3 lb squid, cut into rings
1 lemon-garlic butter [posted in anot, her post. s.c.]
Directions
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.
Servings: 1 servings
Barbecued Squid Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Fish; Seafood
The History of Recipes
Academics have traced the existence of recipes way back into ancient history, in truth as far as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the early Romans used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and dill. As our culinary historical trip moves to more modern times we have two interesting cookery books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is served today, but rather recipes for the types of food prepared by the cooks of the rich people of those days. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices like parsley and basil. These new spices and herbs caused an eruption in recipe manuscripts, the majority of which are now in private libraries. Over the next few centuries, the rich families of Europe tried to lay on the best banquets, and because of this the best chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and publishing recipes common in their social group. By the arrival of the twentieth century, cooking publications are increasing in popularity due to higher levels of literacy, people having increased free time and being a little richer. The introduction of television brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Barbecued Squid recipe.
