Today’s little appetizer made with octopus reflects both Spanish and Italian influences so is best described a ‘Mediterranean dish’. 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… Continue reading “Octopus Mediterranean”
I recently defrosted a rather large bag of baby scallops with a view to doing number of different dishes, and, as I had quite a bit left over, I decided to do a scallop chowder as well. I departed from my usual way of preparing the basic form and decided to use Chinese dried scallops, also known as Conpoy, for the stock base… Continue reading “Scallop Chowder”
I had in mind to make myself an octopus stew and, in reviewing all sorts of recipes, I saw a remarkable commonality in theme in dishes hailing from Greece, Malta, Spain, Italy and Portugal. The basic dish, is octopus stew in a tomato base, generally with wine. Olives, and sometimes capers, are frequent additions and many incorporate potatoes. Today’s preparation is an amalgam of many dishes I saw… Continue reading “Octopus Stew”
Today, I have used the tentacle tips and other scraps from a recent Octopus Purchase to make a little Korean style Banchan, or side-dish. This style of Banchan involves cooking the main ingredient with the Korean Chili Paste known as Gochujang, and a sweetener, usually a syrup such corn, or rice syrup, or even honey. The presence of the latter allows for such dishes to keep a long time in the fridge.
There is a very similar dish to the one that I am making called Nakji bokkeum in which additional vegetable are added during stir-frying. Typically, the result is served hot, often over rice, but the simple, banchan-style type is served cold… Continue reading “Octopus Banchan”
Back when I was a kid growing up in Maritime Canada, Clams and Chips were nearly as popular is Fish and Chips and, if you were in a restaurant that served both of these, it was generally a safe bet that you could get Scallops and Chips as well. That dish generally used the larger variety usually of scallop referred to as ‘Sea Scallops’, and even a half-dozen of these, along with chips and cole-slaw, made for a very filling meal. For today’s appetizer version, I am using the smaller ‘Bay Scallops’… as with the old-standby of Scallops and Chips, the scallops are battered but, here, I have jazzed things up a bit … Continue reading “Scallop Appetizer”
Today’s recipe features one of the blanched Octopus tentacles from my recent Foodstuff post on Octopus. Many cuisines grill octopus but the Greeks are masters and the result here is pretty Grecian in spirit … Continue reading “Grilled Octopus”
Until recently, I had yet to see octopus in any stores locally. Even in the south, I generally encounter them frozen and, so, when I saw a fresh whole octopus here in my local supermarket I snapped up, despite the price tag of $50 for a 2kg specimen…
Actually, the price I paid is not that bad given that I will get several dishes from this single purchase… before getting to that point, though, the octopus needs a little preparation … Continue reading “Foodstuff: Octopus”
I had this interesting little appetizer at an Indian restaurant in Ottawa not long ago. Normally, when I order a Pakora, I expect a small fritter type affair where the main ingredient is chopped into small pieces along with other things (onion, etc.), and then mixed into batter before being deep-fried by the spoon full to make small ‘bites’.
Here however, the shrimp was cooked whole with a batter coating and this might have been boring except that the batter (made with ‘Besan’, or chick pea flour), was nicely spiced. I am not sure of the blend, but I believe I could detect paprika, some chili, and possibly a bit of ground coriander seed).
The shrimp were served with a Tamarind based sweet sauce (very nice) and a mint chutney (which might have been nice but was a bit stale) and overall, I thought the preparation was very good except for the fact that the batter ‘shell’ tended to slip away from the meat as one bit into it. If I try this at home (and I will), I think I will butterfly the shrimp, make the batter thinner, and likely try some other dipping sauces than the ones given here ….
Not long ago, I introduce you to the Asian foodstuff widely known as Fish Maw. In both the commercially available forms, plain-dried, or deep-fried, it occurs most frequently as a component of soups and braised dishes. It is also used, however, in stir-fried preparations, and, today, I am doing such a dish using shrimp and button mushrooms. The permutations, of course, are endless, but this particular pairing is very nice … Continue reading “Fish Maw Stir-Fried with Shrimp”
Well, I first have to a bit of an apology for this post, folks … I ordered three of the above pictured ‘balls’ at Hokkaido Sushi in Ottawa a while back and I scarfed down two before remembering to take a photograph. It is also a little difficult to get any sense of the size of these balls (Yes, yes… I get you didn’t know that squid have balls), but I can tell you that each of these little delicacies is about the size of a quail egg…
Anyway, I almost didn’t bother with doing a post, given my photographic lapse, but the fact is, these were really terrific and worth a mention. Each little sphere was coated in a very thin batter (or maybe just dusted with a starch of some sort), but it was the ‘innards’ that really shone.
The ‘filling’ (as it were) was definitely squid… Indeed, the flavor was so much more pronounced even than fresh, deep-fried squid rings. What made the dish (and possibly contributed to the strength of the flavor) was the texture. I don’t know exactly what they did here, but it seemed very much as they processed (‘whipped’ even) squid flesh to a fine paste and then (possibly) added a little cornstarch… The mouth-feel of biting into each ball was springy, and very toothsome indeed. I wish I could explain it better, and, even more, I hope I can figure out how they made this … I will be playing around in my own kitchen and will, of course, report any developments …