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November 8 2013

Mediterranean styleChar grilled Mexican Octopus

November brings in cooler weather, fall festivals, and what should be the height of stone crab season. However, the catch this year has been minimal and pricey. Last year the octopus ate most of the crab and could be the reason there are not many this year. My recipe this month consists of that pesky octopus and one the stone crab would be in favor of. It’s prepared in a Mediterranean style on a char grill. Please enjoy and we’ll see ya next month.

        

Serves 4

1 - 2to4 lb. raw octopus

1 TB. sea salt

¼ cup extra virgin olive oil

4 cloves fresh garlic (sliced thin)

1 tsp. sea salt

½ tsp fresh ground black pepper

1 pinch red chili flakes

Juice of 1 lemon

 

  1.             In a 2 quart pot, fill half way with water and 1 TB. sea salt.
  2. Bring to a boil. Add octopus and boil for 40 minutes.
  3. Pull of stove and let cool down in same pot for 30 more minutes.
  4. In a sauté pan, heat oil until just a boil.
  5. Add garlic and pull off heat to lightly brown.
  6. Add salt, pepper, lemon juice, and chili flakes. Let sit to infuse flavors.
  7. Pull out cooled octopus, cut into 4 portions and place in garlic marinate.
  8. Toss well and let set in marinate until time to grill. This can be done a couple days ahead.

 

 

For the sauce;

 

2 TB. – Extra virgin olive oil

1 tsp. – fresh chopped garlic

1 small red onion minced

1 – small can of diced tomatoes

1 tsp. sea salt

½ tsp. –fresh ground black pepper

 2 dashes tobasco sauce

1 tsp. sugar

1 TB. Fresh dill weed minced

  1.          In a small sauce pot, heat oil, and add garlic and onion to sweat.
  2. Add tomatoes and all other ingredients except dill weed. Let simmer for 20 minutes and pull off heat. Let cool slightly.
  3. In a blender or food processer, pour in sauce and dill weed and puree until smooth.Let sit hot until service.

           

To cook the octopus.

  1. light a gas or get a charcoal grill ready to cook.
  2. Put octopus on grill and let cook until slightly charred. It’s already cooked so you want to just heat up, but still be charred.
  3. Pull off grill and let sit. On 4 plates, pour equal amounts of sauce on plate, place the octopus on sauce .
  4. Sprinkle crumble feta, kalamata olives and sliced banana peppers over the top.
  5. Garnish with fresh dill sprigs.