RE: [Homesteadingfamily] recipe (was: Olive oil and lard)

Thanks. That sounds good and it's always great when we can learn tricks from others which make our food taste so much better.

-Sarah

---------- Original Message ----------
From: "Jeanne Lookabill" <atasteofcreole@gmail.com>
To: <Homesteadingfamily@yahoogroups.com>
Subject: RE: [Homesteadingfamily] recipe (was: Olive oil and lard)
Date: Tue, 16 Nov 2010 10:12:18 -0500

Sure. I discovered Pando bread crumbs so that's what I do now.

Whip an egg w/dash of milk (depends on how much calamari you have. I use
about 1/2 c for 2 of us)
Add a generous dash of Tabasco.

Fill a bowl with flour (you can add a Cajun season blend, or plain), fill
another bowl w/panko breadcrumbs.

Soak frozen calamari in milk until thawed (learned this from ex's Greek
mother!), helps with 'fishiness.'

Put several pieces in milk/egg and toss to coat. W/fork remove and drop in
flour. Shake to cover. Return to egg/milk, w/fork remove and drop into
panko and shake to coat.

Deep fry until brown then sprinkle w/fresh lemon juice and serve
immediately.

I either use Sweet Chili Sauce from Asian store or make my own cocktail
sauce w/ketchup, horseradish and lemon. Hubby loves that my cocktail sauce
is almost white!!

Just an FYI, those pakno bread crumbs is what gives it that awesome crunch!
Amazing stuff!!

Jeanne

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