Squid. It's what's for dinner

xannie's post about squid never left the back of my mind. My search was for a serious sized tube, but one place wanted to sell me their whole frozen cuttlefish which looked too large for me.
Squid is popular on the west coast and I have not seen it served this way at too many places, if at all.
Here are two good sized tubes on a oversized plate. I slit them up and opened them. They can be eaten as sliced large rings.



Place into a bag and tenderized.


I breaded them both. My main idea was to make a Francaisse with egg wash, but panko was calling to me.  Place in pure olive oil till golden

Add wine, butter and lemon.. Reduce....



Dinner. The squid was very tender.


You may have noticed I had two tubes. Watch this space as I will return to add-on my fried squid sandwich...

mark

Edited to add:
Here is the other calamari steak sandwich for lunch.


mark

Very nicely done.  A+

Your technique and skill are unquestioned, but Andrew Zimmern can have my portion.  ; - )

Oh, c'mon.  Squid is the new white meat!

it's actually very mellow and tasty if you give it a chance.

Awesome looking plate there Mark!

Ive made mock abalone before using both the smaller pieces that I had to pound out and tenderize and large(6-8oz) steakd the had been run thru a tenderizer.  They were a bit on the chewy side but had an excellent sweet flavor.  Once i saw Mario take a squid cape and fill it with a softened cheese and grill it.
I wonder how those would come out/  I enjoy the taste of squid but its just too chewy for me.

Brit - Squid is much like shrimp and octopus.  You either give it a very very fast flash fry/grill - or you have to simmer it hours to loosen up again.

Throw it on a very hot grill and it's on and off in 60 seconds, fork tender.  Give it too much more time and you'll need a cleaver.  Overcooking squid is all too easy and all too common.

Thats what I wondered.  Ive served true abalone before.  Back at 70's prices it was ober 30 bux a LB.  Even the best was turned to rubber with more than a quick flash cooking.  I wondered after you pounded it how tender it would be.  Ive only had the basic calamari and also squid in a cappino or b-base.  Its always been too rubbery for me.  When we usded to frequent a nice chinese buffet they had both squid and tempura baby octopus on the line.  1 bite was my limit!
Imagine the squid fry you could throw if you went out on one of those charters.

I love calimari prepared by someone else.  I don't think I could do this successfully.  Great pixs though.

This is awesome!! Thanks for sharing!

We used to dive for abalone in Calif. Morro Bay to Pismo Beach was our favorite dive grounds. I love abalone but it is very hard to get now. 
The squid done here looks great, thanks for sharing.

  Us foreigners seem to like squid we had a chef at the training school we were doing who new the flash fry. Did have bitter memories the day she was out sick and the fill in made it and we all needed go to dentist with chipped teeth.

Mike, I remember days of snorkelling at Pismo.  Back in 71 it was still easy to get a limit of nice abalone or Pismo's.  From what Ive read due to overfishing, mismanagemeny and predation from shell fish loning surf critters its tough to get a limit of either (and its less clams now) and the run a lot smaller on average.

Wow! Many thanks for the report. I'm going to have try that. It reminds me of Abalone prepared, Dore' style. It's not easy to find fresh squid in Dallas but, I can buy frozen squid. I do know that soaking previously frozen squid in milk for 24 hours make the squid very tender.

Not squid related but if anyone would like to buy some live Abalone, they farm raise it here on the Big Island. Not cheap but very delicious. 

Big Island Abalone

There was report this morning on CBS Sunday Morning that squid will start outselling salmon due to it's abundance.

Anyone in Seattle - Uwajimaya in the International district and in Bellevue, both sell live abalone at very reasonable prices.($6/per)  Flown in fresh from Hawaiian sea farms.  A real treat.

Last week we used Alton Brown's recipe for "Squid Stuffed Squid", squid tubes stuffed with chopped squid and shrimp, panko, garlic,ginger,lemon zest, onions and tomatoes.  Had to turn all the tubes inside out first so they would seal off when baked.  We placed the stuffed tubes in a baking dish and covered with spaghetti sauce, baked at 350 for an hour (we made 40 tubes) and served over penne pasta.  It was very good and would make that again...

mr_melvis

Calamari in a spicy spicy tomato sauce when done right, at the last minute so that its still tender IS DELICIOUS!!!!!!!!