{"id":1123,"date":"2014-02-28T12:42:36","date_gmt":"2014-02-28T19:42:36","guid":{"rendered":"http:\/\/poormansgourmetkitchen.com\/?p=1123"},"modified":"2022-11-28T12:46:04","modified_gmt":"2022-11-28T19:46:04","slug":"making-tender-calamari","status":"publish","type":"post","link":"https:\/\/poormansgourmetkitchen.com\/devsite\/making-tender-calamari\/","title":{"rendered":"Salt and Pepper Calamari &#8211; P.F. Chang&#8217;s Recipe"},"content":{"rendered":"\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2014\/02\/IMG_0259.jpg\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"730\" src=\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2014\/02\/IMG_0259-1024x730.jpg\" alt=\"IMG_0259\" class=\"wp-image-1124\" srcset=\"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-content\/uploads\/2014\/02\/IMG_0259-1024x730.jpg 1024w, https:\/\/poormansgourmetkitchen.com\/devsite\/wp-content\/uploads\/2014\/02\/IMG_0259-scaled-600x428.jpg 600w, https:\/\/poormansgourmetkitchen.com\/devsite\/wp-content\/uploads\/2014\/02\/IMG_0259-300x213.jpg 300w, https:\/\/poormansgourmetkitchen.com\/devsite\/wp-content\/uploads\/2014\/02\/IMG_0259-700x499.jpg 700w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<h2>Calamari Steaks<\/h2>\n\n\n\n<p>For most people, making Tender Calamari is not an easy chore.\u00a0 Even restaurants struggle with it.\u00a0 When you get it in rings, it\u2019s slices of the body on those six inch squid, so it tends to be very chewy.\u00a0 When you get all eight of the legs and tentacles, you are just getting the lower half of the same squid.\u00a0 Understand?\u00a0 Top and Bottom.\u00a0 No matter what you do, Cooking Calamari like this isn\u2019t ever going to make it any less chewy, and tenderizing them with a mallet is just ridiculous.\u00a0 So you need another solution, and here it is; Calamari Steaks!<\/p>\n\n\n\n<figure class=\"wp-block-image alignleft\"><a href=\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2014\/02\/Thumb-Smiths-Food-and-Drug.jpg\"><img decoding=\"async\" loading=\"lazy\" width=\"160\" height=\"77\" src=\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2014\/02\/Thumb-Smiths-Food-and-Drug.jpg\" alt=\"Thumb Smith's Food and Drug\" class=\"wp-image-1134\"\/><\/a><\/figure>\n\n\n\n<p>This isn\u2019t just a good alternative; it\u2019s the best way to turn out Tender Calamari.&nbsp; It\u2019s not chewy this way at all.&nbsp; It\u2019s soft yet Crispy and very flavorful.&nbsp; In fact I can eat an entire plate of it cooked this way, and you will to if you haven\u2019t already.&nbsp; Oh, and if you can\u2019t find it at your local grocery or seafood market, tell them to order it for you.&nbsp; How do you think I got these?&nbsp; Smith\u2019s Food and Drug just pitches me a phone call when ever anything I ask them to order arrives.&nbsp; No extra cost to me, and they get exactly what I want, when I want it.&nbsp; It\u2019s sweet!<\/p>\n\n\n\n<p>Anyway, the Salt and Pepper Calamari recipe can be found at various restaurants around the globe.\u00a0 I think the most popular menus include P.F. Chang\u2019s Salt and Pepper Calamari (my personal favorite), and Typhoon\u2019s, which I don\u2019t like at all.\u00a0 So today I\u2019m going to model P.F. Chang\u2019s.\u00a0 If you\u2019ve ever had their recipe, you know it\u2019s to die for.\u00a0 So let\u2019s dive right in to this Tender Calamari recipe and get started.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-4-3 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Salt and Pepper Calamari with Sweet Chili Dipping Sauce - PoorMansGourmet\" width=\"1080\" height=\"810\" src=\"https:\/\/www.youtube.com\/embed\/DJxoBLttmSM?feature=oembed\"  allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><figcaption>Salt and Pepper Tender Calamari video tutorial by PoorMansGourmet.<\/figcaption><\/figure>\n\n\n\n<h3>Tender Salt and Pepper Calamari Ingredients:<a href=\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2014\/02\/Calamari-Sauce-Ingredients.jpg\"><img decoding=\"async\" loading=\"lazy\" width=\"362\" height=\"519\" class=\"alignright size-full wp-image-1130\" src=\"http:\/\/poormansgourmetkitchen.com\/wp-content\/uploads\/2014\/02\/Calamari-Sauce-Ingredients.jpg\" alt=\"Calamari Sauce Ingredients\" srcset=\"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-content\/uploads\/2014\/02\/Calamari-Sauce-Ingredients.jpg 362w, https:\/\/poormansgourmetkitchen.com\/devsite\/wp-content\/uploads\/2014\/02\/Calamari-Sauce-Ingredients-350x502.jpg 350w, https:\/\/poormansgourmetkitchen.com\/devsite\/wp-content\/uploads\/2014\/02\/Calamari-Sauce-Ingredients-209x300.jpg 209w\" sizes=\"(max-width: 362px) 100vw, 362px\" \/><\/a><\/h3>\n\n\n\n<p>2-4 Calamari Steaks Thawed and sliced<br>1-2 Green Onions thinly sliced<br>2 Pinches of Margarita Salt and Pepper<\/p>\n\n\n\n<p>Marinade:<\/p>\n\n\n\n<p>1 egg white<br>2 tbsp canola oil (any oil is fine)<br>1 pinch of Garlic Powder<br>1 pinch of Ginger Powder (Curry powder isn\u2019t bad either)<br>\u00bd tsp Soy Sauce<br>\u00bd cup of Corn Starch<\/p>\n\n\n\n<p>Calamari Dipping Sauce:<\/p>\n\n\n\n<p>1 pt Hoisin Sauce<br>\u00bd pt Black Bean Garlic Sauce (or Bean Curd)<br>1 pt Orange Chili Sauce<br>You can also add a little bit of sugar soy and vinegar if you\u2019d like.<\/p>\n\n\n\n<p>After \u00bd hour of marinating the Tender Calamari, dredge the slices through Potato starch, or cornstarch until it is evenly coated, then fry at 375 degrees for 1 \u00bd minutes.\u00a0 Be sure to separate each piece with a spider or a slotted spoon while frying.\u00a0 Then toss the Tender Calamari in a bowl with Slices of Green Onion and season with Salt and Pepper to your taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Calamari Steaks For most people, making Tender Calamari is not an easy chore.\u00a0 Even restaurants struggle with it.\u00a0 When you get it in rings, it\u2019s slices of the body on those six inch squid, so it tends to be very chewy.\u00a0 When you get all eight of the legs and tentacles, you are just getting [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[187,240,215,346,216,259,235,221,230],"tags":[234,546,543,545,541,2481,542,544,408,437,1285,2482,242,539,191,540],"_links":{"self":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/1123"}],"collection":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/comments?post=1123"}],"version-history":[{"count":15,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/1123\/revisions"}],"predecessor-version":[{"id":6503,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/posts\/1123\/revisions\/6503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/media\/1124"}],"wp:attachment":[{"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/media?parent=1123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/categories?post=1123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/poormansgourmetkitchen.com\/devsite\/wp-json\/wp\/v2\/tags?post=1123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}