One knife, two cook, no problem, pocket knife
Hopefully you can get a feel for how these squid are. They are very tender when handled and cooked correctly. These would end up for a saute, as a couple of people expressed doubts about the tentacles. Here are the sausages, we ended up just browning these in olive oil and slicing.
These sausages had been made from Kurobuta pork, with loads of fennel seed, black pepper and Chardonnay from a local producer. Amazing flavor, and while not cheap, they were used to prepare food for 9 people. The Romano beans, given the traditional slant cut, these were given a quick blanch and quench, you can tell by the color that these were incredibly fresh and just a little crunchy still.
Romano's, a favorite of mine
With all the ingredients prepped, we waited for everyone to get done with their various family chores, oddly, my chore ended up being getting groceries, cooking, and oh, I had to buy a new pan and steamer/pot combination. My sister had to also, as there were no pots in the house.
Squid dish, mid cook
A little olive oil, some finely minced garlic and chopped onions, and a few teaspoons of locally made apricot jam. Which, while it might initially sound odd, the sweet and fruity flavors really worked into the squid quite well. This was reduced until the squid was tender.
Beans and sausage
Beans, garlic, onions and sausage rounds, all sauteed up, just until hot. The prawns were halved and tossed into the pan and everything was quickly brought to temperature. I removed most of the meat and beans to a bowl and tossed in the linguine, no rinsing, no rinsing! Just straight from the pasta water to the pan, along with a handful of the Parmesan, a half cup of milk and toss to coat. The pasta water will thicken the sauce up.
It ain't pretty, or focused, a platter for my linguine!
Plated, as it were, in a half service pan liner. Yay, fancy plating! The pasta was panned, tossed with freshly chopped Italian Parsley, then the meat and beans on top. Again, family style in a apartment, with not pots and tiny, tiny, dishes. This would have been great on a large platter.
Squid with Apricot preserve
The squid, now Calamari, which had been cooked in the reducing apricot preserves, took on a faint color, and loads of flavor. This dish was terrific as well, and a great compliment to the pasta dish. Along with the salad of local lettuce and tomatoes, a vastly superior meal to what we could have gotten in town. The Farmer's Market, as small as it was, served me well, with reliably fresh produce and food stuff. If you discount the pots, which will see many cooks in my kitchen, the food for this dinner was around $80, for 9 people. Which is far better than anywhere in the area.