---fish filling & citrus
2 tb Olive oil
1 lb Cleaned squid; cut into
1 Peeled clove garlic; passed
-through a press
2 tb Tequila or fresh lime juice;
-(up to 3)
1/2 c Black olives
Salt and dried red pepper
Mesclun; arugula or
-watercress salad, dressed
-with cumin vinaigrette
-citrus salsa, optional
1 Red grapefruit or 2 navel
-oranges, peeled and cut
-into supremes, mixed with
1/4 c Finely minced red onion and
-a little bit of olive oil,
Heat the oil in a skillet. When hot add the squid and garlic and saute for
1 1/2 minutes only, stirring continuously, until the squid rings turn
opaque. Add the tequila and cook for 30 seconds or until evaporated. Remove
from heat and add black olives. Season to taste with salt and crushed red
pepper. Set some dressed salad in a heated taco and fill with squid.
(To make cumin salad dressing, mix 1/4 teaspoon of ground cumin in your
favorite dressing or in a mustard vinaigrette.) You can top this with the
citrus salsa if you wish.
Yield: 4 servings
Kid filling and topping:
2 tablespoons oil 8 ounces ground chuck beef 1/2 teaspoon dried oregano 1
teaspoon chili powder 1 cup thawed frozen corn kernels 4 to 6 tablespoons
prepared tomato sauce, ketchup or barbecue sauce Salt Sour cream and
chopped fresh tomatoes for topping
In a skillet heat the oil. When hot add the ground chuck and saute,
stirring continuously until the meat is no longer pink. Drain excess fat.
Add dried oregano, chili powder and corn kernels. Stir in tomato sauce,
ketchup or barbecue sauce and bring to a simmer. Season to taste with salt.
Spoon in the center of the tacos and top with sour cream and chopped
tomatoes if the kids like it.
Yield: 2 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer .
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6713 Posted to MC-Recipe Digest
V1 #728 by email@example.com (Shermeyer-Gail) on Aug 08, 1997