Squid with roasted tomatoes and potatoes

Squid with roasted tomatoes, potatoes, onions and chilies...

This is an awesome dish, trust me!  The combination of squid, slow roasted tomatoes and golden potatoes are the perfect match!

Recipe for two:

10 whole squid, cleaned, cut into rings, tentacles included
4 roma tomatoes, cut in half
4 yukon gold potatoes, peeled and cubed
1 red onion, cut in half and sliced
2 red chilies, chopped
handful of fresh spinach
salt & pepper
olive oil
butter

First get tomatoes roasting at 300* with a little olive oil, salt, pepper and chili flakes.  Cook for at least 1 1/2 hours or until done.   Remove from the oven.

Par-boil the potatoes, then drain and pat dry.  Place into the same pan the tomatoes were cooked in with a little olive oil and salt, and brown in the oven at 400*.

When the potatoes are almost done, saute the onions and chilies with 1 tablespoon of butter until nice and soft.  In another pan cook the squid in a little butter over high heat, they will take a minute to cook.  When done, drain and add to the onions.

Chop up the tomatoes and add everything together, over a medium heat, add the spinach and wilt.  Season with salt and pepper.

Serve onto warm plates.

Bon Appetit!  Chef Hobbes

Grilled Squid Salad

This is a wonderful salad that takes me back to the Mediterranean.  Full of flavor that's both spicy and sweet with a nice acid balance!

Recipe for two:

Vinaigrette

1 T raw honey
Juice from 1/2 fresh lime
1/2 red jalapeno chili, minced, leave the seeds in if it's not hot!  If it's still not hot add a good pinch of chili flakes
pinch salt & pepper
1 shallot, minced
1/2 cup extra virgin olive oil
handful of roasted peanuts

6 fresh squid, cleaned, then slice the bodies open so they lay flat, if you score the flesh a little they won't curl as much when you grill them
1 cup water cress
1/2 red bell pepper, sliced
2 hearts of romaine, trimmed and cut in half
1 avocado, pitted, peeled and sliced

First mix the lime juice and honey together and whisk until blended together.  Then add all the other ingredients except the olive oil, mix and let sit.  When ready slowly pour in the olive oil while whisking until the dressing is well emulsified.

Brush the squid with a little olive oil and season with salt and pepper.  When the grills good and hot cook the squid quickly!  It's better to under cook it as you can always put it back on the grill.  If you over cook squid it will get really tough.

Toss the romaine hearts with the red bell pepper, avocado and cress in the vinaigrette and plate.  Place the squid into the leftover vinaigrette and toss.  Then place them on the salad.

Bon Appetit!  Chef Hobbes