Hi All! I know it’s been a LONG while since the last time I posted, work life got the best of me… My motto is try to not be a cry baby as much as I can, and to see the positive in things. So even though the project I have been stressed about has kept me from learning new dishes and interact with you lovely folks more, but I am glad the project has been keeping me busy and that’s all I am going to say about that!
OK, what else has been going on here? Autumn is finally here at Texas, the leaves are turning a little, this really is my favorite season of all! My husband and I met in October, our first date was going to a Halloween party (He dressed as a pimp daddy, I was a pirate). Our little girl is also born during the Fall season, so as soon as October comes around, every weekend seems to be festive! We also made some great friends in the neighborhood this year, last weekend 3 families went on our very first camping trip together… OK I shouldn’t call it Camping, more of Glamping (Glam Camping). The state park we went to has screen shelters, so the tents were set up inside. My husband brought memory foam mattresses so we can sleep at night, he just wanted to ease little girl and I into the wilderness. We had a wonderful time, and waking up to the following sight while listening to bird songs really made me happy (Maybe being away from the computer was a big part of my happiness factor also, who knows…)
Time to talk about the Fried Squid recipe. Just recently I posted a Vietnamese style Salt and Pepper Calamari recipe. It was tasty, but a little cumbersome to work with. The following method produced better tasting, lighter feeling fried squids, it also seem to take a lot less time in the kitchen, so I’ve decided to use this one from now on, hope you will enjoy it as much as my family and I did!
Oil for deep frying
1 bag squid rings, defrosted
1 c cornstarch
2 tbsp coarse salt
1/2 tsp cayenne pepper
1/2 c Vietnamese fish sauce
1/2 tsp ground coriander
1 tsp sugar
1/2 tsp cayenne pepper
Heat oil to 375 degrees. Combine cornstarch, salt, and pepper in a zippered bag. Mix together dipping sauce ingredients.
Toss 1/4 squid in the bag until well floured then spread on a sheet of waxed paper. Repeat with remaining squid.
Fry cuttlefish for 2 1/2 to 3 minutes in the oil then drain on a paper towel. Lightly salt. (The squid won’t really brown but it will turn out beautifully crisp.) Eat with dipping sauce, Voila!
Recipe From Seriously Good