Grilled Squid And Vidalia Onion Salad With Grilled Tomatoes Recipes

GRILLED SQUID AND SWEET ONION SALAD WITH ROASTED TOMATOES AND GREEN CHILE VINAIGRETTE

Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette image

Provided by Bobby Flay

Time 45m

Yield 8 servings

Number Of Ingredients 13

Ingredients

8 plum tomatoes, halved
2 tablespoons pure olive oil
Salt and pepper
16 whole squid, cleaned
Olive oil
Salt and pepper
2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick
1 poblano pepper, roasted, peeled, seeded and chopped
6 cloves roasted garlic
1/2 cup red wine vinegar
3/4 cup pure olive oil
1 tablespoon honey
Salt and pepper

Steps:

Roasted Tomatoes: Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice.
Squid: Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.
Green Chile Vinaigrette: Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste.
Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing.

VIDALIA ONIONS FOR THE GRILL

Vidalia Onions for the Grill image

Make and share this Vidalia Onions for the Grill recipe from Food.com.

Provided by johnvac52

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 medium vidalia onions
4 tablespoons butter or 4 tablespoons margarine
1 garlic clove, chopped
1 beef bouillon cube
1 -2 teaspoon seasoning salt

Steps:

Cut each onion into approximately 8 wedges.
Place wedges on a large sheet of aluminum foil.
Slice butter into dabs and place on top of the onion.
Add garlic, bouillon cube, and seasoning salt.
Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil.
Place foil package on the hot grill for 30 to 40 minutes, turning frequently.

Nutrition Facts : Calories 128.5, Fat 11.7, SaturatedFat 7.4, Cholesterol 30.7, Sodium 358.4, Carbohydrate 5.8, Fiber 0.9, Sugar 2.6, Protein 1

GRILLED SQUID SALAD

Grilled Squid Salad image

Provided by Mark Bittman

Categories easy, quick, salads and dressings, appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 pounds cleaned squid, bodies left whole (tentacles optional), rinsed and dried
1/3 cup extra virgin olive oil
2 or 3 lemons
1 teaspoon minced garlic
Salt and pepper to taste
6 cups arugula or mesclun
3 or 4 shallots, thinly sliced (optional)

Steps:

Start a charcoal or gas grill; fire should be quite hot, with rack no more than 4 inches from heat source. If using wood skewers, soak them thoroughly in water.
Toss squid with 2 tablespoons oil, juice of 1 lemon, garlic, salt and pepper. Let sit while grill heats, tossing occasionally. Skewer squid on parallel skewers to facilitate turning. When fire is hot, grill squid until nicely browned, turning once. Total cooking time will be about 5 minutes.
Toss greens with remaining olive oil, juice of 1 or 2 lemons (to taste), salt, pepper and shallots. Top with squid, drizzle all with a little more lemon juice and serve.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 17 grams, Carbohydrate 12 grams, Fat 21 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 727 milligrams, Sugar 2 grams

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