Wednesday, November 28, 2007

Calamari Sauce

Once upon a time I was a waitress in an Italian restaurant which is where I met my friend Geri. We spent a lot of time complaining about bad tippers, sneaking looks at the good looking boys, and disappearing into the alley to have smoke breaks at every available opportunity. One year the owners decided to bring in a new chef and revamp the menu. Geri fell in love with the new sauce that came with the Fried Calamari. An obsession was born! The recipe is below along with an excerpt from the email that accompanied it. Enjoy!

I just had to scan the actual recipe card for you. Because you know a recipe with a provenance is always more interesting. So this recipe originally came from Mi P____ Mary Beth wrote it down for me, probably about the time I was living in the "fishing cabin" in Pasadena. From there it came with me to Silverlake. and then I lost track of it. I moved to Alhambra. Then last year I moved to San Diego and there in a box full of kitchen gadgets, I found it.....dusty, coffee stained, yellowed, Hallelujah! and now it has a place of honor, magnetized to the refrigerator. The actual card has been around almost 15 years. The recipe doesn't give directions on how to prepare the ingredients so I'll just say "Chop everything up finely and mix it together" Voila!
I remember being just MAD about his sauce so consequently found out its also good on fish or chicken or with shrimp as an alternative to cocktail sauce. Also you can mix it with black beans, corn and tomatoes for a light side dish/salad AND THEN, if you have a little left over you can add mayo to it and it becomes a completely different (but still delicious) sauce, or dip for veggies or chips etc.
Geez good thing I got over this obsession huh? Hee hee.

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