Squid and Rice in Ink

Squid close up
Originally uploaded by EatingVideo

My son really likes squid and particularly dishes cooked with squid ink. We where facing an all men meal, as the girls had eaten earlier so we went with a seafood rice dish in squid ink.
Ingredients:
For 2
4 mussells
6 small shrimp
2 scallops sliced into three pieces each
8-12 squid depending on size
1 cup of rice
squid ink (usually comes in a packet, but if you get fresh squid you may be able to harvest it)
1/2 an onion
3 cloves of garlic
2 cups seafood stock if available.

Sautee the onion and garlic in olive oil till soft and fragrant.
add all the seafood and sautee till barely cooked at high heat.
add rice and mix till rice is coated in oil.
add 2 cups of liquid and packet of squid ink (you may want to mix the ink in the liquid prior to adding)
bring to a boil then turn to low heat and cook for 12-15 minutes



Very tasty

Pulpo a la gallega (Galician Octopus)

pulpo a la gallega
Originally uploaded by EatingVideo

This is a variation on the preparation of Galician style octopus (pulpo a la gallega) the main variation is I had canned octopus rather than fresh. Typically one would boil the octopus first then the potato in the same water. I boiled 5 yukon gold potato in salted water for 10 min,



After 10 minutes I drained the potato sliced it, and placed it in a pan with 6 cloves of garlic and covered it with olive oil (including the oil from the octopus cans)




The potato and 6 garlic cloves was then confited for 15 min at low temp till the potato is done (checked with a wooden skewer)




the dish is finished layering the potato




An aioli is made from the confit oil, and egg yolk, confitted garlic, lime, mustard, lime juice, red wine vinegar, salt and pepper.



then the octopus is seasoned with pimenton and salt




the final product was incredibly tasty, potato, aioli, octopus and crusty bread



make some

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Fideua

done fideua
Originally uploaded by EatingVideo

Fideua is the pasta based alternative to a paella. cooked in a very similar manner either with thick or thin short noodles. This one has chorizo, pork and butter beans. The stock was made from beef bones.

The ingredients



Butter beans about 3/4 cup
small chorizo sausage (from La Tienda)
Pork Shank meat
grated fresh tomato and garlic



Pimenton
short thin dry noodles (I think I may have bought this at Olio)
Preparation
Heat olive oil in your pan, and sautee the ingredients step wise



The meats



the grated tomato and garlic



The beans and some sofrito



2 tablespoons of pimenton went in sautee for 30 sec then
I then added the beef stock and seasoned with salt to taste



I did not measure the liquid but filled the pan to just underneath the handle rivets, then once the liquid began to boil, I added a single line of pasta across the diameter of the pan till the pasta was about a centimeter above the water line. Then mix to distribute.
15-20 minutes later it was done and looked like this





The noodles are a much different texture than a regular rice paella, crispy on the bottom, creamy in the center and firm on the top. The butter beans were a good choice here adding a nice sweetness and crunch.

Sancocho

sancocho
Originally uploaded by EatingVideo

I had been craving sancocho for some time. This is a soup/stew starch heavy and typically made with multiple lesser cuts of meat, and mixed meats, chicken, pork , beef all comingling. I went with straight pork, but used a homemade chicken stock for the base.
Ingredients
(chop all roots + vegetables into cubes)
1 large yucha root peeled
1 sweet potato
6 small yukon gold potatoes
2 large carrots
2 large turnips
1 large onion
2 large leeks cleaned and chopped
6 cloves of garlic
4 pork shanks rubbed with salt, garlic, oregano, black pepper and left overnight in fridge

1 large can (20 oz) of hominy (this is not a typical ingredient, but I had been saving it to make pozole and said what the hell. Normally a couple of corncobs would be substituted)

3 cups chicken stock
1 cup white wine
1/2 cup of sofrito
salt and pepper to taste

I cooked it all outside as it was summer, and I could jump in the pool between doneness checks. The shanks were browned on the grill



We had bought them at the farmers market



Once browned the sofrito is sauteed in the cooking vessel (oven safe) and all the roots and vegetables (except the hominy) are added. I then put the shanks on top of the vegetable mix and cooked at approximately 350 degrees for an hour.



This way the fat and rub drips down onto the roots. After an hour I added the liquid ingredients and the hominy tasted and adjusted for salt and pepper and cooked for another half hour. After that I boned out the pork and returned it to the pot. You should have a very thick broth from all the starch with contrasting textures from the different roots and corn. The meat should be soft and easy to chew.



Makes for great leftovers as well

Beet ice cream

beet ice cream
Originally uploaded by EatingVideo

Probably not going to break into Baskin Robbin's flavor profile, but still a fun experimental flavor.

2 cups of cream
1 and 1/4 cup sugar
4 egg yolks
2 tsp vanilla
2 cloves
1/2 stick of cinnamon
6 med/small beets roasted, peeled and pureed (about one cup)

place the cream, cloves and cinnamon and 1 cup of sugar in a sauce pan and heat till steaming but not boiling

beat egg yolks with 1/4 cup sugar till pale yellow

Temper eggs and combine eggs with cream mixture, bring to a boil while stirring constantly then take off heat.

Add pureed beets and mix to combine.

Chill in fridge overnight.

Follow directions for your ice cream machine, to make ice cream out of chilled mix.

This has a very strong beet flavor, which I like, it's got a bit of a vegetable texture too, I guess the mix can be strained after combining with the cream to minimize that.