Re: Re: Creole Chicken skillet, new recipe
  By: Sean Dennis to Carol Shenkenberger on Mon Apr 22 2024 02:32 pm

 > -=> Carol Shenkenberger wrote to Sean Dennis <=-
 > 
 >  CS> You may have one by that name.  Just shift the name to add 2 after it
 > 
 > I think the message base is damaged here.  Your reply was merged with
 > another message from Mike Powell's system that is completely unrelated to
 > cooking.
 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Kalamaria Parayemista
 >  Categories: Greek, Seafood, Main dish, Appetizers
 >       Yield: 6 Servings
 > 
 >       1 kg Small squid
 >     1/2 c  Corn oil
 >       1 md Onion; finely chopped
 >     1/2 c  Short-grain rice
 >     1/2 c  Tomato puree
 >     1/4 c  Water
 >       1 sm Cinnamon stick
 >       2    Cloves
 >            Salt
 >            Freshly ground black pepper
 >     1/2 c  Dry white wine
 > 
 >   Select squid with hoods about 10-12 cm (4-5 inches) long.
 > 
 >   To clean squid, pull off head and attached tentacles. Cut out eyes
 >   and beak and discard.  Clean dark skin from head and tentacles by
 >   pulling it off or rubbing off with a cloth dipped in coarse salt.
 >   Rinse, chop 3 to 4 into small pieces and keep aside.  Remainder may
 >   be stored and fried later.
 > 
 >   Clean out hood (body) and remove transparent backbone from inside.
 >   Pull or rub off skin.  Rinse well, drain and dry.
 > 
 >   Heat 1 tablespoon oil in a pan and gently fry onion until
 >   transparent. Stir in rice and stir over heat for 2 minutes. Add
 >   tomato puree, water, cinnamon stick, cloves, chopped squid, and salt
 >   and pepper to taste. Cover and simmer over low heat for 10 minutes or
 >   until liquid is absorbed. Remove cinnamon stick and cloves.
 > 
 >   Fill hoods with rice mixture, packing it in loosely as rice expands
 >   and hoods contract during cooking.  Close top with wooden cocktail
 >   picks or sew with strong thread.
 > 
 >   Heat remaining oil in a deep pan and fry squid hoods until lightly
 >   coloured, turning them frequently. Reduce heat, add wine, cover and
 >   simmer gently on low heat for 1 hour or until squid is tender. Add a
 >   little water to pan if necessary during cooking. Serve hot or warm as
 >   a mezethaki (appetizer).
 > 
 >                   Source: The Complete Middle East Cookbook - by Tess
 >   Mallos
 >                   ISBN: 1-86302 069 1
 >                   Typed for you by Karen Mintzias
 > 
 > MMMMM
 > 
 > -- Sean
 > 
 > ... To the thief who stole my anti-depressants: I hope you're happy.

OUCH.

   xxcarol
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