Grilled Squid with Sweet & Sour Cucumber, Corn & Vidali
Yield
4 servingsPrep
3 hrsCook
5 minReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
squid
skinned and cleaned |
|
| 1 | x |
olive oil
to brush on squid |
*
|
| 1 | x |
salt and black pepper
|
*
|
|
Cucumber Salad |
* | ||
| 10 | medium |
cucumbers
seeded, cut into a fine julienne |
|
| 2 | each |
sweet red bell peppers
seeded, cut into thin ribbons 2inches long |
|
| 4 | each |
sweet vidalia onions
sliced paper thin |
|
| ½ | cup |
salt
|
|
| 6 | ears |
corn
lightly grilled |
*
|
|
Marinade |
* | ||
| 2 | cups |
sugar
|
|
| 3 | cups |
apple cider vinegar
|
|
| 2 | tablespoons |
mustard seeds
|
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
ancho powder
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
squid
skinned and cleaned |
|
| 1 | x |
olive oil
to brush on squid |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 0 |
Cucumber Salad |
* | |
| 1E+1 | medium |
cucumbers
seeded, cut into a fine julienne |
|
| 2 | each |
sweet red bell peppers
seeded, cut into thin ribbons 2inches long |
|
| 4 | each |
sweet vidalia onions
sliced paper thin |
|
| 118 | ml |
salt
|
|
| 6 | ears |
corn
lightly grilled |
*
|
| 0 |
Marinade |
* | |
| 473 | ml |
sugar
|
|
| 7.1E+2 | ml |
apple cider vinegar
|
|
| 3E+1 | ml |
mustard seeds
|
|
| 1.3 | ml |
cloves
ground |
|
| 5 | ml |
ancho powder
|
* |
Directions
Brush squid lightly and season with salt and pepper. Grill for 20 to 30 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.
