Fried Calamari Sunday, Sep 28 2008 

Appetizer and Seafood , olga 6:56 pm

INGREDIENTS:

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, recipe follows or jarred marinara sauce, warmed

DIRECTIONS:

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches.

Heat over medium heat to 350 degrees F.

Mix the flour, parsley, salt, and pepper in a large bowl.

Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch.

Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate.

Sprinkle with salt. Serve with the marinara sauce.

 

Mussels with tomatoes, wine, and anise Thursday, Jun 12 2008 

Seafood , olga 8:17 pm

ABOUT:

The Greek spin on cooking mussels, From Bon Appetite Magazine

SERVINGS:

Makes 4 first-course servings

INGREDIENTS:

4 tablespoons olive oil, divided
1 1/2 cups chopped onion
2 pounds mussels, scrubbed, debearded
4 tablespoons chopped fresh Italian parsley, divided
4 anchovy fillets, chopped
3 garlic cloves, chopped
6 tablespoons anise-flavored liqueur (such as Pernod, pastis, or ouzo)
1/2 cup canned tomato sauce
1/4 cup dry white wine

DIRECTIONS:

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.

 

Ceviche Thursday, Apr 17 2008 

Appetizer and Mexican , , olga 9:20 pm

ABOUT:

This brings memories from the beach cafe at Playa Del Carmen, the only thing missing is margarita.

INGREDIENTS:

2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
dash of ground oregano
dash of Tabasco or a few grains of cayenne pepper

Cilantro
Avocado
Tortillas or tortilla chips

DIRECTIONS:

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for at least 6 hours, giving time for the flavors to blend.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Optional: Can use shrimp and or scallops as a substitute for some of the fish. Can use a firm cod in place of the red snapper.

 

Fish in Salt Crust Thursday, Apr 17 2008 

Seafood olga 6:16 pm

ABOUT:

One of my favorite and the best ways to cook fish. No matter which type of fish you make with this method it comes our perfect and moist then ever.

SERVINGS:

Serves 4 people

INGREDIENTS:

2 pounds coarse salt
1 cup water
2-pound whole red snapper, salmon, etc, cleaned, leaving head and tail intact
1 lemon
fine-quality extra-virgin olive oil for drizzling

DIRECTIONS:

Preheat oven to 450°F.
In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
Wrap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.