Finally decided what I'm going to do with the calamari steaks I bought
(frozen) last week. Dust lightly with a little flour, saute in a
butter/olive oil mixture and finish with lemon-caper sauce. Now, what
will I serve with it? Broccolini sounds good... what else? Quinoa,
couscous?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/14/2014 10:09 AM, sf wrote:
>
> Finally decided what I'm going to do with the calamari steaks I bought
> (frozen) last week. Dust lightly with a little flour, saute in a
> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
> will I serve with it? Broccolini sounds good... what else? Quinoa,
> couscous?
>
>
You will invite me to dinner!

--
From somewhere very deep in the heart of Texas

On Thu, 14 Aug 2014 12:18:08 -0500, Janet Wilder >
wrote:

> On 8/14/2014 10:09 AM, sf wrote:
> >
> > Finally decided what I'm going to do with the calamari steaks I bought
> > (frozen) last week. Dust lightly with a little flour, saute in a
> > butter/olive oil mixture and finish with lemon-caper sauce. Now, what
> > will I serve with it? Broccolini sounds good... what else? Quinoa,
> > couscous?
> >
> >
> You will invite me to dinner!

I'd love to have you over sometime, please let me know if you're ever
in the area!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

sf wrote:
>
>Finally decided what I'm going to do with the calamari steaks I bought
>(frozen) last week.

Once squid has been frozen it's barely useful as bait.... use it with
your frozen (twice) pizza dough to make a calamari pizza.

On Thursday, August 14, 2014 2:11:49 PM UTC-4, Brooklyn1 wrote:
> sf wrote:
>
> Once squid has been frozen it's barely useful as bait.... use it with
> your frozen (twice) pizza dough to make a calamari pizza.

Completely untrue.

http://www.richardfisher.com

On 8/14/2014 9:09 AM, sf wrote:
>
> Finally decided what I'm going to do with the calamari steaks I bought
> (frozen) last week. Dust lightly with a little flour, saute in a
> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
> will I serve with it? Broccolini sounds good... what else? Quinoa,
> couscous?
>
>
Tasty, maybe the larger pearled couscous?

On 8/14/2014 12:11 PM, Brooklyn1 wrote:
> sf wrote:
>>
>> Finally decided what I'm going to do with the calamari steaks I bought
>> (frozen) last week.
>
> Once squid has been frozen it's barely useful as bait.... use it with
> your frozen (twice) pizza dough to make a calamari pizza.
>
Ekshually...I've done a LOT of reef and deep sea drop-fishing and we
always got a couple of boxes of whole frozen squid and defrosted them on
the trip out.

They work ridiculously well as bait, especially when barb hooked through
the eyes for the head section, or cut in strips and woven over the hook
for the tail portion.

For trolling (no jokes please) a ballyhoo rig with sardine or flying
fish is the way to go.

On Thu, 14 Aug 2014 15:02:27 -0600, Mayo > wrote:

> On 8/14/2014 9:09 AM, sf wrote:
> >
> > Finally decided what I'm going to do with the calamari steaks I bought
> > (frozen) last week. Dust lightly with a little flour, saute in a
> > butter/olive oil mixture and finish with lemon-caper sauce. Now, what
> > will I serve with it? Broccolini sounds good... what else? Quinoa,
> > couscous?
> >
> >
> Tasty, maybe the larger pearled couscous?

We call them Israeli couscous and there's one even larger that we call
Lebanese.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/14/2014 3:19 PM, sf wrote:
> On Thu, 14 Aug 2014 15:02:27 -0600, Mayo > wrote:
>
>> On 8/14/2014 9:09 AM, sf wrote:
>>>
>>> Finally decided what I'm going to do with the calamari steaks I bought
>>> (frozen) last week. Dust lightly with a little flour, saute in a
>>> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
>>> will I serve with it? Broccolini sounds good... what else? Quinoa,
>>> couscous?
>>>
>>>
>> Tasty, maybe the larger pearled couscous?
>
> We call them Israeli couscous and there's one even larger that we call
> Lebanese.
>
>
I vote for Lebanon then. Maybe with some toasted pinon nuts on top and
rough shaved parmesan flakes?

But they're all good.

On Thu, 14 Aug 2014 15:30:15 -0600, Mayo > wrote:

> On 8/14/2014 3:19 PM, sf wrote:
> > On Thu, 14 Aug 2014 15:02:27 -0600, Mayo > wrote:
> >
> >> On 8/14/2014 9:09 AM, sf wrote:
> >>>
> >>> Finally decided what I'm going to do with the calamari steaks I bought
> >>> (frozen) last week. Dust lightly with a little flour, saute in a
> >>> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
> >>> will I serve with it? Broccolini sounds good... what else? Quinoa,
> >>> couscous?
> >>>
> >>>
> >> Tasty, maybe the larger pearled couscous?
> >
> > We call them Israeli couscous and there's one even larger that we call
> > Lebanese.
> >
> >
> I vote for Lebanon then. Maybe with some toasted pinon nuts on top and
> rough shaved parmesan flakes?
>
> But they're all good.

I'm pretty sure I have Lebanese couscous somewhere, but I'd have to
dig around for it. Israeli is right out in the open and I just bought
a package of toasted pine nuts from TJ's yesterday.... no block or
shaved parmesan in the refrigerator, but I do have finely grated. Not
sure I'd want it on my couscous though.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/14/2014 5:31 PM, sf wrote:
> On Thu, 14 Aug 2014 15:30:15 -0600, Mayo > wrote:
>
>> On 8/14/2014 3:19 PM, sf wrote:
>>> On Thu, 14 Aug 2014 15:02:27 -0600, Mayo > wrote:
>>>
>>>> On 8/14/2014 9:09 AM, sf wrote:
>>>>>
>>>>> Finally decided what I'm going to do with the calamari steaks I bought
>>>>> (frozen) last week. Dust lightly with a little flour, saute in a
>>>>> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
>>>>> will I serve with it? Broccolini sounds good... what else? Quinoa,
>>>>> couscous?
>>>>>
>>>>>
>>>> Tasty, maybe the larger pearled couscous?
>>>
>>> We call them Israeli couscous and there's one even larger that we call
>>> Lebanese.
>>>
>>>
>> I vote for Lebanon then. Maybe with some toasted pinon nuts on top and
>> rough shaved parmesan flakes?
>>
>> But they're all good.
>
> I'm pretty sure I have Lebanese couscous somewhere, but I'd have to
> dig around for it. Israeli is right out in the open and I just bought
> a package of toasted pine nuts from TJ's yesterday.... no block or
> shaved parmesan in the refrigerator, but I do have finely grated. Not
> sure I'd want it on my couscous though.
>
>
Alternately, rough chopped Italian parsley and a dash of fresh lemon juice?

On Thursday, August 14, 2014 4:05:08 PM UTC-5, JohnJohn wrote:
> On Thu, 14 Aug 2014 13:13:42 -0700 (PDT), Helpful person
>
> > wrote:
>
>
>
> >On Thursday, August 14, 2014 2:11:49 PM UTC-4, Brooklyn1 wrote:
>
> >> sf wrote:
>
> >>
>
> >> Once squid has been frozen it's barely useful as bait.... use it with
>
> >> your frozen (twice) pizza dough to make a calamari pizza.
>
> >
>
> >Completely untrue.
>
>
>
> Fresh is silkier, but I wouldn't say no to frozen either. Especially
>
> when it isn't battered or crumbed and deep-fried, which is what
>
> Australians always seem to do with it.
>
http://www.huffingtonpost.com/2013/0...n_2482063.html
>
> JohnJohn

--Bryan

On Thu, 14 Aug 2014 17:36:18 -0600, Mayo > wrote:

> On 8/14/2014 5:31 PM, sf wrote:
> > On Thu, 14 Aug 2014 15:30:15 -0600, Mayo > wrote:
> >
> >> On 8/14/2014 3:19 PM, sf wrote:
> >>> On Thu, 14 Aug 2014 15:02:27 -0600, Mayo > wrote:
> >>>
> >>>> On 8/14/2014 9:09 AM, sf wrote:
> >>>>>
> >>>>> Finally decided what I'm going to do with the calamari steaks I bought
> >>>>> (frozen) last week. Dust lightly with a little flour, saute in a
> >>>>> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
> >>>>> will I serve with it? Broccolini sounds good... what else? Quinoa,
> >>>>> couscous?
> >>>>>
> >>>>>
> >>>> Tasty, maybe the larger pearled couscous?
> >>>
> >>> We call them Israeli couscous and there's one even larger that we call
> >>> Lebanese.
> >>>
> >>>
> >> I vote for Lebanon then. Maybe with some toasted pinon nuts on top and
> >> rough shaved parmesan flakes?
> >>
> >> But they're all good.
> >
> > I'm pretty sure I have Lebanese couscous somewhere, but I'd have to
> > dig around for it. Israeli is right out in the open and I just bought
> > a package of toasted pine nuts from TJ's yesterday.... no block or
> > shaved parmesan in the refrigerator, but I do have finely grated. Not
> > sure I'd want it on my couscous though.
> >
> >
> Alternately, rough chopped Italian parsley and a dash of fresh lemon juice?

I could do that. I was also considering loading it up with finely
diced vegetables and a lemon or basil dressing.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 8/14/2014 12:34 PM, sf wrote:
> On Thu, 14 Aug 2014 12:18:08 -0500, Janet Wilder >
> wrote:
>
>> On 8/14/2014 10:09 AM, sf wrote:
>>>
>>> Finally decided what I'm going to do with the calamari steaks I bought
>>> (frozen) last week. Dust lightly with a little flour, saute in a
>>> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
>>> will I serve with it? Broccolini sounds good... what else? Quinoa,
>>> couscous?
>>>
>>>
>> You will invite me to dinner!
>
> I'd love to have you over sometime, please let me know if you're ever
> in the area!
>
>
I will.

--
From somewhere very deep in the heart of Texas

On 8/14/2014 6:07 PM, sf wrote:
> On Thu, 14 Aug 2014 17:36:18 -0600, Mayo > wrote:
>
>> On 8/14/2014 5:31 PM, sf wrote:
>>> On Thu, 14 Aug 2014 15:30:15 -0600, Mayo > wrote:
>>>
>>>> On 8/14/2014 3:19 PM, sf wrote:
>>>>> On Thu, 14 Aug 2014 15:02:27 -0600, Mayo > wrote:
>>>>>
>>>>>> On 8/14/2014 9:09 AM, sf wrote:
>>>>>>>
>>>>>>> Finally decided what I'm going to do with the calamari steaks I bought
>>>>>>> (frozen) last week. Dust lightly with a little flour, saute in a
>>>>>>> butter/olive oil mixture and finish with lemon-caper sauce. Now, what
>>>>>>> will I serve with it? Broccolini sounds good... what else? Quinoa,
>>>>>>> couscous?
>>>>>>>
>>>>>>>
>>>>>> Tasty, maybe the larger pearled couscous?
>>>>>
>>>>> We call them Israeli couscous and there's one even larger that we call
>>>>> Lebanese.
>>>>>
>>>>>
>>>> I vote for Lebanon then. Maybe with some toasted pinon nuts on top and
>>>> rough shaved parmesan flakes?
>>>>
>>>> But they're all good.
>>>
>>> I'm pretty sure I have Lebanese couscous somewhere, but I'd have to
>>> dig around for it. Israeli is right out in the open and I just bought
>>> a package of toasted pine nuts from TJ's yesterday.... no block or
>>> shaved parmesan in the refrigerator, but I do have finely grated. Not
>>> sure I'd want it on my couscous though.
>>>
>>>
>> Alternately, rough chopped Italian parsley and a dash of fresh lemon juice?
>
> I could do that. I was also considering loading it up with finely
> diced vegetables and a lemon or basil dressing.
>
>
All tasty options!

Basil and cous cous blend well.

On Thursday, August 14, 2014 8:21:53 PM UTC-5, JohnJohn wrote:
> On Thu, 14 Aug 2014 16:46:41 -0700 (PDT), Bryan-TGWWW
>
> > wrote:
>
>
>
> >On Thursday, August 14, 2014 4:05:08 PM UTC-5, JohnJohn wrote:
>
> >> On Thu, 14 Aug 2014 13:13:42 -0700 (PDT), Helpful person
>
> >>
>
> >> > wrote:
>
> >>
>
> >>
>
> >>
>
> >> >On Thursday, August 14, 2014 2:11:49 PM UTC-4, Brooklyn1 wrote:
>
> >>
>
> >> >> sf wrote:
>
> >>
>
> >> >>
>
> >>
>
> >> >> Once squid has been frozen it's barely useful as bait.... use it with
>
> >>
>
> >> >> your frozen (twice) pizza dough to make a calamari pizza.
>
> >>
>
> >> >
>
> >>
>
> >> >Completely untrue.
>
> >>
>
> >>
>
> >>
>
> >> Fresh is silkier, but I wouldn't say no to frozen either. Especially
>
> >>
>
> >> when it isn't battered or crumbed and deep-fried, which is what
>
> >>
>
> >> Australians always seem to do with it.
>
> >>
>
> >http://www.huffingtonpost.com/2013/0...n_2482063.html
>
>
>
> We buy them whole and clean them ourselves. No pig has a rectum like
>
> that
>
It was a funny segment. It was playing in the car when I was taking my
12 YO son and his buddies to or from the skateboard park. The kids were
actually enjoying listening to public radio.
>
> JohnJohn

--Bryan