Marinated Squid Salad

Our CSF (that's community supported fishery) pick-up days is one of my favorite dinner days of the week. We love Real Good Fish for the quality, the freshness, and the philosophy! Today, Real Good Fish delivered to all of its members fresh market squid that was pulled up yesterday. Talk about fresh...

I wanted to make something simple that really highlighted the squid. Since we couldn't agree, I made two recipes. This was the first.

Ingredients

1/2 to 3/4 lb fresh market squid, cleaned
1 C organic heirloom cherry tomatoes
1/4 C thinly sliced organic red onion
3 T capers
3 to 4 T olive oil
1 to 2 T freshly squeezed lemon juice
1 to 2 T balsamic vinegar
freshly ground salt
freshly ground pepper
1 to 2 T fresh parsley, minced

Procedure
Place squid tubes and tentacles in a large pot. Cover them with water. Make sure they are submerged by at least 1" of water. Bring the water to a boil. As soon as the water boils, drain the squid. Once they are cool enough to handle, slice the tubes into rings. Place them in a large mixing bowl.

Add in the cherry tomatoes, sliced onions, and capers. Pour in the oil, lemon juice, and vinegar, starting with 3 T oil and 1 T each of the lemon juice and vinegar.

Fold in the parsley and season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes. Adjust seasoning before serving. If you prefer it more tart, you may need more balsamic vinegar and lemon juice. I did!

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Culinary Adventures with Camilla

Search This Blog