Best Warm Octopus And Sweet Onion Salad With Fresh Basil And Lemon Vinaigrette Recipes

Octopus Luau image

Provided by Robert Irvine : Food Network

Time 7h

Yield 6 to 8 servings

Number Of Ingredients 10

4 tablespoons grapeseed oil
1/4 cup (4 tablespoons) butter, cut into cubes
1 large sweet onion (such as Vidalia), minced
1 pound luau leaves (leaves from the taro root plant), rinsed
1 cup chicken stock
3 to 4 pound octopus, de-beaked
1 cup coconut milk
1 tablespoon sugar
2 tablespoons cornstarch
Salt and freshly ground black pepper

Steps:

In a large pot (which can accommodate luau leaves and octopus) heat 2 tablespoons of the grapeseed oil over medium-high heat and add butter. When it begins to shimmer, add the onion and saute until translucent. Add the luau leaves and pour in chicken stock. The luau leaves will be simmered over low heat for a very long time until tender, about 6 hours. Replenish with water, as needed, during the course of cooking.
About 30 minutes before mealtime, brush the remaining 2 tablespoons of grapeseed oil on the octopus and add to the pot of luau leaves with enough water to cover. Combine the coconut milk and sugar in a bowl. Create a slurry in a separate small bowl by whisking 2 tablespoons water gradually into the cornstarch. Whisk the slurry into the coconut milk mixture, and add to the pot of luau leaves and octopus, and season with salt and pepper. Simmer until the octopus is cooked through, about 20 minutes.
Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Return to pot of luau leaves and adjust seasoning, to taste, with salt and pepper as needed.

Warm Octopus and Sweet Onion Salad with Fresh Sage and Lemon Vinaigrette image

Provided by Bobby Flay

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 22

3 cups fresh lemon juice
1 shallot, coarsely chopped
2 cloves garlic, chopped
1 tablespoon honey
1 cup olive oil
Salt and freshly ground pepper
3 sage leaves, chiffonade
2 tablespoons olive oil
1/4 cup sugar
2 sweet onions, finely sliced
1/4 cup balsamic vinegar
Salt and freshly ground pepper
2 pounds octopus, cleaned
3 cups water
2 tablespoons aged sherry vinegar
4 wine corks
2 cloves garlic, smashed
1 bay leaf
1 tablespoon black peppercorns
1/4 cup olive oil
Salt and freshly ground pepper
Chopped fresh sage and parsley, for garnish

Steps:

Lemon-Sage Vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil, salt and pepper and blend until smooth. Pour into a bowl and fold into the sage.
Sweet Onion Salad: Heat olive oil in a large saute pan with sugar over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
Octopus: Place the octopus, water, vinegar, corks, garlic, bay leaf and peppercorns in a medium saucepan and bring to a simmer over medium heat and cook until tender, about 1 1/2 hrs. Remove the octopus from the water and place on a platter lined with paper towels. Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
Assembly: Place the octopus on a platter, drizzle with the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.