| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Grill/broil, Seafood-fs |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Whole squid, skinned and |
|
|
cleaned |
|
|
Olive oil to brush on squid |
|
|
Salt and pepper |
|
|
sweet and sour cucumber |
|
|
salad- |
| 10 |
|
Cucumbers, seeded cut into |
|
|
a fine julienne |
| 2 |
|
Red peppers, seeded cut |
|
|
into thin ribbons |
|
|
2-inches |
|
|
long |
| 4 |
|
Vidalia onions, sliced paper |
|
|
thin |
| 1/2 |
c |
Salt |
| 6 |
|
Ears corn kernels, lightly |
|
|
grilled |
|
|
marinade- |
| 2 |
c |
Sugar |
| 3 |
c |
Cider vinegar |
| 2 |
T |
Mustard seeds |
| 1/4 |
t |
Ground cloves |
| 1 |
t |
Ancho chile powder |
INSTRUCTIONS
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.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by
Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN:
GRILLIN' & CHILLIN' SHOW #GR3618 Posted to MC-Recipe Digest V1 #642 by
4paws@netrax.net (Shermeyer-Gail) on Jun 09, 1997
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