Trim-Tab
07-27-2007, 12:15 PM
INGREDIENTS:
1 tablespoon(s) , Olive Oil
16 whole , Squid Skinned and Cleaned
2 medium , Mangos Diced
2 1/2 cup(s) , Black Beans Cooked
4 cup(s) , Arugula
4 tablespoon(s) , Rice Wine Vinegar
1/3 cup(s) , Olive Oil
2 teaspoon(s) , Chipotle Puree
1 tablespoon(s) , Honey
2 tablespoon(s) , Mint Thinly Sliced
3 tablespoon(s) , Cilantro Chopped
0 to taste , Salt and Pepper
Instructions:
Brush squid with olive oil and season with salt and pepper.
Grill squid for about 1 1/2 minutes on each side and cut into 2 inch pieces
While the squid is still warm, toss the squid with the remaining ingredients and serve on a platter.
1 tablespoon(s) , Olive Oil
16 whole , Squid Skinned and Cleaned
2 medium , Mangos Diced
2 1/2 cup(s) , Black Beans Cooked
4 cup(s) , Arugula
4 tablespoon(s) , Rice Wine Vinegar
1/3 cup(s) , Olive Oil
2 teaspoon(s) , Chipotle Puree
1 tablespoon(s) , Honey
2 tablespoon(s) , Mint Thinly Sliced
3 tablespoon(s) , Cilantro Chopped
0 to taste , Salt and Pepper
Instructions:
Brush squid with olive oil and season with salt and pepper.
Grill squid for about 1 1/2 minutes on each side and cut into 2 inch pieces
While the squid is still warm, toss the squid with the remaining ingredients and serve on a platter.