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Kokoretsi

• Thursday
  • Make pizza dough
  • Make hummus, Melitzana Salata (baba ghanoush)
• Friday
  • Marinade octopus (morning) - olive oil, chili, garlic, and herbs
  • Make taboulleh, tzaziki
• Saturday
  • Boil/grill octopus
  • Cook kokoretsi
  • Bring out all other food
• Pizza
• Octopus
  • Here's a good full recipe: http://fooddownunder.com/cgi-bin/recipe.cgi?r=19923
  • Clean it first
    • Note that an octopus that is no longer fresh will have a strong odor and purple skin
    • Cut off eyes and beak
    • Use the opening to turn the head inside out and remove ink sac & intestines
    • Rinse under warm running water for one minute
  • Marinade in olive oil, chilli, garlic and herbs for 24hrs (OR BOIL IT FIRST AS FOLLOWS)
  • (If you're not marinating for 24 hours) Cover it in water and boil at medium with water (no salt!!), maintain the water level. Season and spice the water.
    • Put half a chopped potato in the water to help it be more tender
    • You know it's done when you stick a fork through the largest tentacle and the fork easily pierces the meat. (Could take one 30-40 min or more)
  • Drain Octopus in colandar. Rinse under cold running water. Wipe away the slimy outer tussue and chop as needed.
  • Prepare with olive oil (and what else?)
• Kokoretsi
  • Todo
    • Practise making yogurt
    • Find Metaxa, Pita
    • Plan Rotisserie setup
  • Salt and pepper it before hand
  • Baste it with lemon, salt, pepper, olive oil, oregano
  • 160 degrees should be and safe, but make sure it's cooked through
  • Outside should be brown and crunchy
  • Grill slowly over medium-hot coals and, if using a rotisserie with a BBQ, place a pan with water to prevent burning or fat flare-ups. Slow roast on your rotisserie for approx. 2 hours or until the outside is crisp and brown and firm to the touch.
  • Carefully slide the meat off the rotisserie and slice into 1 inch pieces. Squeeze some fresh lemon juice, sprinkle some dried oregano and serve as an appetizer/meze.
  • Equipment:
    • Grill, rotisserie, charcoal
    • Glasses
  • Food:
    • Greek yogurt sauce
      • Eggplant salad Melanzano Salata (basically baba ghanoush or eggplant salad)
        • http://www.aubergines.org/recipes.php?eggplant=1453
      • Pink creamy fish roe sauce
      • Tzaziki - yogurt, lemon juice, dill, salt
      • Hummus
    • Kalamata olives
    • Pita - paint both sides with oil and lightly grilled - not so much pocket bread, but pocketless pita
      • Kronos - Westgate/slingerlands near deli
  • Drink:
    • Uzo
    • Metaxa (the fancy one) - seven star - nice golden color
      • Room temp, straight