Squid Stuffed with Boudin.
In a concerted effort to minimize the appalling waste generally (and unabashedly) generated by restaurants while expanding a culinary repertoire and practicing practical classical techniques, fish trimmings have been saved and with the addition of orphaned egg whites and lobster roe, cream, a few shrimp, vegetables, starch (corn starch, eventually bread crumb and possibly tapioca as a binder), busted up lobster knuckles and some effort produced a pleasantly plump, savory, harlequin (multicolored) boudin. Essentially an emulsified silken seafaring sausage generated from scraps. Resourceful, technical, efficient -and with a cost of $0.70 per 3oz link- quite economical when supplemented by thrifty shellfish.
Many prototypes were tested with the type and percentage of binder varying, offering different texture and firmness results though the other amounts of ingredients (fish, shrimp, egg white, cream, cooked vegetable garnish) remained consistent. While corn starch made for a firm sausage (something our male readership might be able to relate to and what the female readers might yearn for in the morning after dreaming about this blog) bread crumbs seems like a more efficient and wholesome use of leftover bread baked in the restaurant. Tapioca starch might relieve me of any guilt passed on to consumers by government subsidies to the corn industry which artificially devalues our nation’s food quality.
Rather than stuffing the boudin mixture into casing, I picked up some large squid (not pig rectum imitation calamari) from the venerable Bestworld over in Mt. Pleasant along with California asparagus and bulb onions; the hallmarks of spring. Boudin was stuffed into the squid, roasted stove top in a cast iron dutch oven and basted with roasted lime. Upon resting, the tubes were sliced and garnished with some manicured asparagus and spring onions glazed in olive oil. The tubes were tender and the delicious boudin rendered pastel red from the cooked lobster roe. Carrots, fennel, lemon zest, leek red pepper and dill provided additional texture, flavor and colorful contrast. A later version found the boudin cut into thick coins, browned in olive oil and composed with the vegetal ingredients in larger forms as well as a particularly creamy Carolina Gold & spring onion soubise; the sublime, old timey French purée of butter, onions, rice, sour cream (blanched onion tops for a soothing vermillion color) which so nicely compliments the feathery light boudin. Past and future versions include and are not limited to internal garnishes of tuna, cured salmon, striped bass belly, capers, green M&M’s, mermaid nipples and manatee peduncle.