Squid Tonnato

Definitely my favorite find of the last few weeks!  The squid, like in the traditional veal tonnato, merely acts as a vehicle to transport the awesome tuna-caper sauce.

2 medium squids

1 can of Italian tuna in oil (about 150 gr)

nice handful of capers

EVOO

home-made mayo (egg yoke, dijon mustard, 2/3 corn oil & 1/3 EVOO, squeeze of lemon)

lemon wedges

flat leaf parsley

pepper

1. clean squid, flatten out into two "steaks", make criss-cross incisions to prevent curling up when heated
2. whizz up in food processor can of tuna + capers; add some EVOO to loosen up 
3. make mayo & add to tuna caper sauce, couple squeezes of lemon
4. ground some pepper on squid steaks & tentacles and fry up--no more than a minute
5. put on cutting board & immediately pour pan juices over squid, with the help of a last second squeeze of lemon into the pan 
   
6. slice up into inch-wide strips--rather unevenly
   
7. let cool somewhat before pouring tuna-caper sauce haphazardly over squid
8. add parsley & pepper, with some lemon wedges on the side

Tropical Spritzer

There's actually nothing very tropical about this (ok, maybe the oranges), but usually the first drink I ask for when flying SQ.

2 parts good quality orange juice
1 part good quality tomato juice
Few splashes of 7-Up

1. Pour in a tall glass over ice
   
2. Mix and drink straight-away
   

Radish, Butter & Salt

Although the combo is nothing new, I got the idea of treating the radishes this way talking to M. Gilles, an old boulanger from a few villages over from my grandmother's. Radish this way is not only prettier but makes the application of butter so much easier.

Longish red radish
French butter
Guerande salt

1. Clean radish, leave a half inch of stem. Slit radishes twice criss-cross, ie four slivers, 80% of way up to stem.
   
2. Place radish into ice water for a couple hours; they will open up like a flower.
   
3. Add butter and salt to taste
   

Green Grape & Pomegranate Guacamole

My creation! Can do with tomatoes but not necessary.

Ripe Avocados- Hess or better
Lime
Evoo
Seedless green grape
Pomegranate seeds
Coriander, handful, including crushed roots
Garlic- a few halves
Minced onion-- 1-2 tblsp
Maldon sea salt
Habenero tobasco
Cherry tomatoes (optional)

1. Mash avocados with evoo, lime, salt, tobasco, onion and garlic halves
   
2. Add coriander, tomaotes, grape halves
   
3. Pile on a nice rustic plate, poor more evoo, and throw handful of pomegranate seeds on top
   

Involtini Rue du Poteau

I couldn't help noticing these lovely involtini again at Rue du Poteau's best  traiteur  near my aunt's in the 18th.

Speck, cut super thin + trimmed of fat
Asparagus tips
Ricotta, mixed with parmesan, s&p, evoo, nutmeg
Evoo

1. Smear speck slices with ricotta mixture
   
2. Roll around 2 or 3 asparagus spears, depending on how big latter are
   
3. Very importantly, put involtini in a shallow dish and poor EVOO halfway up. 
   
4. Let marinate, turn over from time to time, til ready to eat. Keeps for a few days. Eat at room temperature. 
   

ASK's Tuna Anchovy Pasta

This is a tasty number, a specialty from Ali-Sevket from our DC days, minus the splattering grease!  Michelle does an excellent interpretation of it each time.

linguine or spaghetti

canned tuna (oil)

tin of anchovies

garlic

tomato paste

EVOO

maldon sea salt

dried pepperoncini

lemon

parsley

1. saute the garlic & pepperoncini in EVOO, add anchovies until they melt, followed quickly by the tuna
2. as above cooks, add squeeze of tomato paste
3. add very generous handful of chopped parsley at end
4. do not add any pasta water to loosen up--beauty of dish is the dryness (specifically the concentrated taste of the oily tuna) which can be loosened up once on your plate with more EVOO and squeeze of lemon
5. season with salt, if you like

An Exceptional Wasabi Mayonnaise

Straight from the scribbles of Defune's senior sushi chef, a wasabi mayo that really got my attention.  Will be tempted to do with home-made mayo rather than the commercial.  No idea what the exact portions are so need to experiment:

Good quality commercial mayo (Maille)

Josen Shiromiso (lighter type miso)

Vinegar (either rice or black)

Lemon juice

Wasabi paste

Fresh horseradish

1. Mix together
2. Not much miso required
3. Add lemon & vinegar last to loosen up to desired consistency