My Mom and Dad together with Grandpa and Grandma taught me well and today I enjoy applying those techniques in my everyday cooking, I also had the fortune to grow up with a stay home Mom, and on the weekends when my dad was home he cooked it up…!
Like a sponge I absorbed all there cooking expertise and made them my own.
And now here I am sharing one with you.
Most people shy away from these ocean delicacies just from the fact that it reminds them of chewing rubber, this is one of the reasons that I decided to publish one of the ways of cooking tender Octopus:
Bring to a rolling boil enough water (not salted...)
With a fork under the head submerge the whole mollusk in boiling water and count to 3
Lift the octopus out of the water and count to 3
Repeat 3 times
At the 3rd time drop it all in reducing heat to medium-low and cover, cook for 15 min for a 3 lbs (or approximately 5 minutes per pound)
Then turn burner off and cover with wool blanket for about 1 to 2 hour to steam
Then drain octopus and cut to small pieces in bowl and add extra virgin olive oil, salt and pepper to taste, a few cloves of garlic, fresh parsley and mint leaves, vine vinegar optional.
Did I mention clean out the Octopus..?
If you do, save the black ink sack for later use you can mix it in red sauce for a decorative and sweet seafood taste. Look for more Octopus photos that I’ll be posting.
MarcoPolo62
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Comments: 10
Some artists actually use the octopus ink for drawing. A little goes a long way and some beautiful lines can be drawn.
Now, I have a question, in the Wednesday, November 8, 2006,edition of the New York Times' Dining In Dining Out section there was an article by Mark Bittman, the Minimalist entitled: "The Secret of Great Bread: Let Time Do the Work." I tried the reciope and it is great. However, my wife put away my cookbooks and I have since lost the article and the recipe, does anyone have a copy of that article or the recipe that they wouldn't mind sharing with me? I have tried the NYT, but they only archive papers for 90 days and cannot access the article electronically.
Thanks, Phil
We never stop learning...in regards to the bread recipe from the NYT can't help you there, but I make homemade bread about once a week myself, I'd be more than happy to share my recipe with you, oh...and...By the way...adjust the recipe to your likings as far as the spices but the timings are important "Let Timing Do the Work"
Good luck my friend.
3 cups wheat flour
3 tbsp veg oil
2 tbsp salt
2 tbsp sugar
1 tbsp granule yeast
Add any spice you want like oregano or garlic powder if you want to get fancy
5 cups of water at about 110 F if you need to proof it right away
Mix with mixer or knead by hand until forms into ball (about 10 - 15 min)
Let rest for 10 mins
Make portions molding it into small ball
And let rise for 1 1/2 hours in warm area covered with light table cloth, I use a big cake container floured well.
Preheat oven at 365 F very important,
When the balls double, form as you like
Then bake for 30 min +-
Then I broil on low for another 10 min
Enjoy..! And let me know what happens.
Gook Luck.
Maybe your recipe would work well with the jumbo squid we get around here occasionally - but I usually just buy the already tenderized steaks at Trader Joe's.