Title grilled squid with sweet and sour cucumber, corn and
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Whole squid, skinned and cleaned |
| Olive oil to brush on squid | ||
| Salt and pepper | ||
| SWEET AND SOUR CUCUMBER SALAD: | ||
| 10 | mediums | 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 | |
| ½ | cup | Salt |
| 6 | Ears of corn kernels, lightly grilled | |
| 2 | cups | Sugar |
| 3 | cups | Cider vinegar |
| 2 | tablespoons | Mustard seeds |
| ¼ | teaspoon | Ground cloves |
| 1 | teaspoon | Ancho chile powder |
Directions
MARINADE
Brush squid lightly and season with salt and pepper. Grill for 2030 seconds on each side. Slice squid in ½-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@...> on May 28, 1997