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|03-25-2010, 01:43 PM||#51|
Advanced Senior Member
Join Date: Mar 2008
Location: New Iberia, Louisiana
If ya like pearl onions, these are awesome. The company is out of New Orleans, but the onions are pickled in Israel. The local Win-Dixie sells them. They're a little pricy but they're worth it.
God and the soldier we like adore,
In times of trouble, not before.
When troubles ended and all things righted,
God is forgotten and the soldier is slighted.
1592 - 1644
When asked for my race, I answer CauCajun.
Hope is not a plan, and not all change is good. The resistance is here; the resistance is now. RESIST!
These hands are neither cold nor are they dead!!
|03-25-2010, 06:13 PM||#52|
Advanced Senior Member
Join Date: Feb 2010
Location: Little hut in the woods near Blue River Wisconsin
I prefer this to plain cooked octopus, it isn't tough or chewy at all.
Greek style pickled Octopus
Prep Time: 1 hours, 45 minutes
Cook Time: 0 minutes
* 1 dozen precooked baby octopi
* 6 bay leaves
* 1 dried or fresh hot chile pepper
* 1 dozen cracked black peppercorns
* 1 T. dried oregano
* 1 T. coriander seed
* 2 cups red wine vinegar
* Olive oil to top off the jar
* 1 clean, quart-sized canning jar with lid
This is an easy dish to make, once you have cooked the octopus. Instructions for that are linked below. Once you have the cooked octopi -- and they need not be baby ones, although I like the baby ones best because they are more tender -- all you do is set them in a quart-sized canning jar to rest while you make the pickling brine.
In a dry saute pan, toast the coriander and the dried chile (do not do this with the fresh chile if you're going that route) and the black pepper over medium-high heat until everything is fragrant.
Shift all the spices, including the oregano, the bay leaves and the fresh chile if using, into a pot large enough to contain the vinegar. Pour the vinegar over the spices and bring to a boil.
Once the vinegar is at a boil, turn off the heat and cover. Let it steep until it's room temperature, about an hour or so. Then pour it over the octopi in the jar. Make sure it covers them all; use fresh red wine vinegar if you need more.
Top everything off with olive oil -- do not let any part of the octopus stick through the top of the oil, or it will rot.
Store in the fridge for up to 3 months.
Wait at least a week before you eat them. The week is a long time for me, I never had any stay around for 2 weeks let alone 3 months.
"When once a republic is corrupted, there is no possibility of remedying any of the growing evils but by removing the corruption and restoring its lost principles; every other correction is either useless or a new evil."~~- Thomas Jefferson
Roman Catholic, Life Member of American Legion, VFW, Wisconsin Libertarian party, Wi-FORCE, WGO, NRA, JPFO, GOA, SAFand CCRKBA