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3 1/2 Tasse | Fish Stock; see * Note |
| (or clam juice) |
1/2 Tasse | Golden or red raisins |
3/4 Tasse | olive oil |
1 mittel | White Onion Thinly Sliced |
3 | cloves garlic chopped |
3 | Italian Roma tomatoes; peeled, seeded, |
| And julienned |
| salt |
| black pepper freshly ground |
2 mittel | Red bell peppers; seeded, julienned |
2 mittel | Yellow bell peppers; seeded, julienned |
2 mittel | Poblano chiles; stemmed, seeded, julienned |
2 1/2 x ca. 450 g | Octopus; blanched, cleaned, |
| Cut bite-size pieces |
1 Bund | Cilantro chopped |
| Juice of 2 limes |
1 | Recipe Green Rice; see * Note |
* Note: See the "Fish Stock" and "Green Rice" recipes which are included in this collection.
In small saucepan combine fish stock and raisins. Bring to a boil, reduce to a simmer and cook, uncovered, until the raisins are plump and light gold in color, about 20 to 25 minutes. Transfer to a medium bowl and set aside. In a large skillet heat 2 tablespoons of the olive oil over high heat. Saute the onion 3 to 5 minutes until translucent and limp. Add garlic and saute about 30 seconds. Stir in tomatoes with 1 teaspoon salt and 3/4 teaspoon pepper and cook 2 to 3 minutes. Remove from pan and set aside. In same skillet saute peppers in four batches, adding 2 tablespoons of oil for each batch. The peppers should remain crisp and colorful, like a stir-fry. Transfer each finished batch to a platter to cool. Then transfer to the bowl with raisins and stock. Add the tomato mixture (cooked vegetables can be refrigerated overnight if desired.) In same skillet, heat the remaining 2 tablespoons oil over high heat until almost smoking. Sprinkle the cleaned octopus with salt and pepper. Saute octopus, stirring constantly, about 2 minutes. Add the cooked vegetable mixture, cilantro, lime juice and 1/4 teaspoon each of salt and pepper. Stir and toss well to heat through and to combine the flavors. Serve immediately over the Green Rice. This recipe yields ? servings.
Recipe
from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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