Fried calamari on a menu snares me every time – though other, more original, appetizers may begged to be tried, my eyes keep returning to the… fried calamari. Especially if it has some particularly exotic dipping sauce!
So when I saw this recipe for fried calamari over spaghetti in Bon Appetit from Italy’s Amalfi Coast, it was a no-brainer; I had to make it.
Oh, it’s fried all right…yes,the recipe even includes 1/2 a stick of butter. But yesterday I ate a reduced fat paella, a recipe from Runner’s World Magazine, and life is about finding equilibrium, so I’m good – right?
I got the squid in the frozen section of Meijers (1# pack@ $3.49). At least 1/3 of the package was tentacles so keep that in mind; the recipe below says just to use the body. The tentacles, actually, are my favorite part so I was happy to use them, but I understand I’m in the minority with this predilection.
Recipe Changes: The recipe calls for using a deep-fry thermometer – where did I put that dad-gum thing? No need, really. When a speck of flour sizzled merrily in the hot oil, I put the calamari into the pan; adjusting the heat through the cooking process to insure the oil was hot, but not smoking. If you have a thermometer, the recipe instructs to lean it on the side of the skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F.
I also decreased the pasta by 1/4 pound, used the tentacles, and doubled the kosher salt and cayenne in the batter.
The following recipe was adapted from the January edition of Bon Appetit.
Coming out of this pandemic, I wouldn’t want to be friends with the woman I’ve become. My new best bud, for example, is a squirrel named Rachel who stops by daily for granola. Our relationship is grounding. She understands me, gets me more than my pre-apocalypse friends. In my uniform of near-blacks and grays, my swishing bushy ponytail and … Full recipe post »
Covid-fatigue. Election fatigue. Looky, looky––the country’s in free-fall! I’m sick of reading about it–the words I type, are embarrassed to add to the cacophony. To stay mentally well, we need to create our own distractions. Stop the noise, right? So pour me another glass of wine. You say the bottle’s empty? Open another while you’re up from the couch. Flash to tomorrow–searing hangover. Wasn’t … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...