| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Fruits, Dairy, Grains |
Niger |
Toohot02 |
6 |
servings |
INGREDIENTS
| 3/4 |
lb |
Raw baby octopus |
|
|
(or substitute cooked octopus meat) |
|
|
Coarse salt |
| 2 |
c |
Fish stock or clam juice |
| 1 |
c |
Water |
| 1/4 |
c |
White vinegar |
| 1 |
tb |
Black peppercorns |
| 6 |
|
Bay leaves |
| 1/2 |
lb |
Dried chickpeas; picked over, |
|
|
And soaked in water to cover overnight |
| 1 1/2 |
qt |
Water |
| 3 |
tb |
Lemon juice |
| 1/4 |
c |
Finely-chopped fresh parsley |
| 1/4 |
c |
Finely-chopped fresh oregano |
| 3/4 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 3 |
tb |
Fruity extra-virgin olive oil |
| 1 |
|
Head Red-leaf lettuce; inner leaves only, for serving |
| 1/4 |
c |
Crumbled feta cheese; (optional), |
|
|
For serving |
| 2 |
|
Italian Roma tomatoes; seeded and diced, |
|
|
For serving; (optional) |
INSTRUCTIONS
If using raw octopus, remove and discard the eyes and beak and clean
thoroughly. Sprinkle all over with salt and knead well to tenderize.
Rinse under cold running water. To make the poaching liquid, pour the
fish stock or clam juice, water, and vinegar into a stockpot into
which a medium strainer will fit. Add the black peppercorns and 5 bay
leaves and bring to a boil. Place the cleaned octopus in the strainer
and dip in the boiling liquid for 30 seconds. Remove and let rest for
about 2 minutes. Repeat this procedure twice. Transfer the blanched
octopus to a tray and refrigerate until cold. Strain the poaching
liquid and reserve 1/4 cup. When ready to use, cut the octopus into
bite-sized pieces. Drain the soaked chick peas and, in a large pot,
combine them with the water and the remaining bay leaf. Bring up to a
boil, reduce the heat and simmer covered for about 2 1/2 hours, or
until tender. Drain well and discard the bay leaf. (Or, if desired,
use canned chick peas for this dish; rinse and drain them well before
adding to the salad.) In a bowl, combine the octopus, reserved
octopus cooking liquid, chickpeas, lemon juice, parsley, oregano,
salt, black pepper, and olive oil. Toss together until all the
ingredients are well coated. Mound the salad onto a platter and place
leaves of red-leaf lettuce upright all around the edges. If desired,
sprinkle with crumbled feta and diced tomatoes. Serve immediately.
This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6255 broadcast
04-17-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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