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Skewered and Grilled Calamari with Herb Salad & Orange-Ginger Aioli
Chef Christopher Greenwald, Bay Laurel Culinary
Makes 10 skewers

1 lb              fresh calamari
2-3 Tbsp       olive oil
                    Sea salt and pepper to taste

Soak 10 bamboo skewers in water for 30 minutes. Clean calamari; remove quill and beaks and separate bodies from tentacles. Cut calamari bodies into 1-inch pieces and the tentacles in half and skewer, alternating pieces onto bamboo. Light and preheat grill to high heat. Make sure the grill is clean and nicely oiled before proceeding. Salt and pepper squid and drizzle completely with oil. Grill squid for just a couple of minutes on each side until charred and just cooked through.

Herb Salad
¼ bunch      Italian parsley
¼ bunch      cilantro
¼ head        escarole
¼ bunch      mint
½ bunch      chives
1 Tbsp         extra virgin olive oil
1 tsp           rice wine vinegar
                  salt and pepper to taste

Clean and dry the parsley, cilantro, escarole and mint well. Remove leaves from stems on parsley, cilantro and mint and chop escarole into small pieces to match size of herbs. Cut chives into small matchsticks and mix with other herbs and escarole in a bowl. Toss salad with extra virgin olive oil, vinegar, salt and pepper. Serve calamari skewers with herb salad and aioli.

Orange-Ginger Aioli (makes 1½ cups)
1 clove       garlic, minced
½ inch        nub of ginger, peeled and minced
3                egg yolks
1                orange (juice only)
1 tsp           rice wine vinegar
1-cup          olive oil
                  salt and pepper to taste

Place garlic, ginger and egg yolks in food processor with orange juice and vinegar. Start machine and blend until yolks are pale and thick. Add oil in slow, steady stream until aioli forms. Season the aioli with salt and pepper.


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