Subj : St. Raymond 13
To   : All
From : Dave Drum
Date : Tue Jun 29 2021 15:00:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow Squid - Ala Chef Raymond Blanc
 Categories: Seafood, Vegetables, Wine, Squash, Chilies
      Yield: 4 Servings
 
    500 g  Squid tubes
     25 g  Shallots
     25 g  Spring onions; sliced
    200 g  Fresh tomatos
      2 c  White wine
    100 g  Butternut squash; in 10mm
           - cubes
    120 g  Chorizo; sliced
      1    Chile pepper; fine chopped
        pn Paprika
      2    Bay leaves
      1    Sprig lemon thyme
      1    Nob butter
 
  Servings: 4 bowls
  
  Clean any skin from the outside of the Squid tubes and
  remove the spine. Then open the tubes, and with a sharp
  knife score the squid tubes every 5mm then turn 90
  degrees and repeat so you have a criss-cross pattern of
  scoring.
  
  Cut the squid tubes into equal sized rectangles approx
  15cm x 5cm. Reserve 2 pieces to fry at the end to use as
  a garnish.
  
  Boil the wine in a saucepan to cook off the alcohol and
  then taste it and if it's still a little sharp cook
  further until the taste mellows. It can take about 3
  minutes.
  
  In a Pan cook your escallots in a nob of butter until
  transparent. Add Chorizo and brown it. Finally add the
  chile pepper.
  
  Add the cooked wine and the remainder of your
  ingredients (except the reserved garnish).
  
  Turn down the heat and cook for an hour.
  
  Fry the 2 reserved pieces of Squid in a deep fryer full
  of hot lard for no more than 1 minute. Then pop them on
  a bowl of stew to remind everyone of what is in the
  bowl.
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Good food ends with good talk." -- Geoffrey Neighor

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