Grilled Squid With Chile Dressing And Radishes Recipes

GRILLED SQUID WITH CHILE DRESSING AND RADISHES RECIPE

Steps:

• Place ancho chiles, chiles de árbol, pasilla chile, and ají amarillo chile in a large heatproof measuring glass and pour boiling water over to submerge. Cover with plastic wrap and let sit until chiles are softened, 20-25 minutes. Drain.
• Remove seeds from chiles; discard. Remove tops from radishes and coarsely chop. Thinly slice radishes and set aside for the salad. Combine chiles, radish tops, garlic, vinegar, lemon juice, honey, and paprika in a blender; season with salt and pepper. Blend until chiles are finely chopped. With the motor running, stream in oil; blend until dressing is emulsified and smooth.
• Prepare a grill for high heat. Cover the underside of a large cast-iron skillet with 2 layers of foil and set on grate (you want it to have time to get very hot).
• Working one at a time, butterfly squid bodies. Cut a slit from wide opening to pointed end of body and open up into a flat triangle. Remove the thin clear sliver of cartilage; discard. Using the back of your knife, scrape away the jellylike membrane lining the inside of the body. Rinse bodies and tentacles well; pat dry with paper towels.
• Combine garlic, mayonnaise, vinegar, several pinches of salt, and a few cranks of pepper in a large plastic resealable bag. Add squid, seal bag, pressing out air, and massage to coat squid in marinade. Chill 30 minutes.
• Lightly oil grate (grate must be clean, so give it a scrub with a wire brush before oiling if needed). Remove squid from bag, letting marinade drip off. Place a few pieces flat on grate and immediately set hot skillet on top (you want to work in a small enough area and with few enough pieces that the skillet covers all the squid at once). Grill until marks appear, about 45 seconds, then uncover squid and turn over (pieces will curl a bit). Set skillet back on top and grill until marks appear on second side, about another 45 seconds. Transfer squid to a medium bowl. Continue with remaining squid.
• Add lemon juice to bowl with squid and season with a bit more salt; toss to coat. If bodies are very large, cut into smaller pieces; transfer to a platter. Drizzle several tablespoonfuls of dressing over (reserve the rest for serving with grilled meats or scrambled eggs).
• Toss parsley, chives, marjoram, lemon juice, and reserved radishes in a medium bowl; season with salt and pepper. Scatter salad over squid; top with olives and drizzle with oil.

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

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.

GRILLED CALAMARI RADISH SALAD WITH LEMON DILL VINAIGRETTE

Steps:

• Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through. Remove from heat and allow to cool. When calamari is cool enough to handle, cut crosswise into 1/4-inch thick rounds.
• Transfer calamari to a medium bowl and add radishes, pimentos and capers.
• In a small bowl, whisk together oil, lemon juice and mustard. Using a spoon, stir in dill. Add dressing to calamari mixture and stir to coat. Season, to taste, with salt and freshly ground black pepper.
• Arrange lettuce leaves on a serving platter and top with calamari salad.

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

Steps:

• 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.
• 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.
• 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.

CHAR-GRILLED SQUID IN SHERRY MARINADE

Steps:

• Method
• 1. To make the marinade, whisk all the ingredients together in a large bowl. Add the squid, cover, and let marinate in the refrigerator for 3 to 4 hours.
• 2. Prepare a hot fire in a grill. Oil a perforated grill rack or a cast-iron grill griddle and preheat on the grill.
• 3. Remove the squid from the marinade. Place the squid on the prepared grill rack and grill for 4 minutes, turning once, or until the squid are almost opaque all the way through and have crisped around the ends and tentacles. Do not overcook or they will become rubbery.
• 4. To serve, arrange on a platter, drizzle with olive oil, and scatter with parsley.

GRILLED RADISHES

Steps:

• Preheat the grill for high heat.
• Place the radishes, garlic, butter, and ice cube on a double layer of aluminum foil large enough to wrap contents. Season with salt and pepper. Tightly seal foil around contents.
• Place foil packet on the grill, and cook 20 minutes, or until radishes are tender.

GRILLED SQUID WITH FRESH RED CHILE AND ARUGULA

Steps:

• Dressing: Whisk together lemon juice and oil. Season with salt and pepper.
• Squid: Clean squid by cutting body open to make a flat piece and scraping out guts. Keep tentacles in their bunches but remove eyes and mouth. Using a serrated knife, score inner side of flattened squid body with parallel lines 1/2 inch apart, and then lines equally apart the other way to make crosshatching.
• To make the sauce, put chiles in a bowl and cover with oil. Season with salt and pepper.
• Heat grill for direct heat (or a grill pan on high). Place squid (including tentacles), scored-side down, on grill, season with salt and pepper, and grill 1 to 2 minutes. Turn squid pieces over; they will immediately curl up, by which time they will be cooked.
• Toss arugula in dressing. Arrange two squid bodies with tentacles on each plate with some arugula. Put a little chile sauce on squid and serve, with lemon quarters.