| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Seafood-fs, Grill/broil |
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 |
md |
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 |
tb |
Mustard seeds |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
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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