Friday, June 4th, 2010 | posted by mike
Right now we are experiencing the season for FRESH Narragansett Rhode Island Squid. Sweeter and more tender than frozen, it’s the best you’ll find in the U.S. We’ll have it all summer, but it’s best to call ahead to make sure we have it in the case.
This recipe serves 2
3/4 lbs. cleaned squid (mantles & tentacles)
bamboo skewers soaked in water for 10-20 minutes
4 oz. smooth peanut butter
4 T soy sauce
4 T rice vinegar
3 T peanut oil
1.5 T brown sugar
1 clove garlic
pinch of red pepper flake (to taste)
Cut squid bodies (mantles) in half lengthwise. Weave soaked skewer at 1 inch lengths through squid in segments with tentacles in the center.
Place skewers on a hot grill (white coals, no flame) and baste with peanut sauce…grilling 2–3 minutes per side. Serve with peanut oil dipping sauce on the side.
[...] great (and we cooked a big variety). Sardines with course salt & olive oil, barbequed oysters, squid satay with Thai peanut sauce, warm grilled octopus salad, mackerel teriyaki, cedar planked salmon with Irish whiskey maple [...]