Grilled Sesame Squid Recipes

GRILLED SESAME SQUID

Steps:

• Prepare grill for high heat; oil grate with vegetable oil. Toss squid with sesame oil in a large bowl; season with salt and pepper.
• Grill squid, turning occasionally, until lightly charred and cooked through, about 3 minutes. Cut bodies crosswise into thin rings for serving, if desired.

GRILLED SQUID

Steps:

• Rub the squid with salt and rinse.
• Slit and flatten the squid sac and make diagonal cuts on the inside surface.
• Cut into bite-sized pieces.
• Set aside in a bowl.
• In another bowl, mix all the ingreduents, EXCEPT THE FIRST FOUR INGREDIENTS, making the marinade. Mix for thirty seconds.
• Put the squid inside the bowl with the marinade and leave for 1 hour.
• When one hour is finished, grill the squid over a charcoal grill until just tender (about three minutes each side).
• Arrange on a serving platter and garnish with half-a-cup of coriander leaves.
• Serve with fish sauce dip.

GRILLED SQUID WITH CHAMOMAYO

Steps:

• Preheat the grill to high heat.
• For the chamomayo: Heat the oil and chamomile flowers over low heat until the chamomile aromatizes and turns golden brown, 3 to 5 minutes. Strain the oil, discarding the chamomile flowers, and let cool.
• Combine the vinegar, mustard, salt, sugar and egg yolk in the bowl of a food processor and blend for about 30 seconds. Add the thoroughly cooled oil through the emulsion tube. Voila. Chamomayo. Imagine the possibilities! Darjeeling Mayo! Matcha mayo! Earl Grayo!
• Now for the squids. Slice the squid bodies open lengthwise, and lay flat on a cutting board with the outsides facing up. Gently score the squid with the tip of your knife in a crosshatch pattern, then sprinkle each side with salt and pepper... say one sprinkled pinch per. Don't be shy.
• Toss the squid in a large bowl with the olive oil, then grill these guys for 2 to 4 minutes per side. I like mine a little under-done, but I'm a weirdo like that.
• Transfer all the squids to a cutting board. Cut them into 1/2-inch rings. You can serve them in a pile and with the mayo on the side. If you want to get fancy and plate these up, slide a chopstick or iced-tea spoon up the middle of the rings to plate them in a neater fashion. Serve with lemon wedges, if desired.

GRILLED SESAME SHRIMP

Steps:

• Rinse the shrimp, pat them dry (leaving the shells on) and toss them in a mixture of salt, pepper, peanut oil, garlic, ginger and red pepper. Preheat grill or broiler.
• Place the shrimp on an oiled rack and grill for two to three minutes on each side. Be careful not to overcook them. Remove them from the grill, place them in a bowl and toss them with sesame oil. Serve immediately.

GRILLED SESAME STEAK

Steps:

• Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
• Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.

GRILLED BABY SQUID

Steps:

• Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot (on a gas grill, as hot as you can get it) and the rack no more than 4 inches from the heat source and preferably less. Or preheat a heavy pan over high heat (and turn on an exhaust fan if you have one) for about 5 minutes.
• If you need to clean the squid, pull off the head and tentacles and separate them by cutting just behind the head; save the tentacles and discard the head. Rinse out the inside of the bodies and dry well.
• Sprinkle the squid with coarse salt and toss them lightly with a tablespoon or two of olive oil. If you are grilling, skewer the squid. Grill or pan-grill the squid quickly, about 1 minute per side; they should brown nicely but remain moist inside.
• Put the squid on a plate. Drizzle with a little more olive oil and sprinkle with lemon juice or vinegar and a bit more salt. Serve immediately.
• Grilled Baby Squid, Japanese Style
• Here the grill is requisite, because the soy sauce coating would burn on a griddle: After cleaning the squid, marinate them briefly in a mixture of 1/4 cup soy sauce and 2 tablespoons mirin (or 1 tablespoon honey mixed with 1 tablespoon white wine). Grill and garnish with toasted sesame seeds (page 596). (Black sesame seeds are more commonly used here, and they look nice against the white squid, so if you can find them, by all means use them. Look in Japanese, Chinese, or Indian stores.)