Sea Leg Salad Recipes

SEAFOOD SALAD

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

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

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.

SEA LEG SALAD

Steps:

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