Bug Salad Food

MORTON BAY BUG SALAD WITH MANGO-GINGER DRESSING

Morton Bay Bug Salad with Mango-Ginger Dressing image

Provided by Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 gallon water
2 tablespoons salt
1 Morton Bay Bug (1 1/4 pound lobster may be substituted), cooked and chopped
1 mango, peeled, deseeded, diced
1/2 tablespoon peeled and chopped ginger
1 red chile, chopped
2 lemons, juiced
1 cup extra-virgin olive oil
Salt and pepper
4 cups spring greens

Steps:

Bring 1 gallon of water to boil with 2 tablespoons of salt. Add bay bug (or lobster) and boil for 12 minutes. Drain water and chill. Separate claws and tail and discard body. Crack shells of claws and tail and remove meat. Dice the meat.
In a blender, combine mango, ginger, chile, and lemon juice. Blend while slowly drizzling in olive oil. Season with salt and pepper.
In mixing bowl, combine bay bugs (or lobster) and spring greens. Add dressing. Toss and serve.

UMEKES PULEHU BEEF SALAD

Umekes Pulehu Beef Salad image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 cup soy sauce, preferably Yamasa
1 cup sugar
1 cup rice wine vinegar
1 gallon apple cider vinegar
1/2 pound Hawaiian chile peppers
1/2 pound garlic
1/2 cup olive oil
One 7-ounce steak
2 pinches Hawaiian sea salt or pink Himalayan salt
Freshly ground pepper
1 head romaine lettuce, chopped
1/2 tomato, chopped
2 ounces red onion
4 slices cucumber
1/2 ounce ogo seaweed

Steps:

For the Korean pickling juice: Combine the soy sauce, sugar and vinegar in a pot and simmer until sugar is fully dissolved. Cool.
For the house chile pepper water: Combine vinegar, chiles and garlic in a pot. Bring mixture to a simmer. Blend with a hand blender. Cool.
For the bug juice vinaigrette: Combine 2 cups Korean pickling juice and 1/2 cup house chile pepper water in a bowl, then whisk with oil to emulsify.
For the pulehu beef salad: Sprinkle steak with salt and pepper. Grill steak to your liking (we recommend medium-rare). Cut steak into bite-sized cubes.
Toss romaine with 2 ounces bug juice vinaigrette. Add chopped tomato, red onion, cucumber and steak. Garnish salad with ogo. Drizzle 1 ounce bug juice vinaigrette over the steak.

BUG SALAD

Bug Salad image

Make and share this Bug Salad recipe from Food.com.

Provided by GinnyP

Categories Fruit

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

3 -4 carrots, grated
golden and dark raisin, as many as you like
1 -2 granny smith apple, chopped
mayonnaise, enough to bind the other ingredients

Steps:

Place the first three ingredients in a mixing bowl.
Add just enough mayonnaise to bind it all together.
Voila'!
Bug Salad!

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