RECIPE: OCTOPUS, ANTOINETTE’S WAY!*”

Antonietta’s Kitchen
Volume 2,  Number 1,  This 30th Day of May, 2011
CUCINA D’ANTONIETTA*
(Antonietta’s Kitchen*)
“the art of food, wine, family & more*”
By Antonietta La Posta

TITLE: RECIPE: OCTOPUS, ANTOINETTE’S WAY!*”

“VIVA POLPO DI ANTONIETTA*/VIVA ANTOINETTE’S OCTOPUS *”

INTRODUCTION

Seafood is one of my favourite foods.  Whenever I am served a delicious seafood dish, I always ask for the recipe.

MY LIFE & TIMES*

I must confess – I do not serve seafood very often. Years ago, I was invited for dinner at a friend’s house and the main dish was octopus. She is a Portuguese Canadian and they really know seafood. As I recall, it was her mother’s special dish. It was absolutely delicious.  While I make this dish only on rare occasions, I enjoy it tremendously.

SAVORY INGREDIENTS PLUS*

Octopus

“The octopus ( /ˈɒktəpʊs/) is a cephalopod mollusc of the
order Octopoda. “Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms. Octopuses have no internal or external skeleton (although some species have a vestigial remnant of a shell inside their mantle), allowing them to squeeze through tight places. Octopuses are among the most intelligent and behaviorally flexible of all invertebrates”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Octopus

Onion

“The onion (Allium cepa), also known as the bulb onion,[1] and common onion.[2], is the most widely cultivated species of the genus Allium.[3] The genus  Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (A. fistulosum), Egyptian onion (A. ×proliferum), and Canada onion (A. canadense).[2] The name “wild onion” is applied to a number of Allium species.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Onion

Garlic

“Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It has been used throughout its history for both culinary and medicinal purposes.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Garlic

Hot Pepper Paste

“Gochujang[1] (Korean: 고추장, IPA: [ko.tɕʰu.tɕaŋ]) is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard. HS code: 2103.90.1030.”
(Source: Wikipedia, the free encyclopedia) – http://en.wikipedia.org/wiki/Gochujang

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

To make this dish you need a good-sized pot.

Why do I prefer this type of pot

It is convenient to use and you can stir the octopus easily.

ANTOINETTE’S RECIPE OF THE WEEK:”VIVA POLPO DI ANTONIETTA*/VIVA ANTOINETTE’S OCTOPUS *”

SPECIFICATIONS – INGREDIENTS
• 2 packs frozen octopus (800 g each)
• 2 chopped onions
• 2 garlic cloves minced
• ½ tbsp.. of pepper paste
• 1 cup water
• Oil
• Salt to taste

DIRECTIONS (this serves 15 people)
1. Defrost octopus;
2. Drop octopus in pot of boiling water and boil for 5 minutes;
3. Remove from heat and rinse with cold water;
4. Brush or scrub off all the black skin until the fish is a pinkish color all over
5. Cut octopus up in small pieces
6. Heat oil in a pan; and
6.1 Add the onions and cook a few minutes;
7. Mix in the octopus; and
7.1 Add the water, garlic and pepper;
8. Cook at medium heat until it starts to boil; and finally
9. Lower the heat, let it cook slowly for about 2 hours covered, mixing occasionally.

LAST BITE*

Viola that’s it!  Can’t you just taste it? Good eating!

Take this dish out for a spin and tell me if you agree.
And that’s my food favorite for the week – what’s yours? *
ALP
CREDITS
-Web Tech:  richmediasound.com
The above is a new media production of Valente under its “United Author*” program.
*TM/© 2011 Practitioners’ Press Inc. – All Rights Reserved.

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