octopus

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Seafood , wine, olive oil, tomatoes, onions, garlic, beans and potatoes give this dish that familiar taste and appearance you’ll find when ordering seafood stew along the coast of Portugal and it’s islands.
Maria and I have had this particular stew (sometimes with, sometimes without the beans) a couple of times in the home of one of our friends in Funchal, Madeira, while living there, ca 17 years ago.
Served with rustic bread and LOTS of red Douro (Portuguese wine from vineyards along the Douro river) and Madeira (fortified wine from the islands of Madeira), seafood cooked in wine has since become one of my favorite meals to share with friends, and it has been one of the foods I remember most of that happy time, that beautiful country and its wonderful people.
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Bon Appétit !   Life is Good !
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Click here for more  Food and Memories of Portugal  on  ChefsOpinion
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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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

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While Maria and I were living in Funchal, Madeira, we became friends with a wonderful local couple, Balduino and Felicidade. They invited us to their home often, where we usually had an early brunch and then set out to explore the island, usually by car and sometimes by scooter. After a while this became a wonderful routine and it was Balduino’s pride (and our enjoyment) to prepare a different variation of “Portuguese Eggs” each time we met at his house. Over time, we were able to enjoy this dish with squid, octopus, lobster, shrimp, espada (the most popular local fish), chorizo, ham and different greens and herbs. He sometimes sprinkled grated local cheese on top of the eggs before baking, but he never included the more common ricotta cheese. Always accompanied by hearty, home-baked bread and local wine, it was the perfect delicious and fortifying meal to keep us going for hours on our expeditions around the island 🙂
(To be truthful, sometimes we replaced the tours with more wine and a bottle of port and just talked about past and future island-explorations).
Let me say here that Madeira is one of the most beautiful places Maria and I had the luck and privilege to live together 🙂
Here now is today’s version of “Portuguese Eggs” in memory of great friendship, great places to live, happier times and the great love of my life, Maria, who passed away exactly 3 years ago.
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Love ……….
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Click here for more memories of  Madeira  on  ChefsOpinion
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Click here for all about  Madeira
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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Portuguese Eggs

Portuguese Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Romaine, Octopus And Bean Salad

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Trying  to end 2015 on a healthy note :-).
Well, BS, I just don’t feel like cooking today 😦
Anyway, I could eat this salad for no reason any day, anytime, anywhere…….
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Bon Appetit !   Happy 2016 !
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Romaine, Octopus And Bean Salad

Romaine, Octopus And Bean Salad

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Romaine, Octopus And Bean Salad

Romaine, Octopus And Bean Salad

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Romaine, Octopus And Bean Salad

Romaine, Octopus And Bean Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens

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Today  was “Fix and clean the computer day” at my house (re-installing all programs, etc), therefore there was no time for elaborate cooking (or anything else, for that matter).
So what better way to not cook but still eat a great meal than a large salad with veggies and canned seafood.
As I mentioned before, canned seafood can be great if you know what you are buying and forgo the cheaper, inferior brands.
Just experiment with different brands until you find the one that will ring your bells 🙂
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Bon Appetit !   Life is Good !
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Link to  Cuban Crackers
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Link to  Escabeche
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Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Salad

Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Salad

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Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Salad

Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Spicy Octopus And Rice Noodles In Peanut Sauce

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Yesterday,  on my way home from work , I told myself that under no circumstance will I cook and clean up the kitchen, I was just too tired and a bit under the weather.
So, while driving along university drive and contemplating where to stop for a bite or some take out, evaluating the choices a I checked out the restaurants along the way, I crossed off one after the other, knowing that none of them would be able to satisfy my craving for real, good, tasty food for a decent price. Eventually, as I drove by my favorite Asian Market, I made a quick stop to buy some octopus sashimi. I was not sure at this point what I would prepare with it, but I usually have enough stuff at home to fix a couple of good meals. When I got home, rice noodles, peanut butter, soy sauce, garlic paste, grated ginger, chili oil, sesame oil, red chilies, green peppers and onions were the usual suspects.  Together with the octopus they became a great and perfect dinner.
As usual, more often than not, if I want to eat exactly what I want, I have to prep it myself (and clean up the kitchen afterward 😦  ).
But as always, it was well worth the time and effort and I’ve saved a bunch of good dollars doing it 🙂
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Bon Appetit !   Life is Good !
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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Preparation :
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mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

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season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

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saute onion, green peppers and red chilies in garlic oil

saute onion, green peppers and red chilies in garlic oil

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add rice noodles which you had soaked in warm water for 10 minutes then drained, add a small amount of  soy sauce and water, cook until liquid has evaporated

add rice noodles which were soaked in warm water for 10 minutes, then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

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put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

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add peanut sauce, mix well

add peanut sauce, mix well

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stir fry for another minute, check / adjust seasoning

stir fry for another minute, check / adjust seasoning

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plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Spicy Octopus And Rice Noodles In Peanut Sauce

Spicy Octopus And Rice Noodles In Peanut Sauce

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Potato And Carrot Cream With Spicy Octopus

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This  started out with the plan to make a simple potato cream soup with bacon. Soon I realized that I had no bacon in the house, so I tried to figure out another approach. Checking the cupboard revealed Spanish octopus in virgin olive oil. I also had a bunch of nice, sweet carrots. This might at first seems like an odd combination, but when you think about it – seafood, potatoes and root vegetables – surely a match made in heaven 🙂 The result was even more delicious and balanced as I had expected, so this dish will definitely be a new standby for me, either as a substantial main course or a small appetizer 🙂
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Bon Appetit !   Life is Good !
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Potato And Carrot Cream With Spicy Octopus

Potato And Carrot Cream With Spicy Octopus

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C:\Users\HANS\Desktop\To Post\Food\Potato And Carrot Cream With Spicy Octopus

Potato And Carrot Cream With Spicy Octopus

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Preparation :
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saute onions and garlic paste in olive oil

saute onions and garlic paste in olive oil

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add carrots, saute until starting to caramelize, but just lightly so that the soup does not get too dark

add carrots, saute until starting to caramelize, but just lightly so that the soup does not get too dark

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add the potatoes

add the potatoes

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add white wine and chicken stock, season with kosher salt and cayenne pepper

add white wine and chicken stock, season with kosher salt and cayenne pepper

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simmer until carrots and potatoes are soft

simmer until carrots and potatoes are soft

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blend until very smooth

blend until very smooth

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add heavy cream

add heavy cream

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add sriracha and maggi seasoning, check / adjust taste

add sriracha and maggi seasoning, check / adjust taste

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season drained octopus pieces with kosher with garlic paste, salt and cayenne pepper, saute in olive oil until heated, add finely sliced scallion

season drained octopus pieces with kosher with garlic paste, salt and a good amount of cayenne pepper, saute in olive oil until heated, add finely sliced scallion

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plate potato / carrot cream

plate potato / carrot cream

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top soup with the octopus

garnish the soup with octopus

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C:\Users\HANS\Desktop\To Post\Food\Potato And Carrot Cream With Spicy Octopus

Potato And Carrot Cream With Spicy Octopus

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C:\Users\HANS\Desktop\To Post\Food\Potato And Carrot Cream With Spicy Octopus

Potato And Carrot Cream With Spicy Octopus

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Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Ziti Lunga

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Sunday’s  lunch featured two of my favorite ingredients, baby octopus and lunga ziti. While the baby octopus have become a beloved food during my younger year’s as a marine merchant in the Mediterranean, lunga ziti, or, as they were simply known in our home when I grew up, macaroni, have been a familiar food item since I can remember as a small child. My mom used to serve them simply with some butter-sauteed bread crumbs (schmelze) and freshly grated swiss cheese. What a feast that was, fondly remembered to this very day 🙂

Bon Appetit !   Life is Good !
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To serve, top pasta with octopus. Sprinkle with chopped italian parsley

To serve, top pasta with octopus. Sprinkle with chopped italian parsley.

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Cook octopus in salted water until tender, but still with a bit of bite. Drain.

Cook octopus in salted water until tender, but still with a bit of bite. Drain.

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Saute in olive oil until starting to change color

Saute in olive oil until starting to change color.

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Add finely diced onions and garlic paste. Saute until fragrant

Add finely diced onions and garlic paste. Saute until fragrant.

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Add diced bell peppers

Add diced bell peppers, saute one minute.

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Add diced tomatoes and sliced scallions. Saute for one minute.

Add diced tomatoes, oregano and sliced scallions. Saute for one minute.

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Deglaze with Salice Salentino or other robust red wine, add kpsher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning

Deglaze with Salice Salentino or other robust red wine, add kosher salt and freshly ground black pepper. Simmer for two minutes. Check seasoning.

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Meanwhile, cook the lunga ziti al dente.

Meanwhile, cook the lunga ziti al dente.

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To serve, top pasta with octopus. Sprinkle with chopped italian parsley

To serve, top pasta with octopus. Sprinkle with chopped italian parsley

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Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce Over  Lunga Ziti

Baby Octopus In Spicy Salice Salentino/Bell Pepper Sauce With Lunga Ziti

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Canapés



Tv  snacks at 4.00 pm.
Seafood & artichoke – canapés, iced tea and “The Great Gatsby” on the screen.
Toasted bread, garlic & herb butter, “Iberia” octopus, “Iberia” marinated mussels,
“Vigo” artichokes, “Vigo anchovies with capers and “Beach Cliff” spicy sardines.
– Sometimes, a simple sandwich just won’t do 🙂

Bon Appetit !   Life is Good !

Canapés

Canapés



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Spiders From Mars

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Just  a light dinner tonight with one of my favorite ingredients – Octopus.
In the seventies I spent a lot of time in the  Mediterranean  and some of my  fondest memories take me back to  Turkey,  Spain  and  Greece and their great seafood.. Almost all memories I possess of that time are connected to food. Parties, dates, travel, good times and bad times, all somehow  lead to (mostly) great meals. Most involved seafood of one way or another. While there were too many outstanding meals to count, the ones I remember the most were the many octopus dishes I had, and of those, the ones I had in  Mykonos. To this day I can picture exactly in my head walking along the very small area in town, right on the water, where the fishermen had hung up their freshly caught little monsters on racks in the fresh air. We used to pick the ones which appealed to us the most, took a chair at one of the tiny restaurants right there on the other side of the walk way and just pointed the waiter to our catch, which he then took to the cook who added nothing more than salt, garlic,  olive oil  and lemon juice and grilled it to perfection. Memories……….
I am fond of octopus of any size and any preparation, so today on my way home from work when I saw some nice baby octopus at my neighborhood Asian store, there was only one option for dinner tonight : ” Baby Octopus Salad ” .
( Once I looked at the finished dish,   ” Spiders From Mars ”   just came to my mind and stuck there   🙂
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Click to hear  “Spiders From Mars
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Real Food, Real Opinions &  ”  REAL MUSIC  ”
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When it comes to baby octopus, folk’s have different opinions and preferences. Some people eat the head, others remove it (me). Some grill or saute them straight, others simmer them first until tender (me), then continue to grill or saute. Some like them in complicated sauces, others just simply grilled or sauted (me). Baby octopus curry anyone? Good stuff   🙂  So if you love seafood but have not yet tried these little creatures, it is high time to get a bit adventurous and put them on the menu.

Bon Appetit !   Life is Good !
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Three Minute “Gourmet” Meal

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I got home today totally exhausted,
deprived of sleep last night and just too bummed out
to be enthusiastic about being in the kitchen and on
my feet any more time then absolutely necessary.
The solution: My favorite three minute gourmet meal  🙂

” Octopus, mussels and romaine salad “
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The key to the success of this dish is to use the best
ingredients available. Please note that while there are a lot of
crappy canned and frozen food‘s out there, there are also some
pretty amazing items available which make it a snap to produce
a wonderful, high quality meal on the fly when, for whatever reason,
time restraints and / or other restrictions prevent you from using the
ideal fresh product.

Ingredient‘s :

Romaine lettuce,          sliced
Octopus,                         canned, drained
Mussels,                         canned, drained
Grape tomatoes,           halved
Radishes,                       sliced
Onions,                          sliced
Basil,                               freeze dried  (Litehouse)
Oregano                         freeze dried  (Litehouse)
Fuji apple dressing      bottled  (Litehouse)
Sangria dressing          bottled  (Litehouse)
Salt                                   to taste
Cayenne pepper            to taste
Granulated garlic         to taste

Method :

Mix all ingredients carefully so as not to break up the delicate mussels.
Serve with jalapeno / cheese sour dough bread.

Bon Appetit !   Life is Good !
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