Octopus Luau Recipes

UMEKES LUAU OYSTERS

Umekes Luau Oysters image

Provided by Food Network

Time 2h

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 pounds taro leaves, sliced
2 sticks salted butter
6 cloves garlic, chopped fine
1 cup coconut milk
Half dozen raw oysters, shucked on the half shell
1/4 cup grated Parmesan
1/4 cup panko breadcrumbs

Steps:

Boil taro leaves in a saucepan with 4 quarts water for about an hour. Taste to check if the leaves make your mouth itchy. If it does, you need to cook down the leaves down longer. If not, put the leaves in a strainer and press out the water. Set aside.
In a pot, add butter, garlic and taro leaves and cook down, stirring occasionally, for 10 minutes. Add coconut milk and mix well.
Preheat a salamander or broiler to 375 degrees F.
Top oysters with the taro sauce mixture.
Sprinkle Parmesan and panko on each oyster.
Broil until cheese is melted and panko is crisp, about 5 minutes. Serve immediately.

GRILLED OCTOPUS

Grilled Octopus image

Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!

Provided by Kim's Cooking Now

Categories Seafood Shellfish Octopus and Squid

Time 1h45m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons kosher salt
1 tablespoon black peppercorns
1 wine cork
3 ½ pounds octopus, head and beak removed
2 tablespoons extra virgin olive oil
½ lemon
½ tablespoon minced fresh parsley
1 pinch salt and freshly ground black pepper to taste

Steps:

Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill octopus until charred on all sides, 3 to 4 minutes per side.
Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 384 calories, Carbohydrate 10.6 g, Cholesterol 198.7 mg, Fat 8.9 g, Fiber 0.7 g, Protein 61.9 g, SaturatedFat 1.6 g, Sodium 2898.9 mg

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