Grilled Squid with Chamomayo

Name: Grilled Squid with Chamomayo
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters dried chamomile flowers, pulverized in a spice grinder (you can get them from any place that sells loose-leaf tea, or rip open a couple of teabags); 1 teaspoons Dijon mustard; 1 egg yolk; 1 teaspoons kosher salt; 8 servings Kosher salt and freshly ground pepper; 8 servings Lemon wedges, for garnish, optional; 59 milliliters extra-virgin olive oil; 2 kilograms squid bodies, cleaned (any fishmonger that cant get you squids cant be trusted... they come frozen to a fishmonger and are CHEAP); 1 teaspoons sugar; 237 milliliters soybean, safflower or vegetable oil; 2 Tbsps champagne or white wine vinegar

Need a gluten free, dairy free, fodmap friendly, and pescatarian main course? Grilled Squid with Chamomayo could be a spectacular recipe to try. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains about 36g of protein, 13g of fat, and a total of 303 calories. This recipe serves 8. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 40 minutes. If you have kosher salt, squid bodies, egg yolk, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat the oil and chamomile flowers over low heat until the chamomile aromatizes and turns golden brown, 3 to 5 minutes. Strain the oil, discarding the chamomile flowers, and let cool.

Ingredients you will need

Cooking Oil

Combine the vinegar, mustard, salt, sugar and egg yolk in the bowl of a food processor and blend for about 30 seconds.

Ingredients you will need

Egg Yolk

Mustard

Vinegar

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add the thoroughly cooled oil through the emulsion tube. Voila. Chamomayo. Imagine the possibilities! Darjeeling Mayo! Matcha mayo! Earl Grayo! Now for the squids. Slice the squid bodies open lengthwise, and lay flat on a cutting board with the outsides facing up. Gently score the squid with the tip of your knife in a crosshatch pattern, then sprinkle each side with salt and pepper... say one sprinkled pinch per. Don't be shy. Toss the squid in a large bowl with the olive oil, then grill these guys for 2 to 4 minutes per side. I like mine a little under-done, but I'm a weirdo like that.

Ingredients you will need

Salt And Pepper

Olive Oil

Emulsions

Matcha

Squid

Mayonnaise

Cooking Oil

Equipment you will use

Cutting Board

Grill

Knife

Bowl

Transfer all the squids to a cutting board.

Equipment you will use

Cutting Board

Cut them into 1/2-inch rings. You can serve them in a pile and with the mayo on the side. If you want to get fancy and plate these up, slide a chopstick or iced-tea spoon up the middle of the rings to plate them in a neater fashion.

Ingredients you will need

Mayonnaise

Tea