What do you do with a giant squid?

[Nancinator]

Misuse came home proud of his giant squid and I thought to myself, that's a lot of damn squid! (See video) Though I love to cook, I wasn't sure at first how to handle the task. Besides, I thought Jason and the rest of the Bloody Deck crew only thought squid were only good for bait. Here are my efforts:

Day one: Bread-coated squid fried in olive oil. served with pasta, tomato sauce...Easy due to anything fried tastes good.

Day two: Squid stew
1. tenderize squid, cut into chuncks, brown in olive oil
2. add onion and about 2-3 cloves of garlic fresh thyme
cook until tender
3. canned chopped tomatoes, 2/3 cup wine, 1-2 cups water
4. simmer about an hour add pareley for color and eat
...very easy! good time to finish the wine off

Day three: Yes there is still more! Teriyaki calamari steaks...
I think that does it for the squid...

I could use advice on which teriyaki sauce is the best. I've made my own but opening a bottle is so much easier! There are to many choices on the shelf! Which do you recommend?

 

[JTAP]

Squid Steak Tortas are great.

 

[el Toro]

Just remember to remove all the skin. Tenderize with a mallet and do not overcook or it will turn to rubber. It makes a pretty good ceviche too. I do like it fried the best though. Sandwiches, fingers to dip into cocktail sauce, tacos, and, of course, bait.

Dont know about the terriyake marinade, as I've never tried it. A lime and chile marinade is pretty good though.

 

[the hook]

YOSHIDA'S

 

[Gil Marlin]

Blanching the squid in hot water makes the skin easier to remove.

 

[rinkeswa]

Saute the cleaned squid in cocoanut milk - delish

 

[midnightrambler]

remove head from body remove outer skin chop a bunch of assorted italian type vegetables chop tenacles stuff in cavity with some breadcrumbs, fresh herbs put some tooth picks into the end to close off. lay squid in a pot of pasta sauce and let simmer for a couple hours. put the stuffed squid on a bed of pasta with some herbs.mmmm good.

 

[Mot's Sr.]

You have to remove several layers of the membrane, if you don't do that you might as well throw it away or use it for bait. You don't have to beat it at all, if you get those membranes out of there it well be as tender as anything. We like to give it a nice coating of bread crums, egg wash and deep fry, man it turns out fantastic.

 

[Nancinator]

Thank you for your ideas. Lucky for me, my man cleans and filets everything for me before hand. I watch and he offers to "teach" me, but I know it is just a ploy for me having to do the tough work after he comes home from fishing and claims he is tired. But, I still enjoy cooking for Jason. We appreciate your suggestions. Your women are lucky ladies to have men that can cook! I appreciate your suggestions and can't wait to try a few out.

 

[TheShark]

YUTAKA IS THE BEST COOKER GUY I KNOW-



To prepare, you need to peel off the membrane on the inside, as well as the skin on the outside. This is best accomplished after cutting it into appropriately sized portions. (Say 5" x 5" for steaks or 2" x 4" for apptizers)

Take a meat tenderizer, and using the bumpy side, pound the meat (Not more than one time in any given area) Turn and pound the other side. Lightly salt both sides.

Simple way to cook it is dredged in flour, than saute in garlic butter. But here's what I like to do instead.

After dredging in flour, dip it in beaten egg. Then coat it with instant mashed potato flakes (instead of bread crumbs). Then deep fry in oil over medium heat until brown. This gives it a nice crunchy potato crust, like a tater tot. Mmmm...

You can serve with a variety of dipping sauces ranging from Teriyaki, Sweet and Sour, Tartar, ####tail, or even some of that Jazz stuff. Just put out about 4 or 5 different sauces and let people mix and match their favorites.

 

[Mot's Sr.]

Thats about the same way we do it and its very good.

 

[JTAP]

Its the closest thing to Abolone.

 

[Gil Marlin]

Its the closest thing to Abolone.

Ever had Conch? It's better than Abalone.

 

[TheShark]

Ever had Conch? It's better than Abalone.

I love Conch- If I had access to that I would be stoked!!!

 

[Ahituna]

with ponzu and green onions...yum! They say it's an aphrodisiac and I think they're right Conch is great and so are those little Opihi!

I cut squid into 1/2 inch strips perpendicular to the lateral line of its body. Then I make cuts perpendicular to the strips and drop them into boiling salted water for about 30-40 seconds. They curl up and make a cool presentation on a platter. I serve them chilled with cocktail sauce. Simple and you don't mask the flavor.

Try-um...

 

[Gil Marlin]

Ranch market 99 has frozen conch I don't know how good it is though.

 

[Stucky]

I could use advice on which teriyaki sauce is the best. I've made my own but opening a bottle is so much easier! There are to many choices on the shelf! Which do you recommend?

My preferred teriyaki.

 

[MikeyLikesIt]

on the calimari......

prepare the steak. Saute in butter and onions. Mmmmmmmmmmmmmmmmmm


.........(edit. wrong forum!)

 

[the hook]

I love Conch- If I had access to that I would be stoked!!!

Shelly, They had live Conch last week at Vien Dong market in Linda Vista last week.

hj

 

[Iceman]

Stucky,
Got the right one, Soy Vay is da chit........get it at Trader Joes. Not a big Calamari fan, but I'll eat anything breaded, with olive oil and garlic.........maybe if they show in LJ again this season.

Nancinator, you sound way too cool to be hanging around Jason...........get out while you still can

 

[Uzukuri]

Shark,
Potato crust is my secret and now it's out
That's pretty amazing for freeze dried potato, aint it?!!!
BTW, if you folks do this, make sure you get the flakes and not the powder.
I once got the powder by accident, but tried it and it was not very good!

 

[TheShark]

Shark,
Potato crust is my secret and now it's out
That's pretty amazing for freeze dried potato, aint it?!!!
BTW, if you folks do this, make sure you get the flakes and not the powder.
I once got the powder by accident, but tried it and it was not very good!

Right on!

Thank you!