Announcement

Collapse
No announcement yet.

Octopus Salad

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Octopus Salad

    <html><head><meta http-equiv="Content-Type" content="text/html; charset=windows-1252">
    <title>Tue Dec 27 2005 04</title></head><body><b>
    <center><font face="Times New Roman">
    <h1>
    <span id="subject0">Octopus Salad a picture guide</span> </h1>
    </font></center></b>&nbsp;<p><font size="2">
    <img height="75" alt="" hspace="10" src="http://forums.chef2chef.net/avatars//11169.jpg" width="65" align="left" vspace="10">
    So my friend Sal Sassano from Sicily offers up his octopus salad recipe
    to me as an appie idea for myself and friends. What is a chef to do?
    Order octopus and start cooking of course! I am always on the prow for
    something new. In the catering business there are those that lead and
    those the try to follow. We lead and put ourselves out there on the edge
    all the time.<br>
    <br>
    So first we clean the octopus, sorry I forgot to take pictures that
    first morning, then we boil and steam the octopus until it is cooked all
    the way through. I use a lot of Old Bay, salt and pepper, then let is
    steep in the cooking juices over night in the walk in, this allows it to
    rest, and also allows it to relax and tenderize a little.<br>
    <br>
    Then I cut it up into big pieces:<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/seamonster.JPG">
    <br>
    <br>
    And the pieces should look nice and white with the purplish outer skin.
    I wanted to skin it but Sal says no. However after eating it, I will
    skin it next time. Did not like the mouth feel of the skin.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/seamonclsup.JPG">
    <br>
    <br>
    Then we have to cut the seamonster up:<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/cutmonstrclup.JPG">
    <br>
    <br>
    Then we add in the garlic, salt, pepper, oregano and parsley and fold
    into the octopus.<br>
    <br>
    dice one red onion small, one stalk of celery and add to sea monster in
    the bowl. Add some olive oil and toss.<br>
    <br>
    Add in a mixture of olives, a little smoked salmon and a tin of
    anchovies, fold together and cover, remove to cooler overnight.<br>
    <br>
    Toss and serve:<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/alginsu/octsalad.JPG">
    <br>
    <br>
    It was very good, although I think if I had skinned the sea monster the
    mouth texture would have been better. But hey that is the thing with
    recipe development, you have to start somewhere and keep improving until
    you say, ah that is it! </font></p>
    <p><font size="2">Chef Bob Ballantyne<br>
    The Cowboy and The Rose Catering<br>
    Grand Junction, Colorado, USA</font></p>

    </body>

    </html>
    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP


  • #2
    great job... love the octopus... and great basic ingredients


    sigpic


    Comment

    Working...
    X