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Posts Tagged ‘calamari’

Pork belly with honey mustard greens

Pork belly with honey mustard greens

Hot and sour vinaigrette reducing

Hot and sour vinaigrette reducing

Sometimes the very first flavor in a  meal is the dressing on the salad. They are the strength of this course. We’ve recently been having crisp pork belly salads around the house. Here are two simple and very different preparations.

Hot and sour vinaigrette– this is a hearty and versatile dressing. Use as a condiment with the pork belly as an entree or as a dressing on a salad course. Leftovers can be used with crisp calamari or shrimp.

1 cup braising liquid from the pork belly
1 teaspoon minced ginger
1 Tablespoon sliced garlic
1 teaspoon diced fresh very hot pepper or crushed red pepper
1 Tablespoon fish sauce
2 Tablespoons vinegar( we use black vinegar, try using a hearty one yourselves, balsamic is probably not appropriate)
1/4 cup mirin
1 Tablespoon soy sauce
salt and pepper to taste
1/4 teaspoon sesame oil
1 bunch scallions, chiffonade

Lightly sautee the garlic, ginger, and hot pepper in a few drops of oil. Add the pork stock and reduce by 1/2. Add remaining liquid ingredients save the sesame oil and reduce for some time until thickened. Finish with sesame oil, scallion and salt and pepper to taste. Cool completely before using. Good Stuff!

Honey Mustard Vinaigrette– This, also, is a very versatile dressing. The garlic and shallot make it hearty and capable of holding up to game flavors.

1 teaspoon minced shallot
1/2 teaspoon minced garlic
1/4 teaspoon fine mustard
1/2 teaspoon parsley chiffonade
2 teaspoons red wine vinegar
1 Tablespoon olive oil
2 teaspoons honey
 

Combine all ingredients and mix well. Serve cold and often. Good Stuff!

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Fried Calamari

Spread to dry before frying or freezing

Toasty golden brown with lemon slices

1 pound cleaned squid (thinly sliced body tubes, tentacles or a combination)

2 egg

2 tablespoon yogurt or milk

1 cup cornstarch

2 cup fine dry unseasoned bread crumbs

½ teaspoon salt

¼ teaspoon cayenne

Vegetable oil

 

  1. First, dry the rings and tentacles well by patting with paper towel. Coat the calamari in cornstarch, shaking them well to get rid of any excess. A sieve can be helpful for this step.
  2. Then immerse them in a mixture of the eggs and milk.
  3. Lastly, dredge them in the bread crumbs mixed with salt and cayenne, coating them well, and shaking off any excess. A deep narrow bowl can be helpful for this step.
  4. The calamari can actually be refrigerated and even frozen at this point, but we let it dry on the counter for about 15 minutes and fry.
  5. Meanwhile, heat the oil to 375 degrees. Fry the rings (in batches) about 1 minute, or until they are golden.
  6. Remove and drain on paper towels.
  7. If you have a deep fryer it’s best, but otherwise, make sure the oil is deep enough to cover the calamari.
  8. Serve immediately with lemon wedges, sambal mayo, and spicy marinara sauce.

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