Ingredients
- 10 cucumbers seeded
- 6 ears corn kernels grilled (lightly)
- 2 peppers seeded ribbons (red cut into thin)
- 2 long (inches)
- 1,700 gr squid skinned (whole)
- 700 ml cider vinegar
- 400 gr sugar
- 65 gr salt
- 30 ml mustard seeds
- 3 gr ancho chile powder
- 4 slices vidalia onions
Brush squid lightly and season with salt and pepper. Grill for 2030 seconds on each side. Slice squid in 1 cm 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.
Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
