Black Bean Stir-Fried Squid

Friday, October 28th, 2011 | posted by mike

Serves 2

All ingredients available at Monahan’s

3/4 – 1 lb. of cleaned squid, bodies and tentacles- use domestic, Rhode Island or Monterey, score and cut into triangles (follow directions on this video – be careful to lightly score so you don’t cut all the way through)

1/2 cup black bean sauce

1/2 cup sweet chili sauce

2 t sriracha sauce

1/2 T rice vinegar

1 large or 2 small cloves garlic- fine chop

1 bu scallions – thin sliced, use some of the green part

1/2 bu cilantro- fine chop

Optional – 1 bu bok choy (blanched) or1 cup broccoli (blanched)

Peanut oil or vegetable or olive oil, for frying

Steam your rice and have it ready to serve

Stir the black bean sauce, sweet chili sauce, rice vinegar and sriracha sauce in a bowl and set aside

Heat wok or heavy pan or skillet over high heat then add about 1/3 cup oil

When oil is sizzling hot, add scallions and stir fry for about 1 min.

Add garlic for about 5 seconds and then add the tentacles (they take a little longer to cook than the bodies) and stir-fry for 10 or 15 seconds before adding the squid bodies

Constantly stir-fry until squid triangles curl up, (about 1 to 2 min.)

Add sauce, and blanched veggies if desired, and keep stir-frying until sauce is bubbling

I use a slotted spoon to serve, to control the amount of sauce, and spoon

over or next to rice and top with chopped cilantro. Save a little sauce for your rice.

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Shrimp Stuffed Squid

Friday, October 21st, 2011 | posted by mike

Serves 4

12 med. size cleaned squid, bodies and tentacles (If you’re starting with squid that’s not cleaned check our squid cleaning video)

10 oz. wild gulf or Atlantic shrimp – peeled and deveined, tails off

1 t finely chopped garlic

2 t finely chopped onion

1/4 cup panko crumbs or dried bread crumbs

1 small egg

Drakes batter mix, or seasoned flour

Olive oil

1/2 bunch of finely chopped Italian parsley

toothpicks

For the tomato sauce

2  28 oz. cans of Italian plum tomatoes, San Marzano is a good brand.

2 T imported Italian plum tomato paste

1/4 cup olive oil

1 small onion chopped

4 cloves garlic finely chopped

2 T chopped fresh basil

1 t dried oregano

pinch of red pepper flakes

Splash of white wine

salt and pepper

Heat sauce pan over medium high heat. Add olive oil, when oil is hot add onion and garlic, stir ‘till they just start to brown. Add tomatoes, tomato paste, oregano, basil, pepper flakes, salt and pepper. Stirring occasionally, bring to boil, add a splash of wine, then reduce heat and simmer for 10 minutes.

For the stuffing

In a food processor, puree shrimp

Save squid tentacles to use as an edible garnish. (If you don’t want to bother with this step, puree them with the shrimp)

Transfer to a mixing bowl, stir in onion, garlic, egg and crumbs (use a rubber spatula and mix thoroughly)

With a small spoon stuff each squid. Push stuffing towards the tail end, to evenly fill the body leaving about an inch unstuffed at the end (stuffing expands during cooking)

Stick a toothpick in the ends and snip off a bit of length of toothpick so squid will lay flat in pan

Dust stuffed squid in Drakes batter mix

Heat pan over med. High heat, add enough olive oil to cover bottom and brown the squid, about 2-3 min. a side

Carefully transfer squid into pan with sauce, cover and simmer over low heat for 20 min. Check sauce on occasion and add a small splash of wine if it’s getting too thick and spoon sauce over squid while you’re at it.

Give yourself about 10 min. towards the end of sauce cooking time if you’d like to fry the tentacles for a garnish. Dip them in half and half or milk, dust in Drakes and in a small pan, over med high, heat enough oil to cover them. When sizzling hot, fry until golden brown (about 2-3 min. and drain over paper towel or paper bag .

Arrange squid over sauce on a nice platter, garnish with fried tentacles and sprinkle with parsley.

Serve with sharp knives (for even cuts)

If serving as appetizers, pre slice and serve with cocktail forks or toothpicks

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Carson's Anchovy Tapas

Friday, October 14th, 2011 | posted by mike

makes 6 tapas

6 fillets Ortiz anchovy fillets

6 thinly angle cut baguette slices

3 slices fresh tomato (cut in half)

3 T good Italian tomato paste (we used Amore brand)

2 T fresh garlic- finely chopped

6 T grated reggiano Parmesan

extra virgin olive oil

Heat pan and add about 4 T olive oil

Add garlic and stir until it just starts to brown

Add tomato paste and stir

Coat top of each bread slice with a layer of the paste

Top with tomato halves

Top with Parmesan  and pop under the broiler until melted and starting to brown

Remove from broiler and top with anchovy fillet

Drizzle with olive oil

Pictured are two different tapas. One is simply roasted red pepper over a thin angle sliced baguette with an Ortiz anchovy fillet on top drizzled with extra virgin olive oil.

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Monahan's Crab Cakes

Friday, October 7th, 2011 | posted by mike

  • 1 lb. Fresh Jonah crabmeat (claw and knuckle meat) or back fin lump blue crabmeat
  • 2 T onions finely chopped
  • 2 t Dijon mustard
  • 2 t Worcestershire sauce
  • 1 egg beaten
  • 2 T mayonnaise
  • 1/2 cup panko crumbs or bread crumbs
  • Salt and pepper
  • 1 t Old Bay seasoning
  • Vegetable oil

Serves 3-4

In a mixing bowl combine all ingredients except oil, gently toss so you don’t break up chunks of crab. Form cakes fairly small (about 3 inches wide & 1 inch thick).

Heat about 1/8 inch of oil over med. high heat in large frying pan, you may want to use a non stick pan because these cakes are mostly crab with a small amount of binder. When oil is hot (sizzling hot but not smoking) carefully place cakes in pan leaving enough room to be able to flip them. Fry for about 4 min. until the cake is golden brown, flip and repeat.

Drain on paper towel or paper bag.

Season and serve with lemon and remoulade.

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