Grit And Kim Chee Stuffed Squid In A Tofu-beet Vinaigrett Recipe
Yield: 4 as an appeRecipe by luhu.jp
Ingredients:
4: Baby squid, cleaned
1/2 cup: Boiled beetroot and juice,
26 ounce: Tequila or bourbon,
-pureed,
1/2 Recipe: of Oriental-style,
1/2 cup: Tofu, soft, pureed
-grits*,
Salt and pepper to taste.,
1/4 Recipe: of kim chee*,
MSG to taste [optional],
1/4 cup: Balsamic vinegar,
Directions:
*Kim chee and Grits recipes to be supplied if required.
Have a shot of your preferred inspiration. Chop one large beet root
into 1/4" dice and simmer in a half cup water until softened. Set
aside. Have another shot. Prepare a small batch of grits and have
ready well aged kim chee. Set aside. In a blender or food processor
process the beets and cooking liquor until smooth; add tofu and
process further. Add salt and pepper to taste. Optionally add a
little MSG to fully develop this truly intriguing blend of flavors.
Combine the grits and kim chee. Stuff squid with the grit dressing
and marinade in the beet-tofu vinaigrette for 2 hours. Have a few
more shots while waiting. Transfer the squid to a well oiled
casserole and pour over the vinaigrette; cover and bake in a 350
oven until tender. If you are thirsty, have another drink while the
squid is cooking.
Serve with rice and the balance of the liquor on the side.
Note: There are no substitutes for the tequila/bourbon; this dish
does not taste right if sober!
Original recipe by Jim Weller designed especially for Wesley Pitts.
Copyright Pending. All Rights reserved.
Submitted By On 11-03-95
Source from luhu.jp
Have a shot of your preferred inspiration. Chop one large beet root
into 1/4" dice and simmer in a half cup water until softened. Set
aside. Have another shot. Prepare a small batch of grits and have
ready well aged kim chee. Set aside. In a blender or food processor
process the beets and cooking liquor until smooth; add tofu and
process further. Add salt and pepper to taste. Optionally add a
little MSG to fully develop this truly intriguing blend of flavors.
Combine the grits and kim chee. Stuff squid with the grit dressing
and marinade in the beet-tofu vinaigrette for 2 hours. Have a few
more shots while waiting. Transfer the squid to a well oiled
casserole and pour over the vinaigrette; cover and bake in a 350
oven until tender. If you are thirsty, have another drink while the
squid is cooking.
Serve with rice and the balance of the liquor on the side.
Note: There are no substitutes for the tequila/bourbon; this dish
does not taste right if sober!
Original recipe by Jim Weller designed especially for Wesley Pitts.
Copyright Pending. All Rights reserved.
Submitted By On 11-03-95
Source from luhu.jp