sauces

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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Cucumber And Carrot Slaw In Greek Yogurt Dressing

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It’s  BBQ time ! The perfect opportunity to shine with your favorite home made salads, sauces and condiments.
This salad is one of my BBQ standby’s, a perfect side dish to accompany hot meat just off the grill.
“Cucumber and carrot slaw in Greek yogurt dressing” is full of flavor and crunchy texture, looks great and can be made hours in advance, which makes it well-suited to take to potlucks, or before friends and family show up for a BBQ at your house.
Actually, I sometimes enjoy a large bowl of it just by itself as a light and tasty lunch on a hot summer day (As I did yesterday) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Great Salads  on  ChefsOpinion
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Cucumber Carrot Slaw In Greek Yogurt Dressing

Cucumber Carrot Slaw In Greek Yogurt Dressing

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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slice 1 lb of cucumbers into thin slices

slice 1 lb of cucumbers into thin slices

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season generously with 2 tblsp kosher salt, mix well, set aside for 15 minutes

season generously with 2 tblsp kosher salt, mix well, set aside for 15 minutes

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after 15 minutes, squeeze all excess water/juices from the cucumbers, discard the liquid

after 15 minutes, squeeze all excess water/juices from the cucumbers, discard the liquid   (or add vodka and ice for a great cocktail 🙂

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add 1 lb freshly shredded raw carrots

add 1 lb freshly shredded raw carrots

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add 1 tsp sriracha, 1 tblsp garlic paste, 2 cup Greek yogurt, mix all together

add 1 tsp sriracha, 1 tblsp garlic paste, 2 cup Greek yogurt, 1/2 cup ranch dressing,, mix all together

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check/adjust seasoning

check/adjust seasoning

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Cucumber Carrot Slaw In Greek Yogurt Dressing

Cucumber Carrot Slaw In Greek Yogurt Dressing

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Cucumber Carrot Slaw In Greek Yogurt Dressing

Cucumber Carrot Slaw In Greek Yogurt Dressing

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