Subj : Re: Creole Chicken skillet, new recipe
To : Carol Shenkenberger
From : Sean Dennis
Date : Mon Apr 22 2024 14:32:57
-=> Carol Shenkenberger wrote to Sean Dennis <=-
CS> You may have one by that name. Just shift the name to add 2 after it
I think the message base is damaged here. Your reply was merged with
another message from Mike Powell's system that is completely unrelated to
cooking.
1 kg Small squid
1/2 c Corn oil
1 md Onion; finely chopped
1/2 c Short-grain rice
1/2 c Tomato puree
1/4 c Water
1 sm Cinnamon stick
2 Cloves
Salt
Freshly ground black pepper
1/2 c Dry white wine
Select squid with hoods about 10-12 cm (4-5 inches) long.
To clean squid, pull off head and attached tentacles. Cut out eyes
and beak and discard. Clean dark skin from head and tentacles by
pulling it off or rubbing off with a cloth dipped in coarse salt.
Rinse, chop 3 to 4 into small pieces and keep aside. Remainder may
be stored and fried later.
Clean out hood (body) and remove transparent backbone from inside.
Pull or rub off skin. Rinse well, drain and dry.
Heat 1 tablespoon oil in a pan and gently fry onion until
transparent. Stir in rice and stir over heat for 2 minutes. Add
tomato puree, water, cinnamon stick, cloves, chopped squid, and salt
and pepper to taste. Cover and simmer over low heat for 10 minutes or
until liquid is absorbed. Remove cinnamon stick and cloves.
Fill hoods with rice mixture, packing it in loosely as rice expands
and hoods contract during cooking. Close top with wooden cocktail
picks or sew with strong thread.
Heat remaining oil in a deep pan and fry squid hoods until lightly
coloured, turning them frequently. Reduce heat, add wine, cover and
simmer gently on low heat for 1 hour or until squid is tender. Add a
little water to pan if necessary during cooking. Serve hot or warm as
a mezethaki (appetizer).
Source: The Complete Middle East Cookbook - by Tess
Mallos
ISBN: 1-86302 069 1
Typed for you by Karen Mintzias
MMMMM
-- Sean
... To the thief who stole my anti-depressants: I hope you're happy.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
