Seems like its been so long since I've posted anything here. Maybe cause its actually been quite a while since I've posted (or cooked) anything in a while. With my new gig taking over my entire day, its been hard to make time and find energy to cook. But I intend to fix that and get back into the kitchen - with a vengeance!
Squid was my food of choice for today. Most of my experience with calamari is deep fried calamari, which I absolutely love. I've even discovered how easy and inexpensive it is to fry it up yourself at home. But, I had some Spanish-style non-fried calamari recently, and have been craving more of it since. When I finally made my trip out to Fairway and back in the blazing heat, I decided to lighten up my original plan of calamari in a sea of olive oil and spices, to a more summer friendly grilled/sautéed calamari. I did save all the tentacles to fry up at a later date. Stay tuned for that!
After an initial google search - I went with a honey-mirin glazed grilled calamari. As always, I put my own spin on the recipe, when ever I didn't have the requisite ingredients. Here's my version of the recipe:
Honey Glazed Calamari
Honey
Apple Cider Vinegar
Salt
Pepper
Red pepper flakes
Garlic powder
Oil
• Wash and pat dry calamari tubes.
• Slice into rings and coat with salt, pepper, red pepper, garlic and oil.
• Drop into hot pan and "grill" till translucent. (this is where I wish I had a grill, or even a grilling pan)
• Mix together honey and vinegar = the glaze. Nuke it for 10 secs if the honey doesn't dissovle.
• Add the glaze to the calamari and sauté for another minute or 2.
• Remove from heat.
I served this on a bed of Wilted Garlic Spinach:
Fresh spinach
diced onion
diced red pepper
Chopped Garlic
• Drop the garlic, onion and red pepper into a super hot pan with a tsp of oil. Let sizzle for a minute. You don't want to let this brown.
• Add chopped spinach. Turn once and turn off heat. Spinach will wilt almost immediately. You don't want to kill the spinach. This spinach dish shouldn't take you more than 5 mins. The spinach will maintain its flavor, color and vitamins.
Plate the spinach, top it off with the Honey Glazed Calamari. A light summer fare will do you good. Good Eatings!
