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squid recipes. help!

post #1 of 16
Thread Starter 

Hey all! So I was offered to participate in a reality show where i live and even though i love to cook, i kinda only cook at home and my recipes are not all that complex, but i thought it would be a nice experience.

I was given a hint and the secret ingredient to use is either squid tubes or the whole squid... and only thing i've ever cooked with this ingredient is fried squid! lol. 

I have been searching for some good recipes, but i thought maybe i could get some ideas here!

Help is much appreciated! :)

Thanx!

post #2 of 16

Stuffed squidd.

Squidd salad.

Squidd eschebesche.

Grilled squidd.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 16

If you get whole squid you could go for a squid ink pasta with a stewed squid.  And tentacles are the best part of squid.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 16

I love grilled squid or this recipe that my mom used to make, it's like a braised squid in a tangy sauce. It is sooo good. One of my favorite squid recipes. I just dont know how to cook it, too bad.

post #5 of 16

Grilled Squid with Balsamic reduction drizzle upon plating....my personal favourate....besides squid tenticles in a seafood salad....

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #6 of 16

Sweat a julienne of red & yellow capsicums and onion with garlic and ginger. Add coconut cream and dashi granuales (on a good day) or reduced fish stock or pwdrd. s/fd stk. (on a not so good day.)

Poach an 8mm julienne of squid tubes in this...a Filipino dish. If prepping for service... prep vege & liquor separately to keep bright colour...cook to order careful not to overcook...

"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #7 of 16

My favourite is the commonest way - cut the tube into rings, flour, egg then bread, deep fry until they float, then out to drain on a rack.  Dust with a sprinkle of dried ground cayenne, S&P, serve with slices of lemon and lime, maybe a Tzatziki on the side.  Yum.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #8 of 16

yodah, 

whatever you do,,,you got to remember one thing chef,, either cook it for a minute, or cook it for an hour...its totally unforgiving in between..also a great way to go is a 'drunken' salad  where the rounds are floured, fried and then marinated overnight in a dressing....also there is a classic sicilian dish where you simply stuff the squid bodies with pasta herbs/garlic and gently  slow cook it all together with a light red sauce...a vodka sauce perhaps...simple, taste here..have lots of shaved parm, great bread and really big good, mellow wine,,reserva chianti is great, if your budget is soft, than perhaps a gabbiano or just a really good table red...hope this helps

my personal fav is to cut into rings, use the tentacles too ...flour your cut tubes and tentacles and deep fry briefly.. drizzle with lemon garlic aioli, enjoy!!!!!


Edited by durangojo - 8/5/10 at 11:56pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 16

If you're going to fry calimari rings, and want a really beautiful color to them, add some turmeric to the flour. Where talking about a cooking contest, so anything you can do to make your version of something more appealing (to the eye as well as the mouth) is worth doing.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #10 of 16
Quote:
Originally Posted by durangojo View Post

my personal fav is to cut into rings, use the tentacles too ...flour your cut tubes and tentacles and deep fry briefly.. drizzle with lemon garlic aioli, enjoy!!!!!


Same ....scored,  dried!  cut in strips lenghtways for the curl ...flour and deep fry briefly...  salt & NY cut pepper, sprinkle toss sprinkle......lemon thyme mayo & crispy-fried capers 

 

 

And now for the bad news for calamari lovers....

http://www.3news.co.nz/Deep-Trouble-/tabid/371/articleID/169002/Default.aspx


Edited by Titomike - 8/6/10 at 7:13am
"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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"Life is what happens to us while we are making other plans."
Allen Saunders, 1957.
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post #11 of 16

All I hear is "my favorite is rings,rings rings, rings" Let's jump outta the box here . Grilled really is the best whole scored and tentacles ( Tentacles offer a wonderfull presentation)on that grill too just for a few minutes on each side hot coals & hot grill..Throw them into a marinade of herbs and small amount lemon & EVVO then plate with some frissee & Balsamic reduction

 

If I see one more calamari ring comment...... well do what ya want ,,,,I guess if ya like the ring ...eat the ring!

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #12 of 16

All I hear is "my favorite is rings,rings rings, rings"

 

Maybe you're just not listening closely, Gypsy.

 

There have been only three mentions of rings, vs nine other suggestions (not counting your grilled with balsamic reduction).

 

And the idea that your preference is, somehow, more worthy than other peoples leaves me kind of cold. In point of fact, grilled happens to be my least favorite method of preparing squid, and we eat a lot of it. Does that make your preference wrong? Not hardly. Not anymore than it makes somebody who prefers fried ring wrong in their choice.

 

Maybe you need to lighten up a little.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #13 of 16
Quote:
Originally Posted by KYHeirloomer View Post

All I hear is "my favorite is rings,rings rings, rings"

 

Maybe you're just not listening closely, Gypsy.

 

There have been only three mentions of rings, vs nine other suggestions (not counting your grilled with balsamic reduction).

 

And the idea that your preference is, somehow, more worthy than other peoples leaves me kind of cold. In point of fact, grilled happens to be my least favorite method of preparing squid, and we eat a lot of it. Does that make your preference wrong? Not hardly. Not anymore than it makes somebody who prefers fried ring wrong in their choice.

 

Maybe you need to lighten up a little.


Thank-you Heirloomer for enlightening me on not being lightened up...I do appreciate the advice

Too bad for you being so cold to the fact Squid can be different for different people. I did not state in any of my comments that rings were wrong,,,,,,just a tired old story for me.....

I will try and lighten up just for you ....if you can give me any advice ,on the lightening up that would be great!

I always appreciate good advice ..I don't really know what it is ....but hey ..I'm in for whatever ...bring it on

 

Squid salad was one of my suggestions ....but I guess that may have been ....offensive also?

 

Peace

 

Gypsy
 

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #14 of 16

Squid Adriatic !

 

 Squid,ovo, fresh parsley, onion, garlic, basil, red wine, crushed tomatoes...........and a baguette !

 

Squid tempura, seared, grilled, baked, ......med style....yet to meet a squid dish I didn't like. Now the thing with squid is :

It has to be cleaned right.....

And it must not be tough as in " rubber ball tough "......cooked just right and seasoned right.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #15 of 16

hi all, 

 has anyone mentioned squid steaks? steaks stuffed with a green chile-relleno kinda mix with perhaps a smoked cheddar chipotle sauce or i don't know..a creamy arugula pesto sauce,lightly browned, then finished in the oven and sauced later... or a simplier sauce..like roasted red pepper/smoked gouda..i do really like squid in a cold salad as well..cerviche style with lots of peppers( not green), red onion, lime juice, cukes, jicama, arugula even ...you all know the drill...so many different fun directions to go in...as for the rings...they are just plain darn good, no, they are great, if done right with the right sauce...chipotle aioli, chile-lime, or remoulade...don't ever seem to tire of them myself..and i do like the steaks cut into 'finger' shapes with a simple panko, parmesan herb coating before frying...the egg dip/flour dredge thing is a pain, but what isn't to get good eats.....oh, ky...thanks for the tumeric idea in the flour for a nice coloring..will definately have to try that....i've done chile powder, but the mellow yellow color would be great...one last quick thought is thrown into a pasta sauce...a putanesca or arrabiata...something spicy!...nite nite all

joey.

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #16 of 16

Vietnamese stuffed squid.  Make a forcemeat with the tentacles, ground pork, bean thread noodles, lemon grass, black pepper, fish sauce; stuff the squid bodies with it, fry or grill till done, slice into rings, serve with nuoc cham dipping sauce & lettuce/herbs a la Vietnamese egg rolls (imperial rolls, crab rolls, whatever).

 

Haven't made it in years but it's mighty good & certainly different.

The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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