I’ve gone grill crazy this summer. I seriously have :). Here’s another result from my obsession with cooking over an open fire: grilled squid. Yes, squid! Oh… the aroma and taste of it after being grilled, just divine! Growing up in one of the world’s largest (and most populated) archipelagos surrounded by seas and oceans, I got introduced to all sorts of fresh seafood early in life. Hence my love for it. For this recipe, I put a little bit of Mexican twist to the dish by adding one of my favorite flavors: spicy salsa. Intense!
We will need:
- 1 pound of frozen squid (usually they are already cleaned)
- Lemon juice from 1 lemon
- 1 serving cup of store-bought refrigerated fresh spicy salsa (usually are placed next to hummus and tabbouleh salad). OR we could also prepare a bowl of our own homemade salsa by chopping two or three tomatoes, a half of sweet onion, a handful of cilantro, three garlic, five jalapeno peppers, and adding salt and lime juice.
- Olive oil
- Cut the thawed squid tubes into rings and the tentacles into smaller pieces
- Drizzle the cut squid with olive oil and lemon juice
- Let them marinate for 10-15
- Meanwhile, heat up a small pot on the stove (over low heat), add a tablespoon of vegetable oil, and add the fresh salsa. Let it cook for 5-10 minutes to let most of the water out (and to sharpen the flavor of the salsa). Set aside on a serving plate.
- Brush the grill rack with oil
- Fire up the grill
- Grill the squid for 2-3 minutes total, turning only once. They cook very fast, so please be careful not to overcook.
- Mix the cooked squid with the salsa.
- Combo suggestion: serve with my Bitter melon with Shiitake Mushroom stir-fry and jasmine rice
Hope you like it!
Have a great weekend, everyone…
I had been wanting to try beef chorizo. Before this entry, I had only tasted a vegetarian version of chorizo, made from tempeh, and it was delicious. The wonderful smokey and peppery seasonings flavor had stayed in my food memory waiting to be experienced once again. But how to prepare and enjoy beef chorizo was another question.
One Sunday morning I turned on the TV, flipped to Food Network, and saw an episode of the Sandwich King where the host, by chance, was making: Sloppy Jose with Chorizo, Charred Poblanos, and Avocado Crema. “Well, that’s it,” I thought, “My question received an answer.” 🙂 What a great coincidence. I accepted the show as a sign for me to continue the mini burger fiesta Jeff and I were having. This time it was with beef chorizo!
Here’s my adapted version of the Sandwich King’s recipe:
- 1 Mexican beef chorizo (the packet I got was 10 oz or a bit more than a half a pound)
- 1 cup store-bought refrigerated fresh salsa
- Light shredded mozzarella
- 2 red bell peppers (julienned)
- Cumin powder
- 4-6 dinner rolls (halved)
- Fire up the grill.
- Prepare an aluminum foil, fold along the edges to create barrier (so that the meat and salsa won’t run away from the foil while cooking), and poke a few holes in the middle of the foil using a fork (to create a way out for the fat and moisture). Place on the grill.
- Unwrap the chorizo and place on an aluminum foil.
- Let the meat cook for 15-20 minutes (I choose to cook it on a grill outside because it could get very smokey and very fragrant).
- After it cooks for 15 minutes, add the salsa to the meat, and let it cook for another 10 minutes. Place on a plate.
- Saute the julienned red bell peppers with a little bit of canola oil, salt, pepper, and cumin powder (until the peppers become soft).
- Toast the buns
- Sprinkle the cheese on the bottom bun, add a scoop of the chorizo salsa mix, put a couple of sliced peppers on top of the mix, and place the top bun.
Since these sloppy joes are already so flavorful and rich, I opt out of making the avocado crema.
(Makes 6 delicious mini sloppy joes)