Text 22054, 156 rader
Skriven 2009-03-18 08:21:00 av Dave Drum (1:124/311)
     Kommentar till en text av hap newsom
Ärende: Re: Added Weight???
===========================
-=> hap newsom wrote to Dave Drum <=-

 hn> Then we are talking about the same thing when
 hn> we say service meat counters...almost all stores
 hn> have them here...but the prices are often a bit
 hn> higher for the same cut from the "butcher" than
 hn> from the "bin".

Our full-service counters charge the same price per pound for meat from them as
from the pre-wrapped gondola dwelling meat. Fresh seafood counters - the same. 

Where more is charged is at pure butcher shops or abbatoirs ... of which we
currently have none.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Octopus & Ceci Bean Zuppa W/Escarole, Garlic & Chilies
 Categories: Seafood, Beans, Soups, Chilies
      Yield: 7 servings
 
    1/2 c  Dried ceci beans
           - (chickpeas)
           Kosher salt
    2/3 c  Extra virgin olive oil; +
           - more for finishing
      6 cl Garlic; smashed
           Rind of 1/2 lemon; in strips
           - using a vegetable peeler
      2    Bay leaves
      4 lb Octopus; defrosted, rinsed
      1    Head escarole: cored
      3    Celery ribs; thin sliced
      4    Calabrian chilies; stemmed,
           - minced
 
  Pair with Gaglioppo (Calabria)
  
  Octopus comes with its own braising liquid: just put it in
  a pot on the stove top, turn on the heat, and a couple of
  inches of water will soon appear at the bottom of the pot.
  It is a great little secret that a dish that appears so
  exotic is actually quite simple. Of course, any Neapolitan
  will tell you that the only octopus worth eating come from
  the Tyrrhenian Sea, and finding a Tyrrhenian octopus in
  California is a tall order. But we do have access to fresh
  octopus from the Pacific, which are a treat. If you cannot
  find fresh octopus, frozen ones are more widely available.
  Sometimes you will see frozen cooked octopus for sale,
  which are not the best option for this soup, though they
  will do. If you do use precooked octopus, decrease the
  braising time to 30 minutes and add about 2 cups water to
  the pot (the cooked octopus won't release sufficient liquid).
  And if you buy only octopus tentacles, you will also probably
  need to add water to the pot. Finally, I make this soup with
  the 4-pound specimens we get at A16, so if you can only find
  2-pound octopus, you will need to buy a pair of them. Don't
  worry if they look large. They will shrink up as they release
  their water.
  
  Pick over the beans, removing any broken pieces and pebbles,
  and rinse well. Place in a bowl, add water to cover generously,
  and let soak for at least 2 hours or up to overnight.
  
  Drain the beans, place in a pot, and add water to cover by
  about 2 inches. Bring the beans to a boil over high heat,
  adjust the heat to a slow simmer, and cook, uncovered, for
  1 to 1 1/2 hours, or until tender. Season with 1 teaspoon
  salt and remove from the heat. Let cool completely, transfer
  the beans and their liquid to a storage container, and
  refrigerate overnight. Drain the beans, reserving their
  liquid. You should have 1 to 2 cups liquid, and you will
  need 2 cups for this recipe. If you have less than 2 cups,
  add water to the cooking liquid to bring it to 2 cups.
  
  In a large, heavy-bottomed pot, heat 1/3 cup of the olive
  oil over medium heat. Stir in 3 of the garlic cloves, the
  strips of lemon zest, 1 bay leaf, and 2 teaspoons kosher
  salt and cook, stirring occasionally, for 3 minutes, or
  until the garlic begins to soften. Add the octopus, stir
  to coat it with the oil, and then weight it down with a
  plate or lid to ensure it does not begin to float once it
  starts releasing its water. Cover the pot and adjust the
  heat to a gentle simmer. The octopus should start slowly
  releasing its water, creating its own braising liquid.
  
  Cook for about 30 minutes and check to see how much braising
  liquid is in the pot. If it is about 1 cup or less (unlikely
  if you are using an uncooked whole octopus), add 1 cup of
  water. Check the tenderness and continue to cook for 30 to
  50 minutes longer, or until almost completely tender. The
  octopus will dramatically decrease in volume. Remove the
  pot from the heat and allow the octopus to cool in braising
  liquid for 1 hour.
  
  Contined to part 2
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Octopus & Ceci Bean Zuppa W/Escarole, Garlic & Chilies #2
 Categories: Seafood, Beans, Soups, Chilies
      Yield: 7 servings
 
           Part 2
 
  Meanwhile, bring a large pot of salted water to boil. Add
  the escarole and cook for about 3 minutes, or until tender.
  Drain well and when cool enough to handle, chop the leaves
  coarsely and set aside.
  
  Place a colander over a large bowl. Once the octopus has
  cooled for 1 hour, transfer it to the colander. Strain the
  braising liquid through a fine-mesh strainer into a measuring
  pitcher. Add any extra liquid that has drained from the
  octopus into the bowl to the braising liquid. You will need
  1 cup for the zuppa. Give the pot used to cook the octopus
  a quick wash and return it to the stove.
  
  Transfer the octopus to a large cutting board. Starting at
  the thickest point of the tentacle, slice into 1/4" thick
  pieces, increasing the thickness of the pieces as the tentacle
  becomes narrower. Halve the head, then cut it into 1/4-inch
  strips. Set aside.
  
  To prepare the zuppa, heat the remaining 1/3 cup olive oil
  in the cleaned pot over medium heat. Add the remaining 3
  garlic cloves, the celery, the chiles, and the remaining
  bay leaf and stir well. Stir in the beans and the reserved
  cooking liquid. Stir in the octopus and the reserved braising
  liquid. Heat until hot and then taste for seasoning, adding
  more salt if needed. Stir in the escarole and simmer for a
  few minutes more.
  
  Ladle the soup into warmed bowls. Top each serving with a
  drizzle of olive oil. Serve immediately.
  
  by Nate Appleman and Shelley Lindgren
  
  Epicurious | January 2009
  
  Yield: Serves 8 as a first course, or 6 as a main course
  
  MM Format by Dave Drum - 26 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Man with one chopstick go hungry - Confuzius
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