Category : International Cuisine
Author : extremedzine
Hits : 3475
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Date : 26/01/2003
1/2 kg Small fresh squids 1/2 cup Native vinegar 10 x Cloves garlic Salt and pepper to taste 1 med Onion, sliced 2 med Tomatoes, chopped Extra salt and pepper for seasoning 1 tsp Vet-sin monosodium glutamate
Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.Cover and cook slowly until the squids are tender. Cut cooked squids into 1/2 inch slices crosswise.Crush remaining garlic and saute in a little lard in another pan. Add the onion and tomatoes and cook until tomatoes are very soft. Add the squids and the liquid in which they were boiled.Simmer for 7 minutes. Season with salt, pepper and vet-sin.
Acorn Squash Season
Acorn squash is available year-round with a peak from October through December. Danish squash from Northern states is available May through October.
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