It's the return of.................Iron Chef Askville?

It's the return of.................Iron Chef Askville give me your best recipe with the ingredient: octopus...octopi Asked by malebimbo 40 months ago Similar questions: return Iron Chef Askville Amazon > Askville.

Similar questions: return Iron Chef Askville.

BBQ Garlic Octopus Ingredients 250 g baby octopus (about half a dozen) 1/2 cup water 1/2 tablespoon extra virgin olive oil 1 teaspoon garlic, crushed 1 teaspoon fresh parsley, chopped 1/8 teaspoon dried oregano 1/2 lemon Directions 1 Bring water to boil in a small covered saucepan. 2 Place octopus in saucepan, cover and reduce heat to medium-high and cook for 10 minutes. This is a lazy way to steam / boil them.3 Remove from heat and drain remaining water using the lid.4 Add olive oil, garlic, parsley, oregano and squeeze the lemon over the top and mix together.5 Place on preheated medium BBQ grill plate and cook around 2 minutes with the head facing down and around 5 minutes with the tentacles facing down.

Sources: http://www.recipezaar.com/177288 .

This recipe is from a real Iron Chef Mario Batali it is served at BABBO Ristorante. Octopus with Spicy Tangerine Citronette 5 tablespoons extra-virgin olive oil 4 cloves of garlic, thinly sliced 2 teaspoons hot red pepper flakes 1 two pound octopus, fresh or frozen 1 wine cork Kosher salt ½ pound Yukon Gold potatoes, cut into ½-inch dice 1 red onion, thinly sliced 1 cup fresh tangerine juice 2 tablespoons champagne vinegar ½ extra-virgin olive oil kosher salt and freshly ground black pepper, to taste ½ red onion, finely chopped 1 tablespoon red wine vinegar 1 bunch of chives, cut into 2-inch lengths 1. Pre-heat oven to 300 degrees Farenheit.2.In a large Dutch oven, heat 2 tablespoons of the olive oil over high heat until almost smoking.

Add the garlic and 1 teaspoon of the red pepper flakes and cook over high heat for 2 minutes. Add the octopus to the pan and cook on all sides over high heat until it had changed color and has released its liquid. Add the wine cork, cover the pan with aluminum foil, and bake for 1 ½ to 2 hours, or until the octopus is quite soft.

Cool to room temperature.3. Meanwhile, bring 3 quarts of water to a boil and add 1 tablespoon of salt. Fill a large bowl three-quarters of the way full with ice and cold water to keep it close by.

Cook the potatoes and sliced onions in the boiling water for 3 minutes, until somewhat tender but still firm. Drain the vegetables ad plunge them into the ice bath. Drain again and spread on paper towels to dry.4.

In a small, heavy-bottomed saucepan, bring the tangerine juice and remaining teaspoon of red pepper flakes to a boil and cook until reduced by half, about 8 minutes. Allow to cool, then place in a small bowl with the champagne vinegar. Slowly whisk in the ½ cup of olive oil to barely emulsify and season with salt and pepper.

5. Carefully separate the octopus tentacles from the head. Cut the tentacles into 3-inch pieces; cut the head in half.

6. Place the potatoes, sliced onion, and chopped red onion in a large bowl and toss with the red wine vinegar, the remaining 3 tablespoons of olive oil, and salt and pepper. Divide the mixture evenly among four chilled dinner plates, mounding the potatoes on the center of each plate.

Top with some of the octopus tentacles, drizzle with the tangerine citronette, garnish with the chives, and serve. Sources: http://www.babbonyc.com *Carla*'s Recommendations Molto Italiano: 327 Simple Italian Recipes to Cook at Home Amazon List Price: $34.95 Used from: $16.00 Average Customer Rating: 4.0 out of 5 (based on 67 reviews) .

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Askville Top Chef fans! Did they get it right?

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