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1995-09-27
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From: CASEY WILSON <CASEY_WILSON@gssbbs.com>
Newsgroups: rec.food.recipes
Subject: COLLECTION: Octopus
Date: 5 Apr 1994 07:18:47 -0400
Organization: Gemstar Software Support BBS (619)446-2414
Message-ID: <2nrhen$951@s.ms.uky.edu>
Sam, Sam, Sam. . . By the time you get this, you'll want to feed those
old shriveled, stinky things to the neighbor's cat and buy some fresh.
The following recipes are from "COOKING ALASKAN" by Alaskans.
Alaska Octopus Gumbo
1/2 cup diced bacon
2 cups water
1 pint fresh octopus, steamed until tender
2 cups slightly undercooked steamed rice
1 pound canned tomatoes
1 can okra
1/2 cup diced onions
1 diced green pepper
1/4 tsp cayenne
1/2 cup diced celery
salt and pepper to taste
Boil bacon in water for 15 minutes, then add the rest of the
ingredients. Simmer together for ten minutes. Serve with warm
cornbread. Serves four.
That's from:
Helen Blanchard, Ward Cove, AK
"Octopus for Dinner," the Cabin Friend
ALASKA Magazine, October, 1978
=================================
Octopus, Spanish Style
2 large (four small) tentacles
1 can (15oz) tomato sauce or 2 cups chopped fresh tomatoes
1/2 small onion, chopped
1 tsp chili powder
pepper and garlic to taste
Beat tentacles to tenderize. Boil for about 20 minutes in salted water.
Slice. Heat frying pan and just enough fat to cover the bottom. Fry
onion. Add tomato, chili powder, pepper, garlic powder, and let simmer
one-half hour. Then add sliced octopus and simmer for another hour.
Serve over fresh cooked rice.
Pauline Calugan
"Island Edibles," Sand Point, AK