Baby Octopus Salad with Grapefruit & Lychees

OK, I know what you’re thinking… baby octopus salad… gross!  NOT GROSS!  These little creatures are so delish!  This salad is super refreshing and healthy, you’ll wonder why you’ve never nibbled on these babies before. And the grapefruit, mango and lychees are a perfect combination. Baby octopus can be a challenge to find but are in most Asian and Hispanic markets (fresh and frozen). You can always substitute the octopus for squid (calamari) which is more readily available in most grocery stores. Don’t knock it ’til you try it!  It’s so YUM!

Baby Octopus Salad with Grapefruit & Lychees
 
Author:
Serves: 4
Ingredients
  • 1 pound fresh baby octopus
  • 1 tablespoon olive oil
  • Salt & pepper
  • ½ lime, juiced
  • 4 ounces coconut water
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 2 garlic cloves, roasted
  • 1 large pink grapefruit, peeled and sectioned (pith off)
  • 1 mango, cubed
  • 8 lychees, flesh only, cubed or sliced
  • 2 Thai red chili peppers, seeded and sliced
  • ½ red onion, chopped
  • Baby arugula for garnish
Instructions
  1. Bring a large pot of salted water to a boil and add baby octopus. Lower to a simmer and cook 15-20 minutes, covered until octopus are very tender. Remove octopus and shock them in a bowl of ice water until cooled. Pat dry and marinate with olive oil, salt and pepper for 10 minutes. Grill octopus on outdoor or stovetop grill until nicely charred for about 3-5 minutes. Remove and let cool.
  2. In a large bowl, whisk together lime juice, coconut water, fish sauce, brown sugar, rice vinegar and garlic. Add in the grapefruit, mango, lychees, chili peppers, red onion, and octopus and toss gently until well combined. Top with baby arugula and serve.
Notes
Baby octopus can be found at most Asian and Hispanic markets. You can substitute the octopus for squid (calamari) which is more readily available. Learn how to section a grapefruit!

 

Stir-Fry Broccoli & Baked Tofu

Sides, Vegetarian | August 22, 2016 | By

I am seriously crazy for broccoli and tofu — two of my most favorite duos, especially in this super easy vegetarian stir-fry dish!  Deputy Foodie Damien whipped it up for this week’s blog post so you can prepare this awesome recipe any day of the week.  The baked tofu has a great firm texture and is so much healthier than the deep-fried version.  I honestly could eat this entire portion myself! (Sucks for my hubbie)!   

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Stir-Fry Broccoli & Baked Tofu
 
Author:
Serves: 4
Ingredients
  • 1 (8 oz.) block of extra-firm tofu
  • 2 tablespoons canola oil
  • 2 small bunches broccoli, cut into bite-sized pieces
  • 5 garlic cloves, minced
  • 1 Thai chili pepper, chopped (seeded for less heat)
  • 2 tablespoons hoisin sauce
  • Pinch of salt
  • Cooked white or brown rice
Instructions
  1. To bake tofu: Place entire block of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool. Cut tofu into bite-sized squares and set aside.
  2. Heat oil in a heavy wok on medium-high heat. Add garlic and cook until fragrant. Add in chili peppers and chopped broccoli and stir-fry for 5 minutes. Add hoisin sauce and tofu to coat, and stir-fry another 5 minutes until broccoli is just tender. Stir in pinch of salt to taste.
  3. Serve with a side of steamed white or brown rice.

 

Grilled Asian Flank Steak

Main, Meat | August 8, 2016 | By

Now, I don’t eat a lot of meat, but I couldn’t wait to get in the kitchen with Damien to prep for this delicious Asian flank steak! The marinade is heaven, the meat grills up quickly and is melt-in-your-mouth tender! Lay it over a nice bowl of steamed jasmine rice and you’ve got one amazing steak dinner!

FlankStkonBoard Let the meat rest for at least 10 minutes before slicing.

Grilled Asian Flank Steak
 
Author:
Serves: 4
Ingredients
  • 1 ½ pounds flank steak, fat trimmed
  • ¼ cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 2 garlic cloves, pressed
  • 2 teaspoons fresh ginger, minced
  • 2 red Thai chili peppers, seeded and sliced
  • 2 ½ tablespoons brown sugar
  • Juice from ½ lime
  • 1 tablespoon canola oil
  • Fresh cilantro to garnish
  • Cooked jasmine rice
Instructions
  1. Place whole flank steak into a large Ziplock plastic bag. Set aside.
  2. In a small mixing bowl, combine soy sauce, rice vinegar, fish sauce, garlic, ginger, chili peppers, sugar, lime, and canola oil. Whisk until blended well. Reserve ¼ cup of the marinade. Pour rest of mixture over the flank steak. Seal the plastic bag, massage marinade into the steak, and let it sit at room temperature for 30 minutes.
  3. Meanwhile, heat an outdoor grill or grill pan on high heat. Grill the flank steak on both sides about 8 minutes per side for medium doneness. Remove to a cutting board and let rest for at least 10 minutes before slicing. Heat remaining marinade in a small sauce pot until slightly reduced. Place steak over jasmine rice, pour remaining sauce over steak, and sprinkle with fresh cilantro.
Notes
Adapted from: www.epicurious.com