Prepare and wash the octopus (as in Octopus in Red Wine). Place the

Instructions

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   any remaining liquid and set aside to cool. Cut the flesh into 12mm (0.5inch) strips and pack them loosely into a screw-topped jar. Mix enough oil and vinegar to fill the jar - the exact amount will depend on the relative volumes of the seafood and the container - stir in the garlic and season with salt and pepper. If you are using dried thyme, mix it with the liquid at this stage. Pour it over the octopus, making sure that every last piece is completely immersed. If you are using thyme stalks, push them into the jar. Cover the jar and set it aside for at least 4-5 days before using. To serve, drain the octopus and serve it on small individual plates or saucers with the lemon wedges. Cubes of at least one-day old bread, speared on cocktail sticks, are the usual accompaniment. http://www.cs.cmu.edu/~mjw/recipes/seafood/octopus-coll.html (2 of 3) [12/17/1999 11:55:43 AM]

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   COLLECTION: Octopus recipes SERVES 8 amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/octopus-coll.html (3 of 3) [12/17/1999 11:55:43 AM]

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   Octopus Cooked In Wine Octopus Cooked In Wine From: Dennis Eaton Date: Thu, 21 Oct 1993 16:48:16 -0400 1 3/4 lb. octopus (thawed) 4 tbs. olive oil 2 large onions sliced salt and pepper 1 bay leaf 1/4 cup dry white wine Directions: Remove head section from octopus. Clean. Wash arms. Slice the octopus into bite-sized chunks. Cook in olive oil over medium flame about 10 minutes, turning regularly. Add onions, seasoning and wine. Cover and simmer gently until the octopus is tender, about 15 minutes. Serves 4 amyl http://www.cs.cmu.edu/~mjw/recipes/seafood/octopus-wine.html [12/17/1999 11:55:47 AM]

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   Seafood Pot Pie Seafood Pot Pie From: [email protected] (Stephanie da Silva) Date: Mon, 16 Aug 1993 22:48:29 GMT 1/2 cup dry white wine 1 pound sea scallops, cut in half if very large 1 large baking potato, peeled and cut into 1/2 inch dice 3 tablespoons butter, softened 1/2 cup peeled and minced tart apple 1 large carrot, minced 1 celery rib, minced 1 large onions, minced 1 garlic clove, minced 1 1/2 cups chicken broth 1/4 cup heavy cream 2 tablespoons all-purpose flour 3/4 teasoon salt 1/2 teaspoon freshly ground white pepper Pinch of cayennee papper 1 pound medium shrimp, shelled and deveined 1 cup corn kernels 1 small jar (3 1/2 ounces) pimiento strips 2 tablepoons minced parsley Flaky Pastry In a medium nonreactive saucepan, bring the wine to a boil over high heat. Add the scallops and cook until just opaque throughout, about 1 minute. Drain the scallops, reserving the liquid. In another medium saucepan of boiling salted water, cook the potato until just tender, 6 to 8 minutes; drain and set aside. Preheat the oven to 425F. In a large saucepan, melt 2 tablespoons of the butter over moderately high heat. Add the apple, carrot, celery and onion and cook until the mixture softens and starts to brown, about 6 minutes. Add the garlic and cook for 1 minute longer. Pour in the chicken stock and increase the heat to high. Boil until most of the liquid has evaporated, about 5 minutes. Transfer the apple-vegetable mixture to a food processor. Puree until smooth. Return to the saucepan and stir in the reserved scallop liquid and the heavy cream. In a small bowl, blend the flour into the remaining 1 tablespoon of butter to form a paste. Bring the scallop cream to a simmer over moderate heat. Gradually whisk in the butter paste. Bring to a boil, whisking until http://www.cs.cmu.edu/~mjw/recipes/seafood/seafood-potpie.html (1 of 2) [12/17/1999 11:55:50 AM]

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   Seafood Pot Pie thickened and smooth. Reduce the heat to low, season with the salt, white pepper and cayenne and simmer, whisking occasionally, until there is no raw flour taste, 2 to 3 minutes. In a shallow 2 quart buttered baking dish, arrange the scallops in a single layer; top with the shrimp and then the corn, potato and pimiento. Sprinkle the parsley over the top. Pour on the sauce and gently shake the dish to distribute evenly. Roll out one portion of the dough (see Note) about 1/4 inch thick, a little larger than the dimensions of the baking dish. Place the dough over the top of the pan and press against the outside rim to seal the edges. Cut at least several steam vents into the top. Bake until the crust is golden brown, about 40 minutes. Serve hot. Note: The pastry recipe makes enough dough for two pot pies; use only one ball of dough in the above step.