Grit and kim chee stuffed squid in a tofu-beet vinaigrett
4 as an appe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Baby squid; cleaned | |
| 26 | ounces | Tequila or bourbon |
| ½ | Recipe of Oriental-style grits* | |
| ¼ | Recipe of kim chee* | |
| ¼ | cup | Balsamic vinegar |
| ½ | cup | Boiled beetroot and juice; pureed |
| ½ | cup | Tofu; soft, pureed |
| Salt and pepper to taste. | ||
| MSG to taste [optional] | ||
Directions
*Kim chee and Grits recipes to be supplied if required.
Have a shot of your preferred inspiration. Chop one large beet root into ¼" dice and simmer in a half cup water until softened. Set aside. Have another shot. Prepare a small batch of grits and have ready well aged kim chee. Set aside. In a blender or food processor process the beets and cooking liquor until smooth; add tofu and process further. Add salt and pepper to taste. Optionally add a little MSG to fully develop this truly intriguing blend of flavors.
Combine the grits and kim chee. Stuff squid with the grit dressing and marinade in the beet-tofu vinaigrette for 2 hours. Have a few more shots while waiting. Transfer the squid to a well oiled casserole and pour over the vinaigrette; cover and bake in a 350 oven until tender. If you are thirsty, have another drink while the squid is cooking.
Serve with rice and the balance of the liquor on the side.
Note: There are no substitutes for the tequila/bourbon; this dish does not taste right if sober!
Original recipe by Jim Weller designed especially for Wesley Pitts.
Copyright Pending. All Rights reserved.
Submitted By On 11-03-95