Fried Calamari ~ A Barcelona Story Part I

He surprised me with a trip to Barcelona...it was January 2001...and we were leaving in a week. I had two instant thoughts. First...I swear if he doesn't propose to me on this trip he's a dead man! Followed by a close second...YUM, tacos, burritos, margaritas! Yes, that's right...tacos. I can hardly believe I am sharing this with you. I think I was just overwhelmed. Were we getting engaged? What should I pack? Will I like the ring? What about work? Will it be big and blinding? Will I need a hair drier adapter? Will it have a platinum band? (Shallow? Maybe.) I was quickly "enlightened" (by my dear husband to be) that Spain and Mexico were in fact two separate cultures, both with their own unique history, customs and food. (I knew this by the way.) Instead of empanadas and quesadillas, he assured me we'd soon be enjoying our fill of tapas and paella. (Condescending? Definitely.) I immediately hit Barnes & Noble to pick up books on Barcelona and spent the next few days reading all about their catalan dialect, places of interest, markets, museums...and food!

The day came and I was ready! Freshly manicured nails, a never before stamped passport in one hand, guide book in the other - after a few too many at the airport, I was feeling fine at 30,000 feet above the Atlantic Ocean. We arrived in Barcelona thirsty and hung over, or as we liked to call it "jet lagged". Our first trip overseas, we somehow managed to get a taxi (all while stressing over to tip or not to tip, damn it guide book...!) and arrived at our ultra modern hotel on the outskirts of Barcelona. We dropped our bags, freshened up and were ready to eat! Bring on the tapas, the prawns, the serrano ham and squid! Barcelona, here we come!

So we walked, and walked...and walked....and walked. We were definitely outside of Barcelona. It wasn't the hopping Las Ramblas scene I had read so much about. A restaurant? A bar? Anything? We noticed a brick building with a tiny light on that sort of resembled what might be an underground jazz club in NYC or Boston. My "man" peeked inside while I hung back. Immediately five or so scantily clothed girls stood at attention and began walking his way. He quickly closed the door and turned around, "not a bar he said, definitely not a bar." Moving on and not wanting to wander too far off course, we turned the corner and to our delight...a lit up establishment! There were attractive people sitting inside, the faint sound of Spanish chit chat among the clanking of silverware. Yes finally...tapas! Let's get six, no eight, no ten! Turned out it was a pizza place. We ordered a margarita pizza and some fried calamari (I was hellbent on that squid) and joked the rest of the night how we flew clear across the ocean to step into a brothel and eat some pizza pie!

Still no ring, we found our way back to the hotel and slept for hours. We woke up, checked out and headed to a new hotel on Las Ramblas (another whole story, stay tuned.) The entire city seemed to smell of Spanish oregano. We were excited. Picasso and Gaudi in our immediate future, we had tapas, cerveza (and an engagement perhaps) top of mind.

(Note: wouldn't this story have been way better if the pizza place had been a taco joint!)Click Here for Barcelona Story Part II

Fried Calamari~adapted from Emeril's 2004 recipe on foodnetwork.com(I bought 1lb fresh squid and cleaned and cut it myself - sort of an ordeal but not too bad! Cut off the head of the squid, find the cartilage and remove by pulling it out in one long piece (not hard to do), clean out the inside and cut into rings (use the tentacles too if you like) seen here:

Place cleaned calamari rings in a bath of buttermilk and a few dashes hot sauce for 30 minutes (I used a Ziploc bag.)

Next, place the calamari rings into a bag full of flour and shake lightly to coat. (I used semolina flour but next time will use plain as I think I prefer my calamari a little lighter in texture.)

Heat canola oil (about 3-4 inches deep) to 350 degrees. Carefully fry calamari in batches for approximately 2 minutes (+/-). Drain on paper towels. S&P to taste. Top with fresh, chopped flat leaf parsley. Serve fried calamari immediately with lemon wedge and marinara sauce. Yielded one large plateful.

Caretaker Wines, California Pinot Noir, 2008

Here's one that drew mixed reviews. Only available at Trader Joe's this $9.99, 2008 Caretaker Wines, California Pinot Noir resembles many we've shared in the $18-$20 range. Possibly a bit too young and in need of some maturing...it's still a great deal at that price and makes for a nice, light, summer drinking red. Sustainably Farmed.

Have you tried this wine? If so, what did you think?

Rava Dosas with Potato Chickpea Masala ~ "The Greek Fates were Indian that night my friend..."

When we first moved to New York City we were not well versed in Indian cuisine. My husband wasn't terribly fond of curry, so despite all the highly acclaimed Indian restaurants in Manhattan, “let’s go out for Indian food...” simply wasn't a phrase in our 'dining out repertoire.' Until one blustery winter night in the late 90’s when a twist of fate had the two of us staring down a traditional clay pot of tandoori chicken with fragrant side of fluffy basmati rice. Here's how events unfolded...

In the mood for a quiet, intimate setting, we left our 4th floor walk-up apartment in the center of York Town, in route to the tiny French place right around the corner. I recall looking forward to drowning myself in bechamel, while 'my man' was adamant about finally ordering the escargot appetizer. As we eagerly approached the front door something seemed off. Did we round the wrong corner? Did that sole glass of wine back home cause us to be terribly misguided? The soft ecru panels that hung so elegantly in the window were replaced with bamboo blinds and the color of the door had gone from red to blue. Without focusing on the words, the menu displayed aside the window seemed different...and the smell (though vaguely familiar) was definitely unexpected. That’s when we noticed the sign up above, "Upscale Indian Cuisine."

As is customary after experiencing a sudden loss, we spent the next few minutes mourning our quaint French bistro ~ reminiscing over meals we shared and tearing up over those we hadn’t. My husband's sadness quickly turned to complete dismay over the escargot that so many times could have (and that night certainly would have) been. What about our waiter?! Had we meant nothing to him?! We felt cheated...depressed...but most of all...we felt hungry.

Freezing from the frigid wind tunneling up 1st Avenue, all of a sudden we found ourselves comfortably seated at a cozy table outfitted with tiny, tea lights and crisp white tablecloth. The gentleman in charge brought us a plate of hot, soft, chewy flat bread (we'd come to know as naan) whose garlicky aroma and multiple dipping sauces had us mesmerized the instant it came into view. We were apprehensive to order off the unfamiliar menu.

We spent the rest of the evening in the pleasant company of our waiter Sanjay, listening to the soft strumming of a sitar, drinking Kingfisher and sampling the exquisite flavors of Indian cuisine. So much more than “curry” we were ashamed and embarrassed by our lifetime of close-mindedness towards this ethnic food, full of enchanting flavors and vibrant colors! Snails... a distant memory, the words “aromatic spices,” “saffron-almond” and “glowing charcoal” were top of mind. As we sat there sharing a clay pot of tandoori chicken, it couldn't have been more clear that French food...that particular evening... was never meant to be. That blustery, winter night in the late 90’s..."the Greek Fates were Indian my friend"...and for the two of us...they had another plan in store!

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Here's a South Indian Vegetarian Dish we made the other night. (Be sure to see cook's notes and substitutions below the recipe.) Spicy, Fresh and Delicious... the only thing I missed was a bit of crunch (maybe the coconut I omitted would have provided) - so maybe consider adding thinly sliced onion or pepper - not sure that's authentic - but it's honestly what we missed from the recipe. Otherwise this vegetarian Indian meal was an awesome change of pace!

Rava Dosas with Potato Chickpea Masala
Gourmet, November 2009
by Melissa Roberts

INGREDIENTS:
For masala filling:
1 1/2 pounds Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro

For rava dosas:
1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water
Vegetable oil for brushing

Preparation:
Make Masala filling: Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water. Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet. Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes. Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.

Make dosas while potatoes cook:
Whisk flours, cumin seeds, salt, and water in a bowl. Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.

Cooks Notes:
Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.

Substitutions:
*Instead of the curry, cinnamon and turmeric I used one tablespoon of the Indian spice Garam Masala. I also omitted the coconut as I didn't have any on hand.

For the Rava Dosas, we opted to make a Simple Crepe Recipe (By: JENNYC819 on allrecipes.com) of: 1 cup all-purpose flour, 2 eggs, 1/2 cup milk, 1/2 cup water, 1/4teaspoon salt, 2 tablespoons melted butter (as oppose to the one above). Not as authentic - but in the essence of time they were perfect!

Kettle Brand Spicy Thai Potato Chips

I was first introduced to these Kettle Brand Spicy Thai Potato Chips while visiting friends from college. While perusing the aisle of their local specialty market, the bright red bag and bold letters SPICY THAI caught my attention. (I'm a marketers dream...so easy.) Once we opened the bags ~ we couldn't get enough!

This past weekend, the chips and I were happily reacquainted when I stumbled upon them at our local Whole Foods Market. Sitting amongst a sea of fried...baked...and puffed potato products - there were only two bags left - atop a completely ransacked (holiday weekend) shelf! Like a crazy woman, I set off in a mad dash to scoop the bags up before the young man standing at the opposite end of the aisle. (Something in his eye told me - he wanted them too.) If not for the sake of my unyielding quest to share new found (at least to me) products and flavors...I may have left one bag for him (a friendly Memorial Day cookout gesture of sorts) ...but with only hours until family and friends would be gathering in my backyard expecting food - hostess Godzilla's needs usurped his - and so I placed both bags in my cart and victoriously went on my way...never looking back!

Now I know people have strong opinions about their "chips" and those types and flavors they prefer. I'm actually partial to plain, finding most spice enhanced chips overly bold with phony tasting ingredients - but not these! If you love Thai food and crave that red Thai curry, sweet, lime, spicy, flavor... you have to give these chips a try! Their heat intensifies as you munch away, and like all good potato chips, they become increasing addictive the further your arm disappears into the crinkly, paper lined bag. All natural with no preservatives, these Kettle Brand Spicy Thai Potato Chips are a must have the next time... "you just gotta have that chip!"

*Check Out Kettle Brands Sustainability Page on their Website

*Again -I have no connection to this product or brand - just a darn good chip!

Lobster Rolls and a Little Slice of Heaven

I often imagine heaven as sitting on an ocean side dock in Maine with my husband. Dressed in hooded sweatshirts, we're overindulging in a tray of lobster rolls and glass pitchers of ice cold beer. So it begs the question...if that's what I perceive as heaven...why is it everytime I contemplate making these decadent American classics (when it gets right down to it) ...I simply can not? I'm pretty certain it has to do with the actual 'ritual' of buying the lobster. After approaching the tank and enduring the arduous task of selection, we bring the lobsters home - to only spend a few minutes getting acquainted - before ceremoniously submerging them into a hot, steaming pot. Extracting the meat, only to chop it up and dress with mayonnaise, hardly seems appropriate! A lobster purest - cracked right out of the shell plain or dipped in clarified butter - is (and always will be) my preferred method of enjoying these feisty crawlers of the sea. But this night for the sake of something different, and to usher in the summer season, lobster rolls were on the menu.

Here's where you lobster roll enthusiasts will be (as my husband was) appalled and probably cease reading. Despite lobsters on sale at my local store, the recipe I eyeballed before leaving the house called for a combination of lobster meat and shrimp...and so yes... I supplemented my 2.5 lb crustacean with 1 lb. of beautiful prawns ~ I steamed in the same pot directly following the lobster.

Who's still with me?

The basic recipe below as a guide, my only addition was some finely chopped celery to lend a bit of crunch. Generously piled atop buttered and lightly toasted slider rolls...they were as you would expect... succulent & divine! We enjoyed them alongside homemade oven fries with sea salt and a light, bubbly prosecco with the slightest hint of ripened pear. Bob Marley faintly playing in the background and the fabulous company of dear family and friends ~ as the sun was beginning to set it occurred to me ~ heaven was right here all along... this whole time...in my own backyard.

Mini Lobster Rolls
Gourmet, August 2007
Paul Grimes

Makes 24 hors d'oeuvres

Ingredients:
1/2 pound cooked lobster, chopped (approx a 2.5+ lb lobster)
1/2 pound cooked shrimp, chopped
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
1/2 teaspoon grated lemon zest
24 small soft dinner rolls (we used slider rolls)

Preparation:
Stir together all ingredients, except rolls, with 1/4 teaspoon each of salt and pepper, then chill, covered, until ready to serve.

Cut down into tops of rolls to split them, but do not cut all the way through, and fill each with 1 rounded tablespoon seafood. (We brushed ours with soft butter and lightly toasted which I highly recommend!)