From the monthly archives:

August 2012

Yes, fried potatoes with octopus. And tinned octopus at that. I only make this at the beach. At first, it grosses everyone out. I guess I need more Portuguese or Spanish folks at the beach. But, once it hits the plate, it’s hoovered. This is the ultimate foodie junk food.

I really feel that I need to be serving this in a bar in Portland.

And while I will not add up the calories, I am sure that it’s bad for you as well. While there is no beer in the recipe, there should be beer on hand. Just because.

OK, this is a fairly traditional tapas dish that I have just turned upside down. Why? Because it tastes good. And sometimes a really great fried potato is all that’s needed to set the world right. So let’s get the world right and get going. The first simple and possibly hard part is finding a tin of octopus in olive oil. Good luck finding fresh octopus – and don’t even try frozen. The beauty of the tinned octopus is that you really can’t screw it up.

Ingredients:

1 tin of octopus in olive oil
2 potatoes, par baked
4 cloves garlic
Salt
Smoked paprika
Olive oil
1 tablespoon chopped parsley

Beer or white wine (not used in the actual cooking but it will make the cook happy).

Directions:

Bake, boil or microwave the potatoes until just slightly undercooked and let cool.
Slice them into quarters the long way and then into  slice into 1/4 to 1/2 inch thick the short way.

Open the octopus and drain the oil into a large heavy skillet (cast iron or steel preferred).
Heat on medium until the liquid evaporates and only oil is left.
Add a bit more oil to coat the bottom of the pan.
Add the potatoes and sprinkle the top with salt and smoked paprika

Now the cooking lesson part; leave it alone for about 5 minutes, Don’t push it around or mess with it in anyway.

After 5 minutes, check one of the potatoes to see if the bottom is golden brown.
When the bottoms are golden, flip them over.
Chop the garlic and add to the pan around the potatoes.
Sprinkle the potatoes agin with salt and smoked paprika. Overdoing here is OK. Remember we are making junk food.

Chop the octopus into 1/2 inch square bites.
Once the potatoes are golden on both sides, add the octopus and stir everything in the pan.
Toss in the pan 4 -5 more times to heat the octopus through.
Turn out onto a plate and hit it once more with salt and smoked paprika and the chopped parsley
(The picture is missing the parsley. It was really raining hard and well another trip to the store was out of the question)

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Sometimes there is little you can do to improve something. Take these little Padron peppers. You just heat a heavy skillet to medium high, add two tablespoons of olive oil, 2 cups of the padron peppers, and a good sprinkling of salt.

Let them start to just brown and flip. basically cook on each side about two minutes until they start to soften.

These things go great with a cold beer. But be careful, some are spicy most are not but part of the fun is the Russian roulette that you play with your food.

These can be hard to find. I blasted all the twitter hashtags for foodies and farms with my request and bingo, I found some at one of the best farmer’s markets I have ever shopped at. South of the James Market. Tomten Farm had exactly what I was looking for. The whole trip down south of the river made a great morning for all of us.

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Sage Fried Egg With Pan Fried Egg Noodles

Thumbnail image for Sage Fried Egg With Pan Fried Egg Noodles August 10, 2012

Leftovers are a hard sell to the kids. But if you transform it, they will eat. this sage fried egg with pan fried egg doodles recipe nailed it. We had leftover egg noodles – really great Polish/Amish Kluski egg noodles coated with butter. I pan-fried them until a bit crispy. Meanwhile I melted a pat […]

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