The post Amalfi Coast Calamari Pasta appeared first on Florida Girl Cooks.
]]>This Amalfi Coast Calamari Pasta has been in my “to make” queque for some time now. In big part this is because I felt intimidated by making the calamari. Calamari is one of those foods that I order almost every single time I see it on any menu. I’ve become a calamari snob so-to-speak. It has to be oh so crispy on the outside and the calamari has to melt in your mouth. I figured if I mess this recipe up it would be a truly sad day. But lo and behold, it came out way beyond my wildest expectations. My pallate was satisfied, hunger satiated, and stomach well fed. My family was all about this dish as well. It is one of those, write it out on the recipe card and place in the box, types of recipes.
Amalfi Coast Calamari Pasta
Ingredients
1 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
2 cups olive oil
2 cups canola oil
1 pound spaghetti
1/4 cup (1/2 stick) unsalted butter, diced
3 to 4 tablespoons fresh lemon juice
1/2 cup chopped fresh Italian parsley, divided
Lemon wedges
Prepare
1. Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
2. Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.
3. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
4. Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.
- 1 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
- 2 cups olive oil
- 2 cups canola oil
- 1 pound spaghetti
- 1/4 cup (1/2 stick) unsalted butter, diced
- 3 to 4 tablespoons fresh lemon juice
- 1/2 cup chopped fresh Italian parsley, divided
- Lemon wedges
- Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
- Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
- Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.
https://www.bonappetit.com/recipe/amalfi-calamari-pasta
The post Amalfi Coast Calamari Pasta appeared first on Florida Girl Cooks.
]]>The post Grilled Scallops Lemony Salsa Verde appeared first on Florida Girl Cooks.
]]>Feast your eyes and taste buds on these delicious grilled scallops lemony salsa verde! Bon Appetit is the longest standing subscription I have ever had to any magazine. Not that I have any other subscriptions to anything but food magazines, of course. Stumbling on this recipe, undoubtedly, was the best thing to ever happen to my scallop-cooking repertoire. This is an easy peasy recipe that is sure to entice the tastebuds of your family at your next cookout! Enjoy!
Grilled Scallops Lemony Salsa Verde
Ingredients
Lemony Salsa Verde
½ lemon (with peel), seeded, chopped
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
1 cup olive oil
¾ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro
¼ cup chopped fresh chives
Fresh lemon juice (optional)
Scallops
2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
Prepare
Lemony Salsa Verde
1. Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
2. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
Scallops
1. Prepare grill for medium-high heat; oil grate.
2. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
3. Using a fish spatula or your hands, place scallops on grill, flat side down.
4. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
5. Serve scallops topped with Lemony Salsa Verde.
- Lemony Salsa Verde
- ½ lemon (with peel), seeded, chopped
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup olive oil
- ¾ cup finely chopped fresh parsley
- ½ cup finely chopped fresh cilantro
- ¼ cup chopped fresh chives
- Fresh lemon juice (optional)
- Scallops
- 2 tablespoons vegetable oil, plus more for grilling
- 12 large sea scallops, side muscle removed
- Kosher salt and freshly ground black pepper
- Lemony Salsa Verde
- Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
- Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
- Scallops
- Prepare grill for medium-high heat; oil grate.
- Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper.
- Using a fish spatula or your hands, place scallops on grill, flat side down.
- Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
- Serve scallops topped with Lemony Salsa Verde.
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]]>The post COCONUT SHRIMP WITH PINEAPPLE-CILANTRO DIP appeared first on Florida Girl Cooks.
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I made this Coconut shrimp with pineapple-cilantro dip last night for my mother-in-law and sister-in-law. They loved it! I ended dinner on a sweet and coco-nutty note with homemade coconut popsicles that I made. Stay tuned for the recipe in my next blog post.
Coconut Shrimp with Pineapple-Cilantro Dip
Ingredients
1/3 cup shredded unsweetened coconut, toasted
3/4 cup panko
Salt and pepper
1/4 cup whole wheat flour
3 egg whites
1 teaspoon coconut extract
12 large shrimp, peeled and deveined, tails left on
8 ounces fresh pineapple, cut into chunks
1 teaspoon chili garlic sauce
1/4 cup cilantro leaves
Prepare
1. Toast then chop the coconut, add to breadcrumbs, then season with salt and pepper; prepare dipping sauce.
2. Preheat the oven to 450°.
3. Using a food processor, finely chop the coconut; transfer to a shallow bowl.
4. Stir in the panko and season with salt and pepper.
5. Place the flour in another shallow bowl.
6. In a medium bowl, whisk the egg whites until foamy, then stir in the coconut extract.
7. Working in 3 batches, coat the shrimp in the flour, shaking off any excess.
8. Dip in the egg white mixture to coat completely, then toss in the coconut-panko mixture.
9. Place on a wire rack set on a baking sheet.
10. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
11. Meanwhile, using the food processor, pulse the pineapple, chili garlic sauce and cilantro until coarsely chopped; season with salt and pepper.
12. Serve the shrimp with the pineapple-cilantro dip.
- 1/3 cup shredded unsweetened coconut, toasted
- 3/4 cup panko
- Salt and pepper
- 1/4 cup whole wheat flour
- 3 egg whites
- 1 teaspoon coconut extract
- 12 large shrimp, peeled and deveined, tails left on
- 8 ounces fresh pineapple, cut into chunks
- 1 teaspoon chili garlic sauce
- 1/4 cup cilantro leaves
- Preheat the oven to 450 degrees.
- Toast then chop the coconut, add to breadcrumbs, then season with salt and pepper; prepare dipping sauce.
- Using a food processor, finely chop the coconut; transfer to a shallow bowl.
- Stir in the panko and season with salt and pepper.
- Place the flour in another shallow bowl.
- In a medium bowl, whisk the egg whites until foamy, then stir in the coconut extract.
- Working in 3 batches, coat the shrimp in the flour, shaking off any excess.
- Dip in the egg white mixture to coat completely, then toss in the coconut-panko mixture.
- Place on a wire rack set on a baking sheet.
- Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
- Meanwhile, using the food processor, pulse the pineapple, chili garlic sauce and cilantro until coarsely chopped; season with salt and pepper.
- Serve the shrimp with the pineapple-cilantro dip.
The post COCONUT SHRIMP WITH PINEAPPLE-CILANTRO DIP appeared first on Florida Girl Cooks.
]]>The post Steaks with Kiwi, Orange Juice, and Nathan’s Mustard Marinade appeared first on Florida Girl Cooks.
]]>Steak with Kiwi, Orange Juice, and Nathan’s Mustard Marinade
Ingredients
4 New York sirloin steaks
5 kiwis, peeled
1/4 cup orange juice
4 tablespoons of Nathan’s Mustard
1 tbsp of Sicilian sea salt (grey sea salt works too)
Prepare
1. Peel and slice kiwis.
2. Place all ingredients in a blender and blend for 2 minutes or until smooth.
3. Place four steaks in a gallon sized bag with the marinade 24 hours before grilling so that the steaks absorb all of the juices, thus yielding a better flavor.
4. Grill your steaks to your taste and top with kiwi slices.
- 4 New York sirloin steaks
- 5 kiwis, peeled
- 1/4 cup orange juice
- 4 tablespoons of Nathan's Mustard
- 1 tbsp of Sicilian sea salt (grey sea salt works too)
- Peel and slice kiwis.
- Place all ingredients in a blender and blend for 2 minutes or until smooth.
- Place four steaks in a gallon sized bag with the marinade 24 hours before grilling so that the steaks absorb all of the juices, thus yielding a better flavor.
- Grill your steaks to your taste and top with kiwi slices.
The post Steaks with Kiwi, Orange Juice, and Nathan’s Mustard Marinade appeared first on Florida Girl Cooks.
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