Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 08-30-2007, 07:57 AM   #1
Major LCF Poster!
 
nisha_mommy2one's Avatar
 
Join Date: Apr 2005
Location: Canada
Posts: 2,741
Gallery: nisha_mommy2one
Stats: 187/183/145
WOE: LC
Start Date: Jan 8, 2013 (this time around)::: April 8, 2005
Low carb Calamari?

I bought a frozen package of calamari rings and was wondering how I can cook them? I LOVE Red Lobster's fried calamari...can I do something like that with carbquick?
nisha_mommy2one is offline   Reply With Quote

Sponsored Links
Old 08-30-2007, 08:31 AM   #2
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,836
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Thaw out the calamari, whip up an eggwhite til frothy, and dump the rings into that.

Make a blend of Carbquik and some Parm cheese, the green can kind is fine for this. Maybe 2/3 CQ to 1/3 cheese. Put this in a ziploc bag.

Take the calamari rings out of the eggwhite and let drain, then put a few at a time into the flour mixture and shake well to coat. Put them on a rack to dry a bit. Maybe 20 minutes or so, it really helps set the coating so it adheres.

Put some oil in a pan to a good 3" and bring to about 340* (I know you're in Canada so you'll have to convert that temp!) and fry the rings a few at a time, JUST until the coating turns golden. If you fry it long, the squid will be tough like old rubber galoshes! Put on paper towels to drain and serve with LC cocktail sauce, or tartar sauce, or just lemon wedges.

I love fried calamari and the larger calamari steaks too! I do them the same way, except I just panfry them in a little olive oil and butter, a quick minute or so on each side.
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 08-30-2007, 09:20 AM   #3
Major LCF Poster!
 
nisha_mommy2one's Avatar
 
Join Date: Apr 2005
Location: Canada
Posts: 2,741
Gallery: nisha_mommy2one
Stats: 187/183/145
WOE: LC
Start Date: Jan 8, 2013 (this time around)::: April 8, 2005
Thanks so much Charski! Im going to try this today...I like simple recipes
nisha_mommy2one is offline   Reply With Quote
Old 08-30-2007, 10:20 AM   #4
Senior LCF Member
 
Join Date: Mar 2002
Location: Whidby Island, WA
Posts: 244
Gallery: Abbott
Start Date: April 2000
I went to a restaurant where they offered calamari that was not fried.
They had cooked it in a spicy tomatoe base that was delicious. I have no idea what spices they used but it was different and a LC food that I would love to have again as well as a nice change from the more common fried calamari.

If anyone knows of a recipe that cooks calamari in a sauce rather than fried I would be very interested.
Abbott is offline   Reply With Quote
Old 08-30-2007, 12:28 PM   #5
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,836
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Was it like a cioppino base in taste?
Charski is offline   Reply With Quote
Old 08-30-2007, 02:03 PM   #6
Major LCF Poster!
 
Join Date: Dec 2005
Posts: 2,541
Gallery: That Girl
i fry mine w/low carb bread crumbs...delish!
That Girl is offline   Reply With Quote
Old 08-30-2007, 03:28 PM   #7
Major LCF Poster!
 
Piekinns's Avatar
 
Join Date: Jul 2001
Location: In a dark sucky hobbit cave
Posts: 1,502
Gallery: Piekinns
Stats: 461/395/199
WOE: Intuitive Eating
This reminds me, last month I bought a couple of large calamari steaks. I sauteed some sliced brown mushrooms in butter and olive oil until almost done then added the calamari that I had sliced into very thin 'noodles' then turned up the heat on the pan and quickly cooked the calamari til just done. I added alfredo sauce, tossed it til it was warmed, put it on plates and topped with freshly chopped chives and flat leaf parsley.......Calamari alfredo...Divine and very quick.
Piekinns is online now   Reply With Quote
Old 08-31-2007, 01:01 PM   #8
Major LCF Poster!
 
nisha_mommy2one's Avatar
 
Join Date: Apr 2005
Location: Canada
Posts: 2,741
Gallery: nisha_mommy2one
Stats: 187/183/145
WOE: LC
Start Date: Jan 8, 2013 (this time around)::: April 8, 2005
Charski I just had them for and lunch and am really impressed! I acually added chilli flakes into the mix...I was wondering would you have the carb count just for the squid rings? I mean without the breading?
nisha_mommy2one is offline   Reply With Quote
Old 08-31-2007, 03:49 PM   #9
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,836
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
I think they're 0. Let me see if I can find them!
Charski is offline   Reply With Quote
Old 08-31-2007, 03:52 PM   #10
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,836
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
USDA database says .87 per ounce - ****** same.

So I guess it's more like 1 per ounce, rounded up! I stand corrected!

Well worth it though IMHO.
Charski is offline   Reply With Quote
Old 09-01-2007, 11:27 AM   #11
MAJOR LCF POSTER!
 
Join Date: Jan 2004
Location: Mom to 2 boys and a girl born 5/6/05.
Posts: 1,123
Gallery: mom2twoboys
WOE: Atkins
Start Date: 10/26/05
Calamari steaks? I never heard of them I bet we had them at "Champs" the other night. They were cut like french fries, breaded and fried with a garlic yogurty mayo dipping sauce. I was wondering how they got the calimari like that? DUH
mom2twoboys is offline   Reply With Quote
Old 09-01-2007, 11:52 AM   #12
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,836
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
Yep, they probably used the steaks, which comes from a much larger variety of squid than the rings/tentacles do.

The steaks are usually cut to resemble an abalone steak, oval and about 5 to 6" long, and tenderized. If you soak it overnight in clam juice and quickly cook it, it actually TASTES a good deal like abalone!
Charski is offline   Reply With Quote
Old 09-01-2007, 03:00 PM   #13
Senior LCF Member
 
Binsk's Avatar
 
Join Date: Aug 2007
Location: Canada
Posts: 95
Gallery: Binsk
Stats: Way too much/changing/there
WOE: Low carbing - Bernstein/Atkins
Start Date: Mar. /04
I have had calamari at a restaurant in Toronto where they cut only half way through the squid (the same action of if you were cutting rings but stopping at the halfway point) They fried that in butter (not breaded) and let the butter brown alittle and added capers and lemon and because of the way it was cut, it kind of fanned out. It was divine, I think the restaurant was Jump.
Binsk is offline   Reply With Quote
Old 09-01-2007, 09:56 PM   #14
Senior LCF Member
 
Join Date: Mar 2002
Location: Whidby Island, WA
Posts: 244
Gallery: Abbott
Start Date: April 2000
Charski, Sorry I took so long to respond. No it was not in a cioppino base.

The Italian restaurant called it "Calamari in Padella" and described it as "Tender squid sauteed with tomatoes, sicilan olives and capers". All the items added in the sauce were chopped and I am sure besides some olive oil there had to be a couple of more spices.
Abbott is offline   Reply With Quote
Old 09-01-2007, 10:15 PM   #15
Senior LCF Member
 
MNLisaB's Avatar
 
Join Date: Jan 2004
Location: MN, by way of NYC
Posts: 856
Gallery: MNLisaB
Stats: 222/155/140??
WOE: low carb, portion control
Start Date: 9/1/06
Last Xmas eve, we did a fish feast and since I hosted, it was low carb.

I thawed calamari rings, dried them off really well and used egg, then a mix of carbalose flour and vital wheat gluten to coat them. I let them sit for a while in fridge, then deep pan fried. I use tomato paste and crushed red pepper as a dipping sauce, served with lemon wedges.

They were ok, not as good as our local Italin place, if I had a real deep fryer they might have been better. And having those yummy cute tentacles would have been even better.
__________________
Never give up, for that is just the place and time that the tide will turn...
MNLisaB is offline   Reply With Quote
Old 09-02-2007, 11:31 AM   #16
Major LCF Poster!
 
nisha_mommy2one's Avatar
 
Join Date: Apr 2005
Location: Canada
Posts: 2,741
Gallery: nisha_mommy2one
Stats: 187/183/145
WOE: LC
Start Date: Jan 8, 2013 (this time around)::: April 8, 2005
Thanks Charski! Im really enjoying the calamaris...I just had them again for lunch today. Btw I use pasta sauce to dip the fried calamaris, really good.
nisha_mommy2one is offline   Reply With Quote
Old 09-02-2007, 12:29 PM   #17
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,836
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
You're welcome, NishaMommy! I'm glad you're enjoying it. I've got to get me some calamari steaks - haven't fixed those in AGES! Thanks for the reminder!
Charski is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 04:49 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriendsŪ is a registered mark of Friends Forums, LLC.