Giant Squid With Lemon Vinaigrette Recipe - Cooking Index
Giant Squid With Lemon Vinaigrette Recipe - Cooking Index
Attack of the Giant Squid! You've probably eaten giant squid before, but just didn't know it. Ever had calamari steaks or strips? Breaded and fried, it could be anything. You take a hunk of giant squid and pound it into oblivion, dunk it, bread it and fry it. It tastes good, but the above recipe tastes even better. Special thanks to Captain Ron Baker of Fish Talk Radio for my first big honkin' squid.
Type: Fish| 4 | Bacon - diced | |
| = (or prosciutto) | ||
| 1/4 cup | 15g / 0.5oz | Finely-diced red onion |
| 1 | Red bell pepper - sliced thin strips | |
| 2 cups | 474ml | Diagonally-cut (2") fresh asparagus |
| 3 | Garlic cloves | |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 2 | Lemons - juice only | |
| 2 tablespoons | 30ml | White wine vinegar |
| 1/2 teaspoon | 2.5ml | Dijon mustard |
| 1 | Granulated sugar | |
| 1/4 cup | 10g / 0.4oz | Chopped fresh basil leaves |
| 1 1/2 cups | 355ml | Sliced squid - (see info below) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 36g / 1.3oz | Freshly-grated Parmesan cheese |
In a large skillet over medium heat, lightly brown bacon. Add onion, bell pepper and asparagus and cook until asparagus is just barely cooked, but still crisp.
Add garlic, olive oil, lemon juice, vinegar, mustard and sugar. Stir to blend and heat for 2 minutes.
Add basil and squid. Cook for 30 seconds to 1 minute. Season with salt and pepper and top with cheese.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
Average rating:
2.5 (2 votes)
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