Squid With Brandy Sauce Recipe

Ingredients

1 14 ½ oz Can of Beef Broth

2 tbl Extra Virgin Olive Oil

½ tbl Crushed Garlic

½ Cup Brandy

½ Cup Heavy Cream

½ tbl Sugar

¼ Tea Pepper Flakes

Pinch of Red Cayenne Pepper

1 Celery stick cut into 3 pieces.

1 branch of fresh Thyme

1 ½ lb Squid, tubes and tentacles (tubes cut into 3rds)

¼ Cup of Quick Mix Flour Gravy Thickener

¼ Tea of crushed Red, Black, Green, White Peppercorns (From Peppermill)

1 tbl Kosher Salt

Preparation

For Squid Preperation:

Fill a medium size sauce pan with cold water bring to boil. Clean and rinse squid thoroughly and strain. While in strainer add kosher salt mix so coats squid, let stand for 2 to 3 minutes. Add squid to boiling water, boil for 3 minutes ONLY. Strain squid and add to cold water until squid is no longer warm (This is to stop the cooking process). Set aside.

For Brandy Sauce:

Use a medium size skillet; add olive oil and garlic mix and heat (Medium) until fragrant about 1 minute. Add beef broth, brandy, celery, thyme peppercorns, pepper flakes and cayenne pepper to skillet. Boil mixing every 1 minute or so until reduced to 1 cup. Discard celery and thyme from skillet. Add sugar to skillet mix until dissolved about 30 seconds. Add heavy cream mix 1 minute. Gradually add quick mix flour gravy thickener stirring until sauce thickens. Add cooked squid heat at med-low heat until squid is coated and warm about 2 minutes.