Recipe: West Coast black squid trio

Chef Jeff Miller of Argan Bistro and Richard Wolak talk about Vancouver Foodster’s Calamari Challenge

West Coast black squid trio

Thai Syrup

1 lb Palm sugar
1 pint H20
12 Kaffir lime leaves
4 lLmongrass hearts
2 oz. Galangal ginger
1 Thai chili
20g Thai basil leaves

Directions

-Dissolve palm sugar in water
– Add the rest of the ingredients except the basil and steep for 1 hour 35 minutes on low.
-Remove from heat, cool over ice bath, add thai basil and store in fridge.

Marinade

1 oz Thai syrup
11oz  Maple syrup
11 Lemon juice and zest
11 oz Soya sauce
2.75 oz Fish sauce
2oz  Sambal
.5 oz Sesame oil

Directions

– combine all ingredients and whisk together.

Japanese Salt
1 pack Nori
1oz Bonito flakes
4oz Tagarashi
10g Sea salt

Directions

– Combine all ingredients and powderize in Vitamix.

Black Sesame Squid Ink Beer Batter

20g Black sesame seeds
100g APF
6g Japanese salt
25g Cornstarch
1 tsp Baking powder
500 ml Black Sapporo beer
1 tbs Squid ink

Directions

-Toast and blend black sesame seeds in Vitamix
-Add to remaining ingredients and thoroughly incorporate with whisk.
-Add Sapporo Black Beer
-Add Squid ink and thoroughly combine into a thick batter

Dashi

6 cups cold water
1 oz (30 grams) kombu (dried kelp), about 20 square inches
2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup

Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds.

Cooks’ notes

• If making stock for miso soup it is not necessary to save the kombu or katsuo bushi. • Stock keeps 4 days. Cool, uncovered, before chilling, covered.

Dashi Jelly

– Heat up 1x recipe of dashi combine with 6 bloomed gelatin leaves in blender and blend.
-Pour over and ice bath and store in fridge to set.
– After it is set, cut into cubes.

Sous Vide Squid

Directions

-Separate the head and tentacles of the squid with knife.
-Clean the mantle, remove the eyes and the fins with knife
– Marinate the squid for 30 mins.
-Set up circulator/ bath.
-Set circulator to 60 degrees Celsius
-Cryovac squid in FDA approved boilable bags with marinade.
-Sous vide for 20 minutes, then submerge in an ice bath

Squid Head/Tentacles Tempura

– Marinate the head/ tentacles for half an hour
-Thoroughly coat in batter
-Slowly swim and release the battered squid into hot oil (350degrees)
-Fry for about 30-45 seconds depending on size
-Place on tray and season with Japanese salt

Avocado Wasabi Crème

20g Freshly grated wasabi
0.75C  Yogurt
1 Avocado
2 tbs Buttermilk
1 tbs Heavy cream
0.5 tsp Borage honey
1 Lemon & zest
1 tsp  Japanese salt

More Global BC recipes are available here