Vegetable oil, for deep-frying 1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings 2 cups all-purpose flour 2 tablespoons dried parsley Salt and freshly ground black pepper 2 lemons, cut into wedges 1 cup favorite prepared marinara sauce, warmed
Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with marinara sauce.
Beware the small print on American wine labels. Many words used by the winemakers are meaningless and some are downright deceptive. Terms like "Reserve" and "Vintner's Select" are not regulated and have no meaning on bottles of American wine. Whereas in Europe these kinds of terms are regulated and specify a wine of higher quality. Things like 100% Cabernet Sauvignon may sound good, but it tells you nothing about the quality. After all, Bordeaux, remember is a blend. And try not to be swayed by clever names and artistic labels. Legally, there are only five things that must appear on the label of American wines. The brand, Gallo or Duckhorn for instance, the class, which is most often table wine, the location of the bottler, the alcohol content in percentage and finally the quantity in milliliters. Think of any other information as marketing and make your decisions appropriately.
The summer heat can get so oppressive that sometimes it is simply too hot to think. When that happens, I want an inoffensive wine that is refreshing, low alcohol and as careless as a breeze. I turn to the grape Muller-Thurgau. You remember this grape, its what gives Liebfraumilch, its... well it really doesn't give Liebfraumilch very much, but right now its too hot to be demanding, and this wine asks very little of me. The perfect dinner on a hot night is simple and won't heat up the house, like a glass of cold white wine and a cheese plate. Since we are having Liebfraumilch, let's pair it with a German cheese. In Bavaria they produce an interesting cheese hybrid that goes by the name of Cambozola. The texture is rich and creamy, but beneath the rind are streaks of tangy blue. Take some Camembert and add a little Gorgonzola and you have the German gourmet cheese, Cambozola.
6 ounces water 4 ounces sugar 10 to 12 ounces wine
Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions.