Tag Archives: Calamari

Squid The Other White Fish

Squid The Other White Fish

This article originally appeared in the November 2016 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2016.  All rights reserved.  Reprinted with permission.

Calamari and Kiwi

While a crispy fried calamari is a favorite appetizer, especially in restaurants, there are a myriad ways to prepare squid as a first course.  I am trying my hand at cooking squid as it takes only a few minutes (easy for a weeknight) and is very reasonably priced (about $7.99 per pound).  Last night, I created this dish as I had a jalapeño in my vegetable drawer and a golden kiwi in my fruit bowl.

For this appetizer for two, use four medium to large squid tubes and four tentacles.

After rinsing the squid, use kitchen scissors to slice the squid bodies into rings of about 1/4 inch wide.  Roughly chop about four thin slices of jalapeño – this quantity depends on your heat tolerance! Slice the kiwi into eight slices and fan them along the bottom of an appetizer bowl or plate (I used two small antique vaseline glass bowls).

Heat a few tablespoons of extra virgin olive oil and sesame oil in a wok until it sizzles.  Then, add the jalapeño and sauté for about two minutes.  Add the squid and cook for two minutes.  While the squid is cooking, move it around with a wooden spoon and coat it in the oils.  Spoon the squid atop the kiwi along with the oils and jalapeño, and season with sea salt to taste.

calamari-and-kiwi

The sweetness of the kiwi is a bright balance to the kick of the jalapeño!

More Tastes at Tria

If you intend to dine out in Philly during the holiday season, make Tria Cafe a destination.  Tria on Rittenhouse continues to be one of my favorite lunch spots.

A decadent addition to the ever-changing menu is the chicken liver mousse with shallot marmalade, grapes and whole grain mustard.  A smear of velvety mousse, a slice of sweet grape and a dollop of crunchy, vinegary mustard makes for the perfect bite (on some crusty bread, of course).

Chicken Liver Tria

The marinated calamari with green beans, red onion, almonds and capers was oh so tender.  And, a drizzle of calabrian chili oil provided a little heat.  Rather than a sweet dessert, we prefer to conclude with the Téte de Moine when it is “in season”.  This creamy cow cheese from Bern, Switzerland is cut into lovely florets using a girolle.

Tete de Moine Tria

On this trip, we enjoyed some bubbly and then compared a Grenache/Syrah blend from the Rhône to a Marcillac from Southwest France.  The wine list, in addition to the creative small plates, is always a treat at Tria.