Chef Bobby Flay
Adapted by StarChefs
Yield: 4 appetizer portions
Wine Suggestions
Wines from Rueda in central Spain are made with the Verdejo grape
and are characterized by their pronounced acidity, but also can
be slightly creamy. These medium-bodied, easy to drink wines are
relatively inexpensive.
Roasted Tomatoes
- 1 Tablespoon pure olive oil
- 4 plum tomatoes, halved
- Salt and pepper
Preheat oven to 350°F. Rub the tomatoes with olive oil and
sprinkle with salt and pepper and place cut-side up on a baking
sheet. Roast for 20-30 minutes, or until soft. Seed and dice the
tomatoes.
Green Chile Vinaigrette
- 1 poblano pepper, roasted, peeled and seeded
- 4 roasted garlic cloves
- 1/4 cup plus 2 Tablespoons red wine vinegar
- 3/4 cup olive oil
- 1 Tablespoon honey
- Salt and pepper
Purée the poblano pepper and garlic with the vinegar in
a blender. With the motor running, slowly add the oil until emulsified.
Add the honey and salt and pepper to taste and pour into a squeeze
bottle.
Squid
- Green Chile Vinaigrette (see recipe)
- Roasted Tomatoes (see recipe)
- 5 whole squid, skinned and cleaned
- 2 sweet onions, (Walla Walla, etc.) peeled and sliced 1/4-inch-thick
- 1/4 cup olive oil
- 1/2 pound arugula
- 1/2 pound frisée
- 6 fresh mint leaves, cut into chiffonade
- Salt and freshly ground pepper
- Preheat grill or grill pan. Brush squid and onions with olive
oil and season with salt and pepper to taste. Grill the squid
on each side for 2-3 minutes. Cut the squid into 1 inch pieces.
Grill the onions on both sides until just tender and coarsely
chopped.
Combine the squid, arugula, frisée and onions in a large
bowl. Toss with the vinaigrette and transfer to a medium serving
platter and top with the tomatoes and mint.
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