GRILLED SQUID
Grilled meats and seafood are very popular in Vietnam and many recipes, like this one, rely upon the specific flavors imparted from the open wood burning grill.
Provided by cba533
Categories Squid
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Rub the squid with salt and rinse.
- Slit and flatten the squid sac and make diagonal cuts on the inside surface.
- Cut into bite-sized pieces.
- Set aside in a bowl.
- In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
- Put the squid inside the bowl with the marinade and leave for 1 hour.
- When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side).
- Arrange on a serving platter and garnish with half-a-cup of coriander leaves.
- Serve with fish sauce dip.
Nutrition Facts : Calories 417.9, Fat 19.4, SaturatedFat 3.5, Cholesterol 582.5, Sodium 8967.8, Carbohydrate 15.6, Fiber 0.6, Sugar 4.8, Protein 43.6
CALAMARI IN RED WINE AND TOMATO SAUCE
Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
Provided by NCANGELONE
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 10
Steps:
- Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
- In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
- Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g
SQUID IN RED WINE SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put 2 tablespoons olive oil in a large skillet with a lid, and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat, and add the wine. Stir, add the thyme, and cover.
- Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season with salt and pepper to taste, raise the heat, and cook until most but not all of the liquid is evaporated. Stir in the remaining olive oil, garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 0 grams
SQUID IN RED WINE SAUCE
Steps:
- Put 2 tablespoons of the olive oil in a large skillet that can later be covered and turn the heat to medium-high. Add the garlic and cook, stirring, until lightly browned. Add the squid and stir, then lower the heat and add the wine. Stir, add the thyme, and cover.
- Cook at a slow simmer until the squid is tender, about 45 minutes. Uncover, season to taste, raise the heat, and cook until most but not all of the liquid has evaporated. Stir in the remaining olive oil, garnish if you like, and serve.
- Variations
- Add fennel seeds or crushed red chiles to alter the flavor entirely, or try one of these additions:
- Squid in Red Wine Sauce with Potatoes: Add some crisp-sautéed potatoes or croutons of bread to the finished dish for a contrasting texture.
- Squid in Red Wine Sauce with Tomatoes: Add a few chopped tomatoes (canned are fine) to make the sauce a bit thicker and more plentiful. In this case, you might as well serve the dish over pasta.
- Squid
- Almost all squid is sold so clean it just needs a quick rinse to be ready for cutting up and cooking; some of it is even sold cut into rings. To make it even more convenient, squid, like shrimp, is one of those rare seafoods whose quality barely suffers when frozen, so you can safely tuck a two-pound bag in the freezer and let it sit for a month or two, defrosting it the day you're ready to cook. (Like shrimp, it will defrost quickly and safely when covered with cold water.)
GRILLED SQUID WITH RED WINE SAUCE
If you haven't tried squid, try it. It is different, but tasty and lends itself to many great recipes.
Provided by evelynathens
Categories Squid
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together ¼ cup of oil, 2 tblsps cilantro and half of garlic in a small bowl.
- Using kitchen shears, cut squid bodies down one long side; open flat.
- Using sharp knife, lightly score squid.
- Arrange in large, shallow baking dish in single layer.
- Pour garlic mixture over.
- Let marinate atleast 3 hours or overnight.
- Prepare grill (medium-high heat).
- Heat ¼ cup oil in heavy, large skillet over medium heat.
- Add vegetables, remaining garlic and tentacles.
- Simmer until vegetables are tender, about 15 minutes.
- Season.
- Add 2 tblsps cilantro.
- Grill marinated squid just until opaque, about 45 seconds per side.
- Divide sauce among plates.
- Top with squid.
Nutrition Facts : Calories 397.5, Fat 28.9, SaturatedFat 4.2, Cholesterol 264.2, Sodium 56.2, Carbohydrate 10.9, Fiber 1.8, Sugar 3.9, Protein 18.9
SQUID IN RED WINE AND TOMATO SAUCE
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 7 minutes. Add squid and sauté 1 minute. Add tomatoes, wine, basil, parsley, oregano, tomato paste, and crushed red pepper. Simmer until squid is tender and sauce thickens slightly, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
GRILLED SQUID WITH FRESH RED CHILE AND ARUGULA
One of the most popular dishes at the acclaimed River Café in London, this sophisticated starter has been on the menu every day since the restaurant opened in 1987. With its primary colors and strong flavors, the combination of just three ingredients is simple, pure, and right.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Dressing: Whisk together lemon juice and oil. Season with salt and pepper.
- Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching.
- To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper.
- Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked.
- Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters.
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
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