Dang bud. Glad to see you posting again. I eat a lot of weird stuff but not sure I could eat that but I would try it for sure
Grilled Calamari
- Thread starter tropics
- Start date
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Fantastic
Happy you made it to today.
I am jealous Richie. I love fresh squid and so miss living in the Pacific Northwest. Jigging off the piers was a fight for space off the boards
Fresh squid is well fresh squid, fried, baked, broiled or poached.
Have you tried ceviche?
Happy you made it to today.
I am jealous Richie. I love fresh squid and so miss living in the Pacific Northwest. Jigging off the piers was a fight for space off the boards
Fresh squid is well fresh squid, fried, baked, broiled or poached.
Have you tried ceviche?
Man, that looks good. Never had it grilled, but every restaurant we go to that has calamari on the menu, we order it. I would definitely try that.
By the way, glad to see you back on here posting. Too many of the old guard have lefty us...
By the way, glad to see you back on here posting. Too many of the old guard have lefty us...
Thanks Aaron I am sure they have some nice squiding down there.
Squid have to be cooked 2 minutes to keep them tender. thanks
Chile Thanks I am sure you would love catching and cooking these with your boys.Hell Yeah! That looks damned delicious
John there a bridge in Rhode Island that gets crowded like that. Haven't tried ceviche Thanks
Charles we buy it when we don't have any in the freezer. Wish I could have gotten out for more. Thanks
Justin I am always thinking about the chats we used to have, hoping you and the kids had a great hunting season.
Thank you we enjoy fresh squid.
Damn, that looks KILL'ER!!!!!
I absolutely love fresh Calamari sized squid, grilled, baked, fried, stuffed, but my favorite is Calamari salad, the smaller squid work best for this salad recipe.
I grew up in a family of Commercial fishermen, fishmonger's, fish processors and restaurateur's, so we ALWAYS had fresh seafood, and I mean always.
The way we make Calamari salad is we clean and skin the squid, wash is salt water. I'm sure you know this, but many people don't, fresh water should NEVER touch seafood, always rinse in heavily salted water, with noniodized salt, we use sea salt.
Anyhow, back to the Calamari salad, we leave the squid tentacle cluster intact unless it's a large Calamari, if so we cut the cluster down length wise. The mantles we slice into 1/4-1/2'' rings.
The marinade is super simple, we use Star Extra Virgin olive oil, and a splash of Star Brand red wine vinegar, or family homemade R.W. vinegar. A bunch of chopped garlic, and I mean a bunch, fresh squeezed lemon juice, regular lemons not Myer's lemons, because Myer's don't have the necessary acid to cook/ cure the squid. Then a bunch of fresh chopped Dego/ flat leafed parsley, and a diced red onion, salt and freshly cracked black pepper. Mix it all together in the AM and serve for lunch, diner, even breakfast the next day. A good crusty sourdough bread is a must to soak up all of that marinade greatness left in your bowl.
I need to get my butt down to the harbor, to grab some fresh squid now that you got me thinking about it.
Mangia, Mangia!!!!!
Dan.
I absolutely love fresh Calamari sized squid, grilled, baked, fried, stuffed, but my favorite is Calamari salad, the smaller squid work best for this salad recipe.
I grew up in a family of Commercial fishermen, fishmonger's, fish processors and restaurateur's, so we ALWAYS had fresh seafood, and I mean always.
The way we make Calamari salad is we clean and skin the squid, wash is salt water. I'm sure you know this, but many people don't, fresh water should NEVER touch seafood, always rinse in heavily salted water, with noniodized salt, we use sea salt.
Anyhow, back to the Calamari salad, we leave the squid tentacle cluster intact unless it's a large Calamari, if so we cut the cluster down length wise. The mantles we slice into 1/4-1/2'' rings.
The marinade is super simple, we use Star Extra Virgin olive oil, and a splash of Star Brand red wine vinegar, or family homemade R.W. vinegar. A bunch of chopped garlic, and I mean a bunch, fresh squeezed lemon juice, regular lemons not Myer's lemons, because Myer's don't have the necessary acid to cook/ cure the squid. Then a bunch of fresh chopped Dego/ flat leafed parsley, and a diced red onion, salt and freshly cracked black pepper. Mix it all together in the AM and serve for lunch, diner, even breakfast the next day. A good crusty sourdough bread is a must to soak up all of that marinade greatness left in your bowl.
I need to get my butt down to the harbor, to grab some fresh squid now that you got me thinking about it.
Mangia, Mangia!!!!!
Dan.
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