Tuesday, November 30, 2004


Right. Oven and stove top are squeaky clean, turkey-grease free, and ready for more action.
For a change we had deep fried squid with marinara sauce which turned out better than I expected (the last few times were soggy; I must take note of what we did today so we can repeat, and repeat...I'm worried about my brain, it seems to be getting sluggish more and more...)

Salt 1 lb. of large squid. Cut across into rings, rinse and dry with paper towels.
Dip in seasoned flour (salt and pepper). Make sure all surfaces are coated.

For marinara: saute 1 large onion, diced, with salt. When translucent, add oregano and basil. Pour 2 cups of canned tomato sauce, 1/4 cup red wine, and 2 cloves of garlic,crushed, salt and pepper. Let simmer about 30 minutes, tasting to adjust seasonings.

Deep fry floured squid at 375F, about 3 minutes. Wait till squid rings float up to the top (my sous chef did a wonderful job with the 10 yr. old Rival deep fryer: it was light and not at all greasy--thanks Mr. T!)
Serve with marinara sauce and lemon or calamansi slices. (Nice for a fondue party: keep deep-fried calamares warm in toaster oven, spoon marinara sauce into small fondue pot, and serve--also good with fried breaded shrimp or mozzarella cubes).