🐙 Ceviche de Pulpo (Octopus) 🐙
This octopus ceviche recipe offers a delightful combination of textures, flavors, and colors with the citrusy brightness of the dressing complementing the tender ocean-y octopus and the freshness of the vegetables.
Cooked Octopus Tentacles (Pulpo Cocido) by Nuchar is a refrigerated product available at Costco and Amazon. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head. Pulpo Cocido is already cooked and ready to eat. It is excellent sliced thin and served cold as in this ceviche, and also as in this Nobu-Style carpaccio dish.
Receta de Ceviche de Pulpo
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Porchetta Roast and Sandwich
Exactly fourteen years ago, I hosted a Porchetta Party at my home where we crafted a lovely porchetta roast and other porchetta dishes entirely from scratch. However, this time around, things are a bit different. I’m opting for convenience by cooking a pre-made roast from Costco. While it’s a simpler approach, the results are still delicious.
Porchetta stands as an Italian culinary masterpiece. It involves a dexterous process of hand-rolling and tying a free-range heritage pork loin and belly. This delectable creation is stuffed with a blend of spices, garlic, and lemon zest. Seasoned with a mix of salt, lemon juice, and white wine, the porchetta is then roasted to perfection.
With its succulent savory interior and crave-worthy crackly skin exterior, Porchetta Roast makes an impressive and photogenic centerpiece. Leftover roast can be transformed into equally spectacular Sandwiches.
Porchetta Roast and Sandwich Recipes
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Two Vegetarian Hominy Soups
Velvety Hominy Soup
Vegetarian pozole verde offers a delightful departure from the traditional Mexican hominy stew typically featuring pork or chicken. This meatless rendition successfully preserves the lively flavors and comforting warmth that characterize classic pozole.
The heart of this dish lies in its rich green broth, which is made by roasting fresh tomatillos, green chiles, onion, and garlic. This roasted blend is then pureed with cilantro, oregano, and cumin resulting in a zesty and herbaceous base that forms the backbone of the vegetarian pozole verde.
Hominy contributes a pleasing corn-infused chewiness to the stew, while meaty avocado chunks replace the role of traditional meat. Lots of various toppings add flavors, textures, and colors.
The beauty of preparing a big pot of vegetarian pozole verde is the possibility of leftover soup and toppings, providing the chance to reimagine them into a completely new rendition which retains the essence of the original flavor profile but evolves into a unique soup with a creamy and velvety texture.
Two Hominy Soup Recipes
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🍸 Caviartini 🍸
🫒 Caviar & Crème Fraîche Stuffed Olive 🫒
The classic gin martini has long been celebrated for its simplicity and timeless elegance, but imagine taking this revered cocktail to new heights. Enter the “Caviartini” – a sophisticated twist that introduces Green Chartreuse, and Caviar & Crème Fraîche Stuffed Olives. This transformation takes the familiar to an unparalleled level, creating a sensory journey beyond the ordinary.
The addition of Green Chartreuse to the classic gin martini introduces a subtle layer of herbal complexity. To push the boundaries of opulence, the Caviartini is garnished with an olive stuffed with caviar and crème fraîche.
To complement the Caviartini experience, indulge in the perfect nibble – Vegetable Chips with a Caviar Crème Fraîche Dip. The crispiness of the chips paired with the creamy dip and briny caviar provides a delightful counterpoint to the martini’s juniper and botanical notes.
So, take a sip, relish the flavors, and let the Caviartini redefine your perception of the iconic gin martini.
How To Make A Caviartini
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Korean Soy-Braised Black Cod
Eun Daegu Jorim
Eun Daegu (black cod) Jorim (a slightly-sweet soy-based braise) is a delicious and visually appealing dish that showcases the intricate balance of flavors and textures inherent in Korean cuisine. Luscious and silky black cod is simmered in the well-seasoned braise with garlic, ginger, red chile powder and red chile paste. The fish cooks along with radish and zucchini as they all absorb those savory-sweet-spicy-umami flavors. The garnishes add fresh, herbaceous, and fiery notes.
This dish is easy to prepare, requiring simple techniques, yet it boasts a complexity of flavors that surpasses expectations. And the beauty of this Korean homestyle meal is that it can be prepared in a half hour with frozen black cod. No need to defrost overnight, nor use the quick-defrost method of submerging the fish in cold water for an hour. Nope. Just cook from frozen – the quality and texture of the fish are not compromised.
Korean Soy-Braised Black Cod Recipe
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