Pan fried squid - but not fried calamari.
Cut 1 pound squid into slice, and slice tentacles as well.
Marinate in a mixture of 2 tbspoons olive oil, 2 cloves chopped garlic, zest of 1 lemon, pinch of hot chili flakes, and 1/2 tablespoon breadcrumbs. Let sit for at least 1 minute.
In frying pan, heat canola oil for about 1 minute. Cook squid in batches, tossing frequently. Remove squid when browned, about 5 minutes per batch.
Squeeze lemon juice over squid. Serve.
Also while in East Hampton, my friend Nichole and I decided to cook fish for our main course. Nichole cooked the fish recipe (we used halibut though any firm fish will do) based on a recipe she learned on a cooking class in Italy. My shrimp recipe is a classic and how I’d always like to eat shrimp from the grill.
Grilled Fish with Italian Marinade
3 stalks of mint
3 stalks of thyme
1 garlic clove, crushed
1/4 cup extra virgin olive oil
Kosher Salt
Fresh Ground Pepper
Grind mint, thyme, garlic, and EVOO in a food processor. Remove and pour into a bowl. Sprinkle in salt and pepper and mix vigorously. Pour over firm fleshy fish and let it marinate in fridger for about an hour.
Once grill is heated, place aluminum foil on grill and lightly coat with olive oil or cooking spray. Place fish and the entire marinade on foil, and pinch foil up so the fish is encased in the foil. Cook for 6 minutes on one side and switch. Cok for 6 more minutes and cut into fish to see if the flesh is cooked through.
Remove from grill and squeeze lemon on top of fish.
Classic Grilled Shrimp
12 shrimp, peeled and devined
2 cloves garlic, minced
1/8 cup extra virgin olive oil
juice from 1 lemon
lemon peels
Kosher Salt
Fresh ground pepper
Mix garlic, olive oil,salt and pepper into a small bowl. Toss with the shrimp. Grind lemon rind on top of shrimp. Cut lemon in half and squeeze lemon into bowl as well. Let it sit for at least 20 minutes, up to an hour.
When grill is heated, throw the shrimp on the barbie! The shrimp need 2-3 minutes a side. When the shrimp are pink and firm, they’re ready to eat.
My Dinner with Catherine!
Cooking with a best friend is one of my favorite ways to enjoy dinner. Well truthfully, since I am sort of a bossy individual, I don’t always love cooking with friends. But, if my friend is a good cook then I DO like cooking with them. Catherine fits the bill. On tuesday night we roasted fish, made a lentil/spinach/onion side dish (was too yummy and we ate it all- sorry no pic) and had cinnamon couscous as well. We then watched Glee and then watched all of Katy Perry’s music videos. We did a lot of singing off-tune. Catherine then slept-over. I’d rate this a very productive Girl’s Night.
Roasted Stripe Bass
Extra Virgin Olive Oil
1 Garlic Clove crushed
1 teaspoon of thyme crushed
Lemon wedges
Salt
Pepper
Preheat oven to 325 degrees.
Rub a few tablespoons of olive oil all over the fish, and inside the fish as well. Sprinkle salt, pepper on both sides of the fish and inside as well. Slice lemon and place in side fish cavity. Roast in oven for 25 minutes.
