My wife hosted a bridal shower the Friday for a very good friend of ours (and a better of friend of someone else on this blog, ahem) and I was drafted to help cater the event. We opted for Mexican food (since the bride is a fan of Southwestern/Mexican cuisine), and made a few easy dishes like quesadillas with roast poblano or sauteed mushrooms, individual nachos (chip, beans, jalapeno, beans, cheese, bake, lettuce, tomato, sour cream, chomp), and guacamole.
To stage the guacamole, we chopped up the tomatoes, onion, cilantro, and garlic the night before and bagged them to be combined with avocados on site. We prepped four bags of proto-guacamole but only ended up serving two. So now I had two bags of chopped veggies and nothing to do with them.
Nothing, that is, until tonight, when I combined the bag with squid and came up with what I'm calling...
3 large tomatoes, diced (or 5 roma tomatoes, diced)
1/2 white onion, diced
1 small bunch of cilantro, minced
2 large cloves of garlic, minced
1 clove of garlic for rubbing.
Crusty french bread, cut into slices.
1 pound of squid, hoods and tentacles, cleaned
2 tablespoons Thai or Vietnamese fish sauce
1 tablespoon red wine vinegar
2 tablespoons of olive oil
2 more tablespoons of olive oil
1 cup breadcrumbs
1/2 teaspoon dried oregano
salt and pepper to taste
lemon juice to taste
Make sure your squid is cleaned by the seafood store or the counter at the supermarket. It's a pain in the butt to debeak those things and life's too short for that.
Hard boil the eggs 9 minutes. The yolk should be set, but a little moist and dark. Peel, cut into quarters, and set aside.
Toast the french bread, rub with garlic as if making bruschetta.
Slice the squid into 1/3" rings and split any large tentacles into bite sized pieces.
Heat 2 tablespoons olive oil in a non-stick skillet. When hot, add the fish sauce and the squid. Pan fry for 30 seconds. Add tomatoes, onion, garlic, oregano, cilantro, and red wine vinegar. Reduce heat to medium. Sautee about 7 minutes or until squid is tender. Salt and pepper to taste.
Drain squid mix into large bowl, reserving liquid. Return liquid to heat, reduce by 50%. Add a pinch or two of flour if desired to thicken into a sauce. Pour sauce over squid mix.
Wipe the pan clean-ish. Add 2 tablespoons olive oil, heat until hot. Add bread crumbs, salt and pepper. Fry crumbs until golden brown. Add in hard boiled egg, toss to coat eggs loosely and cook for 30 seconds or so.
Add the eggs and breadcrumbs to the squid mix, toss all together.
Put a slice of garlic rubbed French bread in bottom of bowl, Ladle squid mix into bowls to serve. If desired, add lemon juice at end.
This was a mostly improvised recipe, and surprisingly, the redhead liked it. Wrightwood by the way, is the name of one of the streets on the corner where we live.
Now what to do with the other bag of proto-guacamole?