GRILLED OCTOPUS SALAD W/LEMON GARLIC VINAIGRETTE
If you have never tried octopus, this recipe is the one to start with. It's so good and quite easy to make. Don't be afraid to step outside your comfort zone and take a walk on the wild side! Cooking with Love & Passion sw :)
Provided by Sherri Williams @logansw
Categories Other Salads
Number Of Ingredients 22
Steps:
- Fill a large stock pot with water" 2/3's of the way up pot", onion, lime kaffir leaves, bay leaves, garlic cloves, jalapeño peppers, lemon and sea salt . Bring to a boil. Lower octopus in pot tentacles first. Reduce heat and simmer for 90 minutes or until tender. Set aside and cool.
- Heat grill to medium-high heat. Brush octopus with olive oil. Grill octopus 2-3 minutes on each side.
- In a small bowl, whisk together vinaigrette ingredients.
- Place octopus on platter and assemble salad. Enjoy
IMPOSSIBLE COCONUT CUSTARD PIE
This coconut custard pie makes it's own crust!
Provided by Jessina Van Datta
Categories Pies
Time 35m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients and pour into 9 inch buttered pie pan. Like magic, it layers into a crust, custard, coconut topping.
- 2. Bake at 400 degrees for 25-30 minutes until custard sets.
GRILLED OCTOPUS SALAD (INSALATA DI POLIPO)
Steps:
- Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
- Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
- Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
- Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
- Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.
WARM OCTOPUS AND SWEET ONION SALAD WITH FRESH SAGE AND LEMON VINAIGRETTE
Steps:
- 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.
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