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gaddy, The weather is just right for BBQ'ing your little Torpedo Tubes. Here's a Recipe that sounds like it's right up your alley. DougSausage Stuffed CalamariSurf and turf served in a neat little package of pork sausage and aromatics stuffed inside a grill squid tube.Prep Time15 minsCook Time20 minsIngredients4 squid tube300 g italian sausage1/4 cup toasted pine nuts1/2 cup bread crumbs1 cup Cheese shredded (your favorite kind)1 Med onion diced small1 cup chopped mushrooms2 Tbsp olive oil1/2 cup chopped parsleyHandful of chopped basil and sage2 cloves garlic minced1 eggSalt and pepper to tastePinch of nutmegInstructionsClean and rinse squid tubes.In a medium skillet, saute onion and mushrooms in olive oil until soft and onions are translucent.In a bowl, mix mushroom and onion mixture with remaining ingredients until well combined. Using a piping bag, fill squid tubes with sausage mixture, leaving enough room to secure the end with a toothpick.Refrigerate filled calamari for 1 hour.Preheat grill while you brush the calamari with olive oil.Grill, turning occasionally, until internal temperature reaches 160F, approximately 15-20 minutes on medium heat.Rest calamari for 10 minutes before serving.
Quote from: AL WORRELLS KID on April 12, 2020, 10:06:37 PMgaddy, The weather is just right for BBQ'ing your little Torpedo Tubes. Here's a Recipe that sounds like it's right up your alley. DougSausage Stuffed CalamariSurf and turf served in a neat little package of pork sausage and aromatics stuffed inside a grill squid tube.Prep Time15 minsCook Time20 minsIngredients4 squid tube300 g italian sausage1/4 cup toasted pine nuts1/2 cup bread crumbs1 cup Cheese shredded (your favorite kind)1 Med onion diced small1 cup chopped mushrooms2 Tbsp olive oil1/2 cup chopped parsleyHandful of chopped basil and sage2 cloves garlic minced1 eggSalt and pepper to tastePinch of nutmegInstructionsClean and rinse squid tubes.In a medium skillet, saute onion and mushrooms in olive oil until soft and onions are translucent.In a bowl, mix mushroom and onion mixture with remaining ingredients until well combined. Using a piping bag, fill squid tubes with sausage mixture, leaving enough room to secure the end with a toothpick.Refrigerate filled calamari for 1 hour.Preheat grill while you brush the calamari with olive oil.Grill, turning occasionally, until internal temperature reaches 160F, approximately 15-20 minutes on medium heat.Rest calamari for 10 minutes before serving.Doesn't the squid turn to rubber when you cook it that long? I had always heard the rule of thumb with Squid is cook it for either two minutes or two hours otherwise it's going to be rubbery... But never actually tried it any other way.