Place calamari steaks in large bowl and cover with buttermilk. Let set for 15
Use a big skillet, place oil in skillet.
Beat eggs in shallow bowl.
Put flour in another shallow pan.
Seasoned bread crumbs in another pan.
Salt and pepper Calamari steaks, dip first into flour then into egg, then in to seasoned bread crumbs.
Fry in hot skillet,turn when brown on first side, brown on other side.
Serve.
These COOK FAST-- DO NOT OVER COOK as they will get TOUGH.
Slice the calamari tubes open so they can
FOR THE HERBED GARLIC SAUCE:.
In a large pot of boiling salted water with 1 teaspoon olive oil, cook pasta until just tender, 3 to 4 minutes, or according to package directions.
Drain pasta and place in an attractive serving dish.
Cover with foil and keep warm.
In same pan, heat remaining 1/4 cup oil and butter over medium-high heat until butter is melted.
Add garlic and cook until fragrant, 10 to 15 seconds.
Stir in calamari and cook 1 minute.
Pour over pasta; toss to combine.
Sprinkle cheese over top and serve.
dd mashed tomatoes and simmer for 1/2 hour.
Season
For the Steaks:
In a small bowl,
For the chips, heat oil in
For the potato wedges, preheat the
For Calamari:
Put sliced squid in the eggs, drain excess eggs and put into seasoned flour.
Shake off excess flour and deep fry until brown and tender.
In a heated saute pan, saute garlic, pepper, and cilantro and add fried squid. Seasoning as needed.
Served with sliced lemons and/or Sweet Garlic Sauce.
Garlic Sauce:
Combine water and vinegar and bring to a boil.
Add the brown sugar, garlic, chili garlic paste, salt into the heated liquid and allow to simmer.
Thicken with the cornstarch slurry.
Serve with fried item.
For the pilaf, melt butter in
efrigerate until firm.
Trim steaks of any exterior fat.
ish. Gently pound out the steaks with a flat-sided meat
Set a heavy-bottomed frying pan over medium heat.
When hot, add butter and tilt pan to coat.
When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.
Remove steaks to heated plates.
Pour wine into pan juices and increase heat to medium-high.
Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes.
Pour over steaks.
Coat the steaks on both sides with the
Wash steaks in cold water and dry
Combine water, wine, onion, dill sprig, bay leaf and salt in deep skillet and bring to boil.
Boil gently 3 minutes.
Add salmon steaks.
Turn heat to high and return to boil.
Cover and cook over low heat until fish is cooked through, about 7 minutes for 1/2-inch-thick salmon steaks and longer for thicker steaks.
Remove from heat.
Combine all ingredients, except for he steaks in a blender and process until blended.
In a bowl or marinating dish combine beef with half of the marinade/sauce and let stand for at least 30 minutes or up to 4 hours. Remove steaks from marinade and discard.
Grill steaks, basting with remaining sauce until done.
Preheat grill to high.
Brush steaks with oil and cook 8-10 minutes depending upon taste (turning 3-4 times). Season after searing.
Meanwhile heat the butter in a saucepan (nice if you have a side burner).
Cook onions, garlic and parsley 3-4 minutes over low heat.
Add vinegar; cook another 3-4 minutes over medium high heat.
Season and stir in the taco sauce; cook 2-3 minutes on low and serve the sauce with the steak.
Combine all the ingredients except the beef; pour over the meat in a covered container.
Refrigerate for several hours or overnight.
Grill the meat to your own taste for medium to medium-rare or well done, using the remainder of the marinade for a basting sauce.