Poseidon Salad Recipes

HOUSE SALAD WITH CANDIED PECANS

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the pecans; toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month.
• In a small bowl, whisk together the mayonnaise, sugar, lemon juice, kosher salt, black pepper, onion powder and garlic powder. Add the vinegar and mustard, whisk to combine.
• Whisk in the oil, one tablespoon at a time, blending well after each addition. The mixture should be thick, but pourable. If it's too thick, gradually whisk in some water until it reaches the desired consistency. Store in an airtight jar in the refrigerator for up to 1 week.
• Arrange the lettuce greens on individual salad plates or on a large serving platter. Top with candied pecans, blue cheese, cranberries and oranges. Just before serving, drizzle the dressing over the salad, to taste.

POSEIDON OCTOPUS SALAD

Steps:

• 1. clean octopus
• 2. boil octopus for 5-6 minutes in water seasoned with season salt of choice. **do not over cook** place in ice bath to stop cooking. drain
• 3. chop and slice all veggies. cut octopus into pieces
• 4. in a small mixing bowl combine the dressing ingredients. mix well, in a mixing medium size bowl combine all the other ingredients. add dressing and toss well
• 5. plate up, serve and enjoy

POSEIDON'S SOUP - PSAROSOUPA

Steps:

• Heat olive oil in a deep pan. Saute onion, garlic and bell pepper until the onion is tender.
• Add tomato sauce, water, wine, parsley, oregano, thyme, paprika, cayenne, bay leaves and pepper. Cover and simmer for 15 minutes.
• Add fish and continue to simmer, with lid slightly askew, for another 15 minutes.
• Serve with crusty artisan bread and some more of that dry white wine.

POSEIDON SALAD

Steps:

• Combine tomatoes, cucumbers, olives, and dressing in serving bowl. Toss to coat. Sprinkle with cheese just before serving.