Calamari Salad W/rice Wine And Sichuan Peppercorn Vinaig

Christ constitutes the unconditional gift of our salvation, but He also serves as our great exemplar. “For to this you have been called, because Christ also suffered for you, leaving you an example, so that you might follow in his steps” (1 Pet 2:21). As the true man, the one who exemplifies God-honoring, Spirit-filled human obedience without peer, Christ is the one whom Christians are to imitate in our obedience of God. The words of Pilate at the crucifixion, “Behold the man,” are ironically true: in Christ, and especially in His passion and death, we see true humanity, and in Him we find our calling, our purpose, and our destiny as His followers (Luke Stamps).

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CATEGORY	CUISINE	TAG	YIELD
Grains	Sichuan	Cooking rig, New text im	1	Servings

INGREDIENTS

1	lb	Cleaned calamari, bodies and
		tentacles
		Rice Wine Vinaigrette with
		Sichuan Pepperc recipe
		fol
1		Poblano chile, roast peel
		& seed
1		Red bell pepper, roast peel
		& seed
1		Sweet red onion, sliced into
		thin rin
1/4	c	Fresh basil leaves, cut fine
		chiffonnade
		Salt and freshly ground
		pepper
		4 tender red oak and butter
		lettuce leaves
1/4	c	Tomato, seeded finely diced
1/4	c	Finely diced cucumber
		seeded peeled

INSTRUCTIONS

Slice calamari bodies in half lengthwise. Score the inside surface in
a crosshatch pattern making sure not to cut all the way through.. In a
saucepan, bring 1 1/2 quarts of lightly salted water to a boil.  Blanch
the scored bodies and the tentacles in the boiling water for  30 to 40
seconds. With a slotted spoon remove them and place in an  ice bath to
cool quickly. Drain and pat the calamari dry. Toss them  in the
vinaigrette and let marinate for at least one hour  refrigerated.
Julienne the roasted chile and pepper and cut to about 2-inch lengths.
Drain and pat dry the onion rounds. Add the peppers, onion rounds, and
chiffonnade of basil to the marinated calamari and toss. Adjust the
seasoning with salt and black pepper.  Place 1 leaf of each lettuce on
each of 4 plates. Divide the calamari  salad among the 4 plates and
garnish with a sprinkling of tomato and  cucumber dice.  Yield: 4
servings Recipe By     : COOKING RIGHT SHOW #CR9745  Posted to
MC-Recipe Digest V1 #304  Date: Fri, 15 Nov 1996 17:19:33 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 80 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 0mg Sodium: 418.4mg Potassium: 883.7mg Carbohydrates: 16.8g Fiber: 9.7g Sugar: 3.6g Protein: 6.5g