Squid Salad with peppers for the Holidays

May is squid fishing season in RI. I had my most successful year yet. Before the holidays my friend, George, told me the squid is getting too old to use for bait so we would have to eat what's left. (just kidding!) I came up with this squid salad recipe right before Christmas.

2 lb. squid cleaned - rings and cut up tentacles
12 oz. wine vinegar - for extra flavor use garlic vinegar
1 med. onion diced
1 sweet red pepper diced
1/4 cup mild yellow pepper rings
1/4 cup diced hot cherry peppers
1/4 cup celery diced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Ground black pepper

Rinse the squid and simmer for 35 minutes in the vinegar. Add just enough water to the vinegar to cover the squid. Stir occasionally. You can add a dash of red pepper flakes and/or a bit of "Hot Shot" to the vinegar to spice it up a little. Drain and rinse the squid in cold water.

Toss the squid in a bowl with the diced onion, peppers and celery.
Sprinkle olive oil and balsamic vinegar over the mixture, and season with ground black pepper to taste. Chill and serve with crackers or crusty bread. Enjoy!

Happy New Year,
Chuck

Madeline at Sunset during the 2007 Newport Jazz Festival

One of my highlights of 2007 was spending the weekend on Lots A Luck in Newport on the Jazz Festival Weekend. Here is a photo of Madeline cruising past our anchorage taken Saturday evening, Aug 11.