Squid With Grilled Polenta And Collard Greens Recipes

GRILLED SQUID WITH CARROTS AND POLENTA

Steps:

• For the polenta: Bring broth to a low boil. Slowly whisk in polenta until blended. Reduce heat and continue to stir until thickened, 3 to 5 minutes. Add butter, red pepper flakes and 1 teaspoon each salt and pepper. Stir. Add heavy cream and grated Parm. Stir.
• Finely chop the roasted garlic and stir into the polenta. Season to taste with additional salt, broth and heavy cream. Set aside.
• For the squid: Combine the olive oil, parsley, salt, pepper, red pepper, garlic, thyme, lemon juice and shallots in a food processor and process. Pour the marinade over the squid and toss well, then let stand at room temperature 10 to 15 minutes.
• Transfer to a preheated grill pan and cook, turning occasionally, until tender with a slight char, 12 to 15 minutes. Toss with more lemon juice and salt, as desired.
• For the carrots: Add the duck fat, garlic, shallot and thyme to a cast-iron skillet preheated over medium heat and let it all brown, stirring occasionally, about 7 minutes. Add carrots to the pan and add generous salt, pepper and red pepper flakes. Cook, stirring every few minutes, 8 to 10 minutes.
• Deglaze the pan, a few teaspoons at a time, with the dry sherry. Continue to cook until tender, an additional 5 to 10 minutes, then add more salt and pepper to taste. Halve carrots lengthwise.
• For the ghee Marsala sauce: Add the ghee, Marsala, parsley, red pepper, garlic, thyme and shallot to a saucepan and bring to a simmer. Simmer 8 to 10 minutes, then strain through a fine mesh strainer to get all large pieces out.
• Spoon 1/2 cup polenta into each plate, followed by 6 to 8 pieces of squid each, about 3 pieces of carrot and 1 to 2 tablespoons ghee Marsala sauce.

ROASTED CONCERTINA SQUID WITH GRILLED LEEKS AND A WARM CHORIZO DRESSING

Steps:

• To achieve the beautiful concertina effect, take a squid and place a large chef's knife flat inside it. Using a second knife, slice the squid across into 1/4-inch slices, as if you're cutting it into rings. You won't be able to cut all the way because of the other knife.
• Light your barbecue or preheat a griddle pan to hot. Preheat your oven to maximum.
• Parboil the baby leeks for 3 minutes in a pan of boiling salted water, drain in a colander and let them steam dry. Dress them with some olive oil and a pinch of salt and pepper. Cook the leeks on the barbecue or in the griddle pan on both sides until nicely marked, then add the fennel wedges and chargrill these dry on both sides until they are also marked. Add the radicchio leaves and dry grill these on both sides to wilt them - 30 seconds on each side should do. Put the leeks, fennel and radicchio into a large bowl - they might look a bit sad, but don't worry because you're going to pep them up!
• For the chorizo dressing: Heat a frying pan with a couple of glugs of olive oil. Fry the chorizo until the fat renders out, add the rosemary and garlic, toss and take off the heat after 30 seconds. Add the balsamic vinegar and half the lemon juice to the pan, mix and put to 1 side.
• Drizzle some olive oil over each squid, sprinkle with salt and pepper and toss well. Preheat an ovenproof pan on the stove top, pour in some olive oil and toss the reserved tentacles in the oil for 1 minute. Add all 4 squid and whack the pan in the preheated oven for a few minutes or until cooked and lightly browned.
• Pour the chorizo dressing over your chargrilled veggies and add a good squeeze of lemon juice. Take the squid out of the oven. Serve each of your guests a nice pile of the dressed veggies, a concertina squid, some tentacles and half a lemon. Sprinkle over some of the reserved herby fennel tops and tuck in!
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SQUID AND PICKLED MUSTARD GREENS

Steps:

• Bring 1 cup water to a boil, remove from heat, and add salt. Stir until dissolved, then stir in sugar and vinegar. Pour brine into a shallow glass or nonreactive container with a lid. Press the mustard greens into the brine, then add enough cold water to cover the greens. Cover the container and leave at room temperature for 3 days. (Or, you can buy pickled mustard greens from a Chinese grocery store.)
• Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months. When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal. Save any remaining pickled greens for another use.
• Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat. Add the squid and stir-fry just until it curls and turns opaque, about 1 minute. Remove squid and drain on paper towels. Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger. Stir-fry for about 30 seconds, then add the remaining ingredients. Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through. To serve, transfer ingredients to a large platter and serve with rice noodles.

GRILLED COLLARD GREENS

Steps:

• Preheat grill to high heat.
• Bring a large pot of salted water, over medium heat, to a boil.
• Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process.
• Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side.
• Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste.

SQUID WITH CHILIES AND GREENS

Steps:

• Separate squids' tentacles from bodies. Slice bodies into rings; cut tentacles in half if large. Rinse, and put in a strainer. Strip greens' leaves from stems; discard thickest stems. Chop, rinse and dry; you want about 4 cups.
• Put oil in a broad, deep skillet over high heat. Add chili and garlic, and stir until they sizzle. Add greens, and cook, stirring, until wilted, 2 minutes. Add squid and a large pinch of salt, and cook, stirring occasionally, until squid gives up its liquid and becomes opaque, about 2 minutes. Taste, and adjust seasoning, adding soy sauce or nam pla if desired. Serve immediately.

SQUID WITH GRILLED POLENTA AND COLLARD GREENS

Steps:

• Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacles. With your fingers, scrape away the dark skin on the outside of the sac under cold running water. It will come away easily. Inside the sac is a transparent cartilage that acts as though it is made of plastic. Pull this out and discard it. Thoroughly rinse inside the sac. Cut the tentacles from the head above the eyes. Reserve the tentacles and discard everything else. Cut the squid in rings a quarter of an inch wide. Cut the tentacles in half. Rinse everything several times under cold running water.
• Heat two tablespoons olive oil and gently sautee the onion, 1 clove garlic and pepper flakes until the onion is soft but not brown.
• Add the squid. Add the wine and tomatoes and salt and pepper and cook for 45 minutes, covered, stirring occasionally.
• Meanwhile, boil six cups water in a saucepan and add the polenta. Cook for three minutes, stirring frequently to get rid of all the lumps. Turn into a square or rectangular tin and cool. Preheat grill or broiler.
• After the squid has cooked for 45 minutes, check the sauce. If it is very liquid, continue cooking uncovered for a further 15 minutes. If too dry, add a little water and cook covered.
• Meanwhile, cut the stems from collard greens. Steam leaves five minutes or until wilted. Drain and refresh under cold water. Set aside.
• Turn the polenta out of the tin, cut into slices about 2 by 4 inches, place on foil and broil on each side until lightly browned. While the polenta is browning, heat the remaining olive oil and lightly sautee the remaining garlic. Add the greens and stir-fry for three minutes. Place the squid in a heated serving dish and garnish with parsley or basil. Arrange the greens around the squid and place the polenta slices on top. Serve immediately.