Comments on: Grilled Baby Octopus Salad a la Marketman

By: jc

jc — Sun, 13 Jun 2010 13:18:13 +0000

mmmmm…the grill is too big for those baby octopus,can you slow down the fire please??hahaha..baka masunog…ang hirap pa naman linisin ng grill na yan..

By: tasty

tasty — Wed, 14 Apr 2010 09:21:07 +0000

So simple and so delicious! I’ve never thought you can just grill them and serve with tomatoes.

By: ian

ian — Mon, 12 Apr 2010 22:02:36 +0000

Manila definetely… either makati or the fort. I hope to see u there.

By: Marketman

Marketman — Sun, 11 Apr 2010 23:01:19 +0000

Ian, where are you planning to open your restaurant? In France or Manila, if the latter, I am so there to taste that amazing sounding dish…

By: ian

ian — Sun, 11 Apr 2010 14:39:21 +0000

Dear MM,
I love your Blog. I currently work at a 2 michelin star restaurant in Paris but before I worked in NYC. One recipe we had was a braised carpaccio of octopus. all the octopus are bought to a boil, then the water is thrown out then refilled with cold water, white wine, carrots, leeks, onions, celery, fennel, pepperorns, thyme, bay leaf, etc (and the cork too!) after a few hours once the octupus is very tender all the tenteles are removed they are placed in plastic wrap and rolled into a torchon and plaed in the refigerator for a couple of hours. The natural gellatin of the octopus will set. Its slied into disk and garnished with market vegetables. its a beautiful recipe. I will have this dish when i open my restaurant in 2011. More power to you and your blog!

By: Betchay

Betchay — Sat, 10 Apr 2010 00:11:44 +0000

Lovely!They look like prehistoric flowers in bloom!

By: barang

barang — Fri, 09 Apr 2010 21:35:09 +0000

Speaking of corks, a Portugues lady told me that when you are frying and the oil is bubbling and threatening to overflow (like when you fry empanada) just float a cork and the oil will temper itself! Don’t ask me why!

By: EJ

EJ — Fri, 09 Apr 2010 20:34:38 +0000

Candygirl, maybe you’re referring to pulpo a la Gallega/pulpo Gallego? Its main spice is sweet paprika. Although Galician in origin, it seems to be popular all over Spain, especially in the coastal areas. Recipes are available in general Spanish cookbooks and cookery sites.

By: Candygirl

Candygirl — Fri, 09 Apr 2010 15:05:38 +0000

Alba’s serves this spicy octopus tapas….it’s very tender. I wonder how they cook it.

By: millet

millet — Fri, 09 Apr 2010 14:06:42 +0000

lee, yes, don’t we remember that grill..i can still see them full of prawns and corn!