0.3 cup chamomile flowers dried canned you can get them from any place that sells loose-leaf tea, or rip open a couple of teabags
0.5 teaspoon dijon mustard
1 egg yolk
0.5 teaspoon kosher salt
8 servings kosher salt and pepper freshly ground
8 servings lemon wedges for garnish, optional
0.3 cup olive oil extra-virgin
4 pounds squid bodies frozen cleaned any fishmonger that can't get you squids can't be trusted... they come to a fishmonger and are CHEAP
0.5 teaspoon sugar
1 cup vegetable oil
2 tablespoons citrus champagne vinegar
Equipment
food processor
bowl
knife
grill
cutting board
chopsticks
Directions
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.
Combine the vinegar, mustard, salt, sugar and egg yolk in the bowl of a food processor and blend for about 30 seconds.
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.
Transfer all the squids to a 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.
