sybaritica (Page 2)

A package of Dried Scallops (Conpoy)
A package of Dried Scallops (Conpoy)

Dried Scallops are very often used in Chinese cookery, and it is a bit of a shame that relatively few western cooks know how to prepare and use them as they pack a unique flavor punch that is truly exquisite…

Read More →

A dish of Octopus Stew
A dish of Octopus Stew

You can find many different versions of Octopus Stew all around southern Europe, but there is a remarkable commonality in those dishes hailing from Greece, Malta, Spain, Italy and Portugal. The basic theme involves octopus stewed in a tomato base, generally with wine, along with herbs favored in the region. Olives, and sometimes capers, are frequent additions, and many incorporate potatoes. The following preparation is an amalgam of all of these…

Read More →

Provençal Octopus Brochettes served Tapas-style
Provençal Octopus Brochettes served Tapas-style

Provençal Octopus Brochettes are skewers of octopus tentacle sections that have been marinated in herbs and lemon juice, then grilled until just beginning to char. They make a delicious first-course appetizer, or one of a series of offerings in a Tapas meal.

Read More →

A Tapa of Mediterranean Octopus
A Tapa of Mediterranean Octopus

Mediterranean Octopus is a Tapas style appetizer that reflects both Spanish and Italian influences. It features octopus tentacles that are poached in a flavored broth until almost tender, finished on the grill, and then served in a reduction of the poaching medium.

Read More →

Grilled Octopus Greek Style
Grilled Octopus Greek Style

Grilled Octopus Greek Style is a simple dish featuring tentacles that have first been marinated in the Grecian style using olive oil, lemon juice, garlic and oregano. The finished result, served piping hot from the grill, makes for a terrific Meze type appetizer.

Read More →

An Octopus in its Natural Habitat
An Octopus in its Natural Habitat (Thank you Wikipedia)

Got an octopus to use and not sure what to do? Not to worry… Follow along here and learn how to prepare octopus by for use in all sorts of dishes.

Read More →

Octopus Banchan
Octopus Banchan

This Octopus Banchan is quite similar to the Korean dish, Nakji Bokkeum, in that both involve octopus cooked in a spicy, and somewhat sweet sauce made with the condiment known as Gochujang. The latter, however, is generally served hot as a main dish, often over rice or noodles, while the former, being a ‘banchan’ is served, generally cold, as a side dish.

Read More →

A Container of Gochujang
A Container of Gochujang

Gochujang is a chili paste made with red chili powder, glutinous rice flour, fermented soybeans (often in powdered form), and some sort of sweetener such as sugar, honey, or malted barley powder. It is an essential ingredient in Korean cuisine.

Read More →