Text 8909, 70 rader
Skriven 2006-12-17 01:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: that wine cork
======================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Title: Baby Octopus Spiedini with Beet Green Salad
 JW> Place octopus in 4 quarts cool water and add 1 wine cork.

 GJ> What on earth is the wine cork for?

Something about cork (tannins?) allegedly tenderizes octopus. I haven't
tried it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pulpo a la Feria (Fairground Octopus)
 Categories: Squid, Chilies
      Yield: 4 Servings
 
      1    Octopus; weight about 750g
      1    Onion; peeled
      4    bay leaves
    1/2 ts Paprika
      1 pn cayenne pepper
     50 ml Good olive oil
    1/2 ts Sea salt flakes
 
  You need to start preparing this dish well in advance. Seal the
  octopus in a plastic bag and leave it in the freezer for two weeks to
  help tenderize it.
  
  Refrigerate the day before you want to cook it to allow it to thaw
  gently for 24 hours. The next day turn inside out and pull away the
  entrails and bone-like strips sticking to the sides.
  
  Find the stomach sac, about the size and shape of an avocado stone,
  and cut away. Wash the octopus inside and out and turn right side out
  again. Press the beak and surround from the centre of the tentacles,
  cut out and discard.
  
  Simmer the octopus for at least an hour in plenty of water to which
  you've added the onion and bay leaves. Test after half an hour and
  cook for 30 minutes if it's still tough. Don't cook for any longer
  than that, as it loses its fresh taste with long cooking.
  
  Lift the octopus out of the pan and drain away the excess water. Put
  on a board, cut off the tentacles and thinly slice each one on the
  diagonal.
  
  Cut the body into similar-sized pieces, place onto four small pine
  boards or one large warmed serving plate and sprinkle with paprika and
  cayenne.
  
  Heat the olive oil in a small pan until it is sizzling. Drizzle it
  over the octopus and finally sprinkle with sea salt. Serve with plenty
  of crusty fresh bread.
  
  Recipe by: Rick Stein
 
MMMMM


Cheers

Jim, in Yellowknife




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