Tuesday, July 24, 2012
Grilled Squid with Ponzu Sauce
Extra virgin olive oil
Salt, pepper, to taste
To clean the squid, hold the body firmly, grasp the head and twist to pull the head away from the body. Be careful not to break the ink sac. The internal body and tentacles should separate and from the head. Cut the tentacles off just below the eyes. There is a small beak in the center of the tentacles. Just squeeze it to remove it. Discard the head and ink sac. At the top of the body is a clear piece of cartilege. Pull it out and discard it. Rinse everything thoroughly inside and outside.
Season the squid with salt, pepper and lemon juice. Drizzle olive oil over the squid. Set the panini maker to sear or high heat. Once it is heated, spray with Pam, and add the squid. Grill for 4 minutes in the panini maker (6-8 minutes on barbeque or grill pan). Do not overcook. Slice in thin rings. Serve with ponzu sauce.
Ponzu Sauce Ingredients:
1/3 cup soy sauce
1/4 cup lemon juice
1 T rice vinegar
1/3 cup dashi broth (see package directions)
Make the dashi broth according to package directions. Add soy sauce, lemon juice and rice vinegar. Mix everything together. Store in refrigerator.