A Hot Antipasto From The Sea
Wednesday - March 08, 2006
There’s an old adage that if you want to get a job done, give it to a busy person.
Marianne Dymond of Kailua has really proven the case as chairwoman of the upcoming Hawaii’s Treasures & Collectibles Show, a benefit for the Hawaii Theatre.
Marianne is a member of the Hawaii Theatre’s volunteer organization, The Stars. Professionally, she’s director of the occupational medicine program at Kaiser Permanente. And family-wise, she’s the mother of two sons and the wife of Don, who owns such establishments as Kalapawai Market and Zia’s Restaurants in Kailua and Kaneohe.
But it was for her leadership skills that Marianne was selected to head up the committee for the Saturday, March 18, sale at the Hawaii Theatre, which will feature everything from furniture to pianos, rugs, antiques, household items, jewelry and much more.
Marianne and her fellow volunteers will be on hand to guide event-goers (it costs only $5 to attend and buy, buy, buy) from the stage where large pieces will be displayed, thanks to designer extraordinaire Allison Holland’s talents, to the second floor Weyand Banquet Room, where smaller collectibles will be available.
Tickets are on sale now, so visit the Hawaii Theatre Box Office or call 528-0506.
When Marianne finally puts her feet up at the end of the day, she likes to make this great antipasto dish for her family - courtesy of Tressa Owens, proprietor of Zia’s Café in Kailua.
Called calamari in Italy, the squid ranges from 1 inch in size up to 80 feet, but the most common size for eating is less than 12 inches. A mollusk related to the cuttlefish and octopus, squid meat is firm and white with a mild, slightly sweet flavor. Squid lends itself to just about every cooking method, and is often eaten raw in sushi dishes. Squid is available fresh, canned, frozen, dried and pickled.
For quick cooking, choose smaller squid with clear eyes and moist flesh. Smaller squid are more tender than the large ones. The aroma should be clean with no strong, fishy smell.
To store, cover tightly and store in the coldest section of your refrigerator. Fresh squid should be used within two days or cleaned and frozen immediately for later use. To freeze, place cleaned squid in plastic freezer bags, being sure to squeeze out all the air, and seal tightly. Use within two months.
The freezer section of your supermarket usually has squid available. Cooked squid can be refrigerated in a tightly sealed container for two to three days or frozen for two months.
* 1 teaspoon minced garlic
* 4 tablespoons olive oil (for lower fat, use cooking spray or less oil)
* 3-4 ounces calamari steak, sliced
* 3 shrimp, peeled and de-veined
* 3 New Zealand green-lip mussels, in shell
* 1 cup white wine
* 1/4 cup butter (use less to lower fat and cholesterol, or substitute with a butter-flavored low-fat spread)
* salt, pepper, cayenne pepper, to taste
Saute minced garlic in olive oil. When brown, add calamari, shrimp and mussels.
When shrimp are pink, deglaze pan with white wine. Saute for a few minutes to reduce white wine by half. Add butter and saute to thicken.
Sprinkle with salt, pepper and cayenne pepper.
Serve with garlic toast points. Makes two to three servings.
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