Grit and kim chee stuffed squid in a tofu-beet vinaigrett

4 as an appe

Ingredients

Quantity Ingredient
4 Baby squid; cleaned
26 ounces Tequila or bourbon
½ Recipe of Oriental-style grits*
¼ Recipe of kim chee*
¼ cup Balsamic vinegar
½ cup Boiled beetroot and juice; pureed
½ cup Tofu; soft, pureed
Salt and pepper to taste.
MSG to taste [optional]

Directions

*Kim chee and Grits recipes to be supplied if required.

Have a shot of your preferred inspiration. Chop one large beet root into ¼" dice and simmer in a half cup water until softened. Set aside. Have another shot. Prepare a small batch of grits and have ready well aged kim chee. Set aside. In a blender or food processor process the beets and cooking liquor until smooth; add tofu and process further. Add salt and pepper to taste. Optionally add a little MSG to fully develop this truly intriguing blend of flavors.

Combine the grits and kim chee. Stuff squid with the grit dressing and marinade in the beet-tofu vinaigrette for 2 hours. Have a few more shots while waiting. Transfer the squid to a well oiled casserole and pour over the vinaigrette; cover and bake in a 350 oven until tender. If you are thirsty, have another drink while the squid is cooking.

Serve with rice and the balance of the liquor on the side.

Note: There are no substitutes for the tequila/bourbon; this dish does not taste right if sober!

Original recipe by Jim Weller designed especially for Wesley Pitts.

Copyright Pending. All Rights reserved.

Submitted By On 11-03-95

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