Barbecued Squid

Title:
Barbecued Squid

Yield:
1 Servings

Categories:
Thai,
Seafood




Ingredients:





     3 lb Squid, cut into rings


          Lemon-garlic butter [posted


          -in another post. S.C.]






 Serve this with a Thai sweet/hot chili sauce.  Had it like that in


 Bangkok and it was one of the best meals I had there.


 


 This recipe sounds too easy to be true.  It isn't.  As with any


 grilled seafood, the fresher the ingredients and the simpler the


 cooking, the better the end result.  Barbecued squid and an anise


 flavored aperitif like Pernod, ricard, ouzo or raki, make a wonderful


 combination. Make a fire, preferably with firewood or Mexican


 charcoal, started from paper and kindling.  Skewer the squid.  When


 coals are red hot, barbecue the rings for 2 to 3 minutes per side, or


 until they are brown.


 


 Some recipes for grilled squid suggest marinating them.  I omit this


 procedure because it adds flavor at the expense of softening the


 flesh. Serve hot with lemon-garlic butter.


 


 NOTE:  Commercial charcoal and lighter fluid are petroleum products.


 They impart an oily flavor to food.  Hardwood, or Mexican charcoal, a


 commercial product, which is made by burning down mesquite, both give


 a nice flavor and are certainly less toxic than petrochemicals.


 Mexican charcoal is available in Northern California through Lazzari


 Fuel Company, San Francisco.


 


 From "The International Squid Cookbook" by Isaac Cronin, Aris Books,


 Berkeley, Ca. 1981 ISBN 0-915572-61-3


 


 Posted by Stephen Ceideberg; February 22 1993.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip