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For The Love Of Octopus! - Page 2

post #21 of 34
Thread Starter 

Hi there Great Cuties!!!!

 

And Happy Saturday to YOU!!!!

 

Just throwing today's "grilled" octopus into this thread - seeing as I probably eat more octopus than I do eat anything else; despite my deep love for all fish, great seafood, and mollusks.

 

In any event, just a quickie little grilled lunch, albeit healthful nonetheless - the best kind - paired with a Greek "melitzanosalata" (grilled eggplant salad) which I do "chopped," versus pureed into the traditional hummus/dip-like texture. 

 

Simple, simple, simple.

 

Yet very delicious stuff!

 

OK, happy all! Cheers! - Leah

 

 

 

 

 

 

 

 

 

post #22 of 34

Quick and simple octopus.

 

dcarch

 

post #23 of 34
Thread Starter 

Oh Dcarch; you are just such an artist!!!!!!!!!!!! Incredible!!!! As always, I loved your post!!!! Cheers! - Leah

post #24 of 34
MMMMM, this thread made me think of a dish I had in Croatia one time. I looked it up and I think it is called Pod Pekom. We had to order it in advance from the little pub we went to in Split, and we had to have at least 8 people. It was Croatian "scalloped potatoes", octopus, and squid, stuffed with their own tentacles, herbs etc, and done in a Croat version of a dutch oven. Delicious. Might have to try and replicate that...
post #25 of 34
Thread Starter 

Oh my God Adam; that sounds not only fantastic, but now I MUST learn how to make it as well!

 

You have an obligation therefore! Smiles. But yes, you do!!!

 

Please share any details you can, as you do create and/or even ponder, write out, and reinvent how it would work! I'd love to try it!!!!

 

Here's to the power of suggestion! Such magnificent stuff!!! Indeed! I am so interested!!!!

 

Cheers!!!!! - Leah

post #26 of 34

Leah, I've looked up a few recipes and this seems to be the most common configuration from recipe island dot com. It looks like there are a few regional variations. But, the one I had also had smallish squids(5-6 inches) with the tentacles, and chopped garlic stuffed inside, and just had the octo legs chopped into 6-8inch sections. Other than that I can't give you much more detail, other than it was great, and we consumed it with some local wines. I'm gonna have to grab the ingredients and try it out in a dutch oven.

 

~~ Croatia: Octopus Peka – Octopus under the bell

Ingredients: 1.5-2 kg octopus

0,8-1 kg potatoes

4 cloves garlic

2 dl olive oil

Salt

Pepper

Sprig fresh rosemary (If desired you can add more vegetables)

1 dl white wine

Method: All the ingredients except the wine to put in a flat round tray and put under cripnja (iron bell fireplace), and left an hour under the embers. After an hour of baking, stir the octopus and potatoes and add a decilitre white wine, cover the cripnja again, and let it bake on the embers for another half hour. Additional advice for the preparation of the octopus: If you have a fresh octopus it is best to freeze for a day, because then the octopus will be softer. Serve the Peka preferably with homemade bread, and typical dessert prepared in Dalmatian the rožata.

 

Enjoy!

post #27 of 34

I like it,got the feel of a winter dish. Very simple like a lot of good regional food.

post #28 of 34
Thread Starter 

OK now THIS recipe sounds incredible! And simple! And healthful! And beautiful! And delicious!

 

Thank you so much (CDN Offroader)!!! As this sounds just wonderful!!! I'll have to try it out too!!!

 

Fantastic!!!!

 

Happy evening to all!!!!!!!!!

 

Cheers!!!!!! - Leah

post #29 of 34

Damn Leah, that's a whole lot of octopus with some great sounding preparations. Wonderful photos and presentation, also. I read this while eating a meal on an airplane and got very depressed.

 

CDN Offroader - It sounds like I've had the same dish, also in Split. Pretty much the same ingredients you mention, but mine also had some local sausages in the mix. From what I learned Pod Pekom isn't a specific dish but rather a method of cooking. The term translates to "Under the lid, or top, etc". Once the ingredients are in the body of the cooking device, it's covered and hot coals or embers are put on the lid and around the base.  Pretty much anything can be cooked in this manner, but being where Split's located, seafood, especially octopus, reigns supreme.

 

I found a picture (not mine) of the typical device I saw in use,and it's below. I think the process would be easy to replicate.

 

post #30 of 34
Quote:
Originally Posted by dls1 View Post
 

Damn Leah, that's a whole lot of octopus with some great sounding preparations. Wonderful photos and presentation, also. I read this while eating a meal on an airplane and got very depressed.

 

CDN Offroader - It sounds like I've had the same dish, also in Split. Pretty much the same ingredients you mention, but mine also had some local sausages in the mix. From what I learned Pod Pekom isn't a specific dish but rather a method of cooking. The term translates to "Under the lid, or top, etc". Once the ingredients are in the body of the cooking device, it's covered and hot coals or embers are put on the lid and around the base.  Pretty much anything can be cooked in this manner, but being where Split's located, seafood, especially octopus, reigns supreme.

 

I found a picture (not mine) of the typical device I saw in use,and it's below. I think the process would be easy to replicate.

 

Looks great,every home should have one! Hearth cooking, refractory bricks in that photo..I assume you could load it up & then go about the rest of your chores. Need some pretty serious tools & forearms to move that big girls cast iron dish around:biggrin:

post #31 of 34
Thread Starter 

Wow Dls1, your photo is off the charts and just fantastic!!! And thanks very much for nice comments on my cephalopod servings!

 

Along with great cobia fish and the like, I DO adore octopus so much and thus eat that more often than other things.

 

You all have made Split sound sensational food wise!!! So fascinating to learn of this method!!! Thank you all!

 

And Mick I AGREE!!! Entirely!! Shouldn't every home have such? I can imagine you whipping up phenomenal concoctions via this method. Indeed!

 

Well happy Friday to all! Do make it delicious! I have to go cook up a little feast to celebrate one of my dog's birthdays today, and so perhaps I'll post that little nibble later on.

 

Cheers and warm wishes, Leah

post #32 of 34
Thread Starter 

Happy New and Quite Wonderful Week You Great Smoked Cookies!!!!!

 

Between Adam and David's fantastic recaps of Croatian cuisine, I tried a "mini" and VERY humble attempt of something similar yesterday, and it was delicious but also helped m see where I can improve and change it up! (Thus once a week I am now going to "play with this dish" until it's company worthy and amazing)!

 

BUT, here's a taste of my Sunday...Enjoy! And thank you both for lending some cultural expertise and the "power of suggestion" as I'm on a crusade now, to make it in a way which I adore!

 

Cheers!!!!!!!! - Leah

 

 

I found a sort of "throw-outable" pot at Walmart that I believed wouldn't burn or melt etc., (if surrounded by ash)...

 

 

 

I put some baby octopus, chopped zucchini, sweet potato, purple Peruvian potato, elephant garlic, Kalamata olives, dried oregano, Greek white wine, and Greek olive oil, into the pot...

 

 

 

I began burning charcoal chunks down, in my little grill...

 

 

 

And then another load/pile of charcoal on top of that, as it didn't seem like enough???

 

 

 

 

Then I covered the pot and put that all on top of the mound of burned charcoal... (I did not top ashes over the lid, as I noticed a little sliding room or space, with the lid and pot, where debris could presumably seep in if it were trickling down the sides...

 

 

 

And I covered that up, but it seemed like more air was needed so I jarred it open some, (above)...

 

 

And in 25 minutes, I took that out.. 

 

 

 

 

And in just 25 minutes (I think the heat may have been 400) it all was done and delicious - BUT, the zukes were over done/soggy, and the octopus cuties just shrunk down to tiny little things but were NOT dry or tough at all, and tasted WONDERFULLY!!!

 

 

I paired this with the Greek white wine that was open and used to cook with - MISTAKE - as the wine was lovely, but the pairing was way off, as the deep purple and orange potatoes changed the density of the mollusky dish, and it was heavier, more rustic and really needed a red!

 

 

 

AppleMark

 

AppleMark

 

DELICIOUS nonetheless!

 

Next time, I'm trying it without potatoes and with just other veggies, as I found the potatoes too bloating for my taste, (despite the taste it self being fabulous), but I prefer my cephalopods served with much lighter fare...

 

HOWEVER, it was beautiful and a fun attempt!

 

Happy all!!! And thank you dear gentlemen, for even steering me in the direction of that method. T'is an interesting project to work on, indeed!

 

Cheers!!!!!!!!!!!!!!!! - Leah

post #33 of 34

Really cleverThumbs UpThumbs Up. Funny as it is I have a framed photo taken by  Croation mate of mine of one of his elderly aunties back in the old country.She is blowing the ash of the hearth using a piece of pipe like she was blowing glass,so the ash doesn't go everywhere then she puts the bread on it to bake with sort of dome on top of it.

The method makes perfect sense in that village school of cookery. I think you need bigger O'pus,like the XXXL guys. The Greek ingredients are classic islands cookery,Croatia not far away. 

Do you think if you upsize the O  & went with veg like onions,celery ,carrots or fennel that will hang in there longer you might get a better result?

Great dish as it is BTW.

post #34 of 34
Thread Starter 

Thanks Mate! I think your ideas are spot on, and that sounds really perfect!!!! GOOD IDEA!!!

 

You really could have one hell of a restaurant you know???!!!

 

Happy new week to you!!!!!!!!!!!!!!!! Cheers!!!!!!!! - Leah

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