Comments on: Braised & Grilled Octopus

By: Alain

Alain — Tue, 24 Jun 2014 02:56:47 +0000

Here in Cebu, or at least here in our place, with my friends, when we go spear fishing at night and catch some octopi, the large ones with head twice the size of a fist, we cook it adobo(Tagalog not Cebuano) style, the small ones we just throw them to the fire and when the tentacles turn opaque white and curl up, we just spear it out from the flame dunk it in venigar with chopped up siling labuyo then eat it with kaning lamig, the rest of our catch like pusit, shrimps, crabs, fishes will go to the pot for tinowa. The eels will be cooked in venigar, ginger, chili, black beans and coco cream

By: Del

Del — Thu, 12 Jun 2014 05:53:48 +0000

We get fresh from the fishing boat and cook over chaecoal I like it I am Retired US navy

By: iCharles

iCharles — Mon, 02 Jun 2014 14:53:49 +0000

It’s not commonly found on the dinner table because people tend to overcook them. It’s nice to see a proper way to cook octopus.

By: Ariel

Ariel — Wed, 28 May 2014 06:03:21 +0000

On the travel channel in Mexico and Portugal
They beat the meat so it becomes soft. Same
Principle as a meat tenderizer

When my parents had beach property
In Batangas we used to buy octopus
As a by fisherman by catch and cook it adobo
Only good with freshly caught ones
Good combination with piñangat small fish in a palayok

By: betty q.

betty q. — Mon, 26 May 2014 19:53:51 +0000

naku, MM…if you have any leftovers….slice thinly, add the ingredients of Mario Batali’s favorite sandwich … slice the boiled eggs, douse with BAGNA CAUDA…serve on toasted baguette slices. I am drooling for it is lunch time over here.

Make sure though Mrs. MM is out of town when you eat this….GARLIC BREATH!!! Have parsley on hand to chew!

By: Avid Thinker

Avid Thinker — Mon, 26 May 2014 17:40:41 +0000

Yay, love octopus paired with beer. Thank you for the recipe MM.

By: Kasseopeia

Kasseopeia — Mon, 26 May 2014 13:27:28 +0000

I love the octopus and potato dish from Barcino… that and a bottle of red!

Sounds easy enough… like cooking those large-as-an-infant squid!

By: Lou

Lou — Mon, 26 May 2014 12:39:48 +0000

Greeks (at least here in Chicago) order boxes and boxes of baby octopuses from the Philippines. When I was still working at the Greek School and they had a fair, they served grilled octupos and I saw them delivered in several boxes. I wonder if they are cultured because how can you supply uniform sizes of seafood except by farming. Does someone know?

By: David B

David B — Mon, 26 May 2014 09:43:15 +0000

i’m a fan of both squid and octopus, and i find it strange we don’t eat much of the latter. thanks for the cooking tip

By: Ron

Ron — Mon, 26 May 2014 07:09:52 +0000

or use buttermilk as tenderizer instead of vinegar