Komodo Calimari

    We were sitting at anchor in Komodo National Park, Indonesia when a local fisherman in a dugout canoe came past Uliad.  He held up a slimy ball and yelled "tjumi?"  I had seen the lights of several squid fisherman offshore the night before and now he was on his way to sell his catch to the park rangers.  But first he'd sell a couple of them to me.

     I've never had much luck catching squid myself, probably because it involves staying up at night with a bright light to lure them in and a special squid jig to hook their tentacles.  Then there's the fact that Kathleen and Emmett don't really care for calimari much.   But on this night we had invited several other boats over for cocktails at sunset so I took the opportunity to get a couple of big, fresh squid for a dollar and I served them up to our guests as follows.  I still couldn't win Kath & Em over to calimari, but they did enjoy the dipping sauce and the rest of our guests raved.

Calimari with Smoky Marinara

Mix:  1/2C flour

            C rice flour

            tsp salt

            tsp black pepper

Clean & dry to 1# whole squid.  Slice into rings.  Roll in flour and fry in hot peanut oil until brown.  Sprinkle with sea salt & serve with:

 Smoky marinara dipping sauce:

1 14 oz can chopped tomatoes (drain excess water)

1 jalapeno, chopped

1 clove garlic, minced

tsp liquid smoke

1 green onion, chopped

     Put all ingredients in food processor & mix until blended.