Well Happy Thursday You Smoking Sensations! And here’s to some delicious smoked fun!
In addition to so much cuttlefish each week, and snails, and conch as well; I DO eat a hell of a lot of OCTOPUS, I suppose.
(Or here are just a few mere random/everyday samples of mine anyway – each from a different day, and in my humble, simple, and minimalistically prepared way). I do love the stuff though, I will indeed say.
And so, let it never be said that I don’t “Grab Life By The Tentacles,” right?
As for TODAY’S SMOKED OCTOPUS treasure, I made a little tutorial here at the end, too. Enjoy!
And make today delicious!!!!!!! Cheers! - Leah
And as far as TODAY'S Octopus Experience went...
I started out by taking my octopus...(Above)...
I mopped that through grapeseed oil and smoked paprika, and then put it on my little mini smoker with apple wood chips, (on moderate heat) for 15 minutes...
Then I chopped the guys into pieces...
and placed on a salad of mixed greens and spinach, with chopped raw elephant garlic, olive oil, apple cider vinegar and black sea salt...
and the ends were crispy, the aroma was amazing, and the body and head pieces just exploded with juices when biting in!!!
This was soft, succulent and a beautiful Thursday morning meal! Cheers!!!!!!!!! - Leah
In addition to so much cuttlefish each week, and snails, and conch as well; I DO eat a hell of a lot of OCTOPUS, I suppose.
(Or here are just a few mere random/everyday samples of mine anyway – each from a different day, and in my humble, simple, and minimalistically prepared way). I do love the stuff though, I will indeed say.
And so, let it never be said that I don’t “Grab Life By The Tentacles,” right?
As for TODAY’S SMOKED OCTOPUS treasure, I made a little tutorial here at the end, too. Enjoy!
And make today delicious!!!!!!! Cheers! - Leah
And as far as TODAY'S Octopus Experience went...
I started out by taking my octopus...(Above)...
I mopped that through grapeseed oil and smoked paprika, and then put it on my little mini smoker with apple wood chips, (on moderate heat) for 15 minutes...
Then I chopped the guys into pieces...
and placed on a salad of mixed greens and spinach, with chopped raw elephant garlic, olive oil, apple cider vinegar and black sea salt...
and the ends were crispy, the aroma was amazing, and the body and head pieces just exploded with juices when biting in!!!
This was soft, succulent and a beautiful Thursday morning meal! Cheers!!!!!!!!! - Leah