Going to pressure cook some octopus tonight, any new recipes out there please?
- Thread starter joanietoo
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OK...I did this REC:Warm Octopus and Sweet Onion Salad, Lemon-Sage Vinaigrette
The onion is wonderful as is the vinaigrette....
This recipe is in my files but I can't credit where/who it came from.
Warm Octopus and Sweet Onion Salad, Lemon-Sage Vinaigrette
Ingredients :
LEMON-SAGE VINAIGRETTE
3 cup fresh lemon juice
1 x shallot coarsely chopped
2 x garlic cloves chopped
1 tbl honey
1 cup olive oil
Salt to taste
Freshly-ground black pepper to taste
3 x sage leaves cut chiffonade
SWEET ONION SALAD
2 tbl olive oil
1/4 cup sugar
2 x sweet onions finely sliced
1/4 cup balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste
OCTOPUS
2 lb octopus cleaned
3 cup water
2 tbl aged sherry vinegar
4 x wine corks
2 x garlic cloves smashed
1 x bay leaf
1 tbl black peppercorns
1/4 cup olive oil
Salt to taste
Freshly-ground black pepper to taste
Chopped fresh sage for garnish
Chopped fresh parsley for garnish
Method :
• Lemon-Sage Vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil, salt and pepper and blend until smooth. Pour into a bowl and fold into the sage.
• Sweet Onion Salad: Heat olive oil in a large saute pan with sugar over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
• Octopus: Place the octopus, water, vinegar, corks, garlic, bay leaf and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 1 1/2 hrs. Remove the octopus from the water and place on a platter lined with paper towels.
• Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
• Assembly: Place the octopus on a platter, drizzle with the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.
• This recipe yields 4 servings.
________________________________________
The onion is wonderful as is the vinaigrette....
This recipe is in my files but I can't credit where/who it came from.
Warm Octopus and Sweet Onion Salad, Lemon-Sage Vinaigrette
Ingredients :
LEMON-SAGE VINAIGRETTE
3 cup fresh lemon juice
1 x shallot coarsely chopped
2 x garlic cloves chopped
1 tbl honey
1 cup olive oil
Salt to taste
Freshly-ground black pepper to taste
3 x sage leaves cut chiffonade
SWEET ONION SALAD
2 tbl olive oil
1/4 cup sugar
2 x sweet onions finely sliced
1/4 cup balsamic vinegar
Salt to taste
Freshly-ground black pepper to taste
OCTOPUS
2 lb octopus cleaned
3 cup water
2 tbl aged sherry vinegar
4 x wine corks
2 x garlic cloves smashed
1 x bay leaf
1 tbl black peppercorns
1/4 cup olive oil
Salt to taste
Freshly-ground black pepper to taste
Chopped fresh sage for garnish
Chopped fresh parsley for garnish
Method :
• Lemon-Sage Vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil, salt and pepper and blend until smooth. Pour into a bowl and fold into the sage.
• Sweet Onion Salad: Heat olive oil in a large saute pan with sugar over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
• Octopus: Place the octopus, water, vinegar, corks, garlic, bay leaf and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 1 1/2 hrs. Remove the octopus from the water and place on a platter lined with paper towels.
• Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
• Assembly: Place the octopus on a platter, drizzle with the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.
• This recipe yields 4 servings.
________________________________________
OK ... I bite ... what purpose do the corks serve? Also...
I've never had octopus. Can you describe it? I've never even seen it here...except in an aquarium...lol
The recipe reads very tasty! Is there something you would recommend as a substitution for the octopus?
TIA
)
I've never had octopus. Can you describe it? I've never even seen it here...except in an aquarium...lol
The recipe reads very tasty! Is there something you would recommend as a substitution for the octopus?
TIA
)I love the corks idea.....but it is rather strange...the first time
I read this was in a recipe from the FRUGAL GOURMET in one of his books (I think the one on "Our Immigrant Ancestors) where he says his Uncle did this for no apperent reason but he was also going to do it.
Well, I think the idea of tradition is fun and there must be a reason, so I've added corks every time too since then....
BUT.....
this recipe I used came from the net and it too mentions using corks.
(I went through a stage of just cutting and pasting recipes and not taking note of the source so I'm afraid I don't know who to credit.)
As to the actual dish.....
We ate it last night and I proceeded like this.....
The octopus I had left in a zip-lock overnight, it was jellyfied by last night. I rinsed off the octopus and pulled my fingers down each tenticle removing the suckers. I then cut them into chunks (the octopus were small, so chunks were small)
I added some Evoo to a fry pan and gave the chunks a stir around a bit and then added some of the vinaigrette and let it steam a bit...Then I added some amazing lima beans, fresh from the garden and boiled, to the fry pan with more vinaigrette and simmered it all while I plated.
Lettuce leaves
halved boiled egg (from the garden)
steamed asparagus
cherry tomatoes (from the garden)
And then the octopus and beans.
The lemon-sage sauce goes tremendously with all these ingredients BUT the caramelized onion???? well, I was dubious so put a small blob on the eggs!
DH and I proceeded to eat the meal and after a short silence we both simultaniously said..."We need more onion!" It goes so well with the octopus, it was incredible!!!!
Avocado slices, instead of the beans was my first choice but the avo was horrid inside!
I think calamari would do very well with this as a sub for the octopus.
I read this was in a recipe from the FRUGAL GOURMET in one of his books (I think the one on "Our Immigrant Ancestors) where he says his Uncle did this for no apperent reason but he was also going to do it.
Well, I think the idea of tradition is fun and there must be a reason, so I've added corks every time too since then....
BUT.....
this recipe I used came from the net and it too mentions using corks.
(I went through a stage of just cutting and pasting recipes and not taking note of the source so I'm afraid I don't know who to credit.)
As to the actual dish.....
We ate it last night and I proceeded like this.....
The octopus I had left in a zip-lock overnight, it was jellyfied by last night. I rinsed off the octopus and pulled my fingers down each tenticle removing the suckers. I then cut them into chunks (the octopus were small, so chunks were small)
I added some Evoo to a fry pan and gave the chunks a stir around a bit and then added some of the vinaigrette and let it steam a bit...Then I added some amazing lima beans, fresh from the garden and boiled, to the fry pan with more vinaigrette and simmered it all while I plated.
Lettuce leaves
halved boiled egg (from the garden)
steamed asparagus
cherry tomatoes (from the garden)
And then the octopus and beans.
The lemon-sage sauce goes tremendously with all these ingredients BUT the caramelized onion???? well, I was dubious so put a small blob on the eggs!
DH and I proceeded to eat the meal and after a short silence we both simultaniously said..."We need more onion!" It goes so well with the octopus, it was incredible!!!!
Avocado slices, instead of the beans was my first choice but the avo was horrid inside!
I think calamari would do very well with this as a sub for the octopus.
Joanie probably gets her octopus on a night dive, but if you can find a Greek fishmonger
around you somewhere, he will probably have some tenderized and frozen.
We love it BBQed in summer as hors d'oeuvre. I do it with lots of garlic and lemon but am definitely going to try the sage.
around you somewhere, he will probably have some tenderized and frozen.
We love it BBQed in summer as hors d'oeuvre. I do it with lots of garlic and lemon but am definitely going to try the sage.
Poor octopus. First corks. Now a dishwasher. Must be a lowly guy. My favourite is fresh out of
the sea at the shoreline on a Greek fisherman's hibachi. And of course, the accompanying ouzo.
(geez, I hope someone doesn't ask me what that is. I seem to be writing more about drink than food lately)
the sea at the shoreline on a Greek fisherman's hibachi. And of course, the accompanying ouzo.
(geez, I hope someone doesn't ask me what that is. I seem to be writing more about drink than food lately)
Moyn, not octopus but I poached a salmon in the dishwasher- also "scrubbed" cukes for
pickling in the dishwasher. I tried cooking corn on the cob in foil wrappers- about 100 of them at one time but couldn't get the heat high enough for long enough to do it so I finished it all on the grill.
pickling in the dishwasher. I tried cooking corn on the cob in foil wrappers- about 100 of them at one time but couldn't get the heat high enough for long enough to do it so I finished it all on the grill.