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Title: Sauteed Calamari Salad
Servings: 4
Source: EAST MEETS WEST with Ming Tsai - TV Food Network
1/2 cup Fresh lime juice
1/3 cup Fish sauce
1 tablespoon Sugar
1/2 tablespoon Minced garlic
1/2 tablespoon Minced ginger
3 Thai bird chiles; minced
1/4 cup Minced cilantro
1/4 cup Thinly-sliced mint
1/4 cup Thinly-sliced Thai basil
2 pounds Fresh calamari; cleaned, and
Cut 1/2" rings; heads halved
2 large Ripe tomatoes; medium diced
2 pounds Washed arugula; in large
Baguette croutons; for garnish


In a bowl, mix together juice, fish sauce, sugar, garlic, ginger,
chiles, mint and basil. Add the calamari and marinate for only 30
seconds. Take the calamari out of the marinade and add to a very hot
skillet, lightly oiled. Toss calamari quickly around and cook only 2
to 3 minutes until done. Cook in two batches. Remove calamari and
place on top of the arugula. In the same hot skillet, add the
tomatoes and 1/3 cup of the marinade. Bring to a boil then add to
salad and mix well. Check for seasoning and serve. For Plating:
Serve in the large salad bowl with small side plates. Garnish with
croutons. This recipe yields 4 servings.

Chatty Cathy

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