Best 3 Squid With Tomato And Pickled Mustard Greens Recipes

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Calling all seafood lovers! Get ready to tantalize your taste buds with a culinary journey to the vibrant flavors of "Squid with Tomato and Pickled Mustard Greens." This delectable dish, brimming with the essence of coastal regions, combines the tender embrace of squid with the tangy zest of tomato and the piquant crunch of pickled mustard greens.

Alongside this main course marvel, our culinary voyage takes an exciting detour with a trio of equally enticing recipes. Dive into the depths of "Steamed Squid with Ginger and Scallions," where the delicate sweetness of squid harmonizes with the aromatic embrace of ginger and the refreshing bite of scallions. Next, embark on a taste adventure with "Stir-Fried Squid with Black Bean Sauce," a symphony of flavors where the savory richness of black bean sauce dances with the springy texture of squid. Last but not least, indulge in the simplicity and elegance of "Squid Salad with Lemon Dressing," where the bright acidity of lemon awakens the natural sweetness of squid, creating a symphony of flavors that will leave you craving more.

These culinary creations are not just meals; they are experiences. Each recipe unfolds a unique narrative, a tale of taste and texture that will transport you to the bustling markets and vibrant coastal kitchens where these dishes originated. So, gather your ingredients, ignite your culinary passion, and prepare to embark on a journey of flavors with "Squid with Tomato and Pickled Mustard Greens" and its accompanying recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SQUID WITH TOMATO AND PICKLED MUSTARD GREENS



Squid With Tomato and Pickled Mustard Greens image

Provided by Joan Nathan

Categories     dinner, quick, weekday, main course

Time 20m

Yield 2 to 4 servings, as part of a multicourse meal

Number Of Ingredients 10

1/2 cup canola oil
1 pound cleaned squid, both bodies and tentacles, with bodies halved lengthwise, then cut crosswise into thirds
1 teaspoon minced garlic
2 jalapeƱo peppers, stemmed, seeded and julienned
2 cups coarsely chopped tomatoes
1/4 cup chicken stock, optional
1 tablespoon rice wine
2 teaspoons fish sauce, more as needed
1/2 cup loosely packed chopped pickled mustard greens, homemade or store-bought, rinsed, or any Asian pickled green
1 cup scallions, cut in 1 1/2-inch batons

Steps:

  • Heat a wok over high heat until metal has a matte appearance and a drop or two of water flicked onto surface evaporates on contact. Add the oil and heat until smoking; it should register 350 degrees on a deep-frying thermometer. Add half of the squid and cook, stirring constantly, for 30 seconds. With a slotted spoon, transfer squid to a plate. Let oil return to temperature, then cook remaining squid the same way and add to plate.
  • Pour off all but 2 tablespoons oil from the wok. Return wok to high heat. When oil shimmers, add garlic and jalapeƱos and cook, stirring constantly, for 5 seconds. Add tomatoes, stock (or 1/4 cup water), wine and fish sauce and cook, stirring occasionally, for about 5 minutes, until tomatoes have begun to break down and sauce has started to thicken.
  • Stir in mustard greens and continue cooking, stirring occasionally, for 5 minutes longer. Stir in squid and scallions and cook for 2 minutes more, until scallions are just softened. Taste and adjust seasoning with fish sauce. Transfer to a plate and serve immediately.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 26 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 3 grams, TransFat 0 grams

SQUID AND PICKLED MUSTARD GREENS



Squid and Pickled Mustard Greens image

Provided by Food Network

Categories     appetizer

Time P3DT5m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons salt
2 tablespoons sugar
2 tablespoons distilled vinegar
2 pounds whole Chinese mustard greens, or stems only
4 tablespoons peanut oil
2 pounds squid, cleaned and thinly sliced
2 teaspoons freshly grated ginger
Salt
1 tablespoon dry sherry
1 tablespoon sugar
1/2 cup chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

Steps:

  • Bring 1 cup water to a boil, remove from heat, and add salt. Stir until dissolved, then stir in sugar and vinegar. Pour brine into a shallow glass or nonreactive container with a lid. Press the mustard greens into the brine, then add enough cold water to cover the greens. Cover the container and leave at room temperature for 3 days. (Or, you can buy pickled mustard greens from a Chinese grocery store.)
  • Remove the greens from the brine, drain, and store in a glass jar in the refrigerator for up to 2 months. When ready to prepare the squid, rinse enough of the greens to get 2 cups, cut into 1/2-inch slices on the diagonal. Save any remaining pickled greens for another use.
  • Heat a wok or large skillet over high heat, add 2 tablespoons of the peanut oil and swirl to coat. Add the squid and stir-fry just until it curls and turns opaque, about 1 minute. Remove squid and drain on paper towels. Add the remaining 2 tablespoon oil to the wok, then add the pickled mustard greens, and the ginger. Stir-fry for about 30 seconds, then add the remaining ingredients. Stir-fry until mixture thickens slightly, about 2 minutes, then add the reserved squid, and stir-fry to heat through. To serve, transfer ingredients to a large platter and serve with rice noodles.

TOMATO SALAD WITH FIELD GREENS



Tomato Salad with Field Greens image

Provided by Food Network

Categories     appetizer

Time 35m

Yield Yield: 6 servings

Number Of Ingredients 8

4 bunches bitter greens, such as dandelion, amaranth, escarole, chard, spinach or watercress
2 to 3 teaspoons salt
2/3 cup extra virgin olive oil
Juice of 2 lemons
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 large or 3 medium ripe tomatoes, cored
1 large chunk (about 8 ounces) aged Parmesan cheese

Steps:

  • Wash the greens well and trim and discard any tough stems.
  • Bring a very large pot of water to a boil and add 2 to 3 teaspoons salt. (A large quantity of water is the key to avoiding bitterness.) Have ready a large bowl of iced water. Add the greens to the rapidly boiling water and cook 2 to 3 minutes, until tender but not mushy. Drain in a colander, shaking off excess water and then plunge the hot greens into the iced water. When the greens are cool, remove any ice from the surface and drain in a colander again. Then squeeze out any excess water and place in a bowl in the refrigerator.
  • Mix together the olive oil, lemon juice, salt and pepper. Toss with the cooked greens to coat thoroughly. Return to the refrigerator.
  • Cut the tomatoes into 1/2 to 3/4-inch slices. Arrange on 6 salad plates or a platter. Top the tomatoes with the cold dressed greens and garnish with shavings of Parmesan cheese. Serve cold or at room temperature.

Tips:

  • When choosing squid, look for firm, opaque flesh with a slightly briny smell. Avoid any squid that is slimy or has a strong fishy odor.
  • To clean the squid, first remove the head and tentacles. Then, use a sharp knife to score the skin in a criss-cross pattern. This will help the marinade to penetrate the squid and cook it evenly.
  • Be sure to marinate the squid for at least 30 minutes before cooking. This will help to tenderize the squid and infuse it with flavor.
  • When cooking the squid, be careful not to overcook it. Squid cooks very quickly, so it is important to watch it closely and remove it from the heat as soon as it is opaque and tender.
  • Serve the squid immediately with your favorite dipping sauce. Some popular options include marinara sauce, tartar sauce, and lemon butter sauce.

Conclusion:

Squid with tomato and pickled mustard greens is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The squid is tender and flavorful, and the tomatoes and pickled mustard greens add a bright and tangy flavor. This dish is sure to be a hit with the whole family.

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