Tuesday, June 06, 2006
Girl Vs. Squid
She came, she cooked, she conquered. Squid beaks, tentacles and ink sacs, Oh my. Click here to watch the video in mpeg4 format or here to watch the flash version that will play on any computer.
Don't forget to write in my comments section what dishes terrify you and I'll cook them for you on the show.
As always in Fearless Cooking, I need a stiff drink to feel I have the courage and determination to face my fears in the kitchen. My drink of choice to complement a spicy Vietnamese inspired sauce is the Mojito. The muddled mint with the lime juice makes the kitchen smell wonderful, and did a pretty good job of masking the really unpleasant odor coming from the squid innards.
5 fresh mint sprigs, or more
2 tsp sugar, Splenda or other sweetener
3 tbsp fresh lime juice
1 1/2 oz light rum......or more depending on how frightened you are
Seltzer to top it off
In a tall thin glass, muddle (squish) mint, sweetner and lime juice with the handle-end of a wooden spoon until the sweetener has dissolved. Add rum and mix. Top with ice and seltzer. Garnish with another sprig of mint and slice a slice of lime.
Dissect Your Squid
A well-made mojito makes the job alot less intimidating. I’m not typically squeamish in the kitchen, but I have to say grasping both gooey ends of the creature and tearing it in half made me feel more like a cavewoman than a home cook. I enjoy the messy bits of kitchen prep, ripping spines of chicken, peeling eggs and hacking up a whole fish, but this was more like an alien autopsy. That said, it was much easier than I thought it would be and it was a quick operation. I’m glad that I conquered this fear. Watch the video to see how it turned out. This website has a very good description of the how to dissect your squid.
Spicy Lime Dipping Sauce
This quick, fresh tasting sauce would be perfect for grilled pork or chicken. Before grilling, try marinating the meat for a few hours in coconut milk with a teaspoon of turmeric or curry powder thrown in for color. I found inspiration for the recipe from Nicole Routhier my source for great Vietnamese recipes.
2 squirts of Rooster Asian Hot Sauce
1 tablespoon cloves garlic, minced
1 tablespoon chopped fresh cilantro
1 tablespoon chopped onion
1 tablespoon fish sauce (Nam Pla)
1-2 tablespoons lime juice
1 teaspoon sweetener
Mix together the sauce ingredients in a small serving bowl. Serve with grilled skewered meat, (not necessarily squid, see note above) with the dipping sauce.
Music in the video: (I'll update the full list within a few days)
The great drumming music is courtesy of Tribal Soundz.