• 11/07 Guess What Day - 3

    From Dave Drum@1:3634/12 to All on Fri Nov 5 17:48:00 2021
    November 7: National Bittersweet Chocolate with Almonds Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Stuffed Squid w/Chocolate Sauce
    Categories: Seafood, Chocolate, Pork, Nuts, Wine
    Yield: 4 Servings

    1 lb Squid; cleaned, dried
    1/2 lb Ground pork
    Olive oil
    1 md Onion; fine diced
    1 sm Carrot; fine diced
    2 cl Garlic; minced
    2 Parsley sprigs; minced
    1/4 c Bread crumbs
    1/2 c Pine nuts; light toasted
    Salt & pepper
    1 c Fish; shellfish or chicken
    - stock
    1/2 c Dry white wine
    10 To 12 almonds; blanched,
    - roasted
    1 oz Lbarra brand chocolate;
    - coarse grated *
    2 sl Fried crustless French bread
    - NOT sourdough

    Adapted from "Catalan Cuisine" by Colman Andrews.

    Remove heads and tentacles from squid and set bodies aside.
    Mince heads and tentacles, then mix well with the ground
    pork (may use a food processor).

    Heat about 1/2 inch of olive oil in a cassola (like a
    cazuela, the straight-sided pottery vessel used for paella
    and other dishes in Spain) or large skillet and saute the
    onion, carrot, garlic and parsley in it until the onions are
    wilted; add the pork mixture, crumbs and half the pine nuts,
    mixing together well and cooking until the meat is well
    done. Season to taste with salt and pepper, then remove
    mixture from pan and drain on paper towels or in a colander.

    Set oven @ 350ºF/175ºC.

    When the pork mixture is cool, lightly stuff the reserved
    squid bodies with it (do not overstuff, or the squid will
    shrink and tear during cooking). Bake the squid in a single
    layer, uncovered, in a lightly oiled baking dish for about
    20 minutes.

    Meanwhile, deglaze the cassola with the stock and wine,
    simmering until it is reduced by about half. While the
    liquid reduces, put the almonds, remaining pine nuts,
    chocolate and fried bread in a mortar and pound with a
    pestle until finely ground, then moisten with a bit of the
    liquid to make a thick paste (it must be fine, without
    grainy texture). Add this mixture to the reduced liquid,
    stir in well, return to the boil and season to taste. Pour
    over the stuffed squid, or spoon onto serving plates and set
    the squid on top of the sauce.

    * Note: lbarra chocolate is sweetened and flavored with
    almonds and cinnamon and is available in many markets in the
    Bay Area.

    Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

    Posted by Stephen Ceideburg

    From: http://www.recipesource.com

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