My ancestors on my father's side immigrated from Greece to America circa 1912. Coming through Ellis Island, most immigrants had their traditional foreign names shortened and Americanized, this was no exception for my great grandfather. They changed his last name from Saraidaris to Sarad. Being Greek is a huge deal in my family. The most important holiday is Greek Easter. Even though I'm far away- I always come home for Greek Easter. Greek food is an important part of our family. Food is the last piece of Greek culture my family strives to keep alive. Roasted lamb, homemade dolmades, fresh tzatziki, fresh salad.... its goes on and on. My most favorite seafood is definitely χταπόδι or OCTOPUS. Octopus trive in the coastal coral reefs along the shore of coastal Greece. I have seen many different ways of preparing traditional Greek χταπόδι. Sun dried, stewed in grated tomatoes and so on. My favorite otcopus dish is a simple barbequed pus seasoned with sea salt. YUM. Since I currently live in Colorado- seafood is not the most accessible, so I won't be creating this in the kitchen today, but I have so many ideas, I just had to share them. Greeks have been using the same traditional preparation techniques for ages. Fisher beat their fresh catches on the coastal rocks that outline the Greek coastline with a boat paddle. Tenderize! Many times these tenderized fish are sun-dried along Greek streets in sun boxes or added to soups filled with Greek sea life. Two ways that I am dying to try are as follows.
BBQ'd Lemon, Mint, & Wasabi Octopus
-marinate the whole pus in ground fresh mint leaves and a pinch powdered wasabi with olive oil. BBQ til tender and add lemon juice.
OUZO and PESTO PUS
-sliced pus marinated in ouzo and freshly made pesto. Saute until crispy and enjoy!!!
There are several important preparation types to remember when working with a whole pus. Removal of the head and BEAK!! Yes, octopus have a beak, very similar to a bird. Also, I have heard the best pus has two rows of suction cups on the tentacles. Not sure why, its a Greek thing. ;) This will definitely be one of my first foodies to make once I hit Santa Barbara!! ENJOY!!! OPA!!!!!
