Octopus!

Octopus is one of my favorite things. Not only is it a beautifully graceful sea creature it’s also (when cooked right) a delicious protein served hot or cold. I always poach my octopus in a well seasoned broth with the addition of a few corks. Not sure if this wives tale really works but it’s been said it aids in tenderness, so why not.
The end result I grill and serve over a nice spicy tomato sauce.
Simple and delicious.

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Photo credit Karen Wink

Poached pear!

I’m a dessert fan but I don’t like super sweet desserts. For this yummy dessert of poached pear with coco whipped cream, candies oat crumble and reduced apple juice I kept it pretty simple.
The pear was poached in apple juice (no added sugar). The whipped cream is simply coco powder and a little sugar with cream. The oats were candied in caramelized sugar. While the sauce was the poaching liquid reduced to a sweet syrup.
YUM!
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Flavor Excursions #22 Greece

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Here are a few highlights from Flavor Excursions #22 Greece.
Thanks to Karen Wink for the photo credit.

Snack time

Home made patties and Guiness.

Home made patties and Guiness.

Home made Beef patties and Stout! My heritage,, JAMAICA!

Flavor Excursions #9 Summer in Spain

Tapas:
Sea urchin whip on crouton.
Baby Romain hearts with Olive vinaigrette.
Olive oil poached Tuna with Piquio pepper.
Pimentone & honey roasted lamb ribs.

Seafood Salads:
Chilled Octopus and chorizo
Spiced squid, fennel, fava bean, orange and candied cumquate.

Entree:
Rabbit braised in Almond sauce.
Quail & mushroom paella.