"Squid & Pasta"
Mar 21, 2018 13:36:57 #
I'm a big seafood eater but must admit, never had the opportunity to eat squid. When we eat out, I love to order shrimp and pasta. I'll give squid and pasta a try, thanks for the dish.
Mar 21, 2018 14:06:49 #
Mmmm... *love* all the seafood dishes from the Mediterranean -- except octopus. Never could get my head around it!
Had the best calamari recently at a friend's place in Chicago. Large bodies, sliced about 1" pieces, seasoned and grilled, open flame style, about 1-2 minutes per side. This guy has excellent taste, and a budget to go with it. My favorite comment about wine was heard at one of his events: "I really have a hard time telling the difference between a $500 bottle of wine and one that costs $2,000"! And we photogs worry about GAS?
Hey AP - don't worry about the misspelling - it was auto spell that made the mistake. (I have a friend whose name is Vangie - you should see what auto spell does to that!)
Had the best calamari recently at a friend's place in Chicago. Large bodies, sliced about 1" pieces, seasoned and grilled, open flame style, about 1-2 minutes per side. This guy has excellent taste, and a budget to go with it. My favorite comment about wine was heard at one of his events: "I really have a hard time telling the difference between a $500 bottle of wine and one that costs $2,000"! And we photogs worry about GAS?
Hey AP - don't worry about the misspelling - it was auto spell that made the mistake. (I have a friend whose name is Vangie - you should see what auto spell does to that!)
Mar 21, 2018 14:20:56 #
John Lawrence wrote:
Calamari (squid) with pasta is one of my favorite dishes, AP. My mother sometimes stuffed the bodies before putting them into the sauce. You did a wonderful job preparing and presenting this classic dish as always. It looks delicious.
John, always good hearing from you! It's wonderful hearing from other cooks that express their thoughts in cooking! Because our recipes are made the we make it, does not mean the can be changed different for the better than always the same.
Of course they can, that's why cooking is a great challenge for all us who cooks! THANK YOU, John, for your fine response! CIAO, AP
Mar 21, 2018 14:48:02 #
Ched49 wrote:
I'm a big seafood eater but must admit, never had the opportunity to eat squid. When we eat out, I love to order shrimp and pasta. I'll give squid and pasta a try, thanks for the dish.
Ched49, good to hear from you! I LOVE sea food myself, I'm with you all the way! Squid or Calamari is your choice, if you buy it in your food store, fry it in your non stick pan with two tabs of butter three garlic cloves chopped and season of your choice. Chop Squid into 1/2" circles no base flour or egg, add to pan on med high, then add 1/2 cup cream sherry wine on high, cook only 1 and 1/2 minutes -- NO LONGER! Moving pan on high heat! You just may be impressed!
Always keep in touch . . . AP
Mar 21, 2018 15:06:21 #
fourg1b2006 wrote:
That looks so so good...i wish i could smell it lol.
Fourg, so nice to hear from you! I love pasta with anything, wished you could of tasted this dish, it would be beyond its smell! AP
Mar 21, 2018 15:35:17 #
TonyBot wrote:
Mmmm... *love* all the seafood dishes from the M... (show quote)
Your food story was wonderful, Tony Bot, I LOVED it! Your explanation is what I would do cooking, no more than 1 to 2 minutes or less in a non stick pan with 2-3 butter tabs, 3-4 garlic cloves chopped, with a good splash of Cream Sherry Wine on high heat! You'll be impressed! Season of course wish fresh dill!
I have not experienced EXPENSIVE WINE! However, I had lunch over, Julia & Paul Child's house, not the Channel 2 studio. Our wine was Paul's choice: Pouilly-Fuissé White Wine from France! September 1978 . . . Please keep in touch. HOW'S THAT! CIAO, AP
Mar 21, 2018 15:52:22 #
traderjohn wrote:
You are right about Lent. For us New Yorkers who had a mother who came from Italy, WIDE NO YOLK NOODLES in place of anything would be cause for a beating!! Why not Calamari instead of Squid? Please tell me you did not use cheese. Mangia Bene
Welcome, traderjohn, good to hear from you! I'm sure you're correct saying, Wide Noodles No Yokes! Thirty-five Forty Years ago this was not true! Calarmai is larger in size than Squid. Not always available in my food store. Although I have Ramano grated cheese, I did not sprinkle any on this dish, it was tasty though! Please keep in touch, CIAO, AP
Mar 21, 2018 16:00:41 #
aschweik wrote:
Another fine dish, AP! I do not eat seafood so squid isn't my thing. Pasta...yes! I'm glad you eat and cook (and photograph!) a variety of foods. Some people get into a rut and only eat certain things. You seem to have a lot of knowledge about foods and nutrition. Always look forward to your recipes (even the seafood ones!).
I'm always pleased to hear from you, aschweik, THANK YOU, for your response! I will say, anything seems to be tasty with PASTA, especially veggies! Try to be versatile and creative in your cooking. You'll not lose out! Please keep in touch . . . CIAO, AP
Mar 21, 2018 16:03:53 #
dirtpusher wrote:
There just a line of restaurants from several different countries along the channel. All pretty close together
I will get there in the future, I'm sure, can't say when, can't wait! AP
Mar 21, 2018 16:17:08 #
Rab-Eye wrote:
Makes my mouth water, but I have not eaten squid for over thirty years, when I started keeping kosher. Thanks for the memories.
Very nice to hear from you, Rab-Eye, I'm Honored! Well, we all have to eat food. If one can be a bit creative in their cooking, it will add much happiness, and peace, at their dinner table, with much laughter of course! Always keep in touch, Rab-Eye, you're welcome with respect! AP
Mar 21, 2018 18:36:52 #
Jim S
Loc: Barrington RI, DC now Hilton Head,
AP wrote:
Many love Pasta as I do! But, Squid may not be so... (show quote)
What are your quantity of ingredients, ie, how much coconut oil, oregano, sweet basil, Italian Seasoning ? what ?, dill,
Mar 21, 2018 19:09:50 #
Jim S wrote:
What are your quantity of ingredients, ie, how much coconut oil, oregano, sweet basil, Italian Seasoning ? what ?, dill,
Welcome, Jim S! There's nothing special concerning your question, HOW MUCH SEASON ? Nothing is measured at all, and it's not necessary at all!
A pinch or sprinkle from each spice, use your favorite herbs and spices! Coconut oil is what I use, if you want to use olive oil, of course you can, however, please note, Coconut Oil holds a higher temperture in cooking, than Olive Oil, which starts smoking way before Coconut Oil! AP
Mar 21, 2018 19:11:22 #
AP wrote:
Good to hear from you, Islandgal! I think most things mixed with pasta in its delicious sauce is tasty! Also, squid does not have a fishy taste, however, if you cook it too long, it is chewy like rubber! AP
Thanks AP I've tried many new foods thanks to you! Cheers!
Mar 21, 2018 19:23:22 #
Well I have never had squid with testicals that I could see 
But I will be defiantly be doing this dish as I like squid. I go to a local wholesaler of fish which is fresh caught each day from local fishermen... 
But I will be defiantly be doing this dish as I like squid. I go to a local wholesaler of fish which is fresh caught each day from local fishermen... Mar 21, 2018 20:47:20 #
nanaval wrote:
Well I have never had squid with testicals that I could see But I will be defiantly be doing this dish as I like squid. I go to a local wholesaler of fish which is fresh caught each day from local fishermen...
But I will be defiantly be doing this dish as I like squid. I go to a local wholesaler of fish which is fresh caught each day from local fishermen... Interesting response, nanaval! You are quite fortunate, nanaval, maybe you could show us all your wonderful Squid dinner. It isn't often we get first hand fish caught from the fishing boat that same morning! Your Squid dinner is welcome for all of us too see and admire! THANK YOU, AP
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