I occasionally try new recipes, but the old stand-bys that I have in my head are now pared down to feed 4-6 so that there are leftovers. (When I was cooking for four hungry teens, I made lasagna in restaurant sized pans.) And the tried and true recipes have been modified for food sensitivities we have. I have several friends whose husbands won’t eat leftovers. If my husband ever started down that road, he’d have to fix himself a bowl of gluten-free cereal for dinner.
My writing partner, Laura Ambler, is an inventive cook and recently told me that she frequently makes Calamari. I often order calamari in restaurants, but didn’t even know where to find it in my supermarket. But recently, on a foray to our local big box store, BJ’s, I found it next to the frozen salmon. Turns out calamari is a fairly inexpensive protein. Be adventuresome, I told myself as I bought a box.
I went on line to see how to fix it and was glad I did. High heat and short cooking times keep calamari from overcooking which leads to a rubber tire result. This recipe, which I found on Chowhound.com) made a quick and tasty dinner. Cooking the jasmine rice for 18 minutes took the longest. This recipe will go into my rotation. And since what I usually order in a restaurant is fried calamari, I need to try that, too.
Calamari with garlic and parsley
- 1 lb squid, cleaned (it came that way in the package but I rinsed it), cut into 3/4″ thick rings, tentacles left whole
- 1 tbsp olive oil
- 2 tbsp unsalted butter (1/4 stick)
- 2 tsp finely chopped garlic
- 1 tbsp coarsely chopped parsley (I still had some in the garden)
- freshly ground pepper
- 1 lemon, cut into wedges
- pat squid dry with paper towel
- heat oil in a large frying pan over high heat until smoking. Carefully add squid in a single layer, then add butter, garlic, and parsley. Season with salt and pepper.
- Cook, tossing frequently, until squid is opaque and cooked through – about 1 to 2 minutes (do not overcook). Season with additional salt and pepper and serve over rice.
- garnish with lemon wedges
Have you pursued any cooking adventures recently? Successes or epic fails?