MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spam Stuffed Squid
 Categories: Pork, Seafood, Herbs, Breads, Wine
      Yield: 4 Servings

MMMMM------------------------VINAIGRETTE-----------------------------
           Few drops of fresh squeezed
           - lemon juice
      4 tb Red wine vinegar
      2 ts Garlic; fine chopped
      2 tb Dijon-style mustard
      2 ts Rosemary; fine chopped
     12 tb Olive oil
           Salt & fresh ground pepper

MMMMM---------------------------SQUID--------------------------------
      2 tb Olive oil
      2 tb Onion; fine chopped
      2 tb Celery; fine chopped
      2 ts Garlic; fine chopped
     12 oz Can SPAM; diced fine
           Salt & fresh ground white
           - pepper; as needed
      1 c  Dry white wine
    1/2 c  Plain fine dried bread
           - crumbs
      2 ts Thyme; chopped
      2 lb Squid tubes; cleaned

  Vinaigrette:

  Combine the lemon juice, vinegar, garlic, mustard, and rosemary in
  a small bowl. Slowly whisk in the olive oil until incorporated.
  Season with salt and pepper to taste.

  Squid:

  Heat the oil in a medium saute pan or skillet over medium heat. Add
  the onion, celery, and garlic; cook, stirring, for about 2 minutes,
  until the onion and celery are translucent. Add the SPAM, stirring
  gently to combine; season with salt and pepper to taste.

  Add the wine and cook for 4 minutes, until it has reduced so that
  the pan is almost completely dry. Sprinkle the bread crumbs in the
  mixture so that it lightly binds together. Add the thyme, stirring
  gently to combine. Taste and adjust the seasoning, adding salt and
  pepper as necessary. Remove from the heat and let the mixture cool.

  Preheat the oven to 350 F/175 C.

  Have several toothpicks and a shallow baking dish at hand.

  Use your hands to stuff the cooled mixture in the squid tubes,
  filling them halfway; use the toothpicks to close each squid tube.
  Place the filled tubes in the baking dish and drizzle a little of
  the rosemary vinaigrette over them. Bake for 15 to 18 minutes, then
  pull the toothpicks out of the squid, which should be opaque.
  Transfer the squid tubes to a serving platter and spoon half of the
  vinaigrette over them; serve the remaining vinaigrette at the table.

  No attribution given on the recipe--but, if it's not from Jim Bodle
  it should be as it combines two of his favourite things ... SPAM
  and squid.

  Recipe FROM: http://www.recipelink.com

  Uncle Dirty Dave's Archives

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