Mirepoix Stuffed Squid

baked squid

MIREPOIX STUFFED BAKED SQUID
(DICED VEGGIES STUFFED SQUID COOKED DIFFERENTLY)
Mirepoix (French, pronounced “mi-pwah”)
is a food flavoring base consisting of diced carrots, onion and celery. The mixture is utilized in soups, sauces, gravies, stocks and stews.
Variations vary from country to country.
For some, onions are sautéd before incorporation, others add garlic while some make use of oregano.
Similar, is the “holy trinity” of Cajun cuisine where, instead of carrots, bell peppers are used.
Another option for the “health conscious”.
Mirepoix Stuffed Squid
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 1 fully cleaned squid (“Pusit Lumot” or dark large bigfin reef squid) ink sac and pen (the hard plastic at its back) removed.
  • Head/tentacles separated from body. Set aside.
  • 1 carrot minced
  • 4 pieces celery stalks, finely sliced
  • 1 large white onion, minced
  • ¼ butter further cut into 3 pieces
  • 5 grams salt
  • 3 grams ground black pepper
  • EVOO (Extra Virgin Olive Oil)
Instructions
  1. See procedures below.
Notes
[b]DISCLAIMER:[/b] Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
PROCEDURES:

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1.    Blend and tumble well carrots, onion and celery. Season with salt and pepper. Divide into 3 Mirepoix mixture.
2.    Sprinkle salt and pepper plus drizzle of EVOO inside squid body and towards tail end put in 1 piece butter and 1 part of
Mirepoix mixture.
Put in some pushing to stuff well the bottom part.
3.    Put in another piece of butter and, again, 1 part of mixture. Little push needed.
4.    Lastly, the 1 piece butter and the mixture. Push harder this time to tighten stuffing.

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5.    With little piece of foil wrap the top part of stuffed squid to prevent leak out of stuffing and juices during cooking.
6.    Lay unto table your rectangularly cut foil. Put stuffed squid in the middle. Lay beside body the head/tentacles.
Sprinkle salt and pepper and drizzle with EVOO. Wrap well securing and folding all sides to prevent leaks.
Put in middle of range pan.
7.    Set temp to 350deg.F (176deg.Celsius). Pop in pan and bake for 45 minutes.
8.    After 45 minutes withdraw pan. Open foil. With squid’s back side up drizzle with EVOO. With open foil,
wedge in again unto oven and continue this last stage of cooking for 15 minutes.
Listen to “seemingly frying” state inside oven.
9.    DONE. Witness the smiles in your loved ones faces.

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Salted Celery Stalk Sided Braised-Seared Squid.

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SALTED CELERY STALK SIDED BRAISED-SEARED SQUID
(A DIFFERENT COOKING PREP FOR THE USUAL GRILLED SQUID)
Surely, you know of 4 “usual” ways where squid is served:
1.   char or gas grilled
(for Pusit Lumot or dark large bigfin reef squid)
2.   “Adodo” (for small pinkish round Indian squid)
3.   salted-peppered-fried (for both species 1 & 2)
4.   breaded-fried (calamari) {for both species 1&2}
Allow me to issue a different prep. An easy-mega quick one that
elicits aroma, flavor and bite-feel best enough to pair with rice or enjoyed as plain finger food.
For me, it went well with my Remy Martin.
Prep time:                    20 mins.
Cook time:                   1 hour 10 mins.
Total time:                    1 hour 30 mins.
Makes/Serves:            2
Cooking medium:      electric or gas oven, foil wrap, suitable pan or stainless oven tray, oil brush
Special instruction(s): get ready for a different prep thus new taste

INGREDIENTS:
1 fully cleaned medium Pusit Lumot
30 ml. EVOO (Extra Virgin Olive Oil)
2 pieces celery stalk, cut, salt-sprinkled
MARINADE/BRAISING SOLUTION:
50 grams tomato catsup
60 ml. soy sauce (any)
5 cloves crushed, finely chopped garlic
8 grams ground black pepper
15 grams brown sugar
5 ml. Tabasco hot red chili pepper
OPTIONAL 3 grams MSG (Monosodium Glutamate)…repeat…it’s OPTIONAL!!!
DIP:
2-4 pieces chopped labuyo (bird’s eye chili peppers)
40 ml. soy sauce
10 ml. vinegar (any)
5 grams brown sugar
2 grams ground black pepper

PROCEDURES:
1.    Line foil wrap in tray/pan. Ensure all sides are covered that when drippings sip out of foil-it would be easier to scrape off
during cleaning. Or be none at all.
2.    In medium bowl mix and blend well all ingredients of marinade. Soak squid for few minutes tumbling and tossing
constantly. Scoop few tablespoons into inside cavity of squid for more flavorful cooking.
3.    Lay in foil-lined oven tray. Pour in ALL of the marinade. COVER WELL WITH TOP FOIL.
4.    Set oven temp to 250deg.F ((121degCelsius). Pop in and slow cook squid for 1 hour.
5.    After 1 hour withdraw tray-open foil and discard all of the liquid.
6.    Step up temp to 300deg.F (148deg.Celsius)
7.    Brush EVOO to all sides of cooked squid. With open foil on top-again, pop in tray unto oven and sear (heat at high temp
to caramelize and make crispy top of meat)
squid for 10 more minutes.
8.    Withdraw. Adorn. Serve with salt sprinkled celery stalks and well mixed dip (see above dip ingredients) by the side.  NOTE: Special thanks to Brothers Manny & Mario Morados Huertas for the Remy Martin.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Want recipe for the smaller round pinkish squid specie?
Below is, again, an “innovation”… click the pic:

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Bacon and Fresh Oregano Leaves Topped Char-Grilled Sirloin

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BACON & FRESH OREGANO LEAVES TOPPED CHAR-GRILLED SIRLOIN
(CHAR-GRILLED WINE MARINATED SIRLOIN TOPPED WITH FRIED BACON)
Red wine tummy filled for the last 7 nights;
toasts, cheers, glass clinking and quaffing spree,
pre and post wedding of my daughter, Cha, December 13, 2014 at
picturesque, naturesque and fantastic Fundacion Pacita
up Batanes Island, Philippines,
(will have separate write up re this site plus the spectacular nature views of this breath-taking island next post via Events)
I suddenly craved for 2 cold beers and meat to go with them.
Wanted my meat char-grilled so I raided the ref
pulled 2 slices of left-over sirloin and some bacon strips.
Though taste of wine still lingers in my palate
had to summon even half glass and use as marinade base.

Prep time:                     1 hour 15 mins.
Cook time:                    55 minutes
Total time:                     2 hours 10 mins.
Makes/Serves:             2
Cooking medium:       charcoal griller
Special instruction(s):  be ready with foil, frying pan

INGREDIENTS:
2 slices (1 to 1.5” thick) sirloin
5 grams sea salt
2 grams sugar (white, brown or muscovado)
2 grams ground black pepper
3 grams garlic powder
OPTIONAL 2 grams MSG
200 ml. red wine (any)
4 slices bacon (any)
10 ml.  palm oil
4 pieces fresh hot water blanched oregano leaves (not just for garnish but can be eaten with meat by piece as well)
PROCEDURES:
1.    In suitable container, pour in wine, add salt, sugar, pepper, garlic powder and OPTIONAL MSG.
Stir, tumble and whisk well.
2.    Lay sirloin and marinate for 1 hour in ref. Turn to other side after 30 minutes.
3.    Fire up charcoal and once coal exudes high reddish heat-sear sirloin 5 minutes each side.
This stage will show you a light to dark brown meat.
4.    Remove and immediately wrap with foil.
5.    Place back unto live coals and continue grilling for 45 minutes turning to other side every 15 minutes.
6.    While waiting for the meat, fry bacon slices. Set aside.
7.    Blanch oregano leaves with pre-boiled water. Set aside.
8.    Once meat is done, retrieve, lay unto serving plate, top with oregano and bacon, garnish on side with
QUESO DE BOLA slices…SERVE WITH A SMILE.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Italian Roasted Short Plate

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ITALIAN ROASTED SHORT PLATE
(ULTRA TENDER ITALIAN SPICES & HERBS BLEND RUBBED
BEEF SHORT PLATE UNDER PERFECTLY-TIMED ROASTING )

Sunday, 12th October, 2014, BGC (Bonifacio Global City-Taguig),
time to help daughter Cha for her coming wedding invites’ prep.
Kids are dropping by, too, so I asked…
”what would you guys like I prepare”?
In one solid voice…”beef”.
Sequestered a take-out pack of the U.S. corned beef chunks
we sell at commissary outlet.
Raided production freezer and got a kilo of
raw, masterfully sliced short plate lying serenely thereat
waiting to be produced into steak strips for our S4 sandwiches.
Cha has a cabinet full of powder/ground spices, herbs, condiments and flavor enhancers
that aided a lot me in the “challenge”.
We parted ways late night-kids full and gleaming with joy
and reverberating satisfaction.
Here’s what I did.
                                                            Note: For beef cuts, please check related post here.
Prep time:      45 mins.
Cook time:      2 hours
                Total time:      2 hours 45 mins.
Makes/Serves:   8
Cooking medium:  gas or electric range
Special needs / instruction(s): foil, oil brush, range pan underneath with water ¼ of its depth, bowl and wire whisk

INGREDIENTS:
1 kilo thawed beef short plate, de-skinned, rectangularly or squarely sliced, trimmings on sides removed,
scored/slitted against the grain on both sides
ITALIAN RUB:
10 grams salt
10 grams brown sugar
5 grams ground black pepper
3 grams Spanish paprika powder
5 grams garlic powder
5 grams nutmeg powder
4 grams dried thyme
OPTIONAL 3 grams MSG
50 ml. EVOO (Extra Virgin Olive Oil)
PROCEDURES:
1.    Except for EVOO, in a bowl pour in ALL ground/powder ingredients of the Italian Rub.
Blend and tumble thoroughly via wire whisk.
2.    Brush both sides of short plate with EVOO assuring inner parts of scores and slits are covered, too.
This will ensure adhesion of rub up to internal flesh for better flavor absorption.
3.    Through hands pour in and scatter Italian Rub through the meat. Cover all sides, inside slits and sides.
4.    Set aside under room temp for 30 minutes.
5.    Pre-heat range oven to 375deg.F (190deg.C). This is needed as temp will drop to 320-350deg.F when meat is placed inside. Put pan with water underneath roasting rack.
6.    Reaching 375deg.F, using the range’s wire rack, wedge in meat in middle slot (any side up). Quickly tone down temp to 350deg.F (so that heat will be maintained at this temp)
7.    Sear meat for 15 minutes. On fast phase, remove-turn to other side-wedge unto oven-sear, again for 15 minutes.
8.    When done, quickly remove from oven-wrap with foil making sure all sides are sealed-put back unto oven. Decrease temp to 250deg.F (121deg.C) and continue under this slow cooking method for 2 hours. No need to turn meat.
9.    YOU ARE SET to serve this delectably-tender meat to loved ones.
DISCLAIMER:         Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Stuffed Creamed Squid

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STUFFED CREAMED SQUID
(SEASONED GROUND PORK STUFFED SQUID)
After being downed for more than a week by a very malicious virus, am back.
The favorite of my family each time there’s an occasion to celebrate.
Its sauce is great steamed rice topping that in itself is already a dish.
Prep time:         30 mins.
Cook time:        25 mins.
Total time:           55 minutes
Serves:       4-6
Cooking media:  Frying pan
Special instructions/notes:   To prevent separation, extra care in sautéing toothpick-attached head-on squid.
INGREDIENTS:
½ kilo cleaned medium-sized squid. Ink discarded and de-skinned to give that
creamy white finish.
STUFFING MIX:
¼ kilo ground pork
2 stalks of celery, chopped finely
3 grams salt
2 grams ground black pepper
30 ml. oyster sauce
enough toothpicks
SAUTEING MIX:
5 cloves crushed garlic
3 pieces medium sliced tomatoes
1 medium sliced red or white onion
50 ml. palm or soya oil
100 ml. full cream milk
PROCEDURES:
1.    From the sautéing mix, scatter into ground pork your salt, black pepper, oyster sauce & celery slices. Tumble & toss well to disseminate flavor.
2.    Summon squid, remove head and stuff enough seasoned ground pork inside, put back head and secure with toothpick. Continue through with the others.
3.    Heat oil in suitable pan. Saute garlic, onion & tomatoes.
4.    With extra care, add on one-by-one stuffed squids. Include leftover ground meat shaped into balls. Toss lightly at times. Continue sautéing until stuffing inside hardens a bit. This will be about 2-3 minutes.
5.    Slowly pour in milk. Tumble carefully. Bring to boil. When boiling starts commence timing the dish. It will be done in 15 minutes.
6.    Serve your new creation.
DISCLAIMER:       Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.