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Summer Seashore Salad
By Jim Bailey, a.ka. "The Yankee Chef"

One of my absolute favorites when it comes to a salad preparation using either
octopus or squid. Sometimes the taste of octopus is so mild that 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 here in Maine and the price
was $7.00 per pound. And if we pay that low of a price up here in our little
corner, the rest of New England should fare well.  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 4

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont