RANCHERO SAUCE
This is one of my favorite sauces-it's simple, but often poorly executed. When it's done right-the tomatoes and serranos blackened, the onion and garlic sautéed, the sauce gently fried with some cilantro and roasted poblanos-it's a rustic, vivid, soulful sauce that goes great with eggs, chicken, pork, tamales, and seafood.
Yield makes 4 cups
Number Of Ingredients 8
Steps:
- Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside. Chop together the blackened tomatoes and serranos and set aside. In a large, heavy skillet, heat the oil over low heat and sauté the onion and garlic until soft but not brown, about 10 minutes (add up to 1/4 cup water, if necessary, to provide moisture and prevent browning). Add the chopped tomatoes and serranos, two-thirds of the poblanos (reserve one-third of the strips to add at the end), the cilantro, and the salt to the pan. Cover and cook over low heat until the flavors have married and the ingredients have lost their raw taste, 20 to 30 minutes. Remove the cilantro and stir in the reserved poblano strips.
- Serve immediately, or hold at room temperature for up to 2 hours. It can be prepared up to 1 day ahead, refrigerated, and gently warmed before serving (don't overcook).
SPANISH OCTOPUS
Above and beyond the ingredients, the cooking method, or should I say methods, couldn't be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape. This smoky braised octopus is great served with crusty roasted potatoes.
Provided by Chef John
Categories World Cuisine Recipes European Spanish
Time 3h22m
Yield 2
Number Of Ingredients 14
Steps:
- Place chopped onion, garlic cloves, bay leaf, paprika, salt, and 1 tablespoon olive oil into saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
- Transfer octopus into braising liquid, turning to coat with the liquid. Cover; reduce heat to low. Simmer 20 minutes and turn octopus over. Continue cooking until octopus is tender, another 40 to 45 minutes.
- Remove from heat; transfer octopus to a large bowl. Pour braising liquid over octopus. Place bowl above a bowl of ice water to cool to room temperature.
- Cover bowl with plastic wrap when octopus and liquid are cool. Refrigerate until thoroughly chilled, at least 2 hours or overnight.
- Transfer octopus to a work surface and mop off braising juices with paper towels; remove as much of the purple skin as you want. Cut octopus into 3 or 4 serving-size pieces. Brush with olive oil.
- Transfer braising liquid to saucepan. Bring to a boil; remove from heat. Strain out solids; transfer liquid to a mixing bowl; let cool about 10 minutes. Stir in lemon juice, extra-virgin olive oil, parsley, salt, and cayenne pepper to make the serving sauce.
- Heat a grill pan or outdoor grill to high heat. Transfer octopus pieces to grill. Cook until flesh is seared, almost charred, 3 or 4 minutes. Turn and cook other side until dark brown, caramelized, and heated through, another 3 or 4 minutes. Transfer to a platter.
- Slice octopus into fairly thick diagonal slices. Place on a serving dish. Spoon braising liquid mixture over the top. Dust with a bit of cayenne pepper, if desired.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 15 g, Cholesterol 108.9 mg, Fat 29.7 g, Fiber 1.8 g, Protein 35.1 g, SaturatedFat 4.3 g, Sodium 2046.4 mg, Sugar 3.3 g
OCTOPUS IN RANCHERO SAUCE
This recipe is adapted from the wonderful "Cuisine of the Water Gods" which is sadly out of print. It's hands down my favorite octopus recipe. It seems like a lot of work the first time you make it, but trust me, this will blow your mind. Even the most squeamish folks I know love it.
Provided by Zeke Koch
Categories Stew
Time 3h
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- First roast 2 medium onion and 2 heads garlic in the oven (at 425 for 20 minutes or so until they start to caramelize). Alternately you can pan roast them in a cast iron skillet.
- In a large pot place roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns, 4 serrano chiles (whole), 16 cups water and beer.
- Boil for 1 1/2 to two hours.
- Remove from heat and let the octopus cool in the liquid while you start the ranchero sauce.
- Bring 6 cups of water to boil with 16 plum tomatoes, 14 serranos, 1 1/2 sliced tomatoes and 6 cloves of garlic and simmer for 30 minutes.
- Strain out the solids (saving the Ranchero broth), puree the solids in a blender or Cuisinart with 1 1/2 cups or the retained broth.
- Now, heat 1/2 cup olive oil in a tall thick pot and add 6 cloves of garlic. Simmer the garlic until it turns golden, remove them with a slotted spoon and carefully pour in the Ranchero sauce. This will cause splattering so I strongly encourage long sleeves. Stir like mad for the first few minutes until it's a gentle simmer. Cook for 30 minutes.
- Now strain the liquid from the simmered octopus and in a separate pan cook down to 3 cups. This should take about 30 minutes. Meanwhile separate the octopus from the veggies and toss the veggies.
- While the ranchero sauce and octopus are simmering down take the final 6 cloves of garlic, 1/2 cup of cilantro and salt and either in a pestle or a blender puree into a smooth paste.
- Add the paste, octopus and reduced octopus stock to the ranchero sauce and cook for a final 20 minutes.
- I sometimes split this recipe over two days (make the octopus one night and the ranchero the next).
Nutrition Facts : Calories 371.9, Fat 13.5, SaturatedFat 2, Cholesterol 97.9, Sodium 855.3, Carbohydrate 26.9, Fiber 3.8, Sugar 8.7, Protein 34.8
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