Monday, January 26, 2009

Stuffed Squid

I have been remiss and I have been thusly informed.

As I have not taken many photos over the course of the holidays, (too busy partying I guess), you are stuck with last Friday's adventures.

We had Papa and Ev. over for heavy appetizers before the symphony. They showed up with shrimp salad (yes in January) and we made mussels in triple bock beer and these stuffed squid.

All of the recipes I had seen involved using cheese and pine nuts and I wanted more of an Asian bent. What I decided to do is use a gyoza filling recipe that I have. Here's my approximate recipe (really bad at the whole measuring thing).

12 oz pkg frozen cleaned squid
3 oz pork
3 oz cabbage
1 inch ginger (peeled and chopped fine)
1 spring onion
1/2 of an egg
a dollop of sesame oil
1 tsp cilantro
1 tbsp bread crumbs
3/4 c. chicken broth

In the food processor combine the pork, cabbage, ginger, spring onion, cilantro, egg, and sesame oil. Add a pinch of sugar and a bit of soy if you want. Chop fine but not until it is mush. You may want to do the pork first and add the other stuff after.

Chop the squid tentacles and mix them with the breadcrumbs and the chopped pork mixture. Stuff this into the squid bodies, filling 3/4 of the way full. Pin closed with a toothpick.

Lightly sauté and then add 3/4 c. chicken stock and simmer for 7-10 minutes until pork is cooked through. Serve with a Vietnamese dipping sauce. Enjoy