Got to Have Faith.

“I got faith (Faith) in you, baby.

I got faith (Oh) in you now.

And you've been such a, such a good friend to me (Me).

Know that I love you somehow (Love you somehow).

I met you, hallelujah, I got faith (Faith).”

“Faith” by Stevie Wonder and Ariana Grande; sung at the end of “Sing” and the squid are dancing/swimming.

Oh yes, due to the Babylon Fire, we here in San Juan County have had our faith tested.  Faith in whatever beliefs we have, faith in firefighters, other responders and agencies fighting the fire, and faith in ourselves.  How did we react, not just personally, but towards others?  This has been a severe test in faith.

Ah, but enough about the fire that has been on our minds, and practically our front doors, for over three weeks.  Alright, yes, the fire forced many to reminisce about the structures that were lost, and all the good times hiking, camping or just pleasurable times in our forest.  So, to take our minds elsewhere, if just for a short time, follow me on my childhood reminiscence.

Sheepshead Bay is a waterfront neighborhood in southern Brooklyn, New York. Famous for its maritime history and piers, the area offers fresh seafood, waterfront promenades along Emmons Avenue, and party/fishing boats. It's a 5-minute ride to Coney Island, and 14-minutes to the New York Aquarium.

During the summer, we would occasionally make a day of visiting either Coney Island or the Aquarium.  Time was always made to get to Sheepshead Bay when the fishing boats were due back in.  The fishermen would lay out their catches of the day for customers to choose from, and purchase.  Hold onto your wallets folks, a three-pound sea bass went for one dollar!  There were also flounder, bluefish, cod, striped bass and squid.  Squid is what I’m going with today.

 

 

 

Now, now, now, before you start gagging, don’t be judging if you haven’t even tried it.  Squid is a low-calorie, nutrient-dense seafood packed with protein, vitamin B12, copper, zinc, and selenium, and heart-healthy Omega-3 fatty acids.  By the way, squid is typically called “calamari”, so you might have eaten it, not knowing its true origin.

While stuffed squid is delicious, I have to admit that deep fried calamari, dipped in a rich, chunky marinara sauce is the best overall.  Even now, if it’s on a menu, usually as an appetizer, we order it; unfortunately, tentacles are not included, and we really like those.  It is less costly for a restaurant to cut the body (mantle) into rings, while the arms (where the suckers are located) and tentacles are few.  However, no authentic Italian restaurant would serve calamari without tentacles.  Brought to North America, in the early 20th century, by Italian immigrants, this battered-and-fried dish exploded in popularity in the 1970s.  Remember Billy Joel’s song, "Movin' Out (Anthony's Song)", 1977?  He mentions Mama Leone, and yes, we have eaten in that restaurant; talk about the most amazing Italian dishes.  Sorry, it was forced to close in 1994 when rent hikes went out of control in NYC.

Squid dishes are not just found in Italian cuisine:

 

·         Italian (Calamari Fritti): Often lightly dusted in flour, fried until crispy, and served with a lemon wedge and a side of marinara sauce.  

 

Fried Calamari - Rings and Tentacles

 

 

 

 

 

 

 

 

 

·         Croatia: Fried Calamari: A casual staple. Often coated in light flour, deep-fried, and served with a squeeze of lemon and a side of French fries or tartar sauce.

       Stuffed Squid: Squid tubes are stuffed with a mixture of breadcrumbs, garlic, parsley,       

       and sometimes the chopped tentacles, then simmered in a rich tomato or wine sauce

       Lignje na žaru (Grilled Squid): The most celebrated preparation. Fresh squid are lightly

       brushed with high-quality olive oil, garlic, and parsley, then quickly grilled over an open

       flame. It is typically served with blitva (a classic side dish of sautéed Swiss chard and   

       boiled potatoes).

Crni Rižot (Black Risotto): A national coastal delicacy. Rice is simmered with squid or cuttlefish ink, giving it a striking black color and rich, briny flavor

·         Greek (Kalamarakia): A beloved tavern staple, typically soaked in milk before being breaded and fried, and served with tzatziki or fresh lemon juice.  

·         Asian Cuisines: In Chinese, Japanese, and Korean cultures, squid is often prepared as Ikayaki (grilled whole squid) or as salt-and-pepper fried squid, frequently sold as street food.  

·         Oceania & South Africa: It is a standard, deep-fried option at local fish-and-chip shops.

Whenever we travel to Salt Lake City, we always make time to shop at the Chinatown Supermarket: https://chinatown-supermarket.com/, and they offer an amazing selection of fresh and frozen seafood.  It is a major complex of stores, bakeries, restaurants and market representing Asian cuisines – Chinese, Japanese, Korean, Vietnamese, Thai, Filipino, and Taiwanese.  Visiting SLC, this is a highly recommended place to visit.

Recipe time!  The recipe for Scrumptious Stuffed Squid comes from Westchester Magazine: (https://westchestermagazine.com/food/stuffed-squid-recipe/), May 6, 2024, by Gregory Thomas.  It is from Dobbs Ferry Lobster Guys (Dobbs Ferry, NY), owned by the DiMeglio family who began a lobster fishing business in Brooklyn’s Mill Basin back in the 1960s.  I have made it, and it’s exactly like grandma used to make.  Oh, I did make a slight change by adding extra shrimp to cook in the sauce, and cheese tortellini as a side.

 

Scrumptious Stuffed Squid

Ingredients:

4 large, whole fresh squid (about 6 inches long)

2-3 Tablespoons olive oil for frying

2 (28-ounce) cans of tomato sauce (I used crushed for extra chunkiness)

1 cup Italian seasoned bread crumbs

5 large deveined shrimp, chopped (I used a 1-lb package, so the extra into the sauce)

4 medium eggs

10 pignoli/pine nuts, chopped

1 Tablespoon flat-leaf parsley, chopped

½ Tablespoon fresh garlic, chopped

Directions:

 

Cleaned squid is available in many stores, cleaning a whole squid is easy.  Do this by grasping the tail end of the squid, gently twisting off the head, and removing innards and interior cartilage. The skin may be left or removed. Leave the body of the squid whole.

 

 

 

 In a large bowl, combine bread crumbs, chopped shrimp, eggs, chopped pignoli/pine nuts, parsley, and garlic. Let the stuffing sit for about 5 minutes.

 

 

 

 

Fill each squid tube ¾ full with the stuffing and close ends with a toothpick. Be careful to leave space at the top of the tube to prevent the squid from splitting open when frying.

 

 

 

 

Over medium heat, add the olive oil to a frying pan large enough for all four squid. Once the oil is hot, carefully add the stuffed squid to the pan. Cook each side of the squid (about 3 minutes per side).

 

 

 

 

Reduce the heat. Add the tomato sauce and cover. Simmer the squid for about a ½ hour. Gently flip the stuffed squid two or three times while cooking.

 

Add Shrimp Last 5 Minutes of Cooking.

 

 

 

 

 

 

 

 

Salt to taste. Serve stuffed squid warm with the tomato sauce and accompaniment of your choice.

 

Servings 2-4 servings

Please don’t eat this dish while watching “Sing”, the squid will get highly insulted.

Mary Cokenour

 

 

 

 

 

 

Starting the New Year Clean and Bright.

Recently I discovered there are various superstitions regarding what you should, or should not, do on New Year’s Day.  I have no idea where I must have been when these superstitions came about, but have not ever heard of them before.

Supposedly you should not shower or bathe, clean anything, or any room of the home, and not do any laundry as it will “wash away” all the good luck of the new year.  I, on the other hand, showered, did two loads of laundry and cleaned the kitchen.  I wanted any residue of lousy 2024 to be washed away, and start off 2025 with a poltergeist moment of, “This house is clean!”.   By the way, did you know that the color of your underwear, on New Year’s Day, brings a desired wish?  The color I was wearing?  Whoa there, TMI.

Depending upon which state you reside in, in the USA, a certain food or grouping of foods, eaten will bring good luck throughout the new year; same for many countries as well.  It was always lasagna when I lived in New York; and pork, sauerkraut and mashed potatoes in Pennsylvania.  For Utah, it is…nothing special; that is correct, there is no traditional food to be eaten for New Year’s Day.  So, each year, Roy and I do our own “tradition” of, “What are you in the mood for?”

2025 called for something easy, pleasing, and full of bright colors to warm every sense.  A stir-fry of shrimp, various vegetables and angel hair pasta; oh, not a traditional Asian stir fry, but one using Mediterranean influences.  Those influences are olive oil, garlic, parsley and Feta cheese; lemon juice does not have to be used for every recipe of this cuisine.  With Feta cheese being used as a topping, using lemon juice would make this dish too tart and tangy, and overwhelm all the other flavors.

Stir-frying is a cooking technique that originated in China about 1500 years ago during the Zhou period (771-256 BCE). Ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok.  A wok is a deep bowl-shaped pan with sloping sides which traps, and evenly distributes, heat for fast and complete cooking of all ingredients. There are many wok sets available for sale with varying prices dependent on “name brand”, metal used, and accessories that come with the set.  Otherwise, a deep, 12-inch wide, skillet will do the trick just as well, just make sure to keep the ingredients moving so as to not burn, or have semi-cooked items.

For my dish, the protein used was shrimp, but chicken, pork, beef or tofu will work; all depends on what you enjoy.  A mixture of brightly colored vegetables included broccoli, green and red bell peppers, sugar snap peas and carrots.  Do you have to use a protein?  Only if you want to, this dish can become purely vegetarian or vegan.  Instead of ramen or udon noodles, or rice, angel hair pasta was the main carbohydrate. Worried about gluten?  There are many varieties of gluten-free pasta products, and carb consumption, in general, is like anything else, ruled by moderation.

While this could be classified as one-pan cooking, sometimes there are stages when cooking with a wok, or a skillet.  Many ingredients might need to cook at different temperatures, or need a longer or shorter cooking time.  At the end though, after all stages have been completed, the result in the one-pan displays a masterpiece of colors, textures, scents and tastes.

 

Mediterranean Stir-Fry

Ingredients:

2 (12 oz.) bags stir-fry mix (broccoli, carrots, red and green bell peppers, sugar snap peas)

2 lbs. raw large shrimp, peeled and deveined

1 lb. angel hair pasta, cooked and kept warm

¼ cup olive oil

1 Tbsp. minced garlic

1 Tbsp. dried parsley leaves

1 tsp. cracked black pepper

¼ tsp. salt

1 (5 oz.) container crumbled Feta cheese

 

Preparation:

In a wok or large skillet, heat 4 Tbsp. olive oil, medium-high heat.  Add in vegetable mix, garlic, parsley, black pepper and salt; mix thoroughly.  Cook for 3 minutes, stir to keep from sticking or burning as this will keep vegetables crisp and colorful.  Remove to bowl.

 

Increase heat to high, add 4 Tbsp. olive oil; add in shrimp.  Cook for 5 minutes, but keep them moving so they can turn pink, and get a slight sear.  Remove to bowl.

 

Reduce heat to medium-high, mix 4 Tbsp. into pasta and then place into wok or skillet.  Leave pasta alone for one minute; sizzling sound will be heard. 

 

 

Add back vegetables and shrimp, combine well and let cook for 3 minutes, mix together once every minute.  Remove from heat.

 

Place serving into large soup/salad bowl; sprinkle crumbed Feta cheese on top.

Makes 8 servings.

No matter how your new year started, try to make the year bright, colorful, and clean of negativity.

Mary Cokenour

 

 

 

 

Scampering Around with Shrimp.

In many Italian homes and restaurants, Shrimp Scampi is often served as a main dish or an appetizer, dependent upon whether or not it is served with pasta.  Many think that the term "scampi" describes how the dish is prepared; the shrimp sauteed in a marriage of olive oil, butter, garlic, lemon juice and white wine.  However, this is not so; scampi actually refers to a type of small lobster known as the Norway Lobster, or the Dublin Prawn if in Ireland.  Langoustines also fall into this family of seafood, and in the many areas, crawfish serve as the main focus. Whether the seafood being used is a lobster, prawn, langoustine or the simple shrimp; the overall preparation gives you a dish both rich in scent and flavor.

The Italian city of Genoa boasts a claim to fame for the origin of the scampi recipe.  During the late 1800s to early 1900s, almost four million Italians, mainly from the southern end of the boot, and Sicily, immigrated to the United States.  Even though Genoa is located in the northwestern region, recipes migrated throughout the country, and across the Adriatic Sea to Croatia, so why not the USA as well?  While Italians suffered discrimination, as all immigrants eventually did, the cuisines of this European nation were embraced by American citizens.

Shrimp Scampi is an excellent dish to serve as a romantic dinner for two.  It cooks up quickly, leaving plenty of time for the couple to have "we" time with each other.  A perfect holiday for this meal, you would think, is Valentine's Day; but many couples are alone together for the winter holidays such as Yule, Christmas, Kwanzaa and New Year's Eve.  I did not mention Hanukkah as I believe that this recipe may not fall within the dietary rules of the Hebrew tradition.  Then there are the anniversaries or birthdays that need celebrating; with this recipe, any time can be a good excuse to serve it.

So let me introduce you to Shrimp Scampi; the recipe, not the sea creature.

 

Shrimp Scampi

Ingredients:

8 Tbsp. butter

2 Tbsp. olive oil

2 Tbsp. minced garlic

4 Tbsp. fresh, chopped parsley

1 Tbsp. grated red bell pepper

4 Tbsp. white wine

Pinch of salt and ground black pepper

2 lbs. medium to large shrimp; peeled and deveined

2 tsp. flour

1 tsp. lemon juice

1 lb. cooked linguine, keep warm

Preparation:

In a large skillet, medium-high heat, melt the butter with the oil; sauté garlic, parsley and bell pepper for 2 minutes; stirring constantly to keep garlic from browning. Add wine, salt, black pepper and shrimp; cook for 3-5 minutes or until shrimp turns pink. Stir in flour to thicken; add in lemon juice and linguine; toss to coat pasta and let cook 2 minutes.

Makes 4 servings.

With the winter holidays, many religions believe that only fish dishes should be served for Christmas Eve.  This is one recipe that should be added to the “Feast of the Seven Fishes”, and no one will complain.

Happy Holidays! from the Cokenour family.

Mary Cokenour

 

A Big Pot of Louisiana Cuisine

Halloween has come and gone, and the dentists’ offices are making appointments by the boatload.  All those sugary treats definitely played tricks on the teeth of many.  The next autumn holiday, sorry, yes, we are still, technically, in the fall season, is Thanksgiving.  Typically, we will begin seeing recipes on turkey, green bean casserole, stuffing/dressing, sweet potatoes and pumpkin pie.  We have our family favorites; we do the traditional Thanksgiving array. So, I am going down the road less traveled once again, and giving you something completely different.

Creole Cuisine originated in Louisiana, primarily in the New Orleans area; it is a melting pot of various cuisines: French, Portuguese, Spanish, Canadian (the Acadians, known for “Cajun” cuisine), Caribbean, Italian, Greek, Southern USA Native American, West Indies and African. These cultures were able to come together due to the various slave trade routes; the enslaved people brought, not just their cultures to the United States, but their cuisines.

A basic ingredient for many Creole dishes is a roux. A roux, French for “brown sauce,” is a base used for gravies and sauces in Creole cuisine.  When making a roux, using a saucepan or a skillet is dependent upon what recipe is being made, and how much is needed. It begins with equal parts of a fat (oil, butter, lard, etc.) and flour; the fat is heated on medium heat. The flour is stirred in until well incorporated and the mixture is smooth. The color of the roux is dependent upon the flavor desired for the recipe, so can be lightly browned to dark brown; this can take 15-30 minutes. The mixture must be continually stirred and watched; if any black flakes appear, it has burned and must be started over. Once the desired color is achieved, additional ingredients can then be added such as broth (stock), milk, cream, herbs, seasonings, etc.

Jambalaya is a Louisiana classic which can be claimed by the Creoles when it has tomatoes in it, or the Cajuns when it does not. Either way, jambalaya consists of rice that has been cooked with shrimp, oysters, spicy sausage, ham, or chicken; seasoned with spices and herbs.  It is similar to Spanish paella, popular at fairs and social events, and can be easily made in large quantities. It can be also equated to the children's story, "Stone Soup" where a little bit of this and that added to a large pot makes a wonderful meal for all. Any way you want to look at jambalaya, it is a classic feast that pleases everyone.

 

Jambalaya

 Ingredients:

4 Tbsp. peanut oil

½ lb. spicy sausage (Chorizo, Andouille or hot Italian), cut into ½ pieces

½ lb. boneless, skinless chicken breast, cut into ½” pieces

½ cup each of diced celery, onion, red bell pepper

1 Tbsp. minced garlic

1 Tbsp. each minced fresh leaves of sage, thyme and parsley

1 (28 oz.) can diced tomatoes

1 (6 oz.) can tomato paste

2 diced jalapeno peppers

2 cups chicken broth

1 cup long grain rice

½ lb. large shrimp, shelled and deveined

¼ cup diced green onion

Preparation:

In a large, deep skillet; heat oil on medium-high heat; brown sausage and chicken pieces; about 7 minutes. Mix in celery, onion, bell pepper, garlic and herbs; let cook for 5 minutes.

Mix in tomatoes, paste, jalapenos, broth and rice; bring to a boil. Stir together, cover and reduce heat to low; let cook for 30 minutes. Add in shrimp and cook additional 5 minutes. Garnish with diced green onion.

Makes 6 servings.

Now, since jambalaya can be either Creole or Cajun influenced, here is something simply Creole, again, easy to create, and so very delicious in texture and flavor.  First things first, the seasoning mixture to make it all come together.

Creole Seasoning Mix

While salt is usually part of this mix; it is up to the person making it to decide how much to put in. If you like it salty, start with two tablespoons and add more if desired; or add less, or leave it out altogether; the cook is the boss.

Ingredients:

2 Tbsp. each of onion powder, garlic powder, dried oregano and dried basil

1 Tbsp. each of dried thyme, black and white peppercorns, dried cayenne pepper and celery seed

5 Tbsp. paprika

Preparation:

Using a blender, food processor, mortar and pestle or coffee grinder (labelled for herbs and spices only); grind all the ingredients together till well blended. Store in an air tight container. Makes 1 cup.

 

Shrimp Creole

This dish is often served over rice, but can be served over grits, polenta or mashed potatoes.

Ingredients:

3 Tbsp. olive oil

½ cup each of diced green bell peppers, onions and celery

1 Tbsp. minced garlic

3 Tbsp. flour

1 (14 oz) can diced tomatoes

1 (14 oz) can crushed tomatoes

1 Tbsp. hot sauce (add more if more heat desired)

1 Tbsp. Creole Seasoning Mix (add more if more spice desired)

2 lbs. medium shrimp, peeled and deveined (Yes!  Chicken can be used instead)

Preparation:

In a large skillet, on medium heat, heat oil; add in peppers, onions, celery and garlic; sauté for 10 minutes. Add in flour and stir till well incorporated.

Add in tomatoes and hot sauce; reduce heat to low and cover; cook for 45 minutes, stirring occasionally. Add in seasoning mix and shrimp; cook an additional 5 minutes (shrimp will turn pink and be opaque inside).

Makes 8 servings.

The other cuisine, that is a staple of Louisiana, is Cajun. While Creole is a hodgepodge of different backgrounds, Cajuns hail from their Canadian ancestors, the Acadians.

I was introduced to Cajun cuisine by a former neighbor of mine, David Prudhomme, who happens to be a nephew of the famous chef, Paul Prudhomme. David, and his wife Sharon, owned The Lost Cajun Kitchen, once located in Columbia, PA. They have since retired, sold the restaurant, but still cook up homemade Cajun dishes.  Their restaurant is where I first tried a dish that I never thought I would ever have, alligator. Alligator, if cooked properly, is tender, and I believe it tastes like shrimp.  

Here is my take on a Cajun dish, Etouffee, which means "smothered. Normally is it made with crawfish, but good luck finding them, so I used shrimp instead.

 

Etouffee

(A Cajun dish normally done with crawfish, but works well with shrimp, scallops, langoustines or lobster; only one type of shellfish or scallops should be used for this dish.)

Ingredients:

8 Tbsp. butter

½ cup each diced green bell pepper and onion

¼ cup diced green onions, including tops

5 Tbsp. flour

1 Tbsp. paprika

1/8 tsp. ground cayenne pepper (add more if more heat desired)

¼ tsp. each salt, ground black pepper, dried oregano and thyme

2 cups hot water

2 Tbsp. chopped parsley

2 Tbsp. minced garlic

1 lb. of shellfish (peeled and deveined) or scallops (foot removed)

Preparation:

Melt butter, over medium-high heat, in a large skillet; sauté bell pepper and onions until peppers are soft and onions translucent, about 10 minutes.

While vegetables are sautéing, in a small bowl mix together flour, paprika, cayenne, salt, black pepper, oregano and thyme. Stir this mixture into the skillet and continue to stir as it bubbles to keep from clumping or burning.

Add one cup of water and mix thoroughly; repeat with 2nd cup of water. Stir in parsley and garlic; bring to boil. Reduce heat to low, add in seafood, cover and let cook for 7-10 minutes, depending on seafood used.  Serve over rice.

Makes 4 servings.

Mary Cokenour