Name: Title Grilled Squid with Sweet and Sour Cucumber, Corn And
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

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

A Message from our Provider:

“If it doesn’t lead to Jesus, it doesn’t lead to God”