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Ingredients Jump to Instructions ↓

  1. 1 (4- to 6-pound) octopus, cleaned, whole legs only

  2. 6 whole cloves garlic, peeled

  3. 2 fresh bay leaves or 4 dry leaves

  4. 1/4 teaspoon red chile flakes

  5. 1 3/4 cups Chickpea Confit ( recipe follows )

  6. 2 cups cooked black-eyed peas

  7. 1/2 small red onion, roughly chopped

  8. 8 scallions, green part only, thinly sliced

  9. 10 large, plump sun-dried tomatoes, cut into thick strips

  10. 1 tablespoon finely chopped parsley

  11. 1 tablespoon finely chopped fresh dill

  12. 1/3 to 1/2 cup Red Wine-Black Pepper Vinaigrette ( recipe follows ) or 3 tablespoon extra-virgin olive oil plus

  13. 1 1/2 tablespoons fresh lemon juice

  14. Ladolemono ( recipe follows )

  15. Small handful torn fresh herbs, such as dill, mint, and/or parsley

  16. Cloves from 1 head of garlic, separated and peeled

  17. 1 teaspoon cumin seeds

  18. 1 teaspoon mustard seeds

  19. 2 1/2 cups cooked chickpeas or 28-ounce can best-quality chickpeas (such as Goya), well rinsed and well drained

  20. Kosher salt and whole black peppercorns

  21. 50 percent canola,

  22. 50 percent extra-virgin olive oil

  23. 1/2 cup red wine vinegar

  24. 1 small grilled onion

  25. 6 leaves basil

  26. 1 teaspoon picked thyme

  27. 2 tablespoons Dijon mustard

  28. 6 small garlic cloves, smashed

  29. 2 shallots, thickly sliced

  30. 2 tablespoons dry Greek oregano

  31. 1 tablespoon kosher salt

  32. 1 tablespoon coarsely cracked black pepper

  33. 3/4 cup extra-virgin olive oil

  34. 1/4 cup fresh lemon juice

  35. 1 tablespoon Dijon mustard

  36. 1 tablespoon dry Greek oregano

  37. Kosher salt and cracked black pepper

  38. 1/2 cup extra-virgin olive oil

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