Recipe - Grilled Squid With Asian Slaw And Hoisin Barb

5 pound Uncleaned Squid or 2 1/2
pounds of Cleaned Squid
1 tablespoon Sesame Oil
Salt and Freshly Cracked
Black Pepper

If you have bought uncleaned squid, clean it as follows:

Remove the head with the tentacles from the body. Peel the thin outer
membraned from the body. Pull the inner cartilage from the body (This is a
single piece that looks like plastic). Discard but save the body. Cut the
tentacles off below the eye and remove the hard pebblelike sphere that
remains inside the tentacles. Reserve the tentacles. Wash the body
thoroughly. It should remain in a bag shape after washing.

Rub the squid with the sesame oil and salt and pepper to taste. Set aside
while you prepare the slaw.

See Asian Slaw for recipe.

From The Thrill Of The Grill by Chris Schlesinger & John Willoughby
Copyright 1990

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini