| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
8 |
Servings |
INGREDIENTS
| 4 |
lb |
Whole squid, skinned and cleaned |
|
|
Olive oil to brush on squid |
|
|
Salt and pepper |
|
|
SWEET AND SOUR CUCUMBER SALAD: |
| 10 |
md |
Cucumbers, seed and cut into a fine julienne |
| 2 |
|
Red peppers, seeded and cut into thin ribbons 2-inches long |
| 4 |
|
Vidalia onions, sliced paper thin |
| 1/2 |
c |
Salt |
| 6 |
|
Ears of corn kernels, lightly grilled |
| 2 |
c |
Sugar |
| 3 |
c |
Cider vinegar |
| 2 |
tb |
Mustard seeds |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
Ancho chile powder |
INSTRUCTIONS
MARINADE
Brush squid lightly and season with salt and pepper. Grill for 2030 seconds
on each side. Slice squid in 1/2-inch slices. Toss with salad and marinade.
Serve.
SWEET AND SOUR CUCUMBER SALAD: Combine first 4 ingredients and let stand
for 3 hours. Drain and press out juice. Add corn kernels and toss with
marinade. Serve with grilled squid.
MARINADE: Combine all ingredients and toss with squid salad. Posted to
MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net>
on May 28, 1997
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