Grilled Octopus Salad Wlemon Garlic Vinaigrette Recipes

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GRILLED OCTOPUS SALAD W/LEMON GARLIC VINAIGRETTE



Grilled Octopus Salad w/Lemon Garlic Vinaigrette image

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

2 pound(s) whole octopus, cleaned
1/2 - onion
2 - lime kaffir leaves
2 - bay leaves
4 - garlic cloves, smashed
2 - jalapeño peppers, cut
1 - lemon, cut in half
- sea salt
1 1/2 tablespoon(s) olive oil, extra virgin
LEMON GARLIC VINAIGRETTE
1/3 cup - olive oil, extra virgin
- juice & zest of 1 lemon
1 - garlic clove, grated
1 teaspoon(s) maple syrup
- sea salt to taste
SALAD INGREDIENTS
1 - jalapeño pepper, thinly sliced
1 - roma tomato, chopped
1/2 small red onion, thinly sliced
1 small cucumber, chopped
2 tablespoon(s) parsley, chopped
1/2 teaspoon(s) red pepper flakes (optional)

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



Impossible Coconut Custard Pie image

This coconut custard pie makes it's own crust!

Provided by Jessina Van Datta

Categories     Pies

Time 35m

Number Of Ingredients 8

1/2 c bisquick, or gluten free bisquick one cup of bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tableorspoon of oil or melted butter.
3/4 c sugar
4 eggs
2 c milk
1 c coconut, flaked
1 tsp vanilla
1 Tbsp butter, softened
MAGICALLY MAKES IT'S OWN CRUST

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)



Grilled Octopus Salad (Insalata di Polipo) image

Provided by Food Network

Categories     appetizer

Time 3h15m

Yield 4 servings

Number Of Ingredients 19

16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned)
2 cups full-bodied red wine, such as Chianti or Sangiovese
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
2 sprigs fresh thyme
1 bay leaf
4 cloves unpeeled garlic, crushed
3 tablespoons extra-virgin olive oil
1 lime, juiced
3/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 limes, juiced
1 bunch mint, stems removed, leaves torn into pieces
1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars)
Sea salt and freshly ground black pepper
2 endives with core removed, julienned
3 cups julienned radicchio leaves
2 cups cooked chickpeas or gigante beans

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



Warm Octopus and Sweet Onion Salad with Fresh Sage and Lemon Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 22

3 cups fresh lemon juice
1 shallot, coarsely chopped
2 cloves garlic, chopped
1 tablespoon honey
1 cup olive oil
Salt and freshly ground pepper
3 sage leaves, chiffonade
2 tablespoons olive oil
1/4 cup sugar
2 sweet onions, finely sliced
1/4 cup balsamic vinegar
Salt and freshly ground pepper
2 pounds octopus, cleaned
3 cups water
2 tablespoons aged sherry vinegar
4 wine corks
2 cloves garlic, smashed
1 bay leaf
1 tablespoon black peppercorns
1/4 cup olive oil
Salt and freshly ground pepper
Chopped fresh sage and parsley, for garnish

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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