COOKING SQUID TENDER. COOKING SQUID
COOKING SQUID TENDER. COOKING ROAST BEEF OVEN. COOKING ACADEMY PLAY NOW
Cooking Squid Tender
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- Food that has been prepared in a particular way
- The process of preparing food by heating it
- (cook) someone who cooks food
- given to sympathy or gentleness or sentimentality; "a tender heart"; "a tender smile"; "tender loving care"; "tender memories"; "a tender mother"
- offer or present for acceptance
- An offer to carry out work, supply goods, or buy land, shares, or another asset at a stated fixed price
- something that can be used as an official medium of payment
- (Italian cuisine) squid prepared as food
- Squid are marine cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two longer tentacles.
- An elongated, fast-swimming cephalopod mollusk with ten arms (technically, eight arms and two long tentacles), typically able to change color
- This mollusk used as food
- widely distributed fast-moving ten-armed cephalopod mollusk having a long tapered body with triangular tail fins
1st Course: Shrimp Scallop Squid
Phyllo-crusted Florida Shrimp, Cape Cod Baby Squid, Scuba-dived Scallop, and Sweet Maryland Crabmeat
Ocean Herbal Broth.
Notes: This dish was both flavorful and on a whole, well executed. This was a sampling of three shellfish and squid. The shrimp encrusted with shredded phyllo was extremely succulent and plump. I really enjoyed the crisp outside against the nicely taught, but tender meat.
The scallop, which appeared as it had been scored and flattened, was also immensely tender (almost as it if had been tenderized). The scallop was cooked all the way through, but retained an exciting softness - not rubbery or tough.
The baby squid was a big disappointment. I couldnt' cut it (with my fish knife - and this is something I note about Bouley - no sharp knives - not even with the meat course), so I didn't eat it, except for the one bite I managed to saw off - it was tough, chewy, rubbery, everything you fear from ordering squid. This was especially disappointing since the chef had pretty much slam-dunked the other two shellfish.
The crabmeat lay the foundation for the three cuts on top. The meat had been pulled - and was not lump. It was very soft and flavor-rich from the "ocean broth" that surrounded it. I'm not exactly sure what kind of green herb was used in the broth - not basil, and not parsley, I don't think - it was very delicate-tasting, despite the dark green color.
As I don't take a lot of alcohol, I asked the sommelier to for a half-pour of white for my seafood courses and a half-pour of red with my meat. I took this course with a glass of 2005 Chateau Vignol Sauvignon Blanc ($15), a Bordeaux white. This wine was immensely citrusy - predominated by grapefruit, both on the nose and on the palate. I enjoyed the pairing, but I think the wine was a little to high-citrus for the shellfish.
Sambal Sotong (Chili Fried Squid)
500g small squid (sotong)
2 tbsp tamarind pulp
1 stalk of lemongrass, peeled and sliced
1 garlic clove, crushed
4 dried red chilies, soaked and drained
1 tsp blachan (dried shrimp paste)
1 onion, chopped
2 tbsp peanut oil
1/2 tsp salt
2 tsp palm sugar or brown sugar
Clean the squid. Cut the tubes lengthwise and use the tip of the knife to lightly score a crisscross pattern on the surface, without cutting right through. Cut into 5cm squares and set aside, with the tentacles. Soak the tamarind pulp in 125ml boiling water and leave for 5 minutes. Knead to dissolve, then strain the tamarind water and set aside. Grind, pound or blend the lemongrass, garlic, drained chilies, blachan and onion together to make a paste. Heat a wok until hot, then add the oil. When the oil is hot, add the chili paste and stir-fry for 2 minutes. Add the tamarind water, salt and sugar and stir-fry for 3 minutes. Add the squid meat and tentacles and stir-fry over high heat for 3-4 minutes, until cooked but still tender.
Serve this spicy, substantial sambal with a bowl of steamed rice and a platter of stir-fried green beans, as part of a shared Malaysian meal. Follow with a sticky rice dessert drizzled with coconut milk and palm sugar.
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