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