Squid With Brandy Sauce

• 1 14 1/2 oz Can of Beef Broth
• 2 tbl Extra Virgin Olive Oil
• 1/2 tbl Crushed Garlic
• 1/2 Cup Brandy
• 1/2 Cup Heavy Cream
• 1/2 tbl Sugar
• 1/4 Tea Pepper Flakes
• Pinch of Red Cayenne Pepper
• 1 Celery stick cut into 3 pieces.
• 1 branch of fresh Thyme
• 1 1/2 lb Squid, tubes and tentacles (tubes cut into 3rds)
• 1/4 Cup of Quick Mix Flour Gravy Thickener
• 1/4 Tea of crushed Red, Black, Green, White Peppercorns (From Peppermill)
• 1 tbl Kosher Salt

1. For Squid Preperation:
2. 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.
3. For Brandy Sauce:
4. 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.

olive oil, garlic, brandy, heavy cream, sugar, ubc tea pepper, red cayenne pepper, celery, thyme, tentacles, ubc, ubc tea, salt

Taken from www.epicurious.com/recipes/member/views/squid-with-brandy-sauce-1217126 (may not work)