Skip to main content

Grilled Octopus and Potato Salad with Donkey & Goat's Pet Nat #WinePW


This was a dish that my son picked for his fifteenth birthday celebration (menu). While the kids drank sparkling water and homemade soda, my husband and I opened up a bottle of Donkey & Goat's Pet Nat. What a lovely, summery pairing!


Since I invited the #WinePW crew to pair grilled foods with wine, I decided to share my octopus dish. You can read my invitation here. And if you're reading this early enough, we'll be chatting live on Twitter, Saturday the 10th, at 8am Pacific time. Follow the hashtag #WinePW.

We have some fun summer pairings and topics planned, so stay tuned. The #WinePW crew will be talking "Summer Suppers and Wine" with Nancy from Pull That Cork in July; August has us pouring Rosés with Lori of Dracaena Wines; and we'll be headed to the Iberian Peninsula to explore Spanish wines with Gwendolyn of Wine Predator in September. What a fun line-up!

Here's what the #WinePW bloggers grilled and poured...
In My Glass...

Actually I have to admit that before we finally made it to Donkey & Goat's tasting room in April, I had never heard of a Pet Nat. 'Pet Nat' is short for pétillant naturel and can be made from any grape variety and is an ancient way to make sparkling wine. For the 2016 Donkey & Goat used Chardonnay grapes for their exotic, explosive wine; the 2015 Pet Nat was made with Clairette grapes.


This was a wonderfully aromatic wine whose floral notes immediately tell you it's not for the faint of palate. Think heady honeysuckle and jazzy jasmine. As it gets more air, more brightness and melon and pear notes reveal themselves. And while the bubbles are part of the wine's charm, it still retains a silky almost guzzleable (I'm making that word up, but you know what I mean, right?) quality.


But, resist. Don't guzzle this! Sip it, savor it, and enjoy every drop...preferably with your toes in the sand.

On My Plate...

Grilled octopus is something that I first tried in college when one of my philosophy TAs invited us over to his house for a barbeque. He pulled the octopus out of bucket and tossed it on the grill. I was in love...with the dish, not the TA! Just wanted to be clear.

It does take time as the octopus is braised, then marinated before it's grilled just before serving. But, I think, it's worth the effort!

Ingredients

Octopus
  • one 5 to 6 lb. octopus, beak removed
  • 1 T olive oil
  • 1 C sake
  • 1 C fish stock (or vegetable stock)
  • 2 C water
  • 2 garlic cloves
  • one 1” knob fresh ginger, peeled
  • 2 T hot chile paste
  • 2 t coriander seeds
  • 2 T fish sauce
  • 2 T gluten-free soy sauce or tamari
  • 1 T freshly squeezed lime juice
  • 1 T unseasoned rice vinegar
  • 1 T toasted sesame oil
  • Also needed: grill pan (I like cast iron) or an actual grill
Potatoes
  • 2 pounds baby potatoes
  • freshly ground salt
  • freshly ground pepper
  • olive oil

Procedure

Octopus
Heat olive oil in a Dutch oven or heavy lidded pot. Add garlic, ginger, chile paste, and coriander seeds, cooking until fragrant, approximately 3 minutes. Add fish sauce, gluten-free soy sauce, lime juice, vinegar, sake, and stock. Pour in 2 C water and bring to a boil.

Add octopus to liquid, reduce heat, and partially cover pot. Simmer gently, turning octopus occasionally, until flesh is tender enough to cut with a spoon, approximately 60 minutes. 

Pour sesame oil into the cooking liquid. Let both the octopus and the liquid cool. Then pour the liquid over the octopus in a dish with a lid and marinate in the refrigerator overnight, or at least 4 hours. Bring the octopus to room temperature before cooking. While the octopus is warming, roast your potatoes.


Potatoes
Preheat oven to 400 degrees F. Place bite-sized pieces of potato and onion in a large mixing bowl. Drizzle with olive oil and toss to coat. Turn the potatoes onto a parchment-lined piece of paper. Sprinkle with salt and pepper. Roast for 40 minutes. The potatoes will be browned and crisped on the outside, soft on the inside. 


Octopus
Heat a large skillet or a grill pan, preferably cast iron, over medium-high heat. Slice the octopus into large pieces - I like to keep the tentacles mostly intact and cut the body into 2" cubes or so. Grill to get nice char marks on the octopus.

To Serve
Place the potatoes on individual serving plates. Lay octopus pieces over the top and serve immediately.

Comments

  1. Okay, Having never cooked nor eaten a whole octopus before, I have a couple of questions. Other than removing the "beak" is there no other cleaning required? Does it come already gutted? If not, how do you go about cleaning an octopus? This sounds like such a fun dish but I don't have a clue where to start.

    ReplyDelete
    Replies
    1. Nothing really to clean except the beak. It's not like a squid that has a cartilage pen. It's super duper easy.

      Delete
  2. Sounds like a refreshing wine! Your son is an adventurous eater to choose octopus for his birthday dinner!

    ReplyDelete
    Replies
    1. And he's my less adventurous eater! The younger one has me chasing down uni and abalone for his birthday dinners.

      Delete
  3. I love octopus and have made baby octopus a couple of times. Unfortunately, it's on the "forbidden" list at home and a big one is kind of much for one person (when Julie is out of town). I think I'll need to just stick with it as a restaurant choice for me! Yours looks fabulous, of course.

    ReplyDelete
  4. I am amazed your 15 year old asked for octopus for his bday celebration. Mine only eats it fried. ;-) I am a HUGE D&G fan. Haven't had the Pet Nat, would love to try it! Great party!

    ReplyDelete
    Replies
    1. Funny. Mine don't like anything fried. Nothing.

      Delete
  5. Didn't know that D&G changed their Pet-nat from Chard to Clairette! I'll have to pick up a bottle...if there's any left! Cheers Cam!

    ReplyDelete
    Replies
    1. Emailed you. Pretty sure the 2015 was a Clairette, the 2016 is a Chardonnay.

      Delete
  6. On my list of good stuff we should have more often: grilled octopus and pet-nat. This is so imaginative and exciting...great elements.

    Thanks so much!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an