Cooking tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.


Buy Local Food : Begin by taking baby steps, such as committing to spend £10 pounds a week on locally grown foods.


Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.









Grilled Squid with Sweet and Sour Cucumber, Corn and Vidali Recipe
Grilled Squid with Sweet and Sour Cucumber, Corn and Vidali Category BBQ Recipes 
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Ingredients And Procedures

4 pounds whole squid -- skinned and cleaned

olive oil to brush on squid salt and pepper --sweet and sour cucumber salad-- 10 medium cucumbers -- seeded

--cut into a fine julienne 2 red peppers -- seeded

--cut into thin ribbons 2-inches long 4 vidalia onions

--sliced paper thin 1/2 cup salt

6 ears corn kernels -- lightly grilled

--marinade-- 2 cups sugar

3 cups cider vinegar

2 tablespoons mustard seeds

1/4 teaspoon ground cloves

1 teaspoon ancho chile powder

Brush squid lightly and season with salt and pepper. Grill for 2030 seconds on each side. Slice squid in 1/2-inch 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

 
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