Richard Garcia's Squid Submarine Sandwich

Wednesday, July 25, 2012
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squid sandwich
Chef Garcia's Squid Submarine Sandwich

Seeking an alternative to the dismal meatball sandwiches from school cafeterias past, Chef Garcia has crafted local squid balls out of ground Long Fin squid from Point Judith, RI; breadcrumbs, garlic and marjoram; sandwiched in a black squid ink sesame submarine roll, topped with crispy tentacles and an old school tomato sauce he learned as a kid.

The sandwich combines chef Garcia’s passion for local, sustainable seafood and affinity for a good ol’ meatball sandwich, with a result that is as comforting as it is adventurous. “It’s a great alternative to a heavy meatball sub," says Garcia. "Once we add the seasoning and sauce, it literally tastes the same! Neither the squid nor the ink impart distinct flavors, so it’s more of a novelty than culinary genius, but always a hit when we feature it on the specials menu.”

Squid Submarine Sandwich

Ink Bread

3/4 oz Dry Yeast
1/2 cup whole milk
2 cups warm filtered water
2 oz unsalted butter (melted)
1 tsp Granulated sugar
2 TB squid ink
2 lbs AP Flour
2 tsp kosher salt

In bowl fitted with dough hook place all ingredients except for the flour and salt.
Place mixer on lowest setting and allow yeast to dissolve completely and all remaining ingredients to incorporate.
Add flour & salt and mix until a ball is formed.
Cover and place in a warm area of the kitchen. Allow to double in size
Punch down and remove from bowl onto floured surface. Cut into 4 oz balls. Shape the balls into ovals and uncovered  allow to rise (double in size) in warm area of kitchen again.
Brush with an egg wash before baking at 350F for 9-11 minutes.
Squid Meatballs

3 tbsp EVOO
3 cloves garlic, finely chopped
1/2 red onion, finely chopped
1 lb cleaned fresh squid tubes & tentacles
1 TB chopped FRESH oregano
1 TB chopped flat leaf parsley
1/2 tsp red pepper flakes
1/2 cup finely ground panko bread crumbs
AP Flour for coating  meatballs
Red Sauce of Your choice (see below)

Saute the garlic & red onion in the extra virgin olive oil until translucent (do not allow to get any color).
Season the garlic and onion mixture with salt & pepper.
Process the tubes and tentacles ( reserve a few tentacles for garnish) in a food processor.
With the machine still running slowly incorporate the garlic mixture into the squid and then add the herbs, red pepper flake  and bread crumbs. Season with salt & pepper.
Form into meatballs and place in the freezer for 15 minutes to allow to set up properly.
Dust meatballs in flour and sauté in olive oil until golden brown.
Heat up your red sauce and add the meatballs, cook the meatballs in the sauce over low heat for 15 minutes

Old School Tomato Sauce

1 tablespoon salt
1 tablespoon sugar
10 lb of your farmers over ripe tomatoes, halved lengthwise, cored, and coarsely chopped
10 garlic cloves, peeled and lightly smashed
1 red onion sliced thinly
1 cup SPANISH extra-virgin olive oil (sorry I can never resist saying that)
1 cup loosely packed fresh basil leaves

Toss salt and sugar with tomatoes in a large bowl, then let stand until you can see lots of juice, this will take about 15 minutes.

Cook the onions and garlic in the extra virgin olive oil in a wide 8 to 10-quart heavy pot over low-moderate heat, stirring occasionally, until soft, 3 to 5 minutes. Carefully add tomato mixture, stirring to combine. Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half which will take about 3 hours. Add your fresh basil and force sauce through food mill (if you don't have a food mill, you can put everything in a food processor at this time or a blender)  into a large bowl, discarding all the solids left in the food mill. Ladle sauce into airtight containers and cool completely, uncovered, then freeze, covered if you’re not going to use right away. This makes about 2 qts of sauce.


Richard Garcia is the Executive Chef of the Renaissance Boston Waterfront Hotel. He is one of the many chefs who will be at the Taste of WGBH Food and Wine Festival on September 13-15, 2012. Be sure to check out his Chef Demo on Saturday.

Grilled Mozzarella and Spinach BLTs

By Susie Middleton   |   Friday, March 2, 2012
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spicy red beans

Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach.

Serves four.


12 slices thick-cut bacon
1 medium clove garlic, finely chopped
3 cups lightly packed baby spinach
Kosher salt and freshly ground black pepper
8 slices country-style white bread
8 oz. fresh mozzarella, sliced
1 large tomato (about 8 oz.), cored and thinly sliced
1 Tbs. extra-virgin olive oil


Working in batches, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain off all but 1 Tbs. of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, arrange the spinach on 4 pieces of the bread. Top each withsome bacon, mozzarella, and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the oil.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Serving suggestions

A lovely match with Zucchini & Yellow Squash Ribbons.

Nutrition information (per serving):

Calories (kcal): 410; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 6; Protein (g): 26; Monounsaturated Fat (g): 6; Carbohydrates (g): 41; Polyunsaturated Fat (g): 1.5; Sodium (mg): 350; Cholesterol (mg): 60; Fiber (g): 10;

Susie Middleton is editor at large for Fine Cooking magazine.

Caramelized Onion Cheeseburgers

By Susie Middleton   |   Friday, February 24, 2012
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onion burger

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

Serves 4


2 Tbs. extra-virgin olive oil; more as needed.
1 large sweet onion, thinly sliced (about 2 cups)
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1 Tbs. Dijon mustard
1-1/2 tsp. fresh lemon juice
1 tsp. finely chopped fresh rosemary
1 small clove garlic, minced
1-1/2 lb. 85%-lean ground beef
4 slices Comté or Gruyère cheese
4 good-quality hamburger buns or rolls, split.
12 fresh arugula leaves.


Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (3-1/2 inches in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and grill or broil until melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelized onions, mayonnaise, and arugula.

Serving suggestions

Grilled veggies are the perfect side. Try a simple Grilled Eggplant.

Nutrition information (per serving):

Calories (kcal): 740; Fat (g): 50; Fat Calories (kcal): 450; Saturated Fat (g): 16; Protein (g): 43; Monounsaturated Fat (g): 20; Carbohydrates (g): 27; Polyunsaturated Fat (g): 10; Sodium (mg): 930; Cholesterol (mg): 140; Fiber (g): 2;

Susie Middleton is editor at large for Fine Cooking magazine.

Oven-Toasted Ham, Brie, and Apple Sandwiches

By Susie Middleton   |   Friday, February 3, 2012
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oven toasted ham

To give this sandwich a substantial main-course feel, look for a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Creamy brie and crunchy tart-sweet apples complement the robust ham.

Serves: 4

1 large baguette (about 1 lb.), cut into 4 pieces
7 oz. brie, most of the rind trimmed off and thinly sliced (trim and slice the brie while it's cold
2 Tbs. unsalted butter
1-1/2 medium Granny Smith apples, cored, and cut into 1/4-inch-thick wedges (about 1-1/2 cups
3/4 lb. ham steak, thinly sliced on the diagonal
2 Tbs. whole-grain Dijon mustard
1 Tbs. honey
1 tsp. chopped fresh thyme

Position a rack in the center of the oven and heat the oven to 425°F. Split the baguette pieces lengthwise, open them up like a book, and top one side with the brie. Set on a baking sheet lined with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.

Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over medium-high heat. Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes. Add the ham and cook, gently tossing, until it warms. Remove from the heat and gently toss with the mustard, honey, and thyme until the ham and apples are evenly coated. Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.

Serving suggestions

Serve with a few Parsnip, Potato, and Scallion Pancakes on the side.

Susie Middleton is editor at large for Fine Cooking magazine.

Salmon Burgers
By Annie Copps

Wednesday, December 15, 2010
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salmon burger

Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?

The health benefits of salmon and their super hero omega-3 fatty acids are getting a lot of attention and for good reason. If you are hankering for a new way to enjoy salmon, how about disguised as a burger?

Start by finely chopping one pound of salmon. With a fork or clean hands, mix in chopped scallions, mustard, some Worcestershire sauce, and some lemon juice for some brightness and a dash of Tabsaco for some heat. Knead in bread crumbs and form into patties. Pop them in the fridge for a bit to help them set-up, then pan-fry them in a drizzle of olive oil. Top with lettuce if you like and you've got a great twist on a classic.

Yield: 6 to 8 servings

1 pound salmon, skinned
4 scallions, chopped
2 teaspoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 tablespoons mayonnaise
1/2 teaspoon Tabasco sauce (optional)
1/3 cup bread crumbs
2 tablespoons olive oil
4 hamburger buns
tartar sauce (or ranch dressing)

Into a large bowl, finely chop/shred salmon. With your hands or a large fork, mix in scallions, mustard, Worcestershire sauce, lemon juice, mayonnaise, Tabasco (if using), and bread crumbs.

Form into 4 patties, wrap tightly in plastic wrap, and chill for at least 1 hour (and up to 6).

When ready to cook, let patties rest out of the fridge 20 minutes. Heat a medium pan over medium high heat. Add olive oil for and cook patties about 3 minutes per side.

Burgers should be cooked through and crispy on the outside.

Toast hamburger buns, then top each with lettuce, salmon burgers, and dressing.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue


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