Octopus And Rice Bean Salad Appetizer Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED OCTOPUS WITH CELERY AND CANNELLINI BEAN SALAD



Grilled Octopus with Celery and Cannellini Bean Salad image

Provided by Anne Burrell

Time 10h25m

Yield 4 servings

Number Of Ingredients 30

Extra-virgin olive oil
2 cloves garlic, smashed
1 carrot, peeled and cut into 1/2-inch lengths
1 rib celery, cut into 1/2-inch lengths
1/2 red onion, cut in half
Kosher salt
Pinch crushed red pepper
1 cup red wine vinegar
3 bay leaves
2 baby octopus (about 1 pound)
Extra-virgin olive oil
1/2 red onion, thinly sliced
Kosher salt
Pinch crushed red pepper
2 cloves garlic, smashed and finely chopped
1 1/2 cups Cooked Cannellini Beans, recipe follows, or 1 can cannellini beans, rinsed
1/2 cup chicken stock
3 celery ribs (from the light green delicate inside), cut very thin on a bias
3 cups washed baby arugula
1/2 cup celery leaves
1 lemon, juiced
Big fat finishing oil
1 cup dried cannellini beans, soaked overnight
2 cloves garlic
1 bay leaf
1 carrot, peeled
1 rib celery
1 bundle fresh thyme
1/2 Spanish onion
Kosher salt

Steps:

  • To make the octopus: Coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to a medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes. Add the vinegar and fill the pan with water. Season with salt, toss in the bay leaves and bring the water to a boil. Reduce to a simmer and simmer for 20 minutes. Add the baby octopus and simmer for 20 minutes. Remove from the liquid and let cool. (This part can sooooooo be done ahead.)
  • To prep the salad: Coat a large straight-sided saute pan with olive oil, toss in the onions, season with salt and crushed red pepper. Bring the pan to a medium heat and cook the onions until they start to soften, 2 to 3 minutes. Add the garlic and cook for 1 to 2 minutes. Toss in the beans, chicken stock and celery and cook until the stock has reduced by a little more than half. Turn off the heat and reserve the bean mixture.
  • Preheat the grill. Cut the heads off the octopus and cut the legs into sections of 2 legs. Oil the legs and place them on the grill to slightly char and heat up the octopus.
  • In a large bowl, toss the arugula and celery leaves with the lemon juice and olive oil and season with salt. Divide among 4 serving plates and spoon some of the warm bean mixture onto the arugula. Arrange the legs between the plates. Drizzle with big fat finishing oil.
  • Drain the beans from the soaking water and place in a medium saucepan. Toss in the garlic cloves, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the beans by about 2 inches.
  • Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the beans are very soft and tender, 35 to 40 minutes. Turn the heat off.
  • Season the water generously with salt and let sit for 15 minutes. Drain the beans from the cooking liquid and remove the veggies, bay and thyme and discard. Yield: 2 1/2 cups cooked beans.

CHARRED OCTOPUS AND WHITE BEAN SALAD



Charred Octopus and White Bean Salad image

Provided by Guy Fieri

Time P14DT50m

Yield 4 to 6 servings

Number Of Ingredients 22

1/4 teaspoon finely minced garlic
2 tablespoons chopped Simple Preserved Lemons, recipe follows, plus more for garnish
Juice and zest of 1 Meyer lemon (about 3 tablespoons)
Juice and zest of 1 Meyer lemon (about 3 tablespoons)
1/4 cup extra-virgin olive oil, plus extra to garnish
3 fresh basil leaves, finely julienned
Kosher salt and freshly cracked black pepper
One 3- to 4-pound octopus, cleaned
1/4 cup flakey sea salt
1 tablespoon white balsamic vinegar
Olive oil, for grilling
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
4 lightly packed cups baby arugula, washed and trimmed
1 1/2 cups cooked white beans
2 tablespoons finely sliced Fresno chile
2 radishes, finely sliced on a mandoline or with a sharp knife
1/2 red onion, finely sliced
Flaky sea salt, for garnishing
4 Meyer lemons
1/3 cup salt
Water or freshly squeezed lemon juice, to cover

Steps:

  • For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment. Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat. Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry. Cover and refrigerate until ready for use. For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl. Slowly add and whisk in the oil until completely incorporated and smooth. Add the basil and gently whisk. Season with salt and pepper. Cover and refrigerate until ready for use. For the salad: Preheat the grill to high heat. Separate the tentacles and head of the octopus. Skewer each leg, weaving the legs through the skewers. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper. Place the octopus onto the hot grill and sear. Allow to char around the edges then turn, 3 to 4 minutes per side. The octopus is done when just cooked through yet nicely charred around the edges. Do not overcook or it will be tough. Remove and let rest for 1 to 2 minutes. Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette. Set aside. Toss the arugula, white beans, chile, radishes and red onions with the remaining vinaigrette. Add the warm octopus and carefully toss to combine. Season with flaky sea salt and pepper. Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil.
  • Quarter the lemons and rub with the salt. Combine in a mason or canning jar and press the lemons to release juice. Top with water to cover. Seal and age for up to 2 weeks in the refrigerator.

WAKA WAKA SALAD APPETIZER



Waka Waka Salad Appetizer image

Provided by Guy Fieri

Categories     appetizer

Time 40m

Yield 24 portions

Number Of Ingredients 16

1 cup canola oil
1 cup red wine vinegar
1/4-ounce minced garlic
1/4-ounce minced ginger
1/2 packet ramen oriental seasoning
Pinch salt
Pinch ground black pepper
1/2 head napa cabbage, sliced 1/8-inch thick
1/4 head red cabbage, sliced 1/8-inch thick
1/2 head green cabbage, sliced 1/8-inch thick
2 red onions, julienne
2 carrots, peeled and shaved
4 tablespoons chopped cilantro leaves
3 ramen noodle bunches, broken into small pieces
24 fried wonton skins
3/4 cup finely chopped Spanish peanuts, for garnish

Steps:

  • For the Waka Waka Salad:
  • In large plastic bowl combine the oil, vinegar, garlic, ginger, ramen seasoning, and salt and pepper. Whisk together to incorporate.
  • Mix the cabbages, onions, carrots, cilantro, and ramen noodles in a large bowl. Whisk the dressing and add to the salad 10 minutes prior to serving. Toss thoroughly.
  • Put equal portions of the dressed cabbage on the wonton skins, and garnish with the chopped peanuts. Arrange on a serving platter and serve.

MEXICAN BEAN AND RICE SALAD



Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories     Salad     Grains     Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

  • In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
  • Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

OCTOPUS AND RICE BEAN SALAD APPETIZER



Octopus and Rice Bean Salad Appetizer image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 16

16 pieces Japanese Tako (octopus), very thinly sliced
6 tablespoons rice or white navy beans, cooked and seasoned with olive oil, thyme, salt and pepper
16 to 20 haricots verts, trimmed, cut in half, blanched, and seasoned with olive oil, togarashi, salt and pepper
5 cherry or pear tomatoes, cut in half
1/2 leek, cut into thin rings and briefly marinated in olive oil and sherry vinegar
Freshly ground black pepper, to taste
4 tablespoons saffron emulsion, recipe follows
2 small bundles assorted micro greens, dressed with olive oil and lemon
1/2 cup water
1 pinch saffron
1 tablespoons butter
1 cups water
1/2 teaspoon white wine vinegar
1/4 teaspoon salt, plus more for seasoning
2 eggs
Pinch of sugar

Steps:

  • For each plate, arrange 8 slices of the octopus in a slightly overlapping fan near the center of the plate, creating a half moon. Spoon on some of the white beans on the inside curve of the octopus. Place the haricots verts next to the rice beans. Scatter the tomato halves around the dish. Place a few slices of marinated leeks on top of the octopus. Season with a touch of black pepper. Drizzle the saffron emulsion around the octopus. Garnish with micro greens on top and serve.
  • Bring water to a simmer and add the saffron. Let simmer until the water amount is reduced by 1/2. Let cool and add the butter to the saffron mixture. Blend with an immersion blender until the mixture is emulsified. Pass the mixture through a fine-mesh strainer. Bring the 1-cup of water to a simmer, add the vinegar and 1/4 teaspoon salt. When at a simmer again, poach the eggs for 1 minute. Remove immediately and place directly into a blender. Blend the eggs until they are liquefied. In a clean saucepan, over very low heat, add the saffron-butter mixture and the liquefied eggs. Add the sugar. Heat slowly while emulsifying with an immersion blender. Sauce should be slightly thick but still pourable. Adjust seasoning with salt.

BRIGHT AND LIGHT RICE N' BEAN SALAD



Bright and Light Rice n' Bean Salad image

Provided by Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 cup frozen corn, thawed
1 cup shelled edamame, or soybeans
1 cup cooked brown rice
4 scallions, sliced
One 15-ounce can red beans, rinsed and drained
1 orange bell pepper, diced
Salt and freshly ground black pepper

Steps:

  • Whisk together the olive oil, orange juice and vinegar in a large bowl. Add the corn, edamame, rice, scallions, beans and bell pepper and toss to combine. Season with salt and black pepper.

More about "octopus and rice bean salad appetizer recipes"

GRILLED OCTOPUS SALAD | RICARDO
grilled-octopus-salad-ricardo image
2018-07-06 Gently rub the tentacles under cold running water to remove the skin. Preheat the grill, setting the burners to high. Oil the grate. Brush the octopus with …
From ricardocuisine.com
5/5 (4)
Category Appetizers
Servings 4
Total Time 1 hr 30 mins
  • Rinse the octopus under cold running water. Drain. Cut the tentacles from the base of the head and remove the beak (which resembles a parrot’s). Trim the head and discard the beak. Separate the tentacles (see note).
  • In a large bowl, combine the octopus with the remaining ingredients. Season with salt and pepper and toss to combine. Serve warm or cold.


OCTOPUS AND POTATO SALAD RECIPE - COOKING LSL
octopus-and-potato-salad-recipe-cooking-lsl image
2017-09-07 Octopus And Potato Salad Recipe. Prep Time: 5 mins. Cook Time: 45 mins. Total Time: 50 mins. Octopus And Potato Salad Recipe - boiled then grilled octopus, served with boiled potatoes and simple dressing. Tender octopus in combination with soft potatoes, a healthy and filling warm salad…
From cookinglsl.com
Ratings 1
Category Salad
Cuisine American
Total Time 50 mins
  • Boil for about 30 more minutes. Remove the octopus and cut a piece to test doneness. If it appears too dense and chewy, boil for another 5-10 minutes. Carefully remove the potatoes.


GRILLED OCTOPUS SALAD RECIPE - GREAT ITALIAN CHEFS
grilled-octopus-salad-recipe-great-italian-chefs image
2015-09-23 print recipe. 1. For the wild fennel oil, blitz the oil and wild fennel in a blender and bring to a temperature of 60°C. Leave to stand overnight. 10g of wild fennel. 200ml of olive oil. 2. Place the octopus …
From greatitalianchefs.com
Servings 2
Estimated Reading Time 2 mins
Category Starter


GRILLED OCTOPUS WITH CELERY AND CANNELLINI BEAN SALAD ...
grilled-octopus-with-celery-and-cannellini-bean-salad image
To make the octopus, coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes. Add the …
From winesofsicily.com


OCTOPUS SALAD WITH POTATOES AND GREEN BEANS RECIPE ...
2013-12-07 Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dice the potatoes. Step ...
From foodandwine.com
1/5 (665)
Category Seafood Recipes, Shellfish Recipes, Octopus
Servings 8
Total Time 1 hr 30 mins
  • Fill a large saucepan with water, add the onion, carrot, celery and bay leaf and bring to a boil. Add the octopus and simmer over moderate heat for 1 hour, until tender. Let the octopus cool in the liquid, then drain. Using a paper towel, wipe the purple skin off the tentacles, leaving the suckers intact. Cut the tentacles into 1-inch pieces.
  • Meanwhile, in a saucepan of boiling salted water, cook the green beans until tender, 5 minutes. Using a slotted spoon, transfer the beans to a plate and pat dry. Add the potatoes to the boiling water and cook until tender, 25 minutes. Let cool slightly, then peel and dice the potatoes.
  • In a large bowl, combine the octopus with the potatoes, green beans, garlic, parsley and olive oil and season with salt and pepper. Serve warm or at room temperature.


7 BEST RECIPES FOR OCTOPUS | FOOD & WINE

From foodandwine.com
  • Grilled Octopus with Ancho Chile Sauce. In this dish, the octopus is first braised in sherry and then the skin is removed to make it extra-tender before it’s finished on the grill and glazed with a tangy ancho chile sauce.
  • Octopus with Chorizo and Potatoes. This recipe is a smart, delicious, Spanish-inflected way to cook octopus. Dipping the tentacles in hot water before cooking helps firm them up so they hold their shape.
  • Octopus Turnovers with Spicy Creole Mayonnaise. Octopus can be tough, but it becomes amazingly tender when it’s cooked for a long time. It's quite delicious in Jose Enrique's addictive pastries.
  • Pan-Seared Octopus with Italian Vegetable Salad. Vinny Dotolo describes this salad's genesis: "I originally wanted to do an octopus sandwich, with the flavors of an Italian sub, but the bread got in the way."
  • Octopus with Black Bean–Pear Sauce. Le Bernardin chef Eric Ripert is a master at weaving together unexpected ingredients, like this tender charred octopus with a sauce of salty fermented black beans and sweet pear.
  • Octopus Salad with Potatoes and Green Beans. When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.
  • Red Wine–Braised Baby Octopus with Black Olives. Gently braised in red wine until tender, this octopus is simmered in a rich, robust sauce that would be wonderful with a chewy, mouth-filling red wine.


OCTOPUS SALAD WITH WHITE BEANS RECIPE | EAT SMARTER USA
2016-10-10 Soak beans overnight in water. Next day, drain and place into pressure cooker. Add rinsed octopus and cover with water. Add vinegar and cook, covered, at level 1 for about 15 minutes. Check doneness of octopus with a fork (if tender, it is ready), otherwise, cook a little longer. Season with salt and let cool in cooking liquid.
From eatsmarter.com
Cuisine European, Italian
Total Time 2 hrs 50 mins
Servings 4
Calories 232 per serving


OCTOPUS AND POTATO SALAD: EASY AND DELICIOUS RECIPE
2012-12-21 Boil them in salted water until tender. Combine the diced potatoes, wedges of artichoke, octopus cut into pieces, sliced scallion and capers with salt rinsed off in a salad bowl. Dress with a vinaigrette dressing made with olive oil, salt, pepper, lemon juice and chopped parsley. Wine pairing: Vermentino di Sardegna. Topic.
From finedininglovers.com
Servings 8
Total Time 1 hr 30 mins


GRILLED OCTOPUS RECIPE SALAD - KETO TORTILLA RECIPE ...
Grilled Octopus Salad Octopus Recipes Recipes Grilled Octopus . Freshly cooked octopus gri. Grilled octopus recipe salad. While waiting for the grill to preheat drizzle the octopus with 2 tablespoons olive oil and season with salt and pepper. Spray the gill or grill pan with olive oil and grill the octopus for about 10-15 minutes turning it halfway. Drizzle with olive oil and add chopped ...
From keto-tortilla-recipe-coconut-flour.blogspot.com


SALAD APPETIZERS - COOKEATSHARE
Recipes / Salad appetizers (1000+) Skinny Dips and Appetizers for the 4th of July. 10146 views. and Low Calorie, Italian Chopped Salad Stuffed Shells Appetizer, , Ya Baby, Skinny Baked. Shrimp Ceviche Appetizer. 2681 views. 1/4 cup Italian salad dressing, 1/4 cup carb diet, course: Appetizers & snacks, type. Vegetable salads in Chennai | Best Healthy Salad T.Nagar | Keto Diet Food. 790 views ...
From cookeatshare.com


23 BEST OCTOPUS SALAD IDEAS | OCTOPUS SALAD, FOOD, RECIPES
Dec 13, 2019 - Explore paragjaynav's board "Octopus salad" on Pinterest. See more ideas about octopus salad, food, recipes.
From pinterest.com


RECIPE: CRISPY OCTOPUS & CRANBERRY BEAN SALAD WITH BLOOD ...
The octopus should cut easily and be quite tender when done. Transfer the octopus to a medium bowl with 3 cups of the braising liquid and cool. Discard the remaining braising liquid and vegetables. Cook the cranberry beans. Place the beans and 5 cups of water in a medium saucepan. Bring to a boil over high heat, then lower the heat and simmer ...
From foodwine.com


52 OCTOPUS RECIPES IDEAS | OCTOPUS RECIPES, RECIPES ...
Jul 15, 2020 - With a variety of species around the world, these recipes have creative ways to use the eight-legged cephalopod. See more ideas about octopus recipes, recipes, seafood recipes.
From pinterest.com


OCTOPUS AND RICE BEAN SALAD APPETIZER RECIPE
Octopus and Rice Bean Salad Appetizer Recipe . 6 tablespoons rice or white navy beans, cooked and seasoned with olive oil, thyme, salt and pepper; 16 to 20 ... 4 tablespoons saffron emulsion, recipe follows. Visit original page with recipe. Bookmark this recipe to cookbook online. Yield: 4; Cooking time: 45 Min ; Publisher: Foodnetwork.com; Tweet; Ingredients. Ingredients are on source website ...
From crecipe.com


OCTOPUS AND RICE BEAN SALAD APPETIZER RECIPE RECIPE
Get one of our Octopus and rice bean salad appetizer recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% California Miso, Avocado, and Lima Bean Salad This California - Miso, avocado and lima bean salad recipe talks about how to make a unique salad that is tasty and heal. Bookmark. 45 min ; 2 Yield; 98% Ham and Lima Bean Fried Rice This ham and ...
From crecipe.com


OCTOPUS AND RICE BEAN SALAD APPETIZER
Recipe of Octopus and Rice Bean Salad Appetizer food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Octopus and Rice Bean Salad Appetizer . Get Octopus and Rice Bean Salad Appetizer Recipe from Food Network. ... 1/2 leek, cut into thin rings and briefly marinated in olive oil and sherry vinegar; Freshly ground black …
From crecipe.com


OCTOPUS AND RICE BEAN SALAD APPETIZER RECIPES
Get one of our Octopus and rice bean salad appetizer recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% California Miso, Avocado, and Lima Bean Salad This California - Miso, avocado and lima bean salad recipe talks about how to make a unique salad that is tasty and heal. Bookmark. 45 min ; 2 Yield; 98% Ham and Lima Bean Fried Rice This ham and ...
From tfrecipes.com


RICE AND BEAN SALAD RECIPE
Rice and bean salad recipe. Learn how to cook great Rice and bean salad . Crecipe.com deliver fine selection of quality Rice and bean salad recipes equipped with ratings, reviews and mixing tips. Get one of our Rice and bean salad recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Easiest ever paella Crecipe.com Paella is an internationally acclaimed ...
From crecipe.com


OCTOPUS AND RICE BEAN SALAD APPETIZER – RECIPES NETWORK
2016-11-23 Octopus and Rice Bean Salad Appetizer. 2016-11-23. Course: Appetizer; Add to favorites; Yield : 2 servings; Prep Time : 10m; Cook Time : 20m; Ready In : 30m; admin. More From This Chef » Average Member Rating (0 / 5) 0 5 0. Rate this recipe. 0 People rated this recipe. Post Views: 0. Related Recipes: Veal, Pork and Porcini Bolognese Sauce. Serrano Ham-Wrapped Figs. Tortilla with …
From recipenet.org


OCTOPUS AND RICE BEAN SALAD APPETIZER RECIPE
Get one of our Octopus and rice bean salad appetizer recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 75% Octopus and Rice Bean Salad Appetizer Foodnetwork.com Get this all-star, easy-to-follow Octopus and Rice Bean Salad Appetizer recipe from The Best Of... 0 Hour 10 Min; 2 servings; Bookmark . 89% Recipes A to Z Foodnetwork.com. 45 Min; …
From crecipe.com


CHEF MICHAEL SCHLOW'S RECIPE FOR OCTOPUS AND WHITE BEAN ...
Spoon on some of the rice beans just off of the octopus. Cut the haricot vert in half and place them next to the rice beans. Scatter the tomato halves around the dish. Place a few of the marinated leeks on the octopus. Season with a touch of black pepper over the salad. Burr whisk the saffron emulsion and spoon around the octopus. Garnish with micro greens on top and serve.
From starchefs.com


Related Search