December 21, 2009 |
As they relaxed in the dimly lighted lounge, awaiting the sold-out screening of "Invictus," Stephen Galloway and his wife, Tina, were perusing the menu between sips of champagne. A waiter had just brought a chilled $49 bottle of Schramsberg sparkling wine and was ready for their order. Tina was contemplating the $14 plate of fried calamari with ginger and lemon, while Stephen had a hankering for the $19 New York strip steak sandwich. The Galloways are hardly high rollers -- he's a property manager and she's a social worker.
April 22, 2007
Thank you for the "Freshen Up" recipes (by Leslee Komaiko, Style, March 25). They were such an inspiration--I cooked them all for a Sunday afternoon feast with friends. Sublime! We added a grilled branzino with the asparagus. Let Craig Strong know his recipe was the hit of the evening. I had never cooked fresh calamari before. I went to Chinatown and got fresh squid, cleaned them (easy enough) and have a new ingredient I am not afraid to use. The bouillabaisse sauce was phenomenal.
January 29, 2003 |
Dear SOS: Can you get the recipe for the calamari appetizer served at Mr. Pickwick's at Ye Olde England Inne in Stowe, Vt.? It's wonderful! Christy Miller Laguna Beach Dear Christy: This recipe from chef Sam Pamasano has a few components but isn't difficult. Just have everything ready to go. You could also try the orange-sesame glaze on grilled whitefish or shrimp, which could then be tossed with the pepper and onion mixture. Cornmeal-encrusted calamari Total time: 1 hour, 45 minutes Servings: 4 Orange-sesame glaze 6 tablespoons orange marmalade 1/4 cup orange juice 2 tablespoons red wine vinegar 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons sesame seeds Dash dried red pepper flakes 1. Combine the marmalade, orange juice, vinegar, sesame oil, soy sauce, sesame seeds and pepper flakes in a mixing bowl, blending well.
March 29, 2001 |
If baseball is America's favorite pastime, eating at a baseball game is a close second. After all, what would a ballgame be without mustard-drenched hot dogs, sticky Cracker Jack, an icy drink and the cries of peanut vendors? Once, those items were all you could get at the ballpark, but as teams provide more fan-friendly perks to justify higher ticket prices and pay for skyrocketing player salaries, there has been a creative burst in baseball concessions.
July 20, 2000 |
We mostly see squid deep-fried, but there are plenty of other ways to eat calamari. * Cafe Del Rey: Chef Katsuo Nagasawa makes a wildly eclectic appetizer of grilled baby calamari stuffed with foie gras, sauteed shiitake mushrooms, sun-dried tomatoes and fresh herbs. An order of two comes with teardrop tomato salad and Kalamata olive oil. (Grilled baby calamari, $10.50.) Cafe Del Rey, 4451 Admiralty Way, Marina del Rey, (310) 823-6395.
June 23, 1999 |
Cleaning squid is no one's idea of a good time. Eating calamari is an entirely different matter. The fact that you need to do the former to get to the latter is one of cooking's cruel facts of life. Until now, that is. Shop around at different seafood markets and you'll find cleaned squid--usually sold as calamari; for some reason the Italian name is more palatable. This transforms what was a deeply inconvenient food to one of the handiest things in the grocery.