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August 2019

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Dipping Sauces For Squid 4 Recipe

Dipping Sauces For Squid 4 recipe and other condiments recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Dipping Sauces For Squid 4 recipe  PDF


TAMARIND RAISIN CHUTNEY 1 c Currants or raisins
4 To 6 ts tamarind
concentrate (available at gourmet stores, Indian And Middle Eastern groceries) 1 tb Ginger, minced
1 ts Fresh green chile pepper,
minced, or substitute cayenne LEMON GARLIC BUTTER Juice of 2 lemons 4 tb Butter
1 To 6 cloves garlic, minced
AIOLI MAYONNAISE 4 Cloves garlic
2 To 3 raw egg yolks
Salt and pepper to taste 2 c Olive oil
2 tb Lemon juice or vinegar
1 tb To 2 tb water or additional
lemon juice 1/2 ts Dijon mustard (optional)
TAMARIND RAISIN CHUTNEY Puree all the ingredients in a food processor or blender. Adjust tartness and spiciness to taste. LEMON GARLIC BUTTER: Fry garlic in 1 Tb of butter until lightly browned. Add rest of butter and lemon. When butter melts, sauce is ready. ROUGHLY CHOPPED GARLIC: Actually, this is not a sauce, but it was such a hit at one squid party that I am including it here. Throw in a handful of chopped garlic 1 minute before the squid rings are ready to come out. Remove golden brown garlic with a mesh scoop after you take out the squid. Be sure you get all the pieces out. Anything left in the oil will burn and impart a bitter flavor to the ne t batch of squid. AIOLI MAYONNAISE: This French garlic mayonnaise recipe is from The Book of Garlic. It makes a great dipping sauce for squid. You can make it in a blender for speed, but it tastes better made the authentic way. Peel the garlic and pound in a mortar until smooth. Add the egg yolks and seasoning. Continue pounding until the paste is smooth. Then beat in lemon juice with a whisk. Start adding the oil a drop at a time while continuing to whisk. If you use a blender, whirl the garlic, lemon juice and egg yolks for about a minute until smooth and then add a slow, thin stream of oil while blender is still on high. Do not over liquefy The sauce should be thick like mayonnaise. If the sauce gets too thick, add water or lemon juice. Makes about 3 cups. From The International Squid Cookbook by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0 915572 61 3 Posted by Stephen Ceideberg February 22 1993.

Dipping Sauces For Squid 4 recipe and other condiments recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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Last Reviewed on 2019-08-20



Tuesday, Aug 20 2019 Download & Print Dipping Sauces For Squid 4 recipe  PDF   Condiments recipes RSS   New

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