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Kiwi Marinated Charbroiled Octopus

By Global Foods / July 31, 2018

Submitted by Robert G.

Part 1: Sake Whipped Cauliflower

Ingredients:

  • 1 Pound Cauliflower – Washed and Cut Into Bite Size Florets
  • 1 Medium Shallot – Fine Dice
  • 1 Quart Chicken Stock
  • 1 Cup Sake (Japanese Rice Wine)
  • 1/2 Cup 40 percent Heavy Whipping Cream
  • 1 Tablespoon Unsalted Butter
  • Sea Salt and White Pepper – To taste

Method:

  1. Heat Chicken stock in a medium pot until it reaches a rolling boil
  2. Add the cauliflower florets to the boiling chicken stock and cook them until they are fork tender
  3. Using a colander drain the cauliflower and reserve them in a bowl until further needed
  4. Return the medium pot to the stove and melt 1 Tablespoon butter in the pot
  5. Sautee the Diced Shallot in the butter until it becomes translucent and begins to “Sweat”
  6. Add the Sake and Heavy cream to the pot and heat until the mixture begins to simmer
  7. Put the cooked cauliflower into the sake/Cream mixture and using a potato masher, Mash the cauliflower until it resembles Mashed potatoes.
  8. Taste the cauliflower and adjust the seasoning with Sea Salt and White Pepper until it tastes to your liking

Preparation Time – 10 Minutes
Cooking Time – 10 Minutes
Serves 4

Part 2: Shiitake Braised Swiss Chard

Ingredients:

  • 1/2 Pound Shiitake Mushrooms – Sliced
  • 1 Large Bunch Rainbow Swiss Chard -Cut into 1″ stalks with leaves cut into small “Ribbons”
  • 1/2 Cup White Wine
  • 1 Cup Chicken Stock
  • 1 Tablespoon Lemon Juice
  • 1 Clove Garlic – Minced
  • 1 Medium Shallot – Diced
  • 1 TableSpoon Olive Oil
  • 1 Tablespoon Butter – Unsalted
  • Sea Salt and Black Pepper – to Taste

Method:

  1. In a large saute pan or walk melt together the butter and Olive oil
  2. Heat the pan until it just begins to lightly smoke and toss in the shitake Mushrooms
  3. Sauté the shitake mushrooms, tossing occasionally, until they are golden and have a crisp outer texture
  4. Toss in the minced garlic clove and diced shallot and cook until they become translucent and begin to “Sweat”
  5. Toss in the Rainbow Swiss chard Leaves and all and blend the mixture until everything is incorporated throughout
  6. Add the white wine and chicken stock to the pan and let the mixture reduce and thicken
  7. Add the lemon juice and taste the dish
  8. Adjust the seasoning with salt and pepper to desired taste, serve and enjoy

Cooking Time – 7 Minutes
Preparation Time – 6 Minutes
Serves 4

Part 3: Kiwi Marinated Charbroiled Octopus

Ingredients:

  • 8 Large Octopus Tentacles (About 1″ in Diameter and 3″ Long – You may substitute Baby Octopus if you prefer)
  • 5 Large Kiwis
  • 3/4 Cup 40 percent Heavy Whipping Cream
  • 1/2 Cup Sambal Chili Paste
  • 1 Meyer Lemon
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Quart Chicken Stock
  • Sea Salt and Cracked Black Pepper – To Taste

Method:

  1. Using a Rubber Mallet (Or the underneath Side of a medium weight Saute pan) Tenderize the octopus tentacles By pounding them with the mallet until they begin to flatten to about 1/4″ Thick, ** (The Easiest way to accomplish this is to wrap a cutting board in plastic wrap, pat dry the octopus tentacles with a paper towel, place them on the covered cutting board, and cover them with plastic wrap.)
  2. Using a paring knife or spoon, peel the kiwis and place them in a blender
  3. In addition to the Kiwi put the heavy cream and sambal paste in the blender and blend until the mixture is a thick cream like consistency.
  4. Pour the mixture into a 1 Gallon Ziploc bag and place the octopus tentacles in the mixture to marinade overnight.
  5. Refrigerate the octopus overnight.
  6. When ready to prepare skewer the octopus tentacles on either wet wooden skewers, metal shish kabob skewers, or lemon grass shoots. ***Reserve the marinating mixture to make a sauce.
  7. Heat the chicken stock in a medium soup pot until it begins to boil and submerge the octopus tentacles in the stock for 9 minutes.
  8. Remove the octopus from the liquid and drain all but 1/2 cup Chicken stock out of the soup pot.
  9. Add the juice of 1 Meyer lemon to the chicken stock and the reserved marinating mixture. Heat the mixture until it reduces and thickens to a sauce consistency.
  10. Lightly Salt and pepper the octopus and place them on a heated grill at 325 Degrees
  11. Grill the octopus until it begins to char and blister – About 2 minutes a side
  12. Lightly drizzle olive oil over the octopus
  13. Place the octopus over the sake whipped cauliflower, Serve, and Enjoy!

Cooking time – 19 Minutes – Preparation Time – 29 Minutes – Serves 4

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