Sea Leg Salad Recipes

SEAFOOD SALAD

Seafood Salad image

Provided by Food Network

Time 2h40m

Yield 10 servings

Number Of Ingredients 29

Ingredients

1 pot water
1/2 onion, chopped
2 carrots
4 stalks of celery, chopped
4 ounces garlic, chopped
1/2 orange, zested
4 bay leaves
20 whole white peppercorns
Pinch coriander seeds
Pinch fennel seeds
2 stems fresh thyme
2 stems fresh basil
Salt
Dry white wine
White wine vinegar
2 pounds octopus
Olive oil
Garlic cloves
Thyme leaves
1 pound medium or large shrimp, peeled and deveined
2 pounds squid
1 1/2 pounds whole lobster
10 ounces white beans, cooked or high quality canned
5 Kalamata olives, chopped
2 plum tomatoes, peeled and chopped
5 basil leaves, chopped
1/2 lemon, juiced
Salt and pepper
High quality extra virgin olive oil

Steps:

For the court bouillon, bring water to a boil. Add onion, carrots, celery, garlic, orange zest, bay leaves, whole white pepper, coriander seeds, fennel seeds, thyme and basil, and simmer for 20 minutes. Salt heavily and add generous amounts of dry white wine and white wine vinegar to taste. Simmer for an additional 20 minutes and strain. (Can be made ahead of time and refrigerated.)
To prepare seafood salad, cut off the heads of the octopus and boil the octopus in salt water for 15 minutes to remove impurities. Strain and place in the pot of court bouillon and simmer until tender, about 1 1/2 hours. Remove from the spot and peel off the skin and trim ends. (The octopus is much easier to peel when it is hot). Cut the legs into small pieces on the bias and reserve in olive oil with some crushed garlic cloves and thyme. Cook shrimp in the court bouillon (approximately 1 minute, depending on size). Remove the shrimp and cool.
For the squid, wash very well and cut it into thin tubes. In a separate pot of boiling salted water, add the squid tubes. It is important to use a very large ratio of water to squid because when the squid is added to the pot, the heat is turned off to let the squid slowly cook until it is done. Be careful not to overcook the squid because it will become rubbery. Once cooked, shock the squid in ice water to stop the cooking process. Remove from the water and dry the squid.
Cook lobster in a separate pot of boiling salted water for approximately 8 minutes. Once cooked through, remove the lobster meat from the shell, and cut into pieces.
To assemble the dish, preheat oven to 350 degrees. In a large pan, add all of the seafood ingredients, white beans, olives, tomatoes, lemon juice, lemon, salt and pepper to taste, and extra virgin olive oil. Heat in the oven until warmed through, about 10 minutes.

SEA LEGS

Sea Legs image

Provided by Food Network Kitchen

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup mayonnaise
2 teaspoons red curry paste
Finely grated zest of 1 lime, plus the juice of 2 limes (about 1/4 cup)
1 clove garlic, grated
1 tablespoon fish sauce
2 tablespoons sugar
2 teaspoons Sriracha (Asian chile sauce)
2 tablespoons finely chopped fresh cilantro
Sweet chili sauce, for serving
Vegetable oil, for frying
6 medium soft shell crabs, cleaned
1 cup cake flour (not self-rising)
Kosher salt
1 cup cold seltzer
3 scallions, thinly sliced

Steps:

Make the dipping sauces: Whisk the mayonnaise, curry paste, lime zest and 1 tablespoon of the lime juice in a small bowl until combined. Cover and refrigerate until ready to use. Combine the remaining lime juice with the garlic, fish sauce, sugar, Sriracha and 1 tablespoon cold water in a separate small bowl, stirring to dissolve the sugar. Stir in the cilantro, cover and refrigerate until ready to use.
Prepare the crab fries: Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 360 degrees F. Set a wire rack on a baking sheet.
Meanwhile, cut the crabs into quarters with kitchen shears; transfer to a paper towel-lined plate. Whisk the cake flour with 1/2 teaspoon salt in a medium bowl; add the seltzer and scallions and whisk just enough to make a lumpy batter.
Working in batches, dip the crab pieces in the batter, then carefully add them to the hot oil and fry until golden and crisp, about 2 minutes. (Use a mesh screen if you have one; the crabs may splatter.) Remove the crab fries with a strainer or slotted spoon and transfer to the wire rack; season with salt. Let the oil return to 360 degrees F between batches. Serve the crab fries with the sweet chili sauce, curry mayonnaise and cilantro-lime sauce.

SOUTH SEA SALAD

South Sea Salad image

This is one of my favorite salad recipes passed on to me from my friend Pam D. A wonderful light and crunchy salad. Great with seared Ahi tuna.

Provided by lillianes

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 11

Ingredients

1 large head romaine lettuce, chopped
1 large head bok choy, chopped
½ cup sliced almonds
½ cup sunflower seed kernels
2 (3 ounce) packages ramen noodles, crumbled (flavoring packets reserved for other use)
2 (15 ounce) cans mandarin oranges, drained
2 tablespoons butter
½ cup olive oil
¼ cup white sugar
¼ cup vinegar
1 tablespoon soy sauce

Steps:

Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
Drizzle dressing over the salad and toss to coat.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 23.8 g, Cholesterol 5.1 mg, Fat 18.3 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 393.1 mg, Sugar 12.1 g

SEA LEG SALAD

SEA LEG SALAD image

Categories Salad Sandwich Fish Lunch

Yield 6 (4 points)

Number Of Ingredients 8

Ingredients

16 oz surimi (imitation crab meat), cut into chunks
1 cup chopped celery
1/2 medium red onion, minced
1/4 cup reduced-calorie mayonnaise
1/4 cup nonfat Greek plain yogurt
2 tsp dry mustard (Coleman's)
1 tsp Worcestershire sauce
1/4 tsp salt

Steps:

Combine sauce ingredients in a bowl and then mix with other ingredients. For best flavor, chill for several hours before serving.

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