Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Thursday, June 26, 2014
Friday, June 20, 2014
Monday, June 16, 2014
While you’re warming up the grill puree two cloves of garlic, a quarter cup of extra virgin olive oil, kosher salt, and two heaping handfuls of arugula in a Cuisinart or blender until it’s a smooth runny consistency. Drain and rinse a can of white beans and combine with the puree.
For grilling halve your octopus making sure to remove the small mouth area, sprinkle with salt, pepper, or smoked paprika, and grill for about five minutes per side or until firm. Then simply cut into small pieces and toss with your bean mixture and serve. If you prefer to sauté I would cut it into pieces first, and if arugula isn't your thing then extra virgin olive oil, kosher salt, and lemon juice would do just fine.
Thursday, June 5, 2014
I find that slicing them on the thicker side helps to keep them from falling apart and a pair of long tongs makes for easy flipping. It’s also best to grill them before your meat and set them to the side so you don’t have to worry about managing different temps and the centers can continue to cook away from the direct heat. A drizzle of your best olive oil before serving isn’t such a bad idea either.