MamaM!!! Where ya' been on Spring Break? Sure glad you added your $.02 worth that exotic one sounds fabulous.........Gotta try it!!! AVACAOD AND HEART OF PALMS OH MY YOU'RE TALKING MY LANGUAGE HERE!!!

And KYH I was thinking about exactley that... canning it, so thanks for the directions!

Cathy

CanMan, you hit a chord. When I first obtained the recipe we didn't have the sizes we now have. I know the sizes I need by eyeballing them.

I would use a small (6oz?) bottle of hot sauce. You can always add more if needed. Horseradish is a small jar. I'm thinking something like 3 0z.

Ditto the A-1 sauce. go with the small size. If I recall correctly, that's something on the order of 8 or 9 ounces.

Nothing you do with these quantities can make it bad. And you can always adjust the second batch if necessary.

In her wonderful book, Spice, Ana Sortun has a recipe for calamari in avocado hummus. It works well with the squid, for sure. But also shrimp. and probably other shellfish, such as steamed mussels.

2 ripe avocados, split, seeded and scooped
1/4 cup tahini
1 tbls chopped garlic
3 tsp ground cumin
4 tbls freshly squeezed lemon juice
1/4 extra virgin olive oil
salt to taste

Blend the avocados, tahini, garlic, 2 teaspoons of the cumin, the lemon juice, olive oil, and salt to taste in a food processor fitted with the metal blade. Blend until the mixture is sullth and creamy, like sour cream. Cover tightly with plastic wrap, placing the wrap cirectly on top of the avocado so that no air gets into it to turn it brown. Set it aside until needed.

I thought you would like that one!

Enjoy -

Mama