I have a package of fresh frozen squid "heads" from the Thai store.
They look like just the tentacles. My favorite part. ;-)

Dad has bad teeth and is worrying that they may be too tough to
chew. Is there a good way to cook these and get them even remotely
tender??????

I will be googling for recipes as well.

TIA!
K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:

> I have a package of fresh frozen squid "heads" from the Thai store.
> They look like just the tentacles. My favorite part. ;-)
>
> Dad has bad teeth and is worrying that they may be too tough to
> chew. Is there a good way to cook these and get them even remotely
> tender??????
>
> I will be googling for recipes as well.

The general rule is to cook them for less than two minutes or more than 20. I slice
them up and soak them in milk for at least a half hour, then drain them and wipe them
dry with a paper towel, toss them n a mixture of 1 part corn meal and three parts
flour, then into the deep fryer for two minutes. Give them a dash of salt and a
squeeze of lemon when they come out of the fryer. They always turn out nice and
tender.

Are the squid cleaned? I have found a brand of cleaned squid that come in a flat
plastic wrapper packages, about 20 per pack. There are little plastic spines inserted
into the squids to help them hold their shape in the package. Needless to say, you
have to remove those plastic pieces before cutting and cooking the squid.

In article >,
Dave Smith > wrote:

> Katra wrote:
>
> > I have a package of fresh frozen squid "heads" from the Thai store.
> > They look like just the tentacles. My favorite part. ;-)
> >
> > Dad has bad teeth and is worrying that they may be too tough to
> > chew. Is there a good way to cook these and get them even remotely
> > tender??????
> >
> > I will be googling for recipes as well.
>
> The general rule is to cook them for less than two minutes or more than 20.
> I slice
> them up and soak them in milk for at least a half hour, then drain them and
> wipe them
> dry with a paper towel, toss them n a mixture of 1 part corn meal and three
> parts
> flour, then into the deep fryer for two minutes. Give them a dash of salt and
> a
> squeeze of lemon when they come out of the fryer. They always turn out nice
> and
> tender.

That sounds wonderful, thank you!

>
> Are the squid cleaned? I have found a brand of cleaned squid that come in a
> flat
> plastic wrapper packages, about 20 per pack. There are little plastic spines
> inserted
> into the squids to help them hold their shape in the package. Needless to
> say, you
> have to remove those plastic pieces before cutting and cooking the squid.

Yes, they are cleaned. It's just the tentacles. Package is labeled
"squid heads". No tube bodies. :-)

And no plastic inserts. They are just laid neatly in the package side by
side, end to end in a flat package. They were $2.49 for 14 oz. but they
will make a nice entree'. I just picked some fresh greens from the fall
garden to go with them.

Thanks for the reply!

K.

>Katra writes:
>
> Dave Smith wrote:
>> Katra wrote:
>>
>> > I have a package of fresh frozen squid "heads" from the Thai store.
>> > They look like just the testicles. My favorite part. ;-)

Figgers.

>> > Dad has bad teeth and is worrying that they may be too tough to
>> > chew. Is there a good way to cook these and get them even remotely
>> > tender??????

>>
>> The general rule is to cook them for less than two minutes or more than 20.


If what you have are the bodies (you already munched the testicles) I'd suggest
slicing them into rings, lightly battering and deep frying. If you feel a bit
more adventurous then slice the bodies open on one side so you have a flat
sheet, then with a sharp knife slice a diamond pattern on the outside surface
being careful not to cut through, this will keep the squid from curling up like
a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned
flour, and saute very briefly ('bout 30 seconds each side), goes great arranged
atop spaghetti marinara. And remember, no matter how you prepare squid, NO
friggin' cheese/'shrooms!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

>>Katra writes:
>>
>>Dave Smith wrote:
>>
>>>Katra wrote:
>>>
>>>
>>>>I have a package of fresh frozen squid "heads" from the Thai store.
>>>>They look like just the testicles. My favorite part. ;-)
>
>
> Figgers.
>
>
>>>>Dad has bad teeth and is worrying that they may be too tough to
>>>>chew. Is there a good way to cook these and get them even remotely
>>>>tender??????
>
>
>>>The general rule is to cook them for less than two minutes or more than 20.
>
>
>
> If what you have are the bodies (you already munched the testicles) I'd suggest
> slicing them into rings, lightly battering and deep frying. If you feel a bit
> more adventurous then slice the bodies open on one side so you have a flat
> sheet, then with a sharp knife slice a diamond pattern on the outside surface
> being careful not to cut through, this will keep the squid from curling up like
> a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned
> flour, and saute very briefly ('bout 30 seconds each side), goes great arranged
> atop spaghetti marinara. And remember, no matter how you prepare squid, NO
> friggin' cheese/'shrooms!
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

I prefer to use Panko with fried squid. I could eat a whole plate of these.

Taken from a google search from this NG:



Cut the squid into whatever size pieces you would like.

The general procedure for breading and frying is to drain and pat dry
as best as you can the item to be breaded. Next, dip it in flour or
cornstarch and shake off all of the excess.

The flour or starch provides something for the egg wash to adhere to.

Dip in egg wash to coat, then in the panko. Again gently shake off the
excess.

Having the oil at 375F is fairly common for deep frying. I would use
this temperature personally. Add only a little of the squid at a time
to keep from dropping the temperature too much.

Place the finished pieces on a rack in a warm oven until the rest are
done. Season with salt as soon as they come out of the oil if desired.


Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

In article >,
Richard Periut > wrote:

> PENMART01 wrote:
>
> >>Katra writes:
> >>
> >>Dave Smith wrote:
> >>
> >>>Katra wrote:
> >>>
> >>>
> >>>>I have a package of fresh frozen squid "heads" from the Thai store.
> >>>>They look like just the testicles. My favorite part. ;-)
> >
> >
> > Figgers.
> >
> >
> >>>>Dad has bad teeth and is worrying that they may be too tough to
> >>>>chew. Is there a good way to cook these and get them even remotely
> >>>>tender??????
> >
> >
> >>>The general rule is to cook them for less than two minutes or more than
> >>>20.
> >
> >
> >
> > If what you have are the bodies (you already munched the testicles) I'd
> > suggest
> > slicing them into rings, lightly battering and deep frying. If you feel a
> > bit
> > more adventurous then slice the bodies open on one side so you have a flat
> > sheet, then with a sharp knife slice a diamond pattern on the outside
> > surface
> > being careful not to cut through, this will keep the squid from curling up
> > like
> > a tight spring. Then spritz with hot sauce, lightly dredge in well
> > seasoned
> > flour, and saute very briefly ('bout 30 seconds each side), goes great
> > arranged
> > atop spaghetti marinara. And remember, no matter how you prepare squid, NO
> > friggin' cheese/'shrooms!
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
> > ````````````
>
> I prefer to use Panko with fried squid. I could eat a whole plate of these.
>
> Taken from a google search from this NG:
>
>
>
> Cut the squid into whatever size pieces you would like.
>
> The general procedure for breading and frying is to drain and pat dry
> as best as you can the item to be breaded. Next, dip it in flour or
> cornstarch and shake off all of the excess.
>
> The flour or starch provides something for the egg wash to adhere to.
>
> Dip in egg wash to coat, then in the panko. Again gently shake off the
> excess.
>
> Having the oil at 375F is fairly common for deep frying. I would use
> this temperature personally. Add only a little of the squid at a time
> to keep from dropping the temperature too much.
>
> Place the finished pieces on a rack in a warm oven until the rest are
> done. Season with salt as soon as they come out of the oil if desired.
>
>
> Rich

I don't have a deep fryer...
Will a wok do and if so, what is the best oil to use?
I use EVOO for nearly everything, so I'd have to go out
and buy something different.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Richard Periut > wrote:

> PENMART01 wrote:
>
> >>Katra writes:
> >>
> >>Dave Smith wrote:
> >>
> >>>Katra wrote:
> >>>
> >>>
> >>>>I have a package of fresh frozen squid "heads" from the Thai store.
> >>>>They look like just the testicles. My favorite part. ;-)
> >
> >
> > Figgers.
> >
> >
> >>>>Dad has bad teeth and is worrying that they may be too tough to
> >>>>chew. Is there a good way to cook these and get them even remotely
> >>>>tender??????
> >
> >
> >>>The general rule is to cook them for less than two minutes or more than
> >>>20.
> >
> >
> >
> > If what you have are the bodies (you already munched the testicles) I'd
> > suggest
> > slicing them into rings, lightly battering and deep frying. If you feel a
> > bit
> > more adventurous then slice the bodies open on one side so you have a flat
> > sheet, then with a sharp knife slice a diamond pattern on the outside
> > surface
> > being careful not to cut through, this will keep the squid from curling up
> > like
> > a tight spring. Then spritz with hot sauce, lightly dredge in well
> > seasoned
> > flour, and saute very briefly ('bout 30 seconds each side), goes great
> > arranged
> > atop spaghetti marinara. And remember, no matter how you prepare squid, NO
> > friggin' cheese/'shrooms!
> >
> >
> > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> > ---= Move UNITED NATIONS To Paris =---
> > *********
> > "Life would be devoid of all meaning were it without tribulation."
> > Sheldon
> > ````````````
>
> I prefer to use Panko with fried squid. I could eat a whole plate of these.
>
> Taken from a google search from this NG:
>
>
>
> Cut the squid into whatever size pieces you would like.
>
> The general procedure for breading and frying is to drain and pat dry
> as best as you can the item to be breaded. Next, dip it in flour or
> cornstarch and shake off all of the excess.
>
> The flour or starch provides something for the egg wash to adhere to.
>
> Dip in egg wash to coat, then in the panko. Again gently shake off the
> excess.
>
> Having the oil at 375F is fairly common for deep frying. I would use
> this temperature personally. Add only a little of the squid at a time
> to keep from dropping the temperature too much.
>
> Place the finished pieces on a rack in a warm oven until the rest are
> done. Season with salt as soon as they come out of the oil if desired.
>
>
> Rich

I don't have a deep fryer...
Will a wok do and if so, what is the best oil to use?
I use EVOO for nearly everything, so I'd have to go out
and buy something different.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
(PENMART01) wrote:

> >Katra writes:
> >
> > Dave Smith wrote:
> >> Katra wrote:
> >>
> >> > I have a package of fresh frozen squid "heads" from the Thai store.
> >> > They look like just the testicles. My favorite part. ;-)
>
> Figgers.

Gods... you are SUCH a beast Shel'! <lol>
Changing my typing. Naughty boy!

>
> >> > Dad has bad teeth and is worrying that they may be too tough to
> >> > chew. Is there a good way to cook these and get them even remotely
> >> > tender??????
>
> >>
> >> The general rule is to cook them for less than two minutes or more than
> >> 20.
>
>
> If what you have are the bodies (you already munched the testicles) I'd
> suggest
> slicing them into rings, lightly battering and deep frying. If you feel a
> bit
> more adventurous then slice the bodies open on one side so you have a flat
> sheet, then with a sharp knife slice a diamond pattern on the outside surface
> being careful not to cut through, this will keep the squid from curling up
> like
> a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned
> flour, and saute very briefly ('bout 30 seconds each side), goes great
> arranged
> atop spaghetti marinara. And remember, no matter how you prepare squid, NO
> friggin' cheese/'shrooms!

No, I'd never add cheese to any seafood dish. :-)
Maybe a few diced tomatoes tho', but just if I make a marinara to go
with.

These were just the testicles, no body tubes to cut into calimari
rings...

Thanks!
K. (who ended up making a seafood stir-fry with them, some shrimp and
crab claws.....

> Sheldon

PENMART01 wrote:

>>Katra writes:
>>
>>Dave Smith wrote:
>>
>>>Katra wrote:
>>>
>>>
>>>>I have a package of fresh frozen squid "heads" from the Thai store.
>>>>They look like just the testicles. My favorite part. ;-)
>
>
> Figgers.
>
>
>>>>Dad has bad teeth and is worrying that they may be too tough to
>>>>chew. Is there a good way to cook these and get them even remotely
>>>>tender??????
>
>
>>>The general rule is to cook them for less than two minutes or more than 20.
>
>
>
> If what you have are the bodies (you already munched the testicles) I'd suggest
> slicing them into rings, lightly battering and deep frying. If you feel a bit
> more adventurous then slice the bodies open on one side so you have a flat
> sheet, then with a sharp knife slice a diamond pattern on the outside surface
> being careful not to cut through, this will keep the squid from curling up like
> a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned
> flour, and saute very briefly ('bout 30 seconds each side), goes great arranged
> atop spaghetti marinara. And remember, no matter how you prepare squid, NO
> friggin' cheese/'shrooms!
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

I prefer to use Panko with fried squid. I could eat a whole plate of these.

Taken from a google search from this NG:



Cut the squid into whatever size pieces you would like.

The general procedure for breading and frying is to drain and pat dry
as best as you can the item to be breaded. Next, dip it in flour or
cornstarch and shake off all of the excess.

The flour or starch provides something for the egg wash to adhere to.

Dip in egg wash to coat, then in the panko. Again gently shake off the
excess.

Having the oil at 375F is fairly common for deep frying. I would use
this temperature personally. Add only a little of the squid at a time
to keep from dropping the temperature too much.

Place the finished pieces on a rack in a warm oven until the rest are
done. Season with salt as soon as they come out of the oil if desired.


Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

>Katra writes:
>
> Dave Smith wrote:
>> Katra wrote:
>>
>> > I have a package of fresh frozen squid "heads" from the Thai store.
>> > They look like just the testicles. My favorite part. ;-)

Figgers.

>> > Dad has bad teeth and is worrying that they may be too tough to
>> > chew. Is there a good way to cook these and get them even remotely
>> > tender??????

>>
>> The general rule is to cook them for less than two minutes or more than 20.


If what you have are the bodies (you already munched the testicles) I'd suggest
slicing them into rings, lightly battering and deep frying. If you feel a bit
more adventurous then slice the bodies open on one side so you have a flat
sheet, then with a sharp knife slice a diamond pattern on the outside surface
being careful not to cut through, this will keep the squid from curling up like
a tight spring. Then spritz with hot sauce, lightly dredge in well seasoned
flour, and saute very briefly ('bout 30 seconds each side), goes great arranged
atop spaghetti marinara. And remember, no matter how you prepare squid, NO
friggin' cheese/'shrooms!


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Sat, 23 Oct 2004 14:12:22 -0400, Dave Smith
> wrote:
<SNIP>
>The general rule is to cook them for less than two minutes or more than 20. I slice
<SNIP>


Perfect advice. Do not forget it. Anything between two and twenty and
it will be rubbery as hell.

>Tristán White
>
> Dave Smith wrote:
>
>>The general rule is to cook them for less than two minutes or more than 20.
>I slice
>
>Perfect advice. Do not forget it. Anything between two and twenty and
>it will be rubbery as hell.

Rubbery as hell... I can relate... I always thought hell was when I was just
inches from calimari heaven and discovered I didn't have a rubber, now that's
hell! hehe

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
Dave Smith > wrote:

> Katra wrote:
>
> > I have a package of fresh frozen squid "heads" from the Thai store.
> > They look like just the tentacles. My favorite part. ;-)
> >
> > Dad has bad teeth and is worrying that they may be too tough to
> > chew. Is there a good way to cook these and get them even remotely
> > tender??????
> >
> > I will be googling for recipes as well.
>
> The general rule is to cook them for less than two minutes or more than 20.
> I slice
> them up and soak them in milk for at least a half hour, then drain them and
> wipe them
> dry with a paper towel, toss them n a mixture of 1 part corn meal and three
> parts
> flour, then into the deep fryer for two minutes. Give them a dash of salt and
> a
> squeeze of lemon when they come out of the fryer. They always turn out nice
> and
> tender.

That sounds wonderful, thank you!

>
> Are the squid cleaned? I have found a brand of cleaned squid that come in a
> flat
> plastic wrapper packages, about 20 per pack. There are little plastic spines
> inserted
> into the squids to help them hold their shape in the package. Needless to
> say, you
> have to remove those plastic pieces before cutting and cooking the squid.

Yes, they are cleaned. It's just the tentacles. Package is labeled
"squid heads". No tube bodies. :-)

And no plastic inserts. They are just laid neatly in the package side by
side, end to end in a flat package. They were $2.49 for 14 oz. but they
will make a nice entree'. I just picked some fresh greens from the fall
garden to go with them.

Thanks for the reply!

K.

On Sat, 23 Oct 2004 14:12:22 -0400, Dave Smith
> wrote:
<SNIP>
>The general rule is to cook them for less than two minutes or more than 20. I slice
<SNIP>


Perfect advice. Do not forget it. Anything between two and twenty and
it will be rubbery as hell.

Katra wrote:
> I have a package of fresh frozen squid "heads" from the Thai store.
> They look like just the tentacles. My favorite part. ;-)
>
> Dad has bad teeth and is worrying that they may be too tough to
> chew. Is there a good way to cook these and get them even remotely
> tender??????
>
> I will be googling for recipes as well.
>
> TIA!
> K.
How high can you get your grill temperatures?
http://biggreenegg.com/recipes/newRe...eafood0149.htm

Somewhere, Nature Boy suggests that about 900° and slightly less time is
crispier.

I've tried the recipe as is on my Kamado, and it's great!
Good luck!

BOB

In article >,
" BOB" > wrote:

> Katra wrote:
> > I have a package of fresh frozen squid "heads" from the Thai store.
> > They look like just the tentacles. My favorite part. ;-)
> >
> > Dad has bad teeth and is worrying that they may be too tough to
> > chew. Is there a good way to cook these and get them even remotely
> > tender??????
> >
> > I will be googling for recipes as well.
> >
> > TIA!
> > K.
> How high can you get your grill temperatures?
> http://biggreenegg.com/recipes/newRe...eafood0149.htm
>
> Somewhere, Nature Boy suggests that about 900° and slightly less time is
> crispier.
>
> I've tried the recipe as is on my Kamado, and it's great!
> Good luck!
>
> BOB
>
>

Wow, now THAT looks interesting! :-)
I can get a pretty hot wood fire going.....

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

previously in rfc, Katra > wrote:

> In article >,
> " BOB" > wrote:
>
>> Katra wrote:
>> > I have a package of fresh frozen squid "heads" from the Thai store.
>> > They look like just the tentacles. My favorite part. ;-)
>> >
>> > Dad has bad teeth and is worrying that they may be too tough to
>> > chew. Is there a good way to cook these and get them even remotely
>> > tender??????
>> >
>> > I will be googling for recipes as well.
>> >
>> > TIA!
>> > K.
>> How high can you get your grill temperatures?
>> http://biggreenegg.com/recipes/newRe...eafood0149.htm
>>
>> Somewhere, Nature Boy suggests that about 900° and slightly less time
>> is crispier.
>>
>> I've tried the recipe as is on my Kamado, and it's great!
>> Good luck!
>>
>> BOB
>>
>>
>
> Wow, now THAT looks interesting! :-)
> I can get a pretty hot wood fire going.....
>
> K.
>


I do calimari on the regular old weber grill - only about a minute on each
side for the bodies and the tentacles until they get crispy. It comes out
very tender. One recipe I like very much (it looks beautiful on a platter)
and have served to raves at parties is this one:

Vietnamese Grilled Squid Salad
Ingredients:
1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon ground ginger
1 teaspoon ground coriander
salt and freshly cracked
pepper -- to taste
1 pound medium sized squid
including tentacles
cleaned
1/4 cup lime juice
2 teaspoons honey
1 tablespoon nuoc nam -- vietnamese fish
sauce -- available at asian
speciality
stores -- or to taste
1 teaspoon minced garlic
1 tablespoon minced fresh red or green
chile pepper of your choice
3/4 cup mung bean sprouts
1 red bell pepper -- julienned
1/4 cup chopped fresh mint
1/4 cup roughly chopped unsalted
roasted peanuts
green leaf or bibb leaf
lettuce
Instructions:
Prepare the grill or heat a grill pan on the stovetop. In a small bowl
combine the chili powder, cayenne, ginger, coriander, salt and pepper. Rub
the squid bodies and tentacles with the spice mixture. Place the squid
bodies on the grill and weigh them down with a clean brick wrapped in foil
(I used two large cast iron pans because the surface area of my squid was
the whole grill) or a large heavy skillet. Grill for 1 to 1 1/2 minutes
per side. Remove the object weighing down the squid and cook for an
additional 30 seconds, turning occasionally. Transfer the grilled squid
bodies to a platter. Place the tentacles on the grill and cook for about 2
minutes, or until they are brown and crispy, rolling them around your tongs
as they cook so that they brown evenly. Remove from the grill. Slice the
grilled squid bodies into 1/2-inch rings and if necessary cut the tentacles
into bite-size pieces. In a bowl whisk together the lime juice, honey, nuoc
nam, garlic and chili pepper. Adjust seasoning with salt and pepper. Add
the sliced grilled squid and toss to coat. Add the sprouts, bell pepper and
toss to combine. Sprinkle the chopped mint and peanuts over the mixture and
toss to combine. Arrange the lettuce on a platter and top with the squid
mixture. Yield: 4 servings COOKING LIVE #CL8897

-Claudia

In article >, CJB >
wrote:

> previously in rfc, Katra > wrote:
>
> > In article >,
> > " BOB" > wrote:
> >
> >> Katra wrote:
> >> > I have a package of fresh frozen squid "heads" from the Thai store.
> >> > They look like just the tentacles. My favorite part. ;-)
> >> >
> >> > Dad has bad teeth and is worrying that they may be too tough to
> >> > chew. Is there a good way to cook these and get them even remotely
> >> > tender??????
> >> >
> >> > I will be googling for recipes as well.
> >> >
> >> > TIA!
> >> > K.
> >> How high can you get your grill temperatures?
> >> http://biggreenegg.com/recipes/newRe...eafood0149.htm
> >>
> >> Somewhere, Nature Boy suggests that about 900° and slightly less time
> >> is crispier.
> >>
> >> I've tried the recipe as is on my Kamado, and it's great!
> >> Good luck!
> >>
> >> BOB
> >>
> >>
> >
> > Wow, now THAT looks interesting! :-)
> > I can get a pretty hot wood fire going.....
> >
> > K.
> >
>
>
> I do calimari on the regular old weber grill - only about a minute on each
> side for the bodies and the tentacles until they get crispy. It comes out
> very tender. One recipe I like very much (it looks beautiful on a platter)
> and have served to raves at parties is this one:
>
> Vietnamese Grilled Squid Salad
> Ingredients:
> 1 teaspoon chili powder
> 1 teaspoon cayenne
> 1 teaspoon ground ginger
> 1 teaspoon ground coriander
> salt and freshly cracked
> pepper -- to taste
> 1 pound medium sized squid
> including tentacles
> cleaned
> 1/4 cup lime juice
> 2 teaspoons honey
> 1 tablespoon nuoc nam -- vietnamese fish
> sauce -- available at asian
> speciality
> stores -- or to taste
> 1 teaspoon minced garlic
> 1 tablespoon minced fresh red or green
> chile pepper of your choice
> 3/4 cup mung bean sprouts
> 1 red bell pepper -- julienned
> 1/4 cup chopped fresh mint
> 1/4 cup roughly chopped unsalted
> roasted peanuts
> green leaf or bibb leaf
> lettuce
> Instructions:
> Prepare the grill or heat a grill pan on the stovetop. In a small bowl
> combine the chili powder, cayenne, ginger, coriander, salt and pepper. Rub
> the squid bodies and tentacles with the spice mixture. Place the squid
> bodies on the grill and weigh them down with a clean brick wrapped in foil
> (I used two large cast iron pans because the surface area of my squid was
> the whole grill) or a large heavy skillet. Grill for 1 to 1 1/2 minutes
> per side. Remove the object weighing down the squid and cook for an
> additional 30 seconds, turning occasionally. Transfer the grilled squid
> bodies to a platter. Place the tentacles on the grill and cook for about 2
> minutes, or until they are brown and crispy, rolling them around your tongs
> as they cook so that they brown evenly. Remove from the grill. Slice the
> grilled squid bodies into 1/2-inch rings and if necessary cut the tentacles
> into bite-size pieces. In a bowl whisk together the lime juice, honey, nuoc
> nam, garlic and chili pepper. Adjust seasoning with salt and pepper. Add
> the sliced grilled squid and toss to coat. Add the sprouts, bell pepper and
> toss to combine. Sprinkle the chopped mint and peanuts over the mixture and
> toss to combine. Arrange the lettuce on a platter and top with the squid
> mixture. Yield: 4 servings COOKING LIVE #CL8897
>
> -Claudia

Ooh, sounds a bit spicy! :-)

K.

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>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

previously in rfc, Katra > wrote:

> In article >, CJB >
> wrote:
>>
>> I do calimari on the regular old weber grill - only about a minute on
>> each side for the bodies and the tentacles until they get crispy. It
>> comes out very tender. One recipe I like very much (it looks
>> beautiful on a platter) and have served to raves at parties is this
>> one:
>>
>> Vietnamese Grilled Squid Salad
>> Ingredients:
>> 1 teaspoon chili powder
>> 1 teaspoon cayenne
>> 1 teaspoon ground ginger
>> 1 teaspoon ground coriander
>> salt and freshly cracked
>> pepper -- to taste
>> 1 pound medium sized squid
>> including tentacles
>> cleaned
>> 1/4 cup lime juice
>> 2 teaspoons honey
>> 1 tablespoon nuoc nam -- vietnamese fish
>> sauce -- available at asian
>> speciality
>> stores -- or to taste
>> 1 teaspoon minced garlic
>> 1 tablespoon minced fresh red or green
>> chile pepper of your choice
>> 3/4 cup mung bean sprouts
>> 1 red bell pepper -- julienned
>> 1/4 cup chopped fresh mint
>> 1/4 cup roughly chopped unsalted
>> roasted peanuts
>> green leaf or bibb leaf
>> lettuce
>> Instructions:
>> Prepare the grill or heat a grill pan on the stovetop. In a small
>> bowl combine the chili powder, cayenne, ginger, coriander, salt and
>> pepper. Rub the squid bodies and tentacles with the spice mixture.
>> Place the squid bodies on the grill and weigh them down with a clean
>> brick wrapped in foil (I used two large cast iron pans because the
>> surface area of my squid was the whole grill) or a large heavy
>> skillet. Grill for 1 to 1 1/2 minutes per side. Remove the object
>> weighing down the squid and cook for an additional 30 seconds,
>> turning occasionally. Transfer the grilled squid bodies to a platter.
>> Place the tentacles on the grill and cook for about 2 minutes, or
>> until they are brown and crispy, rolling them around your tongs as
>> they cook so that they brown evenly. Remove from the grill. Slice the
>> grilled squid bodies into 1/2-inch rings and if necessary cut the
>> tentacles into bite-size pieces. In a bowl whisk together the lime
>> juice, honey, nuoc nam, garlic and chili pepper. Adjust seasoning
>> with salt and pepper. Add the sliced grilled squid and toss to coat.
>> Add the sprouts, bell pepper and toss to combine. Sprinkle the
>> chopped mint and peanuts over the mixture and toss to combine.
>> Arrange the lettuce on a platter and top with the squid mixture.
>> Yield: 4 servings COOKING LIVE #CL8897
>>
>> -Claudia
>
> Ooh, sounds a bit spicy! :-)
>
> K.
>


It is a little spicy. But the dressing is sweet and there is so much other
stuff going on - mung beans, lettuce, mint, peanuts, etc, that it's not
remembered as a spicy dish. I may have cut the cayenne a bit, too - I do
it by sight and it's possible I went light there!

-Claudia

In article >,
" BOB" > wrote:

> Katra wrote:
> > I have a package of fresh frozen squid "heads" from the Thai store.
> > They look like just the tentacles. My favorite part. ;-)
> >
> > Dad has bad teeth and is worrying that they may be too tough to
> > chew. Is there a good way to cook these and get them even remotely
> > tender??????
> >
> > I will be googling for recipes as well.
> >
> > TIA!
> > K.
> How high can you get your grill temperatures?
> http://biggreenegg.com/recipes/newRe...eafood0149.htm
>
> Somewhere, Nature Boy suggests that about 900° and slightly less time is
> crispier.
>
> I've tried the recipe as is on my Kamado, and it's great!
> Good luck!
>
> BOB
>
>

Wow, now THAT looks interesting! :-)
I can get a pretty hot wood fire going.....

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:
> I have a package of fresh frozen squid "heads" from the Thai store.
> They look like just the tentacles. My favorite part. ;-)
>
> Dad has bad teeth and is worrying that they may be too tough to
> chew. Is there a good way to cook these and get them even remotely
> tender??????
>
> I will be googling for recipes as well.
>
> TIA!
> K.
How high can you get your grill temperatures?
http://biggreenegg.com/recipes/newRe...eafood0149.htm

Somewhere, Nature Boy suggests that about 900° and slightly less time is
crispier.

I've tried the recipe as is on my Kamado, and it's great!
Good luck!

BOB