Grilled Squid With Rose

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

6		Squid, uncleaned see *
		Note
1	t	Sea salt
3/4	t	Freshly-ground black pepper
1		Lemon, halved
6	oz	Arugula, stemmed washed
		=== OLIVE OIL AND LEMON
		DRESSING ===
6	T	Extra-virgin olive oil
2	t	Fresh lemon juice
		Freshly-ground black pepper
		to taste
		Sea salt, to taste
		=== CHILE PEPPER DRESSING
		===
2		Red hot chile peppers
2	T	Fresh lemon juice
2	T	Extra-virgin olive oil
1	t	Sea salt
1	t	Freshly-ground black pepper

INSTRUCTIONS

Note: When choosing squid, pick ones that are the length of a hand,
not including tentacles. Make the Olive Oil and Lemon Dressing: In a
large bowl, whisk together the olive oil, lemon juice, black pepper,
and sea salt. Toss arugula with the dressing, and set aside. Make the
Chile Pepper Dressing: Cut chiles in half, lengthwise, and scrape out
seeds with a teaspoon. Chop finely using a sharp knife or a  mezzaluna.
In a small bowl, combine chiles, lemon juice, olive oil,  sea salt, and
black pepper. Whisk well, and then set aside. To clean  the squid,
locate the clear bone inside the body cavity, and pull it  out. Remove
the tentacles by pulling them away from the body. Try not  to puncture
the silvery ink sac near the tentacles; if it bursts,  rinse squid, and
wash hands well. Cut off the head just below the  eyes, keeping the
cluster of tentacles intact. Trim the two longer  tentacles. Push out
the bone-like beak, located in the center of the  tentacles, and
discard. Slice squid lengthwise, open it, and flatten  it on a work
surface. Remove the winglike flaps, and use a knife to  scrape out the
remaining insides (if desired, reserve flaps, which  can be used the
same day in salad, risotto, or pasta sauce). Rinse  the body well under
cold running water, and drain. Heat grill. Cook  squid, scored-side
down, and tentacles on a hot grill for 1 to 2  minutes. Turn over, and
squirt with lemon juice. Squid will  immediately curl, meaning it's
done. Arrange a squid and tentacles on  a bed of dressed arugula, dress
the squid with chile pepper dressing,  and garnish with a lemon wedge.
Serve immediately.  Source: "Martha Stewart Living Magazine, Sep 1997"
S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"  Per
serving: 245 Calories (kcal); 19g Total Fat; (69% calories from  fat);
14g Protein; 5g Carbohydrate; 198mg Cholesterol; 669mg Sodium  Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3  1/2
Fat; 0 Other Carbohydrates  Recipe by: Recipe from Rose Gray  Converted
by MM_Buster v2.0n.

A Message from our Provider:

“Jesus: The half has never been told”