*  Exported from  MasterCook  *
 
                              BARBECUED SQUID
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai                             Seafood
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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.
  
 
 
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