Squid is one of my favorite foods. However, I try to order it for takeout in my hood and it is always sub par. I ordered this once from the Italian takeout joint around the corner and it was so lack luster that I had to make it better myself.
5 slices of thick cut bacon, chopped
½ onion, chopped
3 cloves of garlic, chopped
4 tomatoes, chopped
½ tablespoon Italian seasoning
salt and pepper
1 pound squid, cut into rings
10 black olives, chopped
Heat the bacon in a large skillet on medium high eat. Sautee until its crispy and golden brown. Drain off most of the fat and add the onions and garlic. Keep stirring and cooking until the onions are translucent and soft. Add the tomatoes, seasoning and salt and pepper. Cook for about 5 minutes until the tomatoes turn into a sauce. Add the squid and olives and keep cooking, for about 5 minutes, until the squid looks done. Squeeze the lemon over the squid and serve.
Crab cakes are so easy to make and are so luxurious. I made these to kick off my weeklong b-day celebration. Crab cakes remind me of home (Washington, DC) and always impress a crowd. If you are on a low-carb diet, you can leave out the bread, but it really helps with the texture. If you want you can pan or deep fry these, but broiling is the easiest approach.
1 can of pasteurized crabmeat
1 small onion, finely minced
1 red bell pepper, finely minced
2 cloves garlic, finely minced
¼ cup mayo
2 tablespoons honey mustard
2 slices of bread, crumbled
1 teaspoon Cajon seasoning
salt and pepper
Pre-heat the oven to broil. Mix all ingredients in a large metal bowl. Spray a foil lined baking sheet with non-stick cooking spray. Shape the crab mixture into palm size patties. Place on the sheet with about a quarter of an inch between each cake. Broil until the cakes are browned and crusty.
I threw my back out. And of course I had to do this on a long holiday weekend. Since I live on the 3rd floor of a building with out and elevator nor a real working buzzer, it is easier for me to walk, hunched over to the kitchen, lean on the counter and cook something than it is to navigate the stairs and out to the street to get something delivered. What’s the fastest thing to make out of my freezer, fajitas! I always buy London broil or other cuts of lean steak when it goes on sale and fill my freezer with it to be frugal. Thank god.
2lbs London broil or skirt steak
1 package of frozen pepper strips from Trader Joes or 2 red bell peppers sliced thin
1 large sweet onion, sliced into thin half circles
fajita seasoning ( I by mine at William Sonoma or Whole Foods)
Preheat the oven to 500 degrees.
On a large sheet pan, mix the peppers and onions. Liberally sprinkle with the salt, garlic powder and fajita seasoning. Throw on a few splashes of olive oil and toss. Spread it all evenly on the pan and place on the middle rack of the oven for about 10 minutes, till the veggies soften. While the veggies are in the oven, thinly slice the steak against the grain. Once the veggies have gotten soft, add the steak and more of the other ingredients if necessary. Toss and place it back in the oven. After 5 minutes, turn the steak and put it all back in the oven until its at your desired doneness.
Serve with a salad or tortillas, salsa, rice, beans and cheese.