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When walking into My Big Fat Greek Restaurant, authenticity is evident throughout. We have brought the atmosphere of Greece right to South Florida. We have captured some of the most stunning elements including visualizations of Greece's ancient and present-day natural beauties and customs...
Octopus & potato salad with green beans and Gaea
Ingredients:1 medium octopus, about 1 kilo (2 pounds), trimmed, cleaned and divided into tentacles
2 garlic cloves, peeled and crushed
4 large potatoes, peeled and cut into one-inch rounds
½ kilo (1 pound) fresh green beans, trimmed
salt and pepper to taste
½ jar "Gaea Green Olive Tapenade", or more, to taste
Gaea "Sitia DOP Extra Virgin Olive Oil"
2 tablespoons fresh lemon juice
Directions:Heat two tablespoons extra virgin olive oil in a wide shallow pot and place the octopus tentacles and garlic inside. Cover and heat over low heat. Cook for about 35-40 minutes, until the octopus exudes all its own juices and is tender but al dente. Remove, drain and set aside. Reserve the juices for another use. The octopus liquid is delicious added to skordalia or aioli.
While the octopus is cooking, steam the potatoes in a steamer basket until fork tender but al dente. Remove and set aside. Steam the green beans until al dente, about 6 minutes. Remove, rinse under cold water and set aside.
Using a small wire whisk, mix together the Gaea "Green Olive Tapenade", lemon juice and about 1/3 cup Gaea "Sitia DOP Extra Virgin Olive Oil". Season to taste with salt and pepper.
Toss the potatoes, octopus tentacles, and green beans. Add the dressing, toss gently and serve.