Cool off with this salad and or­ange beer combo

Cecil Whig - - JUMPSTART -

This recipe has a lot of con­trast­ing fla­vors that blend to­gether so mouth­wa­ter­ingly. If you aren’t a fan of cala­mari, use grilled lob­ster or shrimp in­stead. This would even be nice with some grilled fish, too.

I al­ways com­bine the fen­nel with the grilled cala­mari mo­ments be­fore serv­ing so that it will re­tain its bright, clean taste. Also, be gen­tle with the or­ange supremes, so they don’t break up when toss­ing. Serve this with a frosty or­ange beer shandy.

Zesty Grilled Cala­mari Salad with an Or­ange Beer Shandy Makes 4 Serv­ings 1 pound squid, cleaned

2 tea­spoons coarse sea salt

2 ta­ble­spoons 100% olive oil

1 large fen­nel, stem and fronds re­moved; 2 ta­ble­spoons of frond feath­ers re­served for gar­nish

1 cup pur­ple cab­bage, sliced into very thin strips

1 large or­ange, plus 2 ta­ble­spoons or­ange juice if the or­ange seems dry

1/4 tea­spoon freshly ground black pep­per

Heat a well-sea­soned grill to medium, let the grill heat up for at least 10 min­utes.

In a large bowl, com­bine the squid, 1 tea­spoon of the salt, and 1 ta­ble­spoon of the olive oil and toss un­til the squid is well coated. Set it aside.

While the grill is heat­ing up, pre­pare the salad. Us­ing a man­do­line or a very sharp knife, slice the fen­nel pa­perthin and trans­fer it to a large clean bowl. Add in the cab­bage.

Cut off the ends of the or­ange to ex­pose it and care­fully cut away the peel. Make or­ange supremes by slic­ing out the or­ange sec­tions, leav­ing be­hind any mem­branes. Place the or­ange wedges on top of the fen­nel. Squeeze any ex­cess juice from the or­ange into the bowl. Add the or­ange juice, if nec­es­sary.

When the grill is hot, place the whole squid and the ten­ta­cles onto the grates to grill for 3 min­utes (flip­ping it half­way) with the grill lid open. The squid is done when it is opaque in­side. When grilling be re­ally care­ful noth­ing falls through the grates. To be ex­tra safe, you could grill the ten­ta­cles in a well-sea­soned wire bas­ket.

When the squid is done cook­ing, re­move it from the grill and care­fully slice the bod­ies into 1/4-inch rings and quar­ter the ten­ta­cles. Trans­fer the sliced cala­mari into the salad bowl with the re­main­ing tea­spoon of sea salt, the black pep­per, and the re­main­ing ta­ble­spoon olive oil. Toss the salad un­til ev­ery­thing is well com­bined. Serve im­me­di­ately, gar­nished with fen­nel fronds. Or­ange Beer Shandy Makes 64 oz 32 oz your fa­vorite wheat beer (must be cold!)

32 oz San Pel­le­grino’s Or­ange (Aran­ci­ata) Soda (must be cold!) Or­ange Slices In a 16-oz frosty beer mug, care­fully pour in 8 oz of beer and than slowly pour in up to 1 cup of or­ange soda. Taste it along the way as the fla­vor of how much or­ange soda to use is very per­sonal!

Cook­ing at Home is a weekly col­umn where Rebecca dishes on what she’s been mak­ing.

CE­CIL WHIG FILE PHOTO

Tina and Lou Giansanti, of Havre de Grace, and Joe and Ca­role Rice, of Per­ryville, en­joyed some baked goods and some items from the white ele­phant sale at the 2015 Hart’s Peach Fes­ti­val.

PHOTO COUR­TESY OF REBECCA BENT

In this week’s edi­tion of Cook­ing at Home, Rebecca Bent walks you through a cala­mari salad and an or­ange beer shandy.

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