Brick Grilled Baby Squid With Tamarind Mint Dressing Recipes

Steps:

• Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use.
• Preheat the grill to medium-high.
• Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered, until charred on all sides and the corn is tender, 2 to 3 minutes per side. Cool slightly and remove the kernels from the cobs. Combine the corn, greens and green onions in a bowl, then season with salt and pepper. Add some of the dressing and toss to coat. Top with the cheese and another drizzle of dressing. Serve immediately.

Steps:

• Heat grill to high heat. Brush squid with oil on both sides and season with salt and white pepper. Place the squid on the grill close together and lay the bricks over the squid. Grill for 2 to 3 minutes on 1 side, remove bricks, turn the squid over and place the bricks back on the squid and continue grilling for 2 to 3 minutes. Remove the squid from the grill, place on a platter and immediately drizzle with the Tamarind-Mint Dressing. Garnish with chopped mint.
• Tamarind-Mint Dressing:
• Combine tamarind, vinegar, orange juice, mint, mustard and salt and pepper in a blender and blend until smooth. Adjust seasoning.

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.)