This is a seafood salad without comparison and could easily serve as a main lunch dish. If this is your introduction to cooking octopus, make sure you use sufficient force to tenderize (a rolling pin is crude, but effective) before adding it to the bouillon. This is the secret to tender tubes.
12 cups (3 L) water
4 cups (1 L) vinegar
1 large onion, quartered
2 bay leaves
2 Tbsp (45 mL) black peppercorns
1 lemon, cut up
3 parsley stems
2 Tbsp (30 mL) salt
1 lb (450 g) octopus, tenderized
1 lb (450 g) squid, cleaned
4 cups (1 L) mixed exotic greens (mustard greens, fris? lolla rossa, onion cress, mustard Osaka)
1 cup (250 mL) celery root, julienned
1 red pepper, finely diced
1 yellow pepper, finely diced
1/2 cup (125 mL) extra-virgin olive oil
5 Tbsp (75 mL) fresh lemon juice
1 large garlic clove, chopped
1 tsp (5 mL) salt
1/2 tsp (2 mL) freshly cracked peppercorns
Chili Citrus Dressing
3/4 cup (180 mL) soy sauce
5 Chinese red chilies, chopped
1/2 cup (125 mL) fresh lemon juice
1 Tbsp (15 mL) sesame oil
7 Tbsp (105 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 Tbsp (30 mL) ginger, freshly grated
Combine ingredients for court bouillon in a large pot and bring to a boil. Add octopus (whole section or large pieces); reduce to simmer and cook while stirring for 6 to 8 minutes. Remove octopus and pat dry.
You have two dressings to attend to, but both are a breeze. Combine ingredients for salad dressing in a small bowl. Whisk to combine; set aside. Combine ingredients for chili citrus dressing in a bowl. Whisk to combine; set aside.
Heat barbecue to medium-high heat. Grill octopus and squid, taking care not to overdo them and turning often (approximately 6 to 8 minutes).
Combine mixed greens with salad dressing. Chop grilled octopus and squid and roll in citrus chili dressing.
Add dressed greens to each plate and top with seafood. Top each plate with diced peppers and julienned celery root.
source: "Everything Old is New Again", alive #295, May 2007
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.