Charred Octopus With Peach Arugula And Aged Balsamic Recipes

CHARRED OCTOPUS WITH PEACH, ARUGULA AND AGED BALSAMIC

Steps:

• Combine the onion, celery, carrot, prosciutto, parsley, garlic and cayenne pepper in a pot with about 8 cups of water. Season the water with salt and boil for 5 minutes to allow the flavors to infuse. Add the octopus and reduce the heat to medium-low. Simmer gently for about 1 hour or until the octopus is tender when gently pierced with a knife. Cool the octopus in the braising liquid at room temperature until cool enough to handle.
• Remove the octopus from the braising liquid and drain well. Heat a cast-iron skillet or a flat griddle over high heat until it is very hot. Season the octopus with olive oil, salt and pepper. Grill the octopus until it is caramelized and crusted on all sides, about 3 to 5 minutes. Transfer the charred octopus to a cutting board and cut each tentacle on the bias into 4 slices.
• Place the octopus slices in the center of 4 plates and garnish with arugula and 3 to 4 slices of the peach. Drizzle 1 tablespoon of aged balsamic vinegar over and around the octopus, and finish each dish with a squeeze of lemon juice. Serve immediately.

CHARRED OCTOPUS AND WHITE BEAN SALAD

Steps:

• For the octopus: Place cleaned octopus and flakey salt into a stand mixer with the hook attachment. Beat the octopus on the lowest speed until the tentacles curl and can be separated, 15 to 20 minutes; this tenderizes the meat. Remove the octopus from the mixer, rinse under cold running water in a colander, drain and pat dry. Cover and refrigerate until ready for use. For the vinaigrette: Combine and whisk together the vinegar, garlic, Simple Preserved Lemons, Meyer lemon zest and juice in a medium glass mixing bowl. Slowly add and whisk in the oil until completely incorporated and smooth. Add the basil and gently whisk. Season with salt and pepper. Cover and refrigerate until ready for use. For the salad: Preheat the grill to high heat. Separate the tentacles and head of the octopus. Skewer each leg, weaving the legs through the skewers. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Drizzle the octopus with a few tablespoons of olive oil and sprinkle with kosher salt and pepper. Place the octopus onto the hot grill and sear. Allow to char around the edges then turn, 3 to 4 minutes per side. The octopus is done when just cooked through yet nicely charred around the edges. Do not overcook or it will be tough. Remove and let rest for 1 to 2 minutes. Cut the octopus tentacles and head into bite-size pieces, and then toss with about 3 tablespoons of the lemon vinaigrette. Set aside. Toss the arugula, white beans, chile, radishes and red onions with the remaining vinaigrette. Add the warm octopus and carefully toss to combine. Season with flaky sea salt and pepper. Serve immediately, garnishing with more preserved lemon, if desired, and a drizzle of extra-virgin olive oil.
• Quarter the lemons and rub with the salt. Combine in a mason or canning jar and press the lemons to release juice. Top with water to cover. Seal and age for up to 2 weeks in the refrigerator.

CHARRED OCTOPUS SALAD WITH TANGERINE SAUCE

Steps:

• Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
• Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
• Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
• Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
• Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
• To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bull¿s Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
• Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper.