Grilledsalmonandsmokeytomatochipotlesauce Recipes

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

Steps:

• Wash octopus under running water to make it gets all cleaned. Place into a pot dripping wet, along with 1 whole onion in pot, and cover and let cook for about 30min. When onion is cooked so is the octopus.(it's an old trick and never fails) When octopus is cooked remove from pot and grill on both sides DO NOT OVER GRILL, or it will be too dry, or B.Q, basting with the following marinate. Mix the olive oil and vinigar together,along with garlic, and at this point for those who like it spicened up you may add what ever hot sauce you like, I usually add in a little of my homemade Pire-pire, its really hot. Brush a little on both sides and serve onto platter, with the rest of the marinate over top and sprinckled with the fresh ciliantro, and tomatoes.

Steps:

• Use a serrated knife to slice off the domed top of the baguette, removing just a half inch or so (either discard, or butter and then toast on the grill, cut into cubes, and toss into a salad). Then slice the baguette in half horizontally.
• Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle the mixture over both baguette halves.
• Preheat the grill to medium.
• Arrange half the cheese slices over the bottom half of the baguette, followed by the tomato slices. Sprinkle with the salt and pepper, then add the remaining provolone. Top with the remaining baguette half.
• Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the sandwich into 4 pieces and serve immediately.

Steps:

• Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.