Brad Makes Grilled Stuffed Squid

You call this show something?

[Unknown] Brad's world.

No we're never doing that.

But do people open this and do they usually

like say Hey today on.

[Unknown] From the Test no.

Oh it's just go okay cool ready.

[Unknown] You're just yourself.

Hard action.

Hard action. Alright.

[dramatic orchestral music]

Hey guys today I'm going to be showing you

one of my favorite dishes it's a stuffed squid

where we take the tubes of the squid

and the tentacles mixed in with some shrimp

some scallions spices some fresh garlic

and ginger rice herbs and I pipe it into the tubes

then we will grill them up.

We started off by taking the bodies the tubes

they already been cleaned they you know

most of them you get they can they can come pre-frozen

that's fine and they actually freeze really well.

And I really like cooking with squid

because it's A: I think it's super delicious

I feel like a lot of people who don't like it

maybe had a bad experience.

And it's also you know one of the most sustainable fish

in the ocean.

So we're gonna start off just with the bodies

and then I have a little a little dry rub that I prepared.

It's mustard powder, onion powder, salt, and pepper

a little bit of cayenne pepper and some ground coriander.

So I'm just gonna cover that over the bodies here

and do another little pinch of salt.

Then just give them a toss just want to coat

them nice and evenly.

When I was fooling around with this I was

I wanted to maybe do one where it's maybe

a wet marinade and I tried like pan frying it um um

but the dry rub I just got a great result

I like the way it kind of like crusted and cooked

onto the squid.

[Unknown] Stud finder.

You're a funny guy.

You're a funny guy.

Okay, for my next trick I want to take the shrimp

it's about medium shrimp there's about 7 here or something

and then about the same amount of tentacles

from the squid.

So when I buy the squid I just ask for a mix.

And then this we're just gonna

I'm just gonna mince this up.

So yeah, we're gonna mince these up and then

I'm gonna mix it with some other aromatics and stuff.

Then we're gonna saute them and sweat them down.

Cook this, sweat down some of the aromatics,

and then mix it with some cooked rice,

and this is gonna be the base for our stuffed squid,

the filling.

And then, yeah, just chopping these up,

just into small pieces.

Perfect.

And now just add that to the bowl here.

So I already got the grill fired up,

you wanna a grill real hot so while you're doing

all this stuff turn you're grill up get it going.

You want squid, it's like fast and hot,

or like low and slow, you know?

To get away from that kinda like,

tough chewy.

Yes, Gabriela?

Is it okay if Drexel puts a picture?

I've been waiting for this for like a whole week.

Well Gaby, I wouldn't want you to wait any longer.

[Gaby] This is for Carla.

Plowing forward, so I've got three scallions that

I'm just gonna slice up thin.

Three scallions.

No one's paying attention.

This is gonna be part of the filling too.

Good stuff.

This will cook with the squid, I'll show you.

Okay, we're gonna add the scallions

to the squid mixture here.

Easy peasy.

Here, I've got four cloves of garlic

and like a one inch chunk of ginger,

that I'm micro-blading.

We'll add that right in there too, boom.

Alright, maybe just a little pinch of salt,

you know, for good measure.

Lemongrass.

Aw, smells so good.

One of my faves.

I'm just gonna cut, this is kind of a thin piece.

I'm just gonna cut a little bit into a

real, real, real thin little rings

like we did the scallions.

What a great ingredient.

I put it crush it whole like this

don't throw that away.

You crush that put it in your soups, in your stews.

Okay.

Beautiful.

I got a little fresno chile.

I'm gonna do just about half of it.

Same thing just gonna cut it up into little rings,

and then we'll mince it up.

You know, different layers of heat.

I like to have more than just one element of heat.

Beautiful.

So yeah.

[Tommy] What are you looking off of here?

Oh this here, Tommy?

[Tommy] Yeah

This is my clip board.

Can't live without it man.

This is where I do, uh.

You know, I write things down.

So next we're gonna do tablespoon ponzu.

Roughly a tablespoon of, uh, gochujang.

Which is a nice fermented chili paste.

Yeah that's good stuff.

And then we'll do like, say, you know,

a tablespoon or two of olive oil.

That looks nice.

We'll do a little pinch of our mixture.

That we put on the outside of the squid.

And you could probably, if you wanted to,

you could probably do this ahead.

You could even stuff these things ahead

and just cook them off.

You know, if you were having a party,

or, you know, some friends over for dinner

or something like that.

But this could probably be made ahead too.

This would be good just sauteed and put on a little rice.

Or a little black pepper.

What about a brush?

A pitchfork?

Those things.

Go like this.

When they were hunting witches.

Yeah, hunting witches.

Okay, the hell were we doing?

Oh, I'm gonna heat up my cast iron.

Again, we want this hot too with the squid.

And we're gonna cook this down.

Only gonna take about two minutes

to cook it through saute it down.

And then we're gonna mix it in with some rice.

So yeah we got some cooked rice here.

It's just a medium grain, uh, white rice.

And we're gonna use about a cup and a half cooked.

Give or take.

I like to take just a little furikake.

Which is a Japanese rice seasoning.

It's got dry bonito, sesame, some seaweed.

Probably some MSG.

So I'm gonna put that on the old rice there that's nice.

So we'll let that hangout.

And let's go cook this.

[Tommy] Brad, do you have oil in the pan?

Nah, there's oil in this.

Um, yeah I got oil in the mixture,

and it's a non-stick.

You don't want it to be too too too wet with the oil.

We're just gonna let that kinda cook down.

Let the shrimp, and the squid tentacles cook.

Scallions will start to leech out.

We want to remove as much like water.

No that there's a ton in there.

It's just with the scallions.

Any moisture kinda cook out.

Reduce that ponzu a little.

So that when we mix it in with the rice,

it's not a real real real wet stuffing.

Cause we're running hot we don't want it to really burn.

I mean it can pick up a little color,

and it's kinda de-glazing itself as it goes,

but, um, you don't want to go walking away from this one,

that's for sure.

Oh that, that smells so good.

That makes me wanna just have like a big bowl of ramen.

Like a fish broth ramen.

Fish stock ramen.

And put just a big scoop of that right in there

with the noodles, ooh!

So now I'm just gonna take our cooked squid and shrimp

and some of those aromatics and dump that over the rice.

And then just kinda mix it in.

And if it's lookin like it's got too much

shrimp to rice ratio, just add a little bit more.

[Tommy] How are we looking with shrimp to rice ratio?

[Brad] I'm feeling good about this.

Let me just chop up some herbs too.

We got a little parsley and cilantro.

Tender stems included.

I put these in last because that was hot

and we didn't want to cook them in the hot rice

it will kinda like wilt them out.

Right at the end I just fold them in.

And this will be a good place too.

I mean if you wanted to riff around with it.

Tarragon would probably be really good in it.

Basil, thai basil would be awesome if you got it.

I'm gonna do a little splash more of ponzu.

And we'll do a little splash of olive oil too.

For the stuffing of the bodies.

Uh, I've done it without it.

It's doable.

It's just kind of a real pain in the ass

with a spoon they get a little slippery.

But the like the pastry piping bags work great.

Super cheap.

Beautiful we got our filing in the piping bag.

You want to go nipping the ends.

You know, just about the size of a dime, or so.

Cause eventually you're just gonna you know,

pipe it into there.

So when you cook these on super high heat on the grill,

or on anything, they contract pretty drastically.

Soon as it hits that heat it just wants to sink in.

It's gonna probably loose a third of it's size.

So you don't need to go piping this thing

you know, to the gills here.

You just, I'll show you.

Put it in there like so.

And you just do a little pop pop.

Squeeze and pull.

So you see how that is?

It's like filled up and right there we have

that little bit left over.

I kinda just flatten it a little,

and you want that little bit of hanging.

That little bit of not filled.

Oh it makes me happy.

Yeah you do these a little bit ahead of time.

You know, oh Suzie and Mary are having a barbecue?

What are you gonna bring?

Hamburgers and hotdogs?

No, no, no.

I'm gonna bring stuffed squid.

Don't worry about it.

I got it.

Oh this one's got a hole in it,

but that's okay we don't need to throw it away.

In that case, I just fill it a little less,

and I leave a little bit of room on each side.

You just keep it kinda in the middle, like that.

And let it just kinda snap and close.

If it was filled more to the brim.

Which is a bad idea.

It start to kinda push out.

It'll probably even do it to these.

And the rice kinda just soaks up all that squid broth

kinda juice and it's just make a really flavorful inside.

Voila!

Stuffed squid.

[Tommy] And then there you go.

Bon Appetit!

Bon Appetit.

And now we're gonna go grill them.

Boom, right on them.

I'm gonna drop it right here.

You wanna get that?

[Tommy] Let's see it.

[Brad] Look at that thing just start to contract already.

We do it in batches.

We don't wanna go getting crazy.

And this things on hot man.

Full gas.

Boom, see how it's already starting to suck in there?

And I flip these a lot.

Rolling them around a little.

See how they kinda just.

See all that extra?

If that wasn't there, if we over filled it.

I would've been just pushing out.

And it will even still do that a little bit now.

And some of the filling as it cooks.

Sometimes will start to kinda plop

out a little bit of the end.

I like to use the tongs and just kinda, ploop!

Kinda just push it back in a little.

Um, you just wanna keep an eye on it.

Cause the grill is on super hot.

And the, you know, the insides already cooked.

But you just wanna keep rolling it around

and try to get an even browning on all the sides.

And as they start to char up.

I kinda of move them over towards the end a little.

Just to let them hangout, keep hot,

cook through a little bit.

But they cook really in just in a couple minutes.

And even I like to put them up on their sides.

On the little grill grates.

Look at that.

It stands up nice.

You can even char the side.

How frickin' cool is that?

Nobody's doing that yet.

[Chris] Put it on a hot dog bun/

No we're not putting it on a hot dog bun, Chris.

[Chris] I think you guys should have some

hot dog buns in reserve, just in case.

[Tommy] We have some potato salad.

We're not doing it.

I like those pyrotechnics.

Like little sausages.

Got my own plate.

[Tommy] Oh, I remember this one.

Yeah well Keith Kreegs baby!

Handmade, you know it's a celebration.

All right, let's slice one of these bad boys up.

Morocco!

Yeah?

I want you to take a peek.

Nice

Right?

Does it get sauce?

No.

What's with these people and their sauce?

But I can put ketchup on it in my

hot dog bun though right?

What are you two and a half years old?

I've been hanging out with my kids too much.

Look at that cross cut like that cross section.

Wow do I pop it?

Yeah!

Mmm.

[Brad] Right?

It doesn't even really need a sauce.

[Chris] It's super flavorful.

The chili heat is like right there.

Real nice.

But the herbiness kinda pulls it back a little bit.

[Brad] Got a little heat.

Oh yeah.

[Brad] But like not like, but it's complex-y.

What a rogue's gallery of flavors!

It's got nowhere to hide right?

Right.

Pretty good though.

Well done.

Super easy dish.

For the most part.

Cheap.

For the most part.

Um, and it's just different, it's fun.

It almost eats.

It's spicy.

You wanna have like a cold beer or

a lemonade or something, you know?

Screams summer.

Super super great.

Just a, you know, beautiful protein.

And uh, yeah.

Hope you guys make it.

I'd love to hear what you guys do with squid

in the old comments below.

Anything like that.

And uh, yeah if enough of you guys request this

maybe they'll make me write this up as a formal recipe.

But um, for the most part, cooking's about having fun.

Rip around.

This is just an inspiration piece.

Have fun.

Bon Appetit.

[Tommy] Great.

Yeah that's good stuff.

[Molly] Wow, I would never be able to put that

in a recipe.

[Brad] Good thing it's not a recipe.

Oh so sorry you could never make it.

If you wanna make this recipe,

don't swipe up or anything like that.

Cause there will be nothing there.

Don't go on BA.com.

Just watch the video a thousand times,

and take notes.

Really great advice.