Grilled Squid With Chile Dressing And Radishes Food
GRILLED SQUID WITH FRESH RED CHILE AND ARUGULA
One of the most popular dishes at the acclaimed River Café in London, this sophisticated starter has been on the menu every day since the restaurant opened in 1987. With its primary colors and strong flavors, the combination of just three ingredients is simple, pure, and right.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
GINGER-GRILLED CHICKEN AND RADISHES WITH MISO-SCALLION DRESSING
Yes, you should be marinating your chicken with soda! Here, a can of ginger beer is the secret ingredient for sweet-tart grilled chicken.
Provided by Anna Stockwell
Categories Chicken Dairy Free Peanut Free Ginger Garlic Vinegar Green Onion/Scallion Radish Lettuce Wheat/Gluten-Free Memorial Day Backyard BBQ Entertaining Spring Grill
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Season chicken on all sides with 2 1/2 tsp. salt and place in a large bowl. Add ginger beer, garlic, 3/4 cup vinegar, and 3 Tbsp. ginger to bowl and toss to combine. Cover and chill at least 2 hours and up to 24 hours.
- Meanwhile, whisk miso, 3/4 cup oil, 1 tsp. salt, and remaining 6 Tbsp. vinegar and 1 tsp. ginger in a small bowl. Mix in scallions. Let dressing sit at room temperature up to 1 hour, or chill up to 24 hours.
- Prepare a grill for high heat; brush grate lightly with oil. Grill chicken, turning occasionally, until lightly charred and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 12-15 minutes. Transfer to a platter and tent with foil to keep warm.
- Toss radishes with remaining 1 Tbsp. oil in a medium bowl; season lightly with salt and pepper. Grill, turning occasionally, until charred in spots, 8-10 minutes. Transfer to platter with chicken.
- Toss lettuce with about one-third of dressing in a large bowl. Drizzle another third of the dressing over grilled radishes. Serve remaining dressing alongside.
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GRILLED SQUID WITH CHILES RECIPE | BON APPéTIT
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3/5 (2)Author Benjamin SukleServings 4Estimated Reading Time 3 mins
- 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.
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