Sautéed Squid with Onions, Potatoes and Peppers

The Best Sautéed Squid

This Sautéed Squid Recipe, truly is amazing. It’s influence is derived from Spain due to the splash of Sherry Vinegar but truthfully, however, I don’t care where it comes from. I would eat this cooked from any part of the world because it’s delicious. I filmed this recipe late one Saturday Night, and my wife and I just devoured the entire plate. So don’t just take my word for it. My wife loves this recipe too.

If you don’t know how to prepare squid from scratch I’ve put together a quick video to teach you “How to Clean and Prepare whole Squid“. I also have a Salt and Pepper Calamari recipe I’d like to share with you and a fried Italian style Calamari recipe, as well.

Sautéed Squid Ingredients:

1 lbs Squid/Calamari
1 Onion, sliced
1/4 Bell Pepper, sliced
12 Potatoes, small Charlotte
1/2 tsp Red Chili Flakes, crushed
1 Garlic Clove, chopped
1/2 tsp Thyme, dried
1 tbsp fresh Parsley, chopped
1 tbsp Sherry Vinegar
1 tsp sugar, to Caramelize the onions
1/3 cup Olive Oil, for cooking

Salt and Pepper to taste

Be sure to watch the short video tutorial and I’ll show you exactly how to make this incredible Spanish style Sautéed Squid recipe.

Stuffed Clams Baked with Bay Scallops

The Best Stuffed Clams

If you’re looking for a recipes for Stuffed Clams, that meets all of your expectations, then look no further. In this recipe you are able to get twice as much for less because both sides of the shells are used. By cutting every individual Clam in half and adding in Bay scallops, you increase the meatiness of the clam and, at the same time, spread the wealth and abundance of the mix by stretching the recipe to both halves of the shells, instead of just one. Combining key ingredients with the breading makes this journey a success because everything is very well balanced in flavor.

Preparing Stuffed Clams

Here’s a few things you should know when you’re preparing Stuffed Clams. You shouldn’t ever cook and eat already dead clams. How do you know if they’re dead or not? The myth is, if the shell is open, prier to cooking, the clam is dead. This isn’t necessarily true. Some times those little Clams are just peaking. So what I like to do is run them under cold water first, give them a quick rinse before I check for dead clams. Any clam that is still alive will close under the cold water rinse and you will know for sure which ones to toss out. Also, some folks like to trim out the crap shoot of the clam. This is completely optional, it’s not necessary and it’s completely to your discretion.

This recipe calls for Clam Juice, which you can buy bottled, but all I use is the left over stock from the boiling of the clams and you should too. I currently have the most popular Steamed Clams video recipe on YouTube and I use the broth as part of the ingredients as well because it has so much flavor left from the liquor secreted from the clam shells. You also might want to look into my recipe for Mussels in a Garlic Lemon Butter Broth, because it is also to die for!

Stuffed Clams Ingredients:

1 Dozen Clams
8 oz Bay Scallops (at least 24)
Bell Pepper, chopped
2 tbsp Onion, chopped
1/4 cup Mushroom, chopped
1 tsp Ginger Root, chopped
1 Garlic Clove, chopped
1/4 cup Leak, chopped
1 tbsp Fresh Parsley, chopped
1 cup Clam Juice
1/4 White Wine
1 1/2 Cup Stuffing/Dressing (Bread Crumbs)
2 cups water
3 tbsp Olive Oil
2 tbsp Butter
Salt and Pepper to Taste

Be sure to watch the short video tutorial for instructions to make perfect Stuffed Clams.

Grilled Halibut Recipe with Garlic Lemon Butter Sauce

The Best Grilled Halibut

Sometimes it seems like fish can be tricky to prepare and cook, but the truth is, much like this Grilled Halibut Recipe, it really couldn’t be easier. You need to keep your fish Moist so it doesn’t taste dry and you need to have some flavor. Simple enough, right? So how do we do that? Well there’s several different ways to go about it. You can wrap your fish, Steam it or coat with Olive oil. Are you following me? Now it’s down to the flavor. The best thing to do with any fish is stick with the basics first; salt and pepper, and if you need a lift or some kick, then we’re talking some Cayenne or Paprika etc. From there the sky’s the limit because the fusion of flavor could mean anything. In this recipe we’re going to take a fresh approach. A little bit of Garlic, some fresh herbs, some Oyster Mushrooms, White Wine and a full squeeze of a Lemon. Oh I almost forgot Bacon!

Grilled Halibut Ingredients:

2-3 Halibut Steaks
Olive Oil, for the Steaks
Salt and Pepper, Pinch
Paprika, Dash
2 tbsp Olive Oil, for Cooking
1 tbsp Butter

Topping
1 cup Oyster Mushrooms
2 Green Onions, chopped into Scallions
1 tbsp Parsley, freshly Chopped
4 oz Bacon, sliced (optional)

Garlic Lemon Butter Sauce
1/2 cup Water
3 tbsp Butter
1 Lemon, squeezed
1/4 cup White Wine
1/2 tsp Garlic, minced or chopped
1/4 tsp Chili Flakes

Prepare and Cut all Vegetables and Bacon. Coat halibut with Olive Oil, both sides then season with Salt and Pepper and Paprika. Grill on Medium high heat 3 to 4 minutes per side. Cook the bacon and strain onto paper towels. In a hot pan add Olive Oil and Butter and Sauté the Oyster mushrooms for 5 Minutes. Reduce heat to Low and add all Garlic Lemon butter Sauce ingredients, plus the Scallions, Fresh Parsley and bacon. Stir constantly until sauce gets smooth. Serve Vegetables and Sauce over the top of Halibut.

Be sure to watch the short video tutorial and I’ll show you exactly how to make this delicious Grilled Halibut recipe.