Grilled Pulpo alla Siciliana (octopus)

                                   contributed by J. Colonna Sr. 

This wonderfully happy dish is the culmination of trial and era for at least half a century by it's creator. Pulpo is the name for octopus in at least 3 languages. It is eaten and enjoyed in scores of others. A recipe that is so simple and basic as to have been illusive. Never the less it makes this black and blue colored, 8 armed denizen of the deep heaven on earth. 

Ingredients

1 3lb octopus

2 lemons

1 cork ( from a bottle of wine)

1/4 cup peppercorns

4 cloves of garlic ( chopped rough )

1 cup white wine

Italian parsley ( don't be shy )

Good extra virgin olive oil

In a large pot place octopus with the,cork ,peppercorns, wine and 1 lemon cut in half. Do not forget the garlic. Bring to a boil, then continue to simmer for approx. 1 hour, until fork tender. When the octopus is done, immediately place it in a cold water bath. Very important it relaxes the pulpo before grilling

GRILLING -charcoal is preferred - Brush octopus with good extra virgin olive oil, add salt and pepper to taste and place over hot grill. Turn once and remove when golden brown. 

The grilling creates a crispy crunchy texture that enhances the fun of eating as well as the succulent taste.

Plate- squeeze lemon, drizzle with good extra virgin olive oil, salt to taste, sprig of parsley and serve. Parsley and lemon can be replaced with cilantro and lime for a Latino twist.

Pasta Puttanesca or Whores Pasta

Here is a great recipe.  A dish that is found on more than one Italian restaurant menu. Simple and tasty. You can make it with a minimum of ingredients and effort. Ending up with a maximum of culinary satisfaction. Perfect for a meatless meal.

Pasta Puttanesca 
(Serves four)

Ingredients
1 lb.  Spaghetti
1tbs.   Olive oil
2-3    Cloves of garlic
1 can  Crushed Tomatoes 29 oz. Red Pack is an Italian favorite ( no salt added )
1 cup   Pitted black and green olives ( chopped, whole or halved )
3 tbls.  Small capers
3 tbls.  Fresh basil (chopped)  1 tsp. if dried
1 tsp.   Crushed red power
1/2 tsp. Salt or to taste
1/2 cup Pecorino Romano grated cheese ( divide in half )
1 tbls.   Chopped yellow onion

Directions
Cook pasta by following directions on package.
In a large skillet over medium heat caramelize onion. Part way to caramelize onion then put in garlic ( do not burn) .  Add tomatoes and other ingredients ( minus cheese) lower heat and simmer for 15 minutes stirring mixture occasionally as it simmers. Add pasta to the pan and toss adding half the cheese to the mix. Pecorino Romano is a strong cheese too much will make it bitter so use as desired.

Serve and sprinkle remainder of grated cheese.  Should serve 4 or more.

Stuffed Artichokes Sicilian Style

The Mighty Artichoke



Recently, on a visit to an Italian restaurant in Newport Beach California. I was being read the specials of the day by the young and adept man who tended to our table. As he rolled down the many fish, foul and beef  dishes he had so carefully memorized.  Describing them with a theatrical flair.  He also mentioned the words "stuffed artichoke Sicilian style".  I stopped him and asked out of curiosity the price of the item.  I was floored.  He took notice of my surprise and said that stuffed artichokes have become a favorite of the diners of the restaurant. Which was quite understandable. For they are quite delicious. It is also a simple food that can be made at home. Kids love them and so does everyone else.

Stuffed Artichokes Sicilian Style
                         4 servings

Ingredients

4 large artichokes , about 4 inches across the top
1 1/2 cup of seasoned Italian flavored bread crumbs
3 to 4  large cloves of garlic minced
1/4 cup  good olive oil
1/4 cup grated pecorino romano cheese
1/2 cup   assiago cheese cut into small cubes about 1/4 inch in size
1/2 tsp    black pepper or to taste 

Directions
 First trim the top of by laying the artichoke on it's side and cutting down across the top.  Open up the leaves of the artichokes spreading them out so that they can accept the stuffing.

Next, place the bread crumbs and garlic in a bowl, chopping the garlic into fine pieces and mix in two table spoons of olive oil. Toast the mixture in a frying pan until brown.  Mix in the grated cheese, and  black pepper. and add one to two tablespoons of olive oil to the mix and continue to incorporate. Add the cubed asiago cheese and mix again.


Take each artichoke and start on the outside leaves.  With a small demi tasse spoon scoop up the mixture making sure that each spoonful as at least one chunk of cheese and deposit it on the leaf. One to two demi tasse spoonfuls on each large leaf. Lesser amounts when you get to the smaller inside leaves.

In a sauce pan large enough to accommodate the four artichokes but small enough to keep the artichokes pressed against themselves to cause them to be standing upright.  Add cold water to the pot, about 2 inches high. Place artichokes in the pot . Keeping them upright.  Crinkle up aluminum foil and place tightly on the surface of the artichokes. This will allow them to cook by steaming and keep water at a minimum.  If there is any bread crumb mix left over put on top of artichokes and drizzle the remainder of the olive oil on top.  Cover and put on high heat till it boils then reduce heat. Cook until leaves are tender and the artichokes take on a drab green.  About 25 to 40 minutes. Add water if necessary as it steams.

Take off the heat and let cool.  They should be served at the end of the main course. Talk and drink some dry wine as you pick off the mixture laden leaves. Scrape the leaves with your teeth as you pull it from your mouth. When you get to the end clean the area above the heart of prickly leaves and beard called the "choke" and eat the heart. It is the round converse end of the artichoke flower. Free of leaves.

Quick Mix Bisquits

This is a great recipe for biscuits. You can't miss with this one. Quick, and easy. You can make this wonderful mix for 6 months in an airtight container in your refrigerator.  It is the basis for other mixes as well.  Like pancakes and  waffles. Try it once and it will be one of the mixes you will always have at arms reach.  Ready to use at a moments notice at breakfast, lunch and diner.


Biscuits and More
This recipe makes 4 cups of dry mixture.
4 cups of flour ( all purpose )
2 tbsp. baking powder
2 tbsp. sugar
2 tbsp. baking soda
Place in frig.
When you are ready to use. Add buttermilk.

Pancakes just add  2 eggs to 2 1/2  cups of mix a tbls of vegetable oil. Or  1 tbls. of butter or margarine 
You can add some bananas or other fruit or nuts. 
Add  milk to beaten eggs.  One tsp. vanilla extract ( optional )  You are now ready to flap your jacks

Banana Cream Cheese Snack

Never keep bananas next to apples. They will ripen in a New York minute. If you do have some over ripe bananas you can make a great snack. For yourself and a friend with a cup of coffee or tea. Or as an after school snack. Healthy and naturally sweet.

Banana Cream Cheese Sandwiches

1 loaf of date nut bread
8 oz.  brick of cream cheese. ( not pre-softend )
1 1/2  lg, well ripened banana
1 tbs heavy cream
1/2 tsp vanilla extract 
      powdered sugar
In a bowl smash the banana together with the cream cheese with a fork, add the cream and vanilla.  Toast the date nut bread in a toaster. Not too dark. Spread the mixture on the toast. Cut into quarters and sprinkle with powdered sugar. Garnish with mint leaves. 

Takes Pork Fingers To New Hights

This recipes takes pork fingers to a new dramatic high on the spicy hot pork lovers list

 Pork Fingers Ole ( hot and spicy)

12  pork fingers med. size of about 5 by 1/2 inches. 
2 1/2 cups  tomato sauce 
 2 tbls of olive oil
 4 cloves garlic chopped
  8 Sun dried tomatoes diced
  1 Spanish onion (yellow) diced
1/2 bouquet of parsley 
2 tsp black pepper
2  tbls salt  
2 tbls of fresh ginger
6 red chili peppers chopped ( hot )  
6 red chili peppers whole     ( hot )
1/2 cup of balsamic vinegar

Salt and pepper the fingers and place them in a pan and brown in olive oil on all sides.  Pour in tomato sauce, garlic, sun dried tomatoes, onion, black pepper, salt, fresh ginger, chopped chiliis and whole chiliis.    Let simmer for 30 min with cover 3/4 on.  Take off cover and put in balsamic vinegar and parsley for additional 10 min. of cooking.  Check and stir occasionally thoughout cooking process.
         
 This serves 4 and you can put over rice or eat with a hard crusty bread. Using the sauce as a wonderful dip for your bread.
 

Italian Potato Salad with Green Beans

I have a friend who is just crazy about German potato Salad. I mean he loves it. Eats it almost every day.  I asked him one day if he ever had Italian potato salad. He looked at me with that quizzical, "Italians don't make potato salad".  I looked at him with my, "oh yes they do".  Simple and delicious. Great for out door picnics and backyard barbeques. Makes enough for 4 to 5 servings.

Simple Italian Potato Salad with Green Beans
Ingredients.
2 lbs. New Potatoes, unpeeled
1 medium head of Garlic chopped fine
1/2 pound of Green ( string) beans, stems removed
3/4 cup of good extra virgin olive oil.
1tsp of salt 
1tsp of white pepper
1 small bunch of parsley

Cut smaller potatoes in half. Try to use all the same size potatoes. Larger ones you can cut in quarters.  But they have to be large. Boil potatoes in salted water until cooked but firm.
Boil in salted water with a few drops of lemon juice until tender.  When the potatoes are done. Drain all the water from the potatoes. The string beans as well.  Pour in the olive oil. Salt and pepper to taste. With a dash of red crushed pepper. Now the garlic. Putting the ingredients while the potatoes are hot allows them to absorb the flavors.

Mix in a bowl and place covered into the refrigerator over night. Taking them out prior to serving so that the chill is off. Chop parsley for garnish.

You will be surprised the reaction you will get from your guests who have never tasted it before.