Recipe - Title Page Acknowledgments And Preface

4 pound Whole squid, skinned and
cleaned
Olive oil to brush on squid
Salt and pepper
SWEET AND SOUR CUCUMBER
SALAD:
10 md Cucumbers, seed and cut into
a fine julienne
2 Red peppers, seeded and cut
into thin ribbons 2inches
long
4 Vidalia onions, cut or sliced up paper
thin
One half cup Salt
6 Ears of corn kernels,
lightly grilled

MARINADE
2 cup Sugar
3 cup Cider vinegar
2 tablespoon Mustard seeds
One fourth teaspoon Ground cloves
1 teaspoon Ancho chile powder

Brush squid lightly and season with salt and pepper. Grill for 2030 seconds
on each side. Slice squid in 1/2inch slices. Toss with salad and marinade.
Serve.

SWEET AND SOUR CUCUMBER SALAD: Combine first 4 ingredients and let stand
for 3 hours. Drain and press out juice. Add corn kernels and toss with
marinade. Serve with grilled squid.

MARINADE: Combine all ingredients and toss with squid salad. Posted to
MMRecipes Digest V4 #148 by "Vince & Juley Roberts" vince@bellsouth.net
on May 28, 1997