Start eating like a seasteader with the CONCISE GUIDE TO OCEAN SUPERFOODS.
In this episode, Katie and Charlie plum unheard of depths with TWO brand-new seasteader-approved recipes – boldly attempting to make canned squid palatable using copious amounts of ginger, garlic and onion for Katie’s Philippine Squid Sauté, and batter and frying oil for Charlie’s Poor Man’s Paleo Calamari.
(Learn more and get the Poor Man’s Paleo shopping guide to thriving on less than $10/day at http://aNaturalMethod.com).
Charlie also uncovers a little known fact about the misnomer that is “kombucha” – although the popular tea translates to “kombu tea” (Kombu is a type of seaweed), the sparkling fermented stuff contains no kombu. Disappointed? Try the simple recipe for a cozy cup of the *original* kombu tea.
Lastly, Charlie makes the case for certain “paleo” principles like substituting coconut oil for vegetable oil, and almond/tapioca flour for wheat flour. Katie remains skeptical.
Lastly, Charlie gives the reasons not to be afraid of cholesterol and saturated fat, even going so far as to down the raw egg yolk (pasteurized, of course).
Recipe from 101 FOOD TRAVEL.
- Servings: 2 people
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- 1 tbsp olive oil
- 4 cloves garlic crushed or chopped
- 1 small onion sliced
- 1 small tomato sliced
- 2 tbsp ginger sliced
- 1 canned squid
- White rice
- Heat your oil in the skillet or wok.
- Add the onions and ginger Let it sautee for just 2 minutes.
- Then add your tomatoes and garlic. Let it cook for about 1 minute.
- Then last add your canned squid in the skillet. Cook it about 4 minutes. Add salt and pepper to taste.
- Serve warm with rice.
Recipe Notes: Do not over cook the squid or it will get rubbery.
- 1 cup Tapioca Starch
- 1/2 cup Blanched Almond Flour
- 1/2 cup grated parmesan cheese* plus shredded for serving
- 1 pinch Black Pepper
- 1 pound calamari cleaned and sliced into roughly ½-inch-thick rings
- 3 Organic Pasture Raised Egg white(s) beaten
- Lard or palm oil for frying
- Sea Salt to taste
- fresh parsley, chopped
- In a medium-size bowl, combine the starch, flour, Parmesan cheese, and pepper, using a whisk to break up any lumps. Mix well.
- Dredge the calamari in the dry ingredients, dip into the egg whites, and dip back into the dry mix.
- In a Dutch oven or other heavy-bottomed 5-quart pot, heat roughly 2 inches of fat to 300°F. Line a plate with paper towels.
- Working in small batches, fry the rings for 1 minute. (They will be crispy and light in color.) Drain on the paper towel–lined plate and season lightly with salt.
- Garnish with the parsley and shredded Parmesan cheese.
Notes *parmesan cheese can be omitted if dairy is not tolerated.