Herb Marinated Squid Food

HERB-MARINATED SQUID

Steps:

• Bring 1 1/2 cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes. Add 1/4 cup minced parsley and rosemary. Cover and simmer until squid is tender, about 10 minutes. Transfer mixture to large jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.)
• Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with parsley. Serve with toasted baguette slices.

CITRUS HERB MARINATED HALIBUT

Steps:

• Mix Marinade Mix, orange juice, oil and lemon juice in small bowl. Place halibut in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove halibut from marinade. Discard any remaining marinade.
• Grill over medium-high heat 4 to 6 minutes per side or until fish flakes easily with a fork.

GARLICKY GRILLED SQUID WITH MARINATED PEPPERS

Steps:

• Preheat oven to 350°F. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7-10 minutes. Let cool, then crush nuts using the side of a chef's knife or coarsely chop. Transfer to a small bowl. Mix in 2 Tbsp. oil and season with salt. Set aside.
• Prepare a grill for high heat and place a wire rack on one side, orienting it perpendicular to grill grate. Place bell peppers directly on grate (not on wire rack) and grill, turning occasionally, until charred all over and flesh is very soft, 8-10 minutes.
• Transfer bell peppers to a medium bowl and cover tightly with plastic wrap. Let sit 10-20 minutes (doing this extends the cooking and softens the skins). Remove skins from peppers and scoop out seeds; discard. Tear or slice peppers into large pieces and place in a clean medium bowl. Add vinegar, paprika, and 1/4 cup oil and finely grate 1 garlic clove into bowl. Season with salt and toss well to coat peppers.
• Return grill to high heat. Finely grate remaining 2 garlic cloves into a large bowl; stir in remaining 1/4 cup oil. Pat squid dry, then add to oil mixture; toss well to coat. Working in batches, grill squid on wire rack on grill until marks appear on bodies and tentacles begin to crisp around the edges, 45-60 seconds per side. Transfer to a clean large bowl and season with salt.
• Place onion and mint in a small bowl. Finely grate zest from lemon half over, then squeeze in juice. Season with salt and toss to combine.
• Divide marinated peppers and squid among plates. Spoon hazelnuts over and top with mint salad.

HERB-MARINATED LAMB

Steps:

• Place the leg of lamb in a nonreactive dish.
• Combine the olive oil, lemon juice, onion, garlic, Worcestershire sauce, pepper and thyme in a bowl and mix well. Pour over the lamb, turning to coat.
• Marinate in the refrigerator for 3 to 10 hours, turning occasionally. Drain, reserving the marinade.
• Bake the lamb in preheated 450 oven for 10 minutes per pound or until done to taste, basting with the reserved marinade occasionally.