April 14, 2022 Muffin and Fruit Salad with yogurt. Snack - Guacamole and chips Dinner - Stuffed Squid with tomato sauce, grilled Sierra, steamed broccoli, mango and papaya salsa
We were offered the opportunity to experiment with a 5 lb. Box of squid that TR was going to throw away in a few days.
We ate a breakfast of muffins and tea and then Suzette and I viewed a video on the preparation of stuffed Squid Shells.
Soon after breakfast TR. Linda, and Suzette hiked to the beach.
I stayed and prepped a fruit salad with some of the papaya Juan gave us at the lake house, two mangos, some lime juice, and a small pineapple.
I put the papaya skins into a pot to be used later to cook the squid.
I then started making a mango and papaya salsa for the fish dinner. I diced some white onion, mango, papaya, an avocado, and a tomato plus some lime juice.
The mango and papaya salsa
When they returned from the beach, Suzette and I started cleaning the squid, which was a messy job involving pulling the innards out each shell and cutting off the tentacles.
It took over an hour. TR was kind enough to hold an umbrella over our heads. Here are some pictures.
When the casings were cleaned, Suzette cleaned the insides to remove the rest of the crud and proto-shell.
She then froze the cases and we prepared the stuffing. Linda had a ring of Spanish chorizo that we used, plus Mexican Green onions, 1/4 red bell pepper, parsley, tomato and garlic, all chopped very finely. Then Suzette added an egg and put the stuffing mixture in a sandwich bag and cut off a corner to make a pastry bag configuration. We had trouble stuffing the casings until TR suggested using a funnel, which he fetched for Suzette who was then able to hold the casing open wrapped around the funnel’s spout through which she was able to push the stuffing into the casings.
We filled 12 casings and I trussed each with a toothpick to close the opening.
We then diced and cooked two tomatoes and 2 more Mexican green onions and I added a couple dashes of Italian seasoning.
TR thawed 4 pretty sierras to grill and Linda made steamed broccoli and Suzette grilled the stuffed squid.
The sierras were beautiful and TR cooked them in fish racks on his grill so he could turn them easily.
Finally when everything was ready Linda plated a fish for each of us with broccoli and Suzette put the squid on a platter on the table.
Suzette and I drank Santo Tomas 2020 Chardonnay with dinner.
It was a lovely dinner but none of us could finish our plates of food.
I ate two squid and Suzette and Linda ate one each.
I found the squid to be much more tender than octopus and the stuffing was really delicious.
After dinner Linda served us a night cap of Kahlua and cream.
We talked until 10:30 and then went to bed. Suzette and I watched the episode of The Last Kingdom were the Danes and King Edward finally make an agreement for sharing the four kingdoms, with the Danes to receive the northeast kingdom.
This the point in the relationship between the Vikings and the Saxons where the Dane’s strategy shifted from marauding to settlement in my opinion. From the British standpoint this was the fulfillment of uniting the three Christian kingdoms of Wessex, Mercia and East Anglia, which would later become England.
Bon Appetit
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