In search of polpo, part 2....
Dec. 25th, 2012 12:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
poltr1Last year, I mentioned my long-term search for an octopus, in order to make a recipe I got from my uncle Yano. I'm happy to report that an octopus was acquired for this purpose.
My friends from college Dan and Jody, and our mutual friend Mary (who just got a job in the Columbus area), were staying at the Great Wolf Lodge in Mason, OH for a Christmas-time getaway. I had the day off, so I drove to Mason to visit them. We then went to the Foodie Mecca of the Midwest, Jungle Jim's, where I was able to purchase a 0.5 kg octopus (that's about 1.1 lb for those of you who haven't gone metric yet) for $9, along with a couple of 6-packs of IBC Diet Root Beer and a 6-pack of Holy Grail Ale.
So, after bringing the octopus back home, I looked for my uncle Yano's recipe, and found it in my recipe book. The octopus is first cut up into bite-sized pieces. (Because of the texture, a sharp knife is required.) It is then simmered in red wine, along with mirepoix (carrots, celery, and onion -- the holy trinity of cooking), garlic, parsley, and olive oil. It is then marinated overnight in more olive oil, parsley, red pepper flakes, lemon pepper, and sea salt. It has been cooked and is now marinating.
Some of you are probably thinking, "Eeewww!" right now. But octopus is a delicacy in places like Spain, Sicily, southern Italy, Greece, and Japan, where seafood is prevalent. ("Polpo" is the Italian word for octopus; the plural is "polpi". And "calamari" is the Italian word for squid.)
As for my uncle Yano, he passed away in 2010. Sebastiano Puma (we called him Yano for short) was a friend of my family -- my dad's goombody. I have no idea how they first met. But we stayed in contact over the years. As far as I know, he is survived by his widow and two daughters. At one point, he owned a liquor store. I remember getting a board game from him: "Rum For Your Money", which plugged Don Q Puerto Rican Rum. It drew upon the story of Don Quixote, oh which the liquor's name was based.
I am looking forward to having this over the next couple of days.
My friends from college Dan and Jody, and our mutual friend Mary (who just got a job in the Columbus area), were staying at the Great Wolf Lodge in Mason, OH for a Christmas-time getaway. I had the day off, so I drove to Mason to visit them. We then went to the Foodie Mecca of the Midwest, Jungle Jim's, where I was able to purchase a 0.5 kg octopus (that's about 1.1 lb for those of you who haven't gone metric yet) for $9, along with a couple of 6-packs of IBC Diet Root Beer and a 6-pack of Holy Grail Ale.
So, after bringing the octopus back home, I looked for my uncle Yano's recipe, and found it in my recipe book. The octopus is first cut up into bite-sized pieces. (Because of the texture, a sharp knife is required.) It is then simmered in red wine, along with mirepoix (carrots, celery, and onion -- the holy trinity of cooking), garlic, parsley, and olive oil. It is then marinated overnight in more olive oil, parsley, red pepper flakes, lemon pepper, and sea salt. It has been cooked and is now marinating.
Some of you are probably thinking, "Eeewww!" right now. But octopus is a delicacy in places like Spain, Sicily, southern Italy, Greece, and Japan, where seafood is prevalent. ("Polpo" is the Italian word for octopus; the plural is "polpi". And "calamari" is the Italian word for squid.)
As for my uncle Yano, he passed away in 2010. Sebastiano Puma (we called him Yano for short) was a friend of my family -- my dad's goombody. I have no idea how they first met. But we stayed in contact over the years. As far as I know, he is survived by his widow and two daughters. At one point, he owned a liquor store. I remember getting a board game from him: "Rum For Your Money", which plugged Don Q Puerto Rican Rum. It drew upon the story of Don Quixote, oh which the liquor's name was based.
I am looking forward to having this over the next couple of days.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2012-12-25 05:14 am (UTC)Have a happy holiday!
(I'm making a very mundane but tasty rib roast of beef.)
GHR
no subject
Date: 2012-12-25 03:15 pm (UTC)no subject
Date: 2012-12-27 12:51 am (UTC)no subject
Date: 2012-12-27 01:38 am (UTC)