Grilled Squid With Ginger Celery And Apple Slaw Recipes

APPLE AND CELERY SLAW

Steps:

• Combine the celery, apples, jalapeno and green and purple cabbage in a bowl. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt and celery salt. Pour over the cabbage mix and toss to combine. Cover and refrigerate for 2 hours.
• Before serving, toss in the cilantro leaves.

SQUID WITH GINGER-SOY SAUCE MARINADE

Steps:

• Mix together the soy sauce, ginger, and mirin in a large bowl to make the marinade. Reserve 1/2 cup of the marinade and set aside. Lay the squid in the remaining liquid, gently turning 4 times to coat all over. Marinate the squid for 10 minutes at room temperature, turning once.
• Preheat a grill to hot. Grill the squid for about 4 minutes (5 minutes if they're larger than 1 ounce apiece). Every 30 seconds flip the squid and brush on the reserved marinade. The squid will turn from translucent to white when they're ready, becoming tender and releasing a rich aroma. Be careful not to overcook; squid turns rubbery if grilled too long. Serve immediately.

GRILLED SLAW WITH GINGER AND SESAME

Steps:

• Light your grill, building a hot fire and set it up for direct grilling. Brush or scrape the grill grate clean and grease it with a tightly folded paper towel dipped in canola oil.
• Meanwhile, cut the cabbage lengthwise into quarters through the core. Cut the pear in half lengthwise and scoop out the seeds. Lightly brush the cabbage, pear and scallions all over with 2 to 3 tablespoons sesame oil and season with salt and pepper.
• Grill the cabbage until darkly charred on all sides, 2 to 3 minutes per side. Char just the outside; the inside should remain cool, firm and crisp. Transfer to a sheet pan to cool.
• Grill the cut sides of the pear until grill-marked, 2 to 3 minutes per side. Grill the scallions, bell pepper and jalapeños until grill-marked, turning halfway through, about 4 minutes. Transfer to the sheet pan. Let the vegetables cool to room temperature.
• Make the dressing: In a large bowl, mash together the sugar, ginger and garlic with 1/2 teaspoon each salt and pepper. Add the rice vinegar and whisk until the salt and sugar are dissolved. Whisk in the remaining 3 tablespoons sesame oil, plus the sesame seeds and chile paste, if using.
• Cut away and discard the core of each cabbage quarter, then thinly slice the charred cooled napa cabbage crosswise, and add it to the dressing. Julienne the pear, bell pepper and jalapeño and add them to the slaw, discarding the bell pepper and jalapeño seeds. Thinly slice the scallions crosswise, discarding the root ends, and add them as well.
• Taste the slaw for seasoning, adding more vinegar, sugar and salt to taste. Refrigerate until serving and serve within a couple hours of mixing.

GINGERED APPLE SLAW

Steps:

• Stir together mayonnaise, ginger, and vinegar. Add celery and apples and gently toss to coat.

GRILLED SQUID SALAD

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.

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.