Yankee Chef: Summer Seashore Salad

One of my absolute favorites when it comes to a salad prepartion using either octopus or squid. The taste of octopus is so mild that at times, the flavor is lost with more assertive "co-ingredients." Not the case here folks!

If I were to choose a dish to try my first taste of octopus, this is it. As for the cost of fresh octopus or squid? I called a supermarket in the middle of June and the price was $7 per pound. That, my friends, is cheaper than that steak you're about ready to throw on the grill. 2 tablespoons butter or margarine

1 teaspoon minced garlic in oil

1/2 pound fresh octopus or squid meat, sliced*

1/2 red bell pepper, julienned

1 Asian pear, peeled, cored and chopped

1 cup frozen peas

1 cup frozen cauliflower florets

1/2 teaspoon cayenne pepper

1 1/4 cup apple juice

Salt and black pepper to taste

In a large skillet over medium-high heat, melt butter. Add garlic and continue to cook and constantly stir for 1 minute. Add the octopus, bell pepper and Asian pear. Cook, stirring frequently, for 6-7 minutes, or until octopus is cooked through. If using frozen, cook the same way but the time may be reduced, only cooking until heated through. Add peas, cauliflower, cayenne pepper and apple juice. Stir to combine and cook an additional 4-6 minutes, or until apple juice has reduced and everything is hot throughout. Remove, season to taste and serve while hot. This will feed about four people.


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