We've started shopping at a new Oriental market now since the old one is
moving too far north. Nice too as their prices are better on a LOT of
things! I found a package of baby Octopus (pre-cleaned) that looked
interesting and was less expensive than the fresh ones at Central market.
Octopus, unless served raw, has a tendency to be a bit tough so I took a
hint from someone here about cooking it for over 20 minutes.
Last Sunday, I made up a merlot wine sauce from Australian Merlot, 6
cloves of pressed garlic, a little grated ginger, some black pepper and
some dried grated lemon peel. I simmered the octopus in that on low
(braised more or less) along with 5 sliced king oyster mushrooms for 25
minutes. I then added sesame seeds and an arrowroot slurry to thicken.
The octopus and mushrooms added their own flavors to the sauce so it was
nice and rich.
This was served over brown rice pressure cooked in some pork trotter
stock I had in the freezer.
It came out very, very good and the octopus was tender enough for my
housemate to have no trouble chewing it. :-)
I'll have to try that trick with squid.
Pic here:
http://tinypic.com/1116y3q.jpg
--
Peace!
Om
"My mother never saw the irony in calling me a Son of a [censored]"
-- Jack Nicholson