004, 03:01 PM	#1 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	squid so i have 3 pounds of squid, any one have any recipies? i got it for sushi and have a ton left over. its all cleaned and ready, any marinades, or other ideas for me? thanks __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

07-05-2004, 06:09 AM	#2 (permalink)
splck it's jam Location: Lowerainland BC	I'd be making calamari. __________________ nice line eh?

07-05-2004, 09:04 AM	#3 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	thanks __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

07-05-2004, 09:58 AM	#4 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	SLce it like you would for calamari - -and instead of breading it and deep frying it - (which is heaven) Just tossing it on the grill is good too-- Sprinkle it with some cayenne pepper, garlic, and that's about it - and just a few minutes on the grill.. Just be careful not to overcook it - turns it into rubber __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

08-08-2004, 08:50 PM	#8 (permalink)
kalashnikov Insane Location: St. Paul	So i actually just cooked some squid tonight, and came online to tell of the exploits, wondered if there was a squid thread, and this was third from the top. sweet! So: Heat oil in a pan, peanut oil or just canola. Saute onions and fry till brown, or just well sizzling, toss in some garlic and chili peppers (finely chopped, not pressed) and fry quickly (but don't let it burn), toss in squid, chopped bok choy, baby corn (cut in halves or thirds), some chopped cilantro, two dozen basil leaves, and pour in a bit (not too much of any) fish sauce, mirin, and soy sauce. Stir fry for a few minutes (the squid cooks very quickly), and eat! it is quite good. For the squid: The tentacles separate from the body real easily, and are bitesize. for the body, I made a slit down one side so it could open flat. Using a trick i have seen in Thai restaurants, I scored the squid - make parallel slices every half centimeter or so on the inside of the squid body (the outside skin in too strong). Don't cut all the way through of course. This is basically just for aesthetics. It makes the squid curl up when cooked, and looks nice. Once the body is scored, cut it in half - more bitesized. __________________ 'Charmant, respektlos, und immer betrunken.'

08-04-2004, 09:08 AM	#5 (permalink)
Captain Nemo Insane Location: In a forest of red tape (but hey, I have scissors)	I have prepared it as fajitas before and it makes for a great alternative to chicken or beef.

08-06-2004, 03:51 PM	#6 (permalink)
jdubz Tilted	Ugh, seriously, what does it taste like? Whats the texture?

08-06-2004, 05:01 PM	#7 (permalink)
irseg Junkie Location: Florida	Am I a hopeless nerd if I saw this subject line and thought it was a discussion about the caching proxy server?

08-12-2004, 10:36 PM	#9 (permalink)
davik Irradiation for fun and profit Location: Controlled access area	I've done some experimenting before with just rapidly pan frying it then throwing it in with pad thai I was making, turned out fairly well and made a nice alternative to shrimp/chicken. __________________ "Whenever you find that you are on the side of the majority, it is time to reform." -- Mark Twain

08-12-2004, 10:55 PM	#10 (permalink)
lazlo Upright	I know everyone makes breaded squid but thats the best way ive ever had it. You have to make this relish with it though , it is seriously awesome. -Throw about 1/4 cup of sugar in a small saute pan and let it carmelize nicely. -throw in bout 1/4 cup red wine vinegar and let it bubble a little bit (a technique known as 'gastrique') -add a diced tomato and about 1/4 cup julienne ginger and whatever herbs you like. -let simmer over med-low heat until reuced by 1/4. -season to taste. dip the squid in the relish. seriously people, it may be the best thing youve ever tasted, someone out there has to try it. if i change one person's life through calimari then i truely have made a difference. but dilbert, you may want to get some fresh squid, cause i just noticed you posted this thread like a month ago

08-13-2004, 11:39 PM	#12 (permalink)
lazlo Upright	no, it wont. four or five days at room temperature tops. after that you should probably re-freeze it.

08-16-2004, 11:32 AM	#13 (permalink)
Sargeman Insane Location: Texas	My mom makes a seafood soup. It has potatoes, carrots, celery, cilantro, onion(whole not cut up), tamarindo, salt, pepper, fish (catfish or whiting, not really sure), a seafood mixture of squid, oysters, octopus, and shrimp. It is to die for. The squid and octopus just make the soup taste so damn good! I'm not sure how she cooks it even though she has told me. I've tried to make it at home but it doesn't even come close to hers. __________________ ...because there are no facts, there is no truth, just data to be manipulated. I can get you any results you like, what's it worth to you.....

08-18-2004, 07:22 AM	#14 (permalink)
kulrblind plays well with others Location: Canada	mmmm... Squid. (see avatar)