Peppers and onions

Combine the marmalade, orange juice, vinegar, sesame oil, soy sauce, sesame seeds and pepper flakes in a mixing bowl, blending well. Refrigerate until needed.

Heat the oil in a skillet over high heat. Fry the red and green bell peppers, the onion and the jalapeno until barely tender, about 5 minutes. Season to taste with salt and pepper. Set aside. (This can be made a day before and refrigerated.)

Soak the calamari in the buttermilk for 1 hour in the refrigerator.

Meanwhile, heat the oil in an 8-quart stockpot to 400 degrees. Mix the cornmeal and flour in a baking dish. Drain the calamari and coat well with the cornmeal mixture. Sift the excess cornmeal from the calamari and arrange on a rack to dry in the refrigerator, about 30 minutes. Fry in 4 batches until crisp, 1 to 1 1/2 minutes. Drain.

To assemble, heat the peppers and onions in a large skillet over medium heat, 1 to 2 minutes. Add the orange-sesame glaze and heat for 30 seconds. Toss most of the glaze with the greens, then divide among 4 plates. Arrange the calamari around the greens and drizzle any remaining glaze over the salad.