flash frozen

Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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Visiting my Asian food store is such a great food shopping experience. I usually go to stock up on sauces, Asian noodles, special veggies and the occasional specialty item I can’t find at my regular hunting grounds.
However, as it is usually the case when I go shopping for “just a few things, necessities”, I always end up buying too much stuff I did not set-out to get. That’s how I ended up with 2,5 lbs flash-frozen baby octopus, without a plan (yet) how to prep them. Alas, it really does not matter for me how baby octopus (or any other octopus, for that matter), is prepared, I love them any which way – so, or so, or so 🙂
Lately, I ate grilled steak and sautéed meat cuts with potatoes and rice quite often, so it was time to go back to pasta and lots of good sauce. Here now is how these tiny, frozen, beautiful creatures transformed into a most lovely dish, served over a heavenly  “crisp on the outside, soft on the inside”  egg noodle pillow 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Octopus  on  ChefsOpinion
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Click here for more  Crispy Noodle Pillows  on  ChefsOpinion
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P.S.
I like my noodle pillows “crisp on the outside but soft on the inside”. If you prefer more crispness towards the center, cook the pillow in 3 cups of oil instead of the two tblsp I used here, and raise the temperature of the oil so the noodles are actually frying instead of sauteing, as I did here. (Either way, good stuff)  🙂
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Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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Baby Octopus In Black Bean/Oyster Sauce On A Crisp Egg Noodle Pillow

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plate the crispy noodle pillow, top the pillow with the octopus and sauce, garnish with chives

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

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Crayfish must be one of the most under-appreciated seafood on the market. I assume it has to do with the fact that it takes a while and a bit of practice to peel them efficiently. There is also the misconception that they are expensive, which, in my opinion, they are not. One pound costs about $ 5.00 and is enough for a generous portion).
Another sad fact is that outside of their harvesting areas and outside of harvesting season, it is not easy to come by great quality crayfish. The reason for this is mostly bad handling, so in order to ensure good quality, make sure the fishmonger lets you stick your nose into (or at least close to) 🙂 the ice box in which they are kept, and always ask to give you the bottom layer, closest to the ice.
This, of course, is an important step in buying any seafood, including frozen or “previously frozen”! Please remember – expertly flash-frozen seafood can be as good as fresh seafood, provided it is handled, stored and defrosted properly.
Much seafood which is labeled fresh or never frozen is, in fact, inferior to properly preserved seafood, due to the length of transport, lack of proper or inconsistent cooling and general lack of proper handling.
But as I wrote earlier, the smell test will easily reveal if you should buy or forget 🙂
Needless to say, the little beauties I used for this meal were fresh, yummy and pretty, so this dish was an all around success 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Seafood  on  ChefsOpinion
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Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

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Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

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Spinach Tagliatelle With Crayfish In Garlic/Chili Butter

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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