This works best with little grape tomaotes that are halved at most but can be done with any size diced fairly fine. 12-15 baby octopus or 1 whole octopus can be used. If one large on cut it into medium pieces when you add the tomatoes.
2 1/2 lbs baby octopus
1 onion halved and thinly sliced
2 garlic cloves chopped roughly
2 cups grape tomatoes larger ones halved
1/3 cup red wine
1 tbsp chopped sage
3 tbsp chopped basil
Heat olive oil in a large saute pan over medium heat and add onion. Saute until golden and all rings are separated, then add garlic, sage and octopus. Stir to one layer and cover. Saute over low heat for one hour stirring occasionally. Add tomatoes, wine and basil and saute covered for another hour until sauce is thick. Serve with polenta.
Keep turnips whole up to the size of a ping pong ball, halve any larger. Make sure to wash and remove bad spots before parboiling. This is the ratio per 32 oz jar of pickles.
Pickled White Turnips
1 1/2 cup water
3/4 cup cider vinegar
3/4 cup white vinegar
2 tsp sea salt
2-4 dried cayenne peppers
1 tsp black peppercorn
1 tsp mustard seed
1 tsp celery seed
1 tbsp dill seed
1-2 garlic cloves
Parboil turnips for 45 seconds then strain into ice water for 5 minutes. Measure out turnips into 32 oz mason jars then sterilize jars. Bring water, vinegars and salt to a boil. Pack each jar with spices and turnips, pour brine to cover and seal. Let stand till all caps ping then store for 30 days before eating. Refrigerate any containers that fail to seal.
This tart will work with pecans or regular walnuts as well. Top with whipped cream.
Black Walnut Tart
1 cup unbleached flour
1 tbsp brown sugar
1/4 tsp salt
6 tbsp butter cold
1 egg yolk
1 tbsp water
1 1/2 cups chopped black walnuts
2 tbsp ground espresso
2 tbsp hot water
1/2 cup brown sugar
1/3 cup light corn syrup
1/4 cup butter melted
1/8 tsp salt
Make crust. Combine flour, brown sugar and salt in large bowl. Cut in butter. Mix egg yolk with water and mix into flour until pastry dough forms. Chill for 30 minutes then roll out to fit a 9″ tart pan. Fit dough into pan and bake at 400 degrees until golden, about 12 minutes. Cool completely. Toast walnuts in oven for 8 minutes. Reduce temperature to 350. Dissolve coffee in water add brown sugar and whisk until smooth. Add eggs, one at a time, corn syrup, butter and salt whisking until smooth after each one. Add walnuts and pour into tart pan. Bake until set about 30 minutes. Let cool 2 hours before serving.
This works well with both a larger single 2 lb octopus or 10-12 small baby octopus. Cook the babies whole or cut the large one into 1/4″ pieces.
To clean remove beak and eyes and pull out stuff inside main body cavity. Rinse under cold water and pat dry.
Octopus in Red Wine
2 tbsp butter
1 tbsp olive oil
2 large shallot diced fine
3 garlic cloves minced
2-3 fresh sage leaves chopped roughly
1 sprig rosemary
1 bay leaf
2 lbs octopus
1/2 cup red wine
Saute onion in butter and oil until browned then add spices and garlic. Saute until fragrant then add octupus and cook on medium heat until tentacles curl and color changes to light purple, about 5 minutes. Turn heat to very low, add wine and simmer partially covered for 1 1/2 hours. Serve hot.
This works well with about half of a bone in pork butt. Use the bone to make a meat stock.
3-4 lbs pork shoulder/butt cut into large chunks stringy fat/skin removed
1 dried ancho ground
1 dried new mexico chili ground
1 dried cayenne ground
1 tbsp coriander seed ground
1 tbsp black peppercorn ground
2 tbsp sea salt ground
2 tbsp cinnamon
1 tbsp nutmeg
1 tsp clove ground
1 bay leaf
1 onion diced medium
4 garlic cloves chopped roughly
zest of 1 orange
4 cups meat stock
12 oz lager/ale
Combine ground chilis and spices and rub into meat. Let marinade for 12-24 hours. Put remaining ingredients and meat in a large stock pot. Bring to a boil and then stew on medium until all liquid has evaporated and meat shreds easily. Serve on corn tortillas with any assortment of toppings.
gravlax [ grahv-lahks ]: famous caribbean barbecue that takes advantage of the bountiful salmon schools that live in the region
Or perhaps a little further north.
1 pound fresh salmon filet skin on
3 tbsp sea salt
3 tbsp brown sugar
1/2 tsp ground black pepper
1/4 cup akvavit or other herbal liquor/botanical gin
fresh dill or other spice of choice
Mix dry ingredients together. Rub into filet all over and wrap in plastic wrap. place skin side down and then cover in fresh dill/spice. Pour liquor over and seal. Place a plate on top with 3-5lbs of weight and refrigerate 72-80 hours basting in the juices every 24 hours. Serve sliced thin with crackers and horseradish cream sauce.
Preheat oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Blend remaining onion with garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed. In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes. Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce. Add tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes without stirring. Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 3/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar. When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
In a bowl whisk together the water and sugar until dissolved. Add remaining ingredients and mix well. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice. Once the eggs cool, peel them under water. Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 4, and up to 8, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
This is a basic brine for any firm flesh/low oil fish for smoking. This makes enough for about 1 lb of fish fillets. On how to smoke go here.
Basic Fish Brine
2 cups boiling water
1 dried ancho chili
1 dried new mexican chili
1 tbsp brown sugar
2 tbsp sea salt
1 star anise
5-7 juniper berries
Put chilis and spices in a pot. Cover with boiling water and let stand until peppers are soft, about 20 minutes. Remove peppers and use in salsa or sauce for finished fish. Add sugar and salt and bring to a boil until dissolved. Cool completely then brine fish for at least 4 and up to 10 hours. Rinse fillets and air dry on rack.
This is a great dish for a party or fancy meal. Serve them room temperature or reheat right before serving.
6 tablespoons unsalted butter, melted, divided
3 1/2 pounds Idaho potatoes (4-6 large)
24 (about) fresh or dried bay leaves
Kosher salt and fleur de sel
Preheat oven to 425°F. Brush a cast-iron griddle with melted butter. Peel potatoes and trim ends, don’t wash. Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8″ slices, keeping slices in stacks as best you can. Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Brush with remaining butter and season with salt and pepper. Bake potatoes, rotating pan halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour.