What's for Dinner?

No. That's a major 'comfort food' for me as my mom made them frequently growing up. We called them 'soup beans' and we are them with a spoon of pickle relish in the bowl, and of course with cornbread. I make them occasionally but neither my kids nor my wife will eat them.


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Yeah I may be alone eating them as well. Not the cornbread tho...that'll get destroyed quick with butter & honey.
 
Boone said:
da10d52219da3a17a5279671da731d3f.jpg


Octopus, Brussels sprouts, and Sculpin = perfect.
Click to expand...

Miles Monroe said:
Had polpo ( octopus) tonight. Amazingly enough, it's very expensive here... about 80$ for a good sized octopus from spain. I won't touch anything from china, which are about 35$ You can get about 6 servings out of it once cleaned. Of course, I wasn't cookin tonight..... we ate out. Glad to see ya eating the best sea food there is. It's my favorite.... raw, pickled, boiled..... you name it. I can't get enough of it...
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I see you cooked and ate the octopi whole. This confuses me because, since I was considering cooking it myself, I looked it up on the net, which said to remove the tentacles before cooking.
And I'm like, "whaaa ? that sounds tedious and time-consuming"
and unnecessary ??
what do you guys think ? is it just a matter of taste, whether to leave the tentacles on ?
also, as far as cooking method, a friend told me to either flash-grill them real quick, or slow cook them a long time.....but never "in-between"
would you agree with that ?
 
Really depends on the size in my opinion. Tentacles off on the large ones, in place on the small ones. Ya, no real in between for cooking.
 
Tentacles are the best part. I cook octopus with a traditional Italian method. Put them in a lot of water with several lemons cut in half, 4 or 5 raw garlic cloves, a little white wine, and some peppercorns. Bring to a simmer and simmer gently for 45 minutes. Remove, and coat with a little olive oil and some salt and pepper. Put on a medium hot grill and cook for 5 minutes or so. Squeeze with fresh lemon before serving. The amazing thing is it will be tender as can be. One of my favorite meals. And btw, welcome to the site!


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Is the ink poisonous? Figure you'd have to drain it before eating I'd imagine.
 
Win4us said:
Is the ink poisonous? Figure you'd have to drain it before eating I'd imagine.
Click to expand...

Well yeah I'd have thought. Otherwise surely you'd look like you've been chewing on a pen...

Bah! My Google-Fu is weak. It's hard to find a picture of someone who's been chewing a pen and got ink lips... :(
 
Unless you caught your own you aren't going to see any ink. If you buy your octopus they will already be cleaned and ready to go. And the ink is fine - some traditional recipes cook it in the ink.


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Just noticed that lamb chops on the menu for tonight. And speaking of red beans and rice, that is one of the sides. Yeah, think I will go that route.
 
Boiled some carrots, onions and a ham hock for a couple of hours with some navy beans for a great soup. Great winter dinner, though the weather didn't know it today.

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Oh, it's gonna be a good one tonight. Have my BFF coming over and staying the weekend with his wife. Pork Shoulder been sitting on the smoker all night - I went to the Y this morning, stepped outside and started drooling. It's gonna be awesome. Making some coleslaw with it, melting potatoes and will cook down some kale from the garden.

Haven't decided what wine to pair with, or we may go with beer. We'll see what kind of mood I'm in then...
 
A couple of veggie burgers, mashed taters, fried okra. Ocean Spray cran-grape to drink. Grapes for desert a little later.
 
Had some time today so I made some carnitas (rubbed with oil, cumin, chili powder, oregano, salt and pepper; seered/browned and then braised with fresh squeezed OJ with jalapenos, garlic and onion; then pulled). Then made carnitas quesadillas with a mix of queso fresco and pepper jack cheese. Garnished with pico de gallo and sour cream.
 
Doing two Thanksgiving meals this week. Tomorrow will be here at home with my wife and daughter. Spatchcocked a 13lb turkey tonight (that's fancy talk for removing the back bone and breasbone so the turkey lies almost flat. That will cut down the grilling time by half. Will grill at about 350 over indirect heat for about 90 minutes with a big cast iron griddle plate on top of it 'brick chicken style'. I also loosened the skin and rubbed the bird above and below the skin with peruvian chicken paste (lemon juice, wine, white vinegar, paprika, cumin, black pepper, kosher salt, and 3 entire heads of garlic I roasted.

On Saturday I'm going to do something different as a side salad. Going to prepare grilled octopus, chop that all up, then make some traditional southern-style collards, chop them up and add it all to some linguine. Then I'll add some feta and parmesan and toss with a dressing I'll make with some of the octopus braising water, some of the collard green juice, and some olive oil and maybe a splash of balsamic. I have no idea with this will be good, but it came to me on the drive home yesterday and I'm going with it.
 
Snap pics of your creation Boone, I'm curious how that'll turn out. Sounds pretty damn good
 
John, did that taste as good as it looks?

My smoked turkey was AMAZE-BALLS. The wife did a "regular" roasted turkey and people loved both. The brine worked amazingly well, really moist and flavorful.

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It was pretty good, never as good as what you imagine. I've always found turkey one of the hardest meats to do well - it's like it's impervious to flavor penetration :)


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Hmmm... I did a brine with salt, sugar, paprika and cumin for about 8 hours, and our turkey was awesome. Have you ever brined?

I should add I also did a rub after the rub with the same spices and olive oil, making sure to get it under the skin.

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I have brined and gotten good results. I just find that turkey is hard to get the 'wow factor' with...


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