Seaside Squid Salad Food

AUTHENTIC SPICY THAI SQUID SALAD RECIPE - YAM PLA-MUEK

Steps:

• Prepare the bell peppers and onions by slicing thinly. Add the bell peppers to an ice cold water bath while preparing other ingredients.
• Slice the pickled garlic cloves and set aside. Reserve 2 tablespoons of the pickled garlic juice that was part of the jar.
• Chop up the chilies, pac peow, cilantro, and green onions. Set aside.
• Score both squids by making narrow slices through the squid lengthways, careful not to cut all the way through. Turn the squid and score again to make small diamond shapes. This will allow the strips to curl up with a beautiful presentation.
• Cut the scored squid into bite size pieces, about 1 inch in length.
• Next, you'll want to blanch the squid. Put the squid in a heat safe bowl. Bring a pot of water to a boil. Ladle in the hot water from the pot to the heat safe bowl, and allow the squid to be blanched for about 30 seconds. Drain the squid, and repeat this process 2-3 times until the squid is cooked through. This method allows you to not overcook the squid. Overcooking the squid will turn it rubbery.
• Once the squid is cooked, add in the palm sugar, toasted rice powder, fish sauce, reserved pickled garlic juice, and lime juice. Stir it up.
• Add in the drained bell peppers, onion, and the rest of the herbs along with the crushed peanuts.
• For presentation, you can place the salad on a dish and surround with lots of green vegetables and herbs, adding the Thai chiles on top for a beautiful presentation of the dish.

SEASIDE SALAD

Steps:

• Put the clams in a dry skillet or sauté pan, cover, and place the pan over medium-high heat. Cook until all of the clams have opened, 5 to 8 minutes. Discard any that have not opened within 10 minutes. Remove the clams from their shells and place them in a bowl large enough to fit all of the shellfish. Drain the liquid from the clams through a fine-mesh sieve lined with a damp paper towel into a bowl. Reserve the liquid.
• Wipe the skillet clean and put the mussels in it. Cover and place the pan over medium-high heat and cook until all of the mussels have opened, about 5 to 8 minutes. Discard any that have not opened within 10 minutes. Remove the mussels from their shells and add them to the bowl with the clams. Drain the liquid through a fine-mesh sieve lined with a damp paper towel into the same bowl containing the clam juice. Reserve.
• Bring a large pot of water to a boil. Add the calamari and cook for 5 minutes, or until they are opaque but still very tender. With a slotted spoon, remove the calamari to the bowl containing the clams and mussels but keep the pot on the heat.
• Carefully set a steaming basket into the pot of water in which you boiled the calamari. The bottom of the steaming basket should be just above the water line, so carefully ladle out some water if necessary.
• Place the shrimp in the steaming basket and cover the pot. Steam the shrimp for 5 minutes or until they are just cooked through. They should be pink and opaque but still tender and not at all stiff. Transfer the shrimp to the bowl with the other shellfish.
• In a small bowl, stir together the lemon juice, reserved liquid from the clams and mussels, salt, garlic, parsley, and red pepper. Gradually whisk in the oil until the mixture is thoroughly combined. Pour the dressing over the shellfish and toss well to combine. Tuck the bay leaf or leaves in among the shellfish. Cover tightly with plastic wrap and refrigerate until thoroughly chilled. To serve, divide the salad among 8 small plates. Spoon the dressing from the bowl over the salad. Serve cold.

SEASIDE SALAD

Steps:

• Cook macaroni according to package directions, adding a little vegetable oil to keep separated; drain and chill.
• Mix with tuna, egg, onion, celery, green pepper and olives.
• With a whisk or fork, beat together dressing ingredients; toss with macaroni-tuna mixture.
• Cover and chill until serving time.
• Garnish with salad greens.

SQUID SALAD

Steps:

• Cut the tubwise body of the squid crosswise into ¼" rings.
• Wash these rings and the tentacles and put in a pan with 4 tbsps water.
• Boil, cover and simmer for about 3 mins or until the squid turns opaque.
• Drain and put into a bowl.
• Peel and finely slice the shallots.
• Add to squid with lime juice, fish sauce, sugar, chilli powder and corriander leaves.
• Toss well and check the seasoning.
• Just before serving arrange the lettuce leaves on a serving plate.
• Peel the cucumber and slice into thin rounds.
• Cut the tomatoes in half vertically.
• Put the squid salad on top of the lettuce and surround with cucumber slices and tomato halves.

SQUID SALAD

Steps:

• Pour 2 inches of water into a large Dutch oven or pot and bring to a boil. Add the bay leaves and lemon peel, and continue to boil for a few minutes, until they release their aromas.
• Set a colander or steamer over (but not touching) the water. Slip the calamari rings and tentacles into the colander or steamer, adjust the heat so the water is simmering, and cover. Cook until the calamari is just cooked through and has gone from opaque to translucent, about 6 to 7 minutes.
• Combine the olives, celery, roasted pepper, salt, oregano, peperoncino, and lemon juice in a large bowl. When the calamari is done, add it to the bowl, drizzle with the olive oil, and toss. Sprinkle in the parsley, toss again, and serve warm or at room temperature.

ITALIAN SEAFOOD SALAD (INSALATA DI MARE) RECIPE

Steps:

• Meanwhile, in a medium bowl, toss shrimp with salt and baking soda and refrigerate for 30 minutes.
• Pick all but 10 mussels from their shells, discarding shells. Cut shrimp in half lengthwise down the middle. In a medium bowl, combine parsley, remaining 1/2 cup (120ml) lemon juice, lemon zest, remaining 1/2 cup (120ml) olive oil, remaining 2 minced cloves garlic, cayenne pepper, and coriander seed (if using). Whisk well.

SEASIDE SQUID SALAD

Steps:

• Thoroughly rinse the squid under cold water and pat dry. Cut the tentacles in half lengthwise. Cut the bodies in half lengthwise as well and then into 1/2-inch wide pieces. Set aside.
• Over high heat, bring 1/2 inch of water to a boil in a 6-quart saucepan. Decrease the heat in order to maintain a simmer. Place the squid in a steamer basket and gently set over the simmering water. Cover and steam for 2 to 4 minutes. Remove the steamer basket from the pot and plunge the squid into ice water to stop the cooking. Remove from the water and drain thoroughly. Set aside.
• In a large mixing bowl whisk together the lemon juice, olive oil, salt, black pepper, cumin and cayenne pepper. Add the squid, tomato, onion, capers and cilantro and toss until combined. Cover and refrigerate for 1 hour before serving.