Smokey Squid Salad
1 lb. squid, cleaned, tentacles preferred
In a pot of boiling salted water quickly cook the squid. This should take no longer then a minute. As soon as they are cooked, immediately shock them. Cut the tubes into rings and coat them with enough limejuice so they do not dry out (About half of a lime).
½ Tablespoon thinly sliced jalapenos
2 tablespoons Sherry Vinegar
½ Tablespoon Soy Sauce (low sodium)
1 Lime
¼ Teaspoon Finely Grated Ginger
2 Tablespoons Iburi-Jio
50 ml Grape Seed Oil
Combine all of the ingredients except for the oil to allow the flavors to infuse for 30 minutes. Then slowly whisk in the oil until the dressing has obtained the desired emulsified consistency.
2 cups halved orange cherry tomatoes
2 pablano peppers, skin charred and removed, remove seeds and muscles, cut into brunoise (small dice)
¼ cup shaved fennel
Add the fennel, tomatoes, and peppers to the squid. Add enough dressing to coat and flavor the squid and vegetables, make sure not to add too much.
4 cups corn stock
¼ to ½ teaspoon honey (depending on sweetness desired)
¼ teaspoon Iburi-Jio
Reduce the stock to a glaze. When it is thick and tastes like roasted sweet corn, add the honey and salt. Mix well. Use sparingly to dress the finished plate circling around the squid salad.
Garnish with Shiso leaves in a fine chiffinade and a pinch of Iburi-Jio.
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