CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

In cooking squid there is no in-between. Either you cook them very briefly or else simmer for a long time. Anything in-between results in a tough, chewy and thoroughly inedible dish! In this recipe I'm doing a fast cook method. The recipe can also be done under a hot broiler if you don't want to fire up the grill–but the smoky flavor and char from the grill adds delicious flavor. I love serving this salad in little Chinese “to go” boxes with chop sticks.

Spicy Grilled Squid Salad

Serves 4 – 6

• 1 pound baby squid, cleaned and skinned
  
• Olive oil
  
• Kosher or sea salt and freshly ground pepper
  
• Spicy dressing (recipe follows)
  
• 6 ounces large shiitake mushrooms, stems discarded
  
• 2 ounces very thin rice noodles (often labeled “vermicelli”)
  
• Toasted sesame oil
  
• 1-1/2 cups English cucumber, seeded and sliced at an angle
  
• 3/4 cup carrots cut in fine julienne or slices
  
• 2 cups very finely sliced green or nappa cabbage
  
• 1 large mango, peeled, seeded and cut into large dice
  
• 1/2 cup daikon or other savory sprouts
  
• 1/3 cup lightly packed cilantro leaves
  
• 1/4 cup lightly packed tender mint leaves

Separate the squid bodies from the tentacles, rinse under cold water and pat dry. Toss the bodies and the tentacles separately with olive oil and a generous sprinkling of salt and pepper. Grill the bodies and tentacles over a hot grill for a minute or so on each side or until they puff and take on just a little color. Tentacles will take slightly longer than the bodies. Cut bodies into rings or 1 inch pieces and tentacles into bite size pieces and toss with half the dressing and set aside. Brush mushrooms with olive oil, season with salt and pepper and quickly grill. Cut in thick slices and add to squid.

Meanwhile soak the noodles in hot water for 15 minutes or so or until they are softened. Drain, throw onto a cutting board in a tangle and chop a couple of times. Toss with drops of sesame oil. Combine noodles, squid mixture, cucumber, carrots, cabbage, mango and sprouts. Place in to go boxes or arrange attractively on small plates, drizzled with remaining dressing and topped with cilantro and mint leaves.

Spicy Dressing

Makes about 1 cup

• 1/2 cup fresh lime juice
  
• 4 tablespoons Asian fish sauce
  
• 1 teaspoon minced fresh red chile or to taste
  
• 2 teaspoons finely minced garlic
  
• 1 tablespoon rice vinegar
  
• 5 tablespoons sugar or to taste
  
• 1 tablespoon cilantro leaves, coarsely chopped

Combine all ingredients and stir until sugar is dissolved. Let stand at least 30 minutes before serving for flavors to develop. Adjust salt/sweet/tart/hot flavors to your taste.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

Grilling Recipes from Around the World by Chef John Ash
These Recipes are Free to copy for personal use.

• Grilled Shrimp With Sangrita
  
  
• Moroccan Lamb Kebabs
  
  
• Spicy Grilled Squid Salad
  
  
• More Recipes

(Chef John Ash)