anybody have an octopus recipe...... and oooh what a weekend..

AlaskanC · July 2006

Hi all! We just got back from the North arm of Hoonah Sound to pull & set shrimp pots, and we ended up with a monster octo (prolly 8ft from tip of mantle to tip of tenticles), and now I need to do something with it. I only have the tenticles to deal with, and I am going to blanch them so the skin will peel off, but other than that I am clueless.
Any suggestions?[p]We had an absolutely wild weekend, and I will post more about it later - in all my years here I've never experienced what I did this weekend. I am working on getting all the pics uploaded, so hopefully tonight or tomorrow afternoon I will be able to post a link.[p]in the mean time..... octopus recipes anyone??

Midnight Smoker · July 2006

AlaskanC,[p]Give this a shot..........[p]Octopus:
2 gallons of water
4 lemons, cut in half and squeezed
2 cups white wine vinegar
½ cup kosher salt
6 bay leaves
2 whole octopi, 2 pounds each (cleaned by your fish monger)[p]Marinade:
1 cup extra virgin olive oil
2 garlic cloves, peeled and finely chopped
2 ounces white wine vinegar
1 teaspoon dry Greek oregano
Juice of 2 lemons, freshly squeezed
Salad:
1 red pepper, grilled or broiled, seeded and diced
1 yellow pepper, grilled or broiled, seeded and diced
¾ cup Kalamata olives, pitted and sliced
2 ounces extra virgin olive oil
1 teaspoon dry Greek oregano
Juice of 1 lemon, freshly squeezed
Salt
Pepper
Method:
For octopus:
Combine all the ingredients in a large pot, except the octopus. Bring to a simmer and cook for 10 minutes. Holding the head of the octopus with tongs, dunk it into boiling water 3 times, leaving the octopus submerged for 3-5 seconds each time. This is called ‘scaring’ the octopus (the tentacles will curl up as you plunge the octopus in the boiling water). Repeat with remaining octopus.
Place both octopi in the pot and cook 20 minutes, or until tender. Remove them from the liquid and cool on a tray.[p]For marinade:
Combine all ingredients in a bowl or dish fitted with a cover. Cut the blanched octopus in half and place it in the marinade. Turn to coat, cover and refrigerate overnight.[p]For salad:
Combine all ingredients in a non-reactive bowl. Season with salt and pepper to taste and set aside. [p]To serve:
Throw the Octopus on the BGE at 350 with a direct set up. Cook 5-7 minutes or until it is charrred to your liking. Cut octopus into medium-sized pieces. Place a small amount of salad in center of plate. Set 3-4 pieces of octopus on top. Drizzle with extra virgin olive oil and garnish with caper berries and pea shoots

mad max beyond eggdome · July 2006

AlaskanC,
dang, that sounds like the monster that ate the ships on the new pirates of the caribean movie!!!! . . .you sure know how to have fun up there, i'll give you that. . .only octopus i've ever eaten is in sushi restaurants, and there i think its just simply boiled. ...midnight smokers treatment sure sounds good ....[p]cant' wait to see the pics of you holding that thing. .. .

Caney · July 2006

Midnight Smoker,[p]Let's see...Checked my spices and realized I only had three of the ingredients. Of course they were out of date. After a rather lengthy trip to the store to replace and obtain all receipe ingredients it was back home to try this dish. Big mistake, I forgot the octopus. I figured what the heck, with all these ingredients it wouldn't matter anyway. Made two salads and they were absolutely delicious. Best the spouse and I have ever had and not too bad for $179.99 per salad.[p]Caney

YB · July 2006

AlaskanC,
Here is a couple of recipes for octopus.
Larry
[ul][li]Octopus Recipes[/ul]

MCG DAWG · July 2006

Being from the South I feel obligated to suggest some corn meal/flour mixed with some salt/pepper . . roll the octopus in some eggs and coat with the corn meal/flour and fry in a big outdoor cooker of peanut oil. [p]Most anything out of the ocean can be friend with success!

stike · July 2006

Caney,
those 6 bay leaves can really bust the wallet.

Unknown · July 2006

AlaskanC,[p]there's nothing better than char-grilled octopus. i'm greek, and we have this dish almost daily when i visit the fam in greece. so simple, so easy, and absolutely delicious.[p]take the octopus and cut it up its tentacles into bite size chunks. marinade them in red wine vinegar, lemon juice, parsely, oregano, salt and pepper for about an hour. in the meanwhile, get your Egg up to about 550-600 degrees. (make sure you cut the pieces big enough that they won't fall thru the grates).[p]then, just slap them on the red hot grill, turn after about a minute-and-a-half on each side where you'll see some nice charring. take them off, and sprinke some salt and lemon on them right away...you're done.

Herm · July 2006

George,[p]Sounds like what I had in Cyprus about 10 years ago. I think that dish changed my life. Started to really appreciate food after that one. Remember it like it was yesterday.

Unknown · July 2006

Herm,[p]yeah, it's sooooo delicious. i wish i could get good octopus out here in philly. on the egg, it would be incredible.[p]

Unknown · July 2006

AlaskanC,[p]also, for that recipe i posted earlier. i forgot to mention that the marinade should have good olive oil in it. [p]and, if your grates are pretty widely spaced and you're worried about the pieces falling through, you could always just grill the tentacles whole and cut them up after they're cooked (which will be when the flesh turns white). the only drawback to that method is that they will be less "char" on each piece. still delicious though...[p]

anybody have an octopus recipe...... and oooh what a weekend..

Comments

Categories