Foreign Objects

Barbies hand coming out of someones pickle?  A Gerbil burrowing in a tunnel they shouldn't be?  Or perhaps, you’ve been there… in the ER with a light bulb stuck where the sun don’t shine?  Perhaps not.  This episode of Dinner and Drama with Kristin & Drew explores some of the more interesting items, reportedly, found where they do not traditionally belong.   But then again...who are we to judge?   Welcome to our dinner pot luck episode of FOREIGN OBJECTS!And what will we be serving tonight?  A delicious Baked STUFFED Squid of course!  Baked Stuffed Squidyield: 4 SERVINGSprep: 10 MINUTEScook: 40 MINUTEStotal: 50 MINUTES Ingredients·       1 lb squid tubes, 12 to 16 pieces, cleaned (interior bone removed if present)·       1 tablespoon olive oil·       1/4 cup pancetta medium dice·       1/4 cup onion small- medium dice·       2 to 3 cloves garlic minced·       1/4 lb bay scallops or shrimp chopped·       1/4 cup fresh parsley finely chopped·       1-1/4 cups soft breadcrumbs·       1 egg, lightly beaten·       Salt and ground black pepper·       1-1/2 to 1-3/4 cups your favorite Marinara Sauce Instructions1.              Preheat the oven to 375 °F.2.              In skillet over medium heat, Heat the olive oil. 3.              Add the pancetta and sauté until beginning to brown. 4.              Add the onion and continue cooking, 2 minutes.5.              Add the garlic and cook until the onion is soft and translucent, and the garlic is fragrant, approx. 1 minute. Remove from the heat and set aside.6.              Put the chopped scallops or shrimp, parsley, breadcrumbs, egg, 1/4 teaspoon salt and a few grinds of black pepper in a mixing bowl. Add the pancetta mixture and combine gently.7.              Loosely stuff the mixture into the squid tubes to about 3/8-inch from the opening and fasten closed with a toothpick.  Do not over-stuff…filling will expand when cooking.8.              Coat a shallow casserole large enough to hold the squid tubes side by side with nonstick spray.9.              Spoon a thin layer of marinara into the bottom of the prepared dish. Arrange the squid in a single layer and spoon 1 to 1-1/2 cups of marinara on top. Cover tightly with aluminum foil and bake for 30 minutes.10.           Serve alone or over pasta.