Blogfinger

Antonio’s octopus ready as an appetizer. Have it with some light Italian wine like a Pinot Grigio. Eileen made it happen.  Paul Goldfinger photo on our Ocean Grove porch. 7/26/21 .  Click to enlarge.

Eileen and Paul Goldfinger, Editors.   Blogfinger.net.

Did you ever go to a Greek restaurant and have grilled octopus?  Well, it is delicious if cooked properly.  But we have discovered a variation on that theme.

The source of this treat is Antonio’s Gourmet Salumeria, an authentic Italian market at 2201 Sunset Avenue in Ocean.

This time we discovered that they have wonderful octopus there every day.  It is ready to eat, and they boil it and serve it with a mild vinaigrette.

We  are having it tonight for dinner with grilled shrimp, a green salad containing romaine lettuce, onions , tomato, green olives, cucumber, lemon juice, olive oil, and small amounts of garlic powder, black pepper and salt.

The grilled  shrimp is  marinated in garlic, olive oil, white wine, cocktail sauce, and lemon juice before grilling.

And there is a side dish of baked cauliflower.

In addition we will have one of Antonio’s excellent semolina Italian breads.

Note that Mario, the owner, makes all the Italian specialties in house, and he has many items that are needed for authentic  home cooking including cheeses, sausages, and canned tomatoes from Italy.

All of the food presentation in this post is choreographed by Eileen Goldfinger, Food Editor, Blogfinger.net

By Paul Goldfinger, FIC,  Fresser-in-Chief

Editor’s note:   When Eileen and I worked on our evidence-based book:  Prevention Does Work; a Guide to a Healthy Heart, Eileen created 35 heart- healthy recipes, with an emphasis on sea food because too many of our patients did not know much about seafood preparation.  We emphasize the Mediterranean diet.

That book is still available and applicable in paperback for those who need to learn about heart healthy eating. Go to Amazon and type in Paul Goldfinger, MD .  If you get one we will sign it and drizzle some extra virgin olive oil on the inside cover.  And recipe ideas by Eileen never go out of date.

DORIS DAY: