Looks excellent, my friend.
Looks excellent, my friend.
That occy looks spot-on!First go with octopus. The remainder goes on the charcoal, rather than gas, grill. I am hopeful the market that sold the octopus acquires Portuguese sardines soon, as they did last summer.
Well done, Major!!Tonight, the Major prepared some slow cooker brisket for his wife, father-in-law, & himself.
View attachment 1828498View attachment 1828499
It tasted as good as it looked. To be honest, the Major doesn't remember having brisket that was literally melt-in-your-mouth tender before. Well, here we go.
-MO
So cooked first to firm it up and then on very low heat over charcoal?First go with octopus. The remainder goes on the charcoal, rather than gas, grill. I am hopeful the market that sold the octopus acquires Portuguese sardines soon, as they did last summer.
Boiled for a little over an hour and a half with half an onion, three bay leaves, half a cup red wine, half a lemon, peppercorns, and Portuguese sea salt, to tenderize and eliminate the chew factor. Finished on the grill on high heat with salt, pepper, and Portuguese olive oil, to give it some char. Texture wise, I think it turned out as good as any as I have had in restaurants in the United States or Europe. Flavor wise, I think it needs the charcoal. Very simple to make! Patatas bravas would have been nice, but I went with roasted smashed potatoes and vegetables instead. They roasted while the octopus boiled.So cooked first to firm it up and then on very low heat over charcoal?
Your cooking method is spot on.Boiled for a little over an hour and a half with half an onion, three bay leaves, half a cup red wine, half a lemon, peppercorns, and Portuguese sea salt, to tenderize and eliminate the chew factor. Finished on the grill on high heat with salt, pepper, and Portuguese olive oil, to give it some char. Texture wise, I think it turned out as good as any as I have had in restaurants in the United States or Europe. Flavor wise, I think it needs the charcoal. Very simple to make! Patatas bravas would have been nice, but I went with roasted smashed potatoes and vegetables instead. They roasted while the octopus boiled.
I appreciate the feedback!!Your cooking method is spot on.
Boiled for a little over an hour and a half with half an onion, three bay leaves, half a cup red wine, half a lemon, peppercorns, and Portuguese sea salt, to tenderize and eliminate the chew factor. Finished on the grill on high heat with salt, pepper, and Portuguese olive oil, to give it some char. Texture wise, I think it turned out as good as any as I have had in restaurants in the United States or Europe. Flavor wise, I think it needs the charcoal. Very simple to make! Patatas bravas would have been nice, but I went with roasted smashed potatoes and vegetables instead. They roasted while the octopus boiled.
I appreciate the feedback!!
I put a couple of tentacles over the coals last evening. Definitely better than gas, but I can improve the finishing!
Excellent! I do something similar. I marinate the occy for 30min prior to caramelizing on grill.I also keep it in the pot for an hour and a half,
but I turn off the heat after an hour and ten minutes,
letting it rest in the hot water for the next twenty minutes.
I like to make a sauce for it with olive oil, garlic, paprika, and salt.