Wednesday, July 17, 2019

Sautéed Calamari

From here

  • 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter (1/4 stick)
  • 2 teaspoons finely chopped garlic
  • 1 tablespoon coarsely chopped Italian parsley leaves
  • Salt
  • Freshly ground black pepper
  • 1 lemon, cut into wedges
  1. Pat squid dry with a paper towel.
  2. 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 with lemon wedges.

Delicious!  Not sure why you need to add to pan "carefully" if later you are "tossing frequently"...

Saturday, July 13, 2019

Shrimp ceviche

Recipe from here

  • Ceviche
    • 1 lb shrimp (raw or cooked) peeled, deveined and diced
    • 1 cup lime juice from 6 limes
    • 1 cucumber peeled and diced
    • 1 large avocado (or 2 small avocados)
    • 2 roma tomatoes diced
    • 1/2 red onion diced
    • 1/4 bunch cilantro chopped
    • 1 jalapeno seeded and minced
    • 1/4 tsp black pepper or to taste
    • 1 cup clamato juice (use "picante" version for spicier salsa)
  • To serve
    • 16 Tostadas (or a bag of tortilla chips)
    • Hot Sauce (Tabasco or Franks Red Hot)
  1. Dice shrimp and place into a large glass (non-metamixing bowl. Squeeze 1 to 1 1/4 cups lime juice from 6 limes over shrimp. Stir to combine then cover and marinate in the refrigerator (marinate 1 1/2 to 2 hours for raw shrimp or until no longer translucent and marinate 15 minutes for cooked shrimp), stirring halfway through.
  2. Chop the vegetables: cucumber, avocado, tomatoes, red onion, jalapeno and cilantro.
  3. When shrimp are done marinating, add vegetables to the bowl.
  4. Add 1/4 tsp black pepper or season to taste and gently stir to combine. Lastly, stir in 1 cup clamato juice, mixing just to combine. Serve with tortilla chips or over tostadas.

If using fresh limes, use gloves to squeeze them to prevent margarita burn

Would benefit from other types of seafood (squid, scallops, etc.); some spices would probably also help

Friday, July 12, 2019


Recipe from here

  • Drink:
    • key lime juice or ReaLime, or to taste
    • 4 1/2 ounces Clamato Tomato Cocktail
    • 1 dash Worcestershire sauce
    • 2 dashes habanero pepper sauce
    • 1 (12 ounce) bottle beer
    • Ice, as needed
    • 1 lime wheel
  • Rimming Spice Blend (Optional):
    • 4 tablespoons kosher salt
    • 2 teaspoons chili powder
    • 1 teaspoon dried oregano
    • Rose's sweetened lime juice, as needed
  1. In a shaker with ice, combine key lime juice, Clamato(R), Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel
  2. Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend

Obviously, shaker not really necessary; go easy on the Clamato

Tuesday, July 09, 2019

Crunchy Avocado Salad

From here

  • 2 ripe avocados, peeled, pitted and diced
  • 2 ripe beefsteak tomatoes, diced
  • 1/2 cup pitted nicoise olives, roughly chopped
  • 1 cup canned chickpeas, drained, rinsed and drained again
  • 2 tablespoons roughly torn flat-leaf parsley
  • 1/4 cup champagne vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper
  • 2 ounces blue corn tortilla chips

Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.