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Herb Marinated Octopussy

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I know some people think I’m crazy but I love sushi and seafood. I could eat seafood and drink a glass of wine for breakfast but I won’t… mostly because I only have time for toast, much less preparing sushi. Ok, I am being goofy but last week I finally went to the next level of preparing sushi at home and made some salmon sashimi. I even asked the guys on two different occasions at my local and trusted fish market if eating raw salmon would put me in the hospital with the pukes. They assured me their fish was the freshest there is (the secret) unless you catch it yourself. So I took the leap. I have to say it was excellent and I plan to have my sushi-loving friends over as soon as possible to partake.

The reason for this post though is to discuss the yet unknown recipe I have brewing in my refrigerator right now. When I partake in sushi it is normally at my local favorite – Golden Dragon in Cuyahoga Falls Ohio. They have this amazing marinated octopus that they serve that’s out of this world. They call it Chaipuss after the owners son Chai. I’ve always wondered how they made the normally chewy and tough octopus this tender and good so after repeated tastings and many dollars later I am going to try to make my own at home. Hopefully it will turn out as good as the Salmon but we’ll see.

Here is the procedure and the recipe that I am using. I’ll update this post to let you know how it turned out. (UPDATED RESULTS HERE!) This recipe uses squid instead of puss because my fish guy told me they had already cleaned squid ready to go — so I took the easy way out.
In future posts I’ll post my secret recipe for my sticky rice!


Place the squid in a pot of hot water with some Old Bay seasoning. Bring the pot to a boil and remove to simmer for 10 minutes. DO NOT COOK TOO LONG! In fact if your squid is really fresh you can eat it raw so don’t be afraid to undercook it.
Cut up the squid into bite size pieces and then follow the recipe below…

6 Servings

1½ cups water
5 tablespoons olive oil
1 pound cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left intact
1 onion, halved, sliced
1/4 cup minced fresh parsley
2 large fresh rosemary sprigs or 1 tablespoon dried
1/2 cup white wine vinegar
2 garlic cloves, peeled
8 whole black peppercorns
1 bay leaf

12 baguette bread slices
Additional olive oil (optional)
Additional minced fresh parsley

Squid is popular all over the Mediterranean; it’s especially good in this tangy dish, which is nice as an appetizer. If you would like it to be less tart, just stir in a little extra olive oil before serving.

Bring 1½ cups water and 3 tablespoons oil to simmer in heavy large skillet over medium heat. Add squid and onion. Cover and simmer 15 minutes. Add 1/4 cup minced parsley and rosemary. Cover and simmer until squid is tender, about 10 minutes. Transfer mixture to large jar. Add vinegar, garlic, peppercorns and bay leaf. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.)

Preheat broiler. Brush baguette slices with 2 tablespoons oil. Broil until golden, watching closely to avoid burning. Drain squid mixture. Discard rosemary sprigs, garlic and bay leaf. Transfer squid mixture to medium bowl. Season to taste with salt and pepper. Drizzle with additional olive oil, if desired, and sprinkle with parsley. Serve with toasted baguette slices.

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  • This puss will definitely try the recipe.Thanks for sharing:)

  • I would be too timid to eat my own sushi, I’m afraid – much less foist it on friends! I can’t wait for the sticky-rice recipe, though, since my favorite favorite nagiri bite is cucumber sushi. No fish, no parasites.

    I also love the one whose name means “angel in a cloud” – quail egg with flying fish eggs.

    Thanks for the sushi koi!