Post by marlaoh on Jun 7, 2003 8:29:32 GMT -6
GRILLED SQUID WITH PINE NUT CRUST AND BABY ARUGULA
Serves 6 appetizer
For the pine nut crust
2 tbsp. good olive oil
2 cups fresh white bread crumbs
1 1/2 tsp. fresh garlic, finely chopped
2 tbsp. toasted pine nuts, cooled, pureed in food processor (roughly)
3 tbsp. roughly chopped parsley
Salt and freshly ground pepper
For the squid
2 lbs. fresh medium squid, cleaned and butterflied
1 ea. fresh clove garlic, peeled minced
1/8 tsp. chili flakes
1 tbsp. good olive oil
1/2 tsp. fresh lime juice
Sea salt and fresh ground black pepper
For the salad
2 bunch fresh baby Arugula, washed and dried
8 ea. mint leaves, torn by hand
1 1/2 tbsp. Extra virgin olive oil
2 tsp. fresh lemon juice
Sea salt and fresh ground black pepper
For the pine nut crust
In a non-reactive medium sauté pan, heat oil over medium heat, add crumbs and garlic, move frequently until evenly lightly toasted.
Add remaining ingredients. Reserve.
For the squid
In a non-reactive bowl combine all ingredients and keep cold approx. 30 minutes.
Place squid on grill and don’t move for 40 seconds, turn to make cross hatch and grill 30 seconds more, then flip and cook 45 seconds. Remove squid to bowl of prepared crumbs and mix to adhere.
For the salad
Combine all ingredients just before serving.
For the assembly
On a large flat serving platter place salad and squid alternating as you distribute evenly, should not be stacked too high, leave flat.
Drizzle some additional extra virgin oil around at last moment.
Serves 6 appetizer
For the pine nut crust
2 tbsp. good olive oil
2 cups fresh white bread crumbs
1 1/2 tsp. fresh garlic, finely chopped
2 tbsp. toasted pine nuts, cooled, pureed in food processor (roughly)
3 tbsp. roughly chopped parsley
Salt and freshly ground pepper
For the squid
2 lbs. fresh medium squid, cleaned and butterflied
1 ea. fresh clove garlic, peeled minced
1/8 tsp. chili flakes
1 tbsp. good olive oil
1/2 tsp. fresh lime juice
Sea salt and fresh ground black pepper
For the salad
2 bunch fresh baby Arugula, washed and dried
8 ea. mint leaves, torn by hand
1 1/2 tbsp. Extra virgin olive oil
2 tsp. fresh lemon juice
Sea salt and fresh ground black pepper
For the pine nut crust
In a non-reactive medium sauté pan, heat oil over medium heat, add crumbs and garlic, move frequently until evenly lightly toasted.
Add remaining ingredients. Reserve.
For the squid
In a non-reactive bowl combine all ingredients and keep cold approx. 30 minutes.
Place squid on grill and don’t move for 40 seconds, turn to make cross hatch and grill 30 seconds more, then flip and cook 45 seconds. Remove squid to bowl of prepared crumbs and mix to adhere.
For the salad
Combine all ingredients just before serving.
For the assembly
On a large flat serving platter place salad and squid alternating as you distribute evenly, should not be stacked too high, leave flat.
Drizzle some additional extra virgin oil around at last moment.