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squid steak


montster
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my brother in law just got back from a fishing trip here in san diego where they caught tons of large squid. we have a freezer now of inch-thick squid steaks. i enjoy calamari but have never had squid steak before. anyone know how to cook them in a way that would make them taste better than cooked rubber? (i've got cast iron skillets, and we're getting a charcoal grill this week.)

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cooking calamari steaks is difficult. my favorite method is to either do a traditional breading (in flour, then in egg, then in bread crumbs) or jsut to lightly dredge them in seasoned flour..... and pan sear both sides. it's pretty quick.

 

i've done misc buerre blancs, but it's done well with a picatta sauce as also......

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1 1/4 cups chicken stock or broth

1/3 cup dry white wine

1 tbs all-purpose flour

2 tbs water

1 tbs unsalted butter

2 tbs fresh lemon juice

2 tbs capers

2 tablespoons chopped fresh flat-leaf parsley

 

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, capers, and salt and pepper to taste. Keep sauce warm.

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1 1/4 cups chicken stock or broth

1/3 cup dry white wine

1 tbs all-purpose flour

2 tbs water

1 tbs unsalted butter

2 tbs fresh lemon juice

2 tbs capers

2 tablespoons chopped fresh flat-leaf parsley

 

Boil stock and wine in a 2- to 3-quart heavy saucepan until reduced by about half (to about 3/4 cup), about 3 minutes. Whisk together flour and water in a cup, then whisk into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, capers, and salt and pepper to taste. Keep sauce warm.

 

 

 

Squid can be a pain to cook...undercook by a minute and you've ruined it. Overcook it by a minute and you've ruined it. Cook it just right and you have a great meal.

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