Grilled Octopus Seaweed Salad Food

GRILLED OCTOPUS SEAWEED SALAD

Steps:

• 1. Plate your Wakame Salad, divided between 2-4 appt Sliced desired amount of grilled octopus, add to plate Dice cucumber, add to plate Sprinkle with both the rice seasoning and sesame seeds Serve Enjoy

OCTOPUS AND SEAWEED

Steps:

• In a large saucepan, bring 1-1/2 cups water to a boil. Add the noodles and contents of seasoning packet. Boil for 3-4 minutes or until noodles are tender., Meanwhile, add 4 in. of water to another large saucepan; bring to a boil. Cut each hot dog lengthwise into eight strips to within 2 in of one end. Drop into boiling water; cook until heated through., Add food coloring to noodles if desired. Drain if necessary. Place noodles on serving plates; top with a hot dog. Add eyes and mouth with dabs of mustard.

GRILLED OCTOPUS

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

GRILLED OCTOPUS SALAD (INSALATA DI POLIPO)

Steps:

• Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
• Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
• Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
• Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
• Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

GRILLED OCTOPUS SALAD

Steps:

• Bring a large pot of cold water to a boil. Add the octopus, bay leaf, the quartered yellow onions and salt. Simmer for 2 1/2 to 3 hours. The octopus is ready when a skewer easily pierces and goes through a tentacle.
• Remove the octopus from the pot and let it cool down.
• Chop the red onions in 12 pieces each. Cut the octopus in 1 inch pieces.
• On a barbecue set to medium, grill the octopus just enough to leave grill marks.
• Place red onions in a plate. Put the grilled octopus atop the onions, drizzle the olive oil and the white balsamic vinegar over the onion and the grilled octopus.
• Serve as an appetizer or a salad,.