"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 04-22-2012, 05:59 PM   #11
Kathleen's Avatar
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,302
Originally Posted by Kayelle View Post
You're report made it a whole lot less scary Kathleen. I'd be willing to deal with one now, as long it was cleaned like yours.
There is a restaurant in town that has the BEST appetizer of octopus that is grilled over charcoal, and then drizzled with lemon juice and olive oil. I can make a meal on it, but octopus is a bit rich for that. I'm really looking forward to having some of this one made that way. A bit of corn on the cob or potatoes. Some salad drizzled with a Greek dressing. I can't wait. Plus, super healthy!

A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 04-22-2012, 06:10 PM   #12
Chef Extraordinaire
Zhizara's Avatar
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I wonder if you could make a chowder or fritters? Is it anything like conch?


If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 04-22-2012, 07:40 PM   #13
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
in a spicy red sauce over pasta

in a fish chowder

grilled with garlic lemon and olive oil

go Asian with ginger soy dipping sauce

so good!
Robo410 is offline   Reply With Quote
Old 04-22-2012, 07:49 PM   #14
Executive Chef
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,593
Thanks for the report Kathleen! It's now on my list of things to try. I'm wondering how it would be braised with corriander and lime and then used to fill taco shells. Or served over rice cooked with a little tomato and chili paste. Oooh, or served over plaintains, fried crisped and drizzeled with a red curry and coconut milk sauce. Or maybe in a salad of butter lettuce, cucumber and a spiced, but mild, honey mustard dressing. Actually, I might have to try those with scallops too. Man do I need a paycheck!
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 04-23-2012, 12:55 AM   #15
Executive Chef
Bolas De Fraile's Avatar
Join Date: Oct 2010
Posts: 3,191
Good job Z, I think I said this in another thread. My nephew on Hvar catches Octopi in the winter. The Italian tourist eat it cooked and chopped in salad. We slow roast it in the Peka with potatoes onions and garlic, boil it and use the chopped meat in risotto.
I like it best my way the pic is poor so clic on itClick image for larger version

Name:	padeswood 027.jpg
Views:	210
Size:	50.6 KB
ID:	13560
Cut your cooked octopus into good chunks, fry chorizo sausage and take out of pot, fry cubes of belly pork and take out of pot, fry onions and garlic add white wine and boil, add chorizo, pork and a tin of san/m toms simmer till pork is nearly tender, add octopus chunks and cook till pork is tender and the sauce is thick.

Serve with crispy roast pots or bread.
I was married by a judge, I should have asked for a jury.
Bolas De Fraile is offline   Reply With Quote
Old 04-23-2012, 03:09 AM   #16
Senior Cook
Join Date: Mar 2012
Location: Greece
Posts: 167
You go ahead and grill some
grilled octopus is a must to order in greek taverns it is very tasty served with some lemon juice on the top and green salad.

wow, i quess i will grill some see food tomorrow :)

Per aspera ad astra
Souvlaki is offline   Reply With Quote
Old 04-23-2012, 06:57 AM   #17
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,478
lookin' good, frank and kathleen!

when you grill it, since it's already cooked to the proper done-ness, make sure you get it really close to etremely hot coals so as to just char the edges for flavour, not to cook it any more.

like souvlaki said, it's a must order in a good greek diner here in nyc.

too bad you didn't get the ink sack because squid ink pasta is delicious and very cool looking on a plate with red sauce and white fish.
"Thunderbolt and lightening,
very, very frightening me!" Galileo
buckytom is offline   Reply With Quote
Old 04-23-2012, 10:27 AM   #18
Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Frank and Kathleen,

Baby Octopus is one of my favourite all time Meze, Tapas and appetisers ... Thanks for posting your recipe ...

If you can get Baby Octopus from your Greek Fish Monger, you shall not have pound so much ...

We enjoy it: Greek Grilled, Pulpo Feira, which is Galician Iberian Festive Style; festival is Feira in Galician and Baby Octopus Carpacchio in Italy ...

An octopus salad is lovely too. We have octopus season during the summer from the Pontevedra, Galicia northwest Spain region.

Thanks again for lovely post.
Margaux Cintrano.
Margi Cintrano is offline   Reply With Quote
Old 04-23-2012, 01:42 PM   #19
Head Chef
Join Date: Mar 2012
Location: Over the rainbow
Posts: 1,272
I like it in a meze too, but , being a big wuss, I could never prepare it myself.
Gravy Queen is offline   Reply With Quote
Old 04-23-2012, 01:50 PM   #20
Master Chef
FrankZ's Avatar
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,683
Originally Posted by Gravy Queen View Post
I like it in a meze too, but , being a big wuss, I could never prepare it myself.
There was nothing icky about it really. It is firm and not slimy, squishy or gelatinous.

If you can get past the sea monster looks...

"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote


Octopus Kathleen and I went to the greek grocer yesterday. This place is a large wholesaler and has a small retail operation as well. While we were there she decided we should pick up an octopus. I was a bit hesitant because I know our freezer is fairly full but she was able to convince me with the words "You have never grilled an octopus". Who am I to stand in the way of her happiness. :smile: In another thread about octopus I suggested this [URL="http://fishcooking.about.com/od/squidoctopusrecipes/ss/howto_prep_octo.htm"]article[/URL] and since I suggested it I felt the need to try it this time. The octopus after rinsing: [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4732.jpg[/IMG] [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4733.jpg[/IMG] While it is blanching: [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4734.jpg[/IMG] In the dutch oven to braise. I used greek oragano from our herb garden and some lemon juice along with the juice from the octopus. [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4735.jpg[/IMG] Done braising: [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4736.jpg[/IMG] [IMG]http://www.discusscooking.com/forums/members/30377-albums851-picture4737.jpg[/IMG] I won't be able to grill it today with the rain. I will serve some of it cold on the side with the salad for dinner tonight though. 5 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:04 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.