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Full Online Book HomeLearning KitchenFishandseafood - Squid - Stuffed Squid With Chocolate
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Fishandseafood - Squid -  Stuffed Squid With Chocolate Post by :patches417 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3591

Click below to download : Fishandseafood - Squid - Stuffed Squid With Chocolate (Format : PDF)

Fishandseafood - Squid - Stuffed Squid With Chocolate

1 large squid per person (first time. After that, as many as each likes)

For 6 squid:
2 onions
1/2 lb pork meat
2 slices white sandwich bread, without rind.
1 cup milk
2 hard boiled eggs
4 tomatoes (can be canned tomatoes)
salt, pepper, paprika, thyme, bay leaves.
Sherry or cognac
Bitter chocolate

Clean the squid taking out the head and leaving the bag whole. It is not necessary to peel the skin.
Cut the legs in small pieces, put the bread in the cup of milk, and in a small pan heat up about 1/2 cup of vegetable oil, and cook the onion, finely cut, at medium heat so it does not brown, until done. Then add the cut legs of the squid and after cooking them for about 10 minutes, the minced pork meat and the spices. Let simmer about 10 minutes more and add the bread, well crumbed and drained of the milk. It will be a paste.
Cook for about 15 minutes more. It should be a fairly dry mixture.

Stuff the squid bags with this mixture after adding to it the eggs finely cut, not filling the squids too much to avoid them bursting and closing the bags with a toothpick or similar, roll them in flour, and put in a pan large enough for all the squid, where another 1/2 a cup to 1 cup, depending on size, of oil has been heated. If any stuffing is left over, just add to the pan, it will be part of the sauce.

Fry here squids until golden. Take out squids and in the same oil put the second onion finely cut, let cook until transparent and add the minced tomatoes. Cook about 15 minutes and add the wine. Put in the squids and enough water to cover half the squid height, add the chocolate bar, grated or cut in small pieces, and let simmer until squids are very tender, will take about 45 minutes to 1 hour.

Control the thickness of the sauce by adding water, or water and some more wine according to taste. Or some corn starch if too liquid.
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Fishandseafood - Squid -  Yum Hua Pree Fishandseafood - Squid - Yum Hua Pree

Fishandseafood - Squid -  Yum Hua Pree
1 Banana bud (available at any Asian grocery) 1/2 Kilo pork 1 Tablespoon soybean sauce 1 Red onion (American size, they’re very small here and they use several) 4 Medium squids Chili to taste 1 teaspoon sugar or more to taste 1/4 cup (or so) dried shrimp 1/2 cup coarsely crushed, roasted peanuts 2 small limes 1 bunch spring onions, chopped 1/4 cup fresh chopped cilantro Oil for frying 3 eggs Boil eggs while preparing this dish. Slice the banana bud and place it in a bowl of water with the juice of 1 lime (otherwise it’ll turn black.) Fry onion

Fishandseafood - Squid Tempura Fishandseafood - Squid Tempura

Fishandseafood - Squid Tempura
Yield: 4 servings 1 1/2 lbs. squid 1/2 cup flour 1/2 tsp. salt dash of pepper 1 tbsp. cornstarch 2 large eggs, beaten 3/4 cup milk 1 cup bread crumbs Cut the squid into 1/3'' wide rings. Rinse well under cold running water. Heat oil in a deep fryer. Mix together the milk, eggs, and cornstarch. Drain the squid rings, then season with salt and pepper. Coat in flour. Dip squid rings into the egg batter, then coat with bread crumbs and fry for about 1 minute until crispy. Drain and keep warm. Serve with curry or tartar