Help with squid

Peter Aitken said:

I am going to make fried squid tonight and realize that I am not sure what
would go well with it. I often have this as an appetizer at restaurants and
love it. When served as a main course it needs some sides - preferably not
other fried things. And ideas for dipping sauces? Thanks in advance.

My favorite dipping sauce, though not traditional, is aioli. Scads of
recipes on the web.

Sides: cole slaw, corn on the cob, sliced raw vegetables that can also
be dipped in the aioli, fruit salad.

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am going to make fried squid tonight and realize that I am not sure what
would go well with it. I often have this as an appetizer at restaurants

and

Quoted message said:

love it. When served as a main course it needs some sides - preferably not
other fried things. And ideas for dipping sauces? Thanks in advance.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

I love the combo of calamari dipped in marinara with a side order of steamed
clams (crab, lobster, shrimp work too). Simple mixed green salad with a
vinaigrette dressing and maybe a sourdough round served hot with real
butter.

Who needs more than that?

kili

Peter Aitken said:

I am going to make fried squid tonight and realize that I am not sure what
would go well with it. I often have this as an appetizer at restaurants and
love it. When served as a main course it needs some sides - preferably not
other fried things. And ideas for dipping sauces? Thanks in advance.

Pappadeaux's restaurant here serves its calamari with two dipping sauces
and I always have trouble deciding which I like best. They serve the
usual red/horseradish seafood cocktail sauce and a creamy, spicy sauce
that tastes as though it's Bearnaise based. Yum!

gloria p

Peter Aitken said:

I am going to make fried squid tonight and realize that I am not sure what
would go well with it. I often have this as an appetizer at restaurants and
love it. When served as a main course it needs some sides - preferably not
other fried things. And ideas for dipping sauces? Thanks in advance.

I usually serve it with a Greek Salad, the real thing... no lettuce, and pits
bread that has been lightly brushed with olive oil and then grilled lightly.

The squid is easy to cook. Hopefully you got cleaned squid. Pull off the
tentacles and scoop out the hoods. Cut them into rings and soak them in milk
for a bout an hour. Then toss them into a mixture of 3 parts flour and one part
corn meal. Shake off excess and toss them into the hot oil for two minutes.
Cooking them longer will make them tough.

For a dipping sauce start off by grating some cucumber and letting it drain.
Stick it into a fine sieve and push out as much liquid as you can. Get some
nice thick yoghurt. If you don't have thick yoghurt, line a bowl with some
cheese cloth and dump the yoghurt it it and suspend it so that the yoghurt can
drain. If in a hurry, mmix it about half and half with sour cream to thicken
it. Mix the yoghurt with the grated cucumber and finely minced and squashed
garlic. Season with salt and pepper and drizzle with a bit of olive oil.

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am going to make fried squid tonight and realize that I am not sure what
would go well with it. I often have this as an appetizer at restaurants

and

Quoted message said:

love it. When served as a main course it needs some sides - preferably not
other fried things. And ideas for dipping sauces? Thanks in advance.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

I like to serve them atop a pasta, linguine or penne, made with a spicy
tomato sauce. All you have to do is fry them at the last moment, drain on
paper towels than sprinkle generously over individual bowls of pasta.

Kate

Puester said:

Pappadeaux's restaurant here serves its calamari with two dipping sauces
and I always have trouble deciding which I like best. They serve the
usual red/horseradish seafood cocktail sauce and a creamy, spicy sauce
that tastes as though it's Bearnaise based. Yum!

gloria p

And where (approximately) is "here"?

Dave Smith wrote on June 23, 2005:

<snip>

Quoted message said:

I usually serve it with a Greek Salad, the real thing... no lettuce, and pits
bread that has been lightly brushed with olive oil and then grilled lightly.

<snip>

Soooo, the difference between the real thing and something that is not
the real thing is the lettuce? (Serious question - really).

Kevin_Sheehy said:

Puester said:

Pappadeaux's restaurant here serves its calamari with two dipping sauces
and I always have trouble deciding which I like best. They serve the
usual red/horseradish seafood cocktail sauce and a creamy, spicy sauce
that tastes as though it's Bearnaise based. Yum!

gloria p

And where (approximately) is "here"?

Oops, Denver, but Pappadeaux is a Louisiana-style seafood chain
restaurant, better than most, founded by the Pappas family of Texas.
There are a number of locations as well as some with different
themes and names.

(It really doesn't matter WHERE "here" is in this context, does it?
I wasn't shilling the restaurant, merely describing their sauces.)

gloria p

"Kevin_Sheehy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dave Smith wrote on June 23, 2005:

<snip>

Quoted message said:

I usually serve it with a Greek Salad, the real thing... no lettuce, and

pits

Quoted message said:

Quoted message said:

bread that has been lightly brushed with olive oil and then grilled

lightly.

Quoted message said:

<snip>

Soooo, the difference between the real thing and something that is not
the real thing is the lettuce? (Serious question - really).

My husband works with Greeks and they're always telling him that there is no
such thing as a "Greek Salad". There is no lettuce in a Greek Salad. True
story. I begged to differ, but they are from Greece and that's what they
say.

kili

On 6/23/2005, Puester wrote:

<snip>

Quoted message said:

(It really doesn't matter WHERE "here" is in >this context, does it? I wasn't shilling the >restaurant, merely describing their sauces.)

It matters - at least to me. I did a quick search and found Pappadeaux
in two locations (Texas and Chicago, but didn't come across Denver.) I
do a lot of business travel, often passing through Denver. Maybe it's a
place I'd like to try.

Didn't occur to me that you were shilling.

Thanks for the information!

Kevin_Sheehy said:

Quoted message said:

I usually serve it with a Greek Salad, the real thing... no lettuce, and pits
bread that has been lightly brushed with olive oil and then grilled lightly.

<snip>

Soooo, the difference between the real thing and something that is not
the real thing is the lettuce? (Serious question - really).

Yep. Restaurants sell a "Greek Salad" that is basically a lettuce salad with a
bit of crumbled Feta and a few black olives with a dressing on top while a true
Greek Salad, Horitaki, is cucumber, tomato, sliced onions, feta and Kalamata Olives
dressed with lemon juice and olive oil with some oregano and/or marjoram.

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am going to make fried squid tonight and realize that I am not sure what
would go well with it. I often have this as an appetizer at restaurants and
love it. When served as a main course it needs some sides - preferably not
other fried things. And ideas for dipping sauces? Thanks in advance.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Marinara Sauce
Tartar Sauce
Shrimp Cocktail sauce.

Careful do not overcook or they turn into Rubber bands.

Dimitri

Kevin_Sheehy said:

On 6/23/2005, Puester wrote:

<snip>

Quoted message said:

(It really doesn't matter WHERE "here" is in >this context, does it? I wasn't shilling the >restaurant, merely describing their sauces.)

It matters - at least to me. I did a quick search and found Pappadeaux
in two locations (Texas and Chicago, but didn't come across Denver.) I
do a lot of business travel, often passing through Denver. Maybe it's a
place I'd like to try.

Didn't occur to me that you were shilling.

Thanks for the information!

Sorry, I thought you were being sarcastic!

The Denver location overlooks I-25, west side, just south of Bellevue, I
believe, tucked behind some office buildings and motels. The food is
quite good (I didn't say authentic), staff is on the ball. My only
criticism is the long wait at peak times (but the waiting area is
outdoors and pleasant) and the dining room is noisy. It's a very
deservedly popular spot.

There are quite a few nice restaurants in the Tech Center area--
Il Fornaio, Cool Rivers, YaYa's to name a few.

gloria p

Oh! Oh! Don't toss the tentacles! They are IMHO the best part.

Dave Smith said:

Peter Aitken said:

I am going to make fried squid tonight and realize that I am not sure what
would go well with it. I often have this as an appetizer at restaurants and
love it. When served as a main course it needs some sides - preferably not
other fried things. And ideas for dipping sauces? Thanks in advance.

I usually serve it with a Greek Salad, the real thing... no lettuce, and pits
bread that has been lightly brushed with olive oil and then grilled lightly.

The squid is easy to cook. Hopefully you got cleaned squid. Pull off the
tentacles and scoop out the hoods. Cut them into rings and soak them in milk
for a bout an hour. Then toss them into a mixture of 3 parts flour and one part
corn meal. Shake off excess and toss them into the hot oil for two minutes.
Cooking them longer will make them tough.

For a dipping sauce start off by grating some cucumber and letting it drain.
Stick it into a fine sieve and push out as much liquid as you can. Get some
nice thick yoghurt. If you don't have thick yoghurt, line a bowl with some
cheese cloth and dump the yoghurt it it and suspend it so that the yoghurt can
drain. If in a hurry, mmix it about half and half with sour cream to thicken
it. Mix the yoghurt with the grated cucumber and finely minced and squashed
garlic. Season with salt and pepper and drizzle with a bit of olive oil.

oldfart said:

Oh! Oh! Don't toss the tentacles! They are IMHO the best part.

You are right of course. I never meant to suggest tossing them out. Maybe I should
have been more explicit and directed the OP to toss the tentacles into the flour and
corn meal mixture with the rings. They are indeed the best part.