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    Octopus and Potato Salad Recipe

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    garnish: lemon wedges
        •    1 celery rib (thinly sliced)
        •    4 tbsps extra-virgin olive oil
        •    3 tsps fine sea salt (divided)
        •    1 lemon (juiced, about 2 tbsps)
        •    1 garlic clove - minced (Optional)
        •    freshly ground black pepper (to taste)
        •    1 pound Yukon gold potatoes (cleaned)
        •    1/4 tsp red chilli pepper flakes (Optional)
        •    1 tbsp finely chopped fresh mint leaves (Optional)
        •    garnish: 4 tbsps finely chopped flat-leaf parsley (plus whole leaves)
        •    1 pound octopus (cleaned, fresh or frozen, frozen is preferable as it will be more tender when cooked)


    1. Gather the ingredients.

    2. Place the octopus in a large pot and cover with cold water. Add 2 teaspoons of fine sea salt and bring just to a simmer over medium heat. Let barely simmer over gentle heat just 3 to 5 minutes; the octopus will be moist and have a slight chew. Remove from heat and set aside to let cool.

    3. Meanwhile, put the potatoes in a large saucepan, cover with cold water, add 1 teaspoon of fine sea salt, and bring to a boil over high heat. Boil until tender, about 30 minutes. Drain and let cool slightly.

    4. Peel the potatoes and cut them into 1/4-inch-thick slices.

    5. In a medium bowl, toss the still-warm potato slices with the olive oil, lemon juice, and salt and pepper to taste. Add the parsley and celery and stir to combine.

    6. Cut the octopus into 1-inch chunks and add to the potato mixture. Stir to combine. If using, add the optional garlic, mint, and chili pepper flakes and combine.

    7. Serve at room temperature, each serving accompanied by a lemon wedge and crusty bread.

    This great family recipe is thanks to The Spruce Eats Recipes at https://www.thespruceeats.com/octopus-and-potato-salad-2017688

    Italian Ravioli with Meat & Cheese Filling

    A flavorful meat and cheese filling for the homemade ravioli dough pockets. It's a versatile filling that can be spiced up with hot pepper flakes and garlic or a different type of cheese can be added if you would prefer to make it "all your way." The pasta dough can be used for any type of pasta shape or dish. Every Italian dish is improved 1000% by making your own pasta.

    Prep Time

        •    Prep time: 40 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 15


    For the meat cheese ravioli filling:

        •    2 eggs beaten
        •    1 tsp kosher salt
        •    16 oz ricotta cheese
        •    12 oz beef chuck ground
        •    2 tbsps parsley chopped
        •    1 tbsp olive oil extra virgin
        •    1 cup parmesan cheese grated
        •    12 oz pork sausage country style
        •    1 cup spinach leaves baby spinach chopped

    For the pasta dough:

        •    4 eggs large
        •    1 tsp kosher salt
        •    1 tbsp olive oil extra virgin
        •    14 oz all-purpose flour (3 1/8 cups)


    For the meat cheese ravioli filling:

    1. Fry the meat in olive oil until well browned. Drain the meat on paper towels.

    2. When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.

    3. Put the filling into the food processor bowl and pulse several times until the mixture is fine.

    4. Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch -- making about 90 - 100+ ravioli. The filling can be frozen.

    For the pasta dough (Food Processor Method):

    1. Using the metal blade pulse the flour and salt together.

    2. Lightly stir the eggs and olive oil in a measuring cup.

    3. With the processor running, add the egg/oil mixture all at once through the feed tube until a ball is formed then pulse several times. The dough should be slightly sticky to the touch and should spring back when you press it.

    4. Form the dough into a smooth ball and place on a dough board or tabletop and cover with a bowl for 30 minutes.

    5. After 30 minutes you can make the dough into your preferred shape. This is a single batch --you'll need to double the dough to use up all of the filling.

    For the pasta dough (Manual Method):

    1. Sift flour and salt into a mixing bowl.

    2. Gradually add eggs and oil to flour, mixing with a spoon. As the mixture becomes lumpy, begin to press together and knead with your hands. If mixture seems too dry and grainy, add one tablespoon of water at a time until the mixture holds together into a ball.

    3. Remove dough from the mixing bowl and begin to knead dough for 2 minutes on a lightly floured dough board or table top.

    4. Cover the dough with a bowl and let the dough rest for 30 minutes. Allowing the dough to rest will improve the texture of the dough.

    For cook ravioli:

    1. Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.

    2. Add the ravioli in batches. About 10- 12 at a time. Don't overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.

    3. Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.

    This great family recipe is thanks to all our way Recipes at https://allourway.com/homemade-italian-ravioli-meat-cheese-filling/

      Lobster Mac & Cheese

      Prep Time

          •    Prep and cook time: 40 minutes
          •    Yield: Serves 8


          •    kosher salt
          •    1/4 cup butter
          •    1 lb. cavatappi
          •    2 1/2 cup whole milk
          •    1 cup shredded fontina
          •    pinch nutmeg (Optional)
          •    1/4 cup all-purpose flour
          •    1 tbsp extra-virgin olive oil
          •    freshly ground black pepper
          •    1/2 cup Panko breadcrumbs
          •    1 1/2 cup shredded white cheddar
          •    1 lb. cooked lobster, roughly chopped
          •    3/4 cup freshly grated parmesan, divided
          •    1/4 cup freshly choped parsley, for garnish


      1. Preheat oven to 375°. In a large pot of salted boiling water, cook cavatappi until al dente. Drain and set aside.
      2. In a large saucepan over medium heat, melt butter. Sprinkle over flour and cook until slightly golden, 2-3 minutes. Pour in milk and whisk until combined. Season with nutmeg if using, salt, and pepper. Let simmer until thickened slightly, about 2 minutes.
      3. Remove pan from heat and stir in cheddar, Fontina, and 1/2 cup Parmesan and whisk until smooth. Fold in pasta and lobster and transfer into a 9"-x-13" baking dish.
      4. In a medium bowl, combine Panko, the remaining Parmesan, and oil. Season with salt and pepper and sprinkle over pasta. Bake until bubbly and golden, 20-25 minutes.

      This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a22790813/lobster-mac-recipe/

      Oven BBQ Pork Spare Ribs

      These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. This is the easiest way to make ribs, and they’re so delicious!

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 2 hours & 45 minutes
          •    Yield: Serves 6


          •    2 tsps kosher salt
          •    18 oz barbecue sauce
          •    4 to 5 lbs pork spare ribs (about 2 racks)


      1. Preheat oven to 300F.

      2. Season the ribs with the salt, concentrating most of the salt to the meaty side (and not the bony side).

      3. Slice in between the bones to cut the racks into individual ribs.

      4. Place the ribs on a rimmed half sheet pan, and pour 2/3 of the barbecue sauce on top (which should be about 1 cup of sauce). Toss the ribs well, until evenly coated with the sauce.

      5. Cover the ribs very tightly with foil, and cook for 1 hour and 45 minutes.

      6. Remove the foil and baste the ribs with half of the remaining barbecue sauce, about 1/3 cup. Increase the oven temp to 350F and bake uncovered for another 30 minutes.

      7. Baste the ribs with the remaining barbecue sauce and bake for another 20-30*** minutes, until the barbecue sauce is caramelized. They should no longer be saucy and wet, but sort of sticky and glazed. Enjoy!

      This great family recipe is thanks to fifteenSPATULAS Recipes at https://www.fifteenspatulas.com/fall-off-the-bone-oven-bbq-pork-spareribs/

      Szechuan Prawn Noodles

      These hot and spicy Chinese-style noodles only take 15 minutes to whip up so they'd make a great quick and easy mid-week meal if you're stuck for time or craving some healthy, low cal fast food.

      Prep Time

          •    Prep and cook time: 15 minutes
          •    Yield: Serves 1


          •    groundnut oil
          •    2 tsps soy sauce
          •    1 tsp rice vinegar
          •    1 pak choi, shredded
          •    1 garlic clove, crushed
          •    1 tsp ginger grated to make
          •    100g raw peeled king prawns
          •    100g fine egg noodles, cooked
          •    1 small red chilli, seeded and diced
          •    4 spring onions, trimmed and sliced
          •    1/4 tsp Szechuan peppercorns, ground


      1. Heat 1 tsp oil in a wok and add the ground szechuan pepper, garlic, ginger, and chilli. Stir-fry for a few minutes until fragrant.
      2. Add the pak choi, 3 of the spring onions and the prawns and cook for 2-3 minutes until the prawns are pink.
      3. Add the noodles and toss to reheat. Add the soy sauce and vinegar and cook for a minute until the prawns are completely cooked through, and the noodles are hot. Sprinkle with the remaining spring onion to serve.

      This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/healthy/szechuan-prawn-noodles/