Shawn Highfield wrote to Sean Dennis <=-
ends in the blender, turned on the blender, and made himself what he called a "party shake".
He drank the whole thing through a straw.
Ohhhhh yuck. I'm all for trying new and different combo's, but no no
no I won't try that no matter how desperate I got. LOL
Too bad you weren't on the echo when Jim Bodle was active. His two best
food items were SPAM and maple syrup - niether of which scores well on
my hit list.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Spam Stuffed Squid
Categories: Pork, Seafood, Herbs, Breads, Wine
Yield: 4 Servings
MMMMM------------------------VINAIGRETTE-----------------------------
Few drops of fresh squeezed
- lemon juice
4 tb Red wine vinegar
2 ts Fine chopped garlic
2 tb Dijon-style mustard
2 ts Fine chopped rosemary leaves
12 tb Olive oil
Salt & fresh ground pepper
MMMMM---------------------------SQUID--------------------------------
2 tb Olive oil
2 tb Fine chopped onion
2 tb Fine chopped celery
2 ts Fine chopped garlic
12 oz Can SPAM; diced fine
Salt & fresh ground white
- pepper; as needed
1 c Dry white wine
1/2 c Plain fine dried bread
- crumbs
2 ts Chopped thyme leaves
2 lb Squid tubes; cleaned
FOR THE VINAIGRETTE: Combine the lemon juice, vinegar,
garlic, mustard and rosemary in a small bowl. Slowly whisk
in the olive oil until incorporated. Season with salt and
pepper to taste.
FOR THE SQUID: Heat the oil in a medium saute pan or
skillet over medium heat. Add the onion, celery and
garlic; cook, stirring, for about 2 minutes, until the
onion and celery are translucent. Add the SPAM, stirring
gently to combine; season with salt and pepper to taste.
Add the wine and cook for 4 minutes, until it has reduced
so that the pan is almost completely dry. Sprinkle the
bread crumbs in the mixture so that it lightly binds
together. Add the thyme, stirring gently to combine. Taste
and adjust the seasoning, adding salt and pepper as
necessary. Remove from the heat and let the mixture cool.
Preheat the oven to 350ºF/175ºC.
Have several toothpicks and a shallow baking dish at hand.
Use your hands to stuff the cooled mixture in the squid
tubes, filling them halfway; use the toothpicks to close
each squid tube. Place the filled tubes in the baking dish
and drizzle a little of the rosemary vinaigrette over
them. Bake for 15 to 18 minutes, then pull the toothpicks
out of the squid, which should be opaque. Transfer the
squid tubes to a serving platter and spoon half of the
vinaigrette over them; serve the remaining vinaigrette at
the table.
No attribution given on the recipe - but, if it's not
from Jim Bodle it should be as it combines two of his
favourite things ... SPAM and squid.
Recipe from:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
... Retirement is the time where there is plenty of it or not enough.
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