COLLECTION: Squid Recipes

them, they will explode. You might also want to poke a hole or

two in the body of the squid. Fasten the opening of each squid

with a toothpick.

After the sauce has cooked, place the stuffed squid in the

simmering sauce. Add the tentacles to the sauce. Simmer for 3

to 4 minutes. Then turn carefully and simmer for an additional

minutes.

While the squid is cooking, melt the butter in a clean pan and

toss the pine nuts in the butter until golden. Watch carefully;

pine nuts have a tendancy to burn.

Lift out stuffed squid to a warm, flat serving dish with sides.

Spoon sauce around and garnish with pine nuts.

---------------------------End Recipe-------------------------

Squid Salad a la Binh

from Today's Gourmet II by Jacques Pepin)

(

Serves 4

lb squid, cleaned

cloves of garlic, crushed and chopped fine (1 Tbl)

-3 small Thai hot peppers, seeded and chopped (1/2 tsp)

cup very thinly sliced onions

Tbl lime juice

/4 cup shredded fresh mint

/4 cup shredded cilantro leaves

Tbl nuoc mam (fish sauce)

/2 tsp sugar

/4 tsp salt

large lettuce leaves

Bring 6 cups of water to a boil in a large pot. Cut the body of

each squid crosswise into 1 inch slices and the tentacles into

1/2 inch pieces. Add the squid to the boiling water and cook

for about 3 minutes, stirring occasionally, just until the water

comes back to a boil. Do not overcook as squid has a tendency

to get tough and chewy when overcooked. Drain immediately.

Combine the remaining ingredients except the lettuce in a serving

bowl large enough to hold the squid. Add the hot, drained squid

and toss until well mixed. Set aside for at least 10 minutes (but

best if marinated for 24 hours) stirring occasionally so that

the dish can develop flavor. Can be kept in the refrigerator for

4-5 days.

Serve on lettuce leaves.

A very low fat salad (2.2 gms so the recipe says) since there

is no oil.

http://www.cs.cmu.edu/~mjw/recipes/seafood/squid-coll.html (2 of 4) [12/17/1999 11:55:56 AM]

Seafood Recipes