01-10-2007, 05:26 AM
[font "verdana, arial, helvetica"][size 2]2 tbl olive oil
1 med red onion finely diced
3 x garlic cloves minced
3 med tomatoes diced
2 tbl dark soy sauce
1 tsp grated fresh ginger
6 dsh hot sauce
1 lb frozen spinach thawed
CALAMARI
1 1/2 lb cleaned calamari - (abt 24 pieces)
Juice of 1 lemon
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 tbl sesame oil
To make the Spinach: In a large skillet, heat olive oil. Add onion and garlic; saute 4 minutes. Add tomatoes, soy sauce, ginger, and hot sauce; simmer 5 minutes. Add spinach; bring to a boil. Remove from heat and keep warm.
In a dish or resealable plastic bag, place calamari, lemon juice, salt, and pepper. Toss to coat calamari. Marinate 10 minutes.
Thread six 12-inch skewers with calamari. Brush with sesame oil. Place skewers in center of cooking grate. Grill 4 minutes, turning once halfway through grilling time. Serve skewers on warm Asian spinach.
This recipe yields 6 servings.
Wine Recommendation: The briny squid and the soy-and-ginger spinach need a complex dry white. An Albarino from Spain will amaze you.
Beer Recommendation: An Asian lager, such as Tiger from Singapore, will know just how to honor the squid and handle the Asian spices in this delicate dish.
Comments: Fresh frozen calamari is the best type for peak flavor. Thaw it in your refrigerator, never at room temperature, and grill it quickly to keep it tender.
Note: If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.[/size][/font]
1 med red onion finely diced
3 x garlic cloves minced
3 med tomatoes diced
2 tbl dark soy sauce
1 tsp grated fresh ginger
6 dsh hot sauce
1 lb frozen spinach thawed
CALAMARI
1 1/2 lb cleaned calamari - (abt 24 pieces)
Juice of 1 lemon
1/2 tsp salt
1/2 tsp freshly-ground black pepper
2 tbl sesame oil
To make the Spinach: In a large skillet, heat olive oil. Add onion and garlic; saute 4 minutes. Add tomatoes, soy sauce, ginger, and hot sauce; simmer 5 minutes. Add spinach; bring to a boil. Remove from heat and keep warm.
In a dish or resealable plastic bag, place calamari, lemon juice, salt, and pepper. Toss to coat calamari. Marinate 10 minutes.
Thread six 12-inch skewers with calamari. Brush with sesame oil. Place skewers in center of cooking grate. Grill 4 minutes, turning once halfway through grilling time. Serve skewers on warm Asian spinach.
This recipe yields 6 servings.
Wine Recommendation: The briny squid and the soy-and-ginger spinach need a complex dry white. An Albarino from Spain will amaze you.
Beer Recommendation: An Asian lager, such as Tiger from Singapore, will know just how to honor the squid and handle the Asian spices in this delicate dish.
Comments: Fresh frozen calamari is the best type for peak flavor. Thaw it in your refrigerator, never at room temperature, and grill it quickly to keep it tender.
Note: If using wooden skewers, soak in water thirty minutes before using so ends won't burn during grilling time.[/size][/font]