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Calamari(based on the recipe from FoodNetwork.com)To be honest, this isn't the best recipe for calamari. It was pretty boring, and we think there is a lot that could have been done to make it better. Next time...
Ingredients
- Vegetable oil, for deep-frying
- 1 lb Squid, cleaned with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
- 2 c Flour
- 2 tbsp Dried Parsley
- Salt and freshly ground black pepper
- 2 Lemons, cut into wedges
- 1 c Marinara Sauce, for dipping
Instructions
- Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F.
- Mix the flour, parsley, salt, and pepper in a large bowl.
- Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
- Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
Baby Octopus Salad(based on the recipe at Epicurious.com)
Ingredients
- 2.5 lbs Baby Octopuses, cleaned, thawed if frozen
- 1 Bay Leaf
- 1/3 c Olive Oil
- 2 tbsp Lemon Juice, fresh
- 1 tsp Sea Salt, coarse
- 1/2 tsp Black Pepper
- 1 tbsp Fresh Oregano, chopped
- 1 lb Mushrooms, sauteed in olive oil and garlic
- 2 tbsp Capers
Instructions
- Rinse octopuses under cold water, then cover with water by 2 inches in a 5- to 6-quart heavy pot. Bring to a boil with bay leaf, then reduce heat and simmer, covered, until octopuses are tender (tentacles can easily be pierced with a fork), about 45 minutes.
- Transfer octopuses to a colander with tongs, then discard cooking liquid and bay leaf. When cool enough to handle, cut off and discard heads and halve octopuses lengthwise. Cool to room temperature.
- Whisk together oil, lemon juice, sea salt, pepper, and oregano. Toss octopuses with dressing and marinate, stirring occasionally, 20 minutes at room temperature.
Arugula Salad with Egg Vinaigrette Ingredients
- Arugula (enough for 4)
- 2 Hard-Boiled Eggs, coarsely chopped, 1-yolk reserved
- 4 tbsp Feta Cheese, crumbled
- 2.75 tsp White-Wine Vinegar
- 1 tsp Dijon Mustard
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 c Olive Oil
Instructions
- Add reserved egg yolk, vinegar, mustard, salt and pepper to a blender. Blend well. With motor running, add oil in a very slow stream blending until well combined
- Assemble arugula, eggs and cheese onto four plates. Drizzle dressing on top.
Serves 4
Sour Cream Panna Cotta with Vanilla and Red Wine-Infused Strawberries (based on the recipe from Cooking.com)
This dish was better than we could have ever expected. What started out as a way to use all the strawberries that recently went on sale turned into the best dessert ever! Panna cotta means "cooked cream" and offers a smooth contrast to the juicy strawberries. We served with with a generous serving of the strawberries and lots of the wine juice.
Ingredients
- 1 c Milk
- 1.5 tsp Unflavored Gelatin
- 1/3 plus 1/4 c Sugar
- 1 c Heavy Whipping Cream
- 1 c Sour Cream
- 1 Vanilla Bean, halved lengthwise then crosswise
- 2 lbs Strawberries, hulled, quartered
- 1/2 c Merlot
Instructions
- Pour milk into heavy medium saucepan. Sprinkle gelatin over milk. Let stand until gelatin softens, about 10 minutes.
- Bring milk mixture to simmer, stirring until gelatin dissolves. Remove from heat. Stir in 1/3 cup sugar. Gradually stir in whipping cream. Whisk in sour cream. Scrape seeds from half of vanilla bean into sour cream mixture; mix well (reserve pod). Pour mixture into six 1/2-cup ramekins. Refrigerate until set, about 4 hours. We refrigerated it overnight.
- Combine strawberries, wine and remaining 1/4 cup sugar in medium bowl. Scrape in seeds from remaining half of vanilla bean; add pods. Stir to combine. Cover and let stand until very juicy, about 4 hours, though a little longer wouldn't hurt
- Invert panna cotta into 6 shallow bowls. Surround with strawberries and juices.
