| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Bobby Flay |
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Attributes:
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Grill, Healthy |
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Comments:
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First try: about 1 lb octopus, cooked for 45 minutes and was tender |
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Serving Suggestions:
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Ingredients:
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1 bottle red wine, such as Merlot 2 heads garlic, halved 1/3 cup black peppercorns One 2-pound octopus, cleaned 4 bacon slices, cut into lardons Tangerine Sauce (follows) Kosher salt and freshly ground black pepper 1/4 cup pink peppercorns, crushed 3 sprigs fresh oregano, leaves picked, for garnish Bulls Blood micro greens (or substitute), for garnish Micro baby arugula, for garnish Extra-virgin olive oil, for drizzling Tangerine Sauce: 2 cups tangerine juice 1 tbs. honey 2 tbs. red wine vinegar 1/2 tbs. Dijon mustard 2 anchovies 1 half finger chile (I used 1/2 of jalapeño) Canola oil, for drizzling Kosher salt and freshly ground black pepper |
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Instructions:
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1. Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat. 2. 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. (I check with a fork for tenderness after 45 minutes.) Meantime, make the Tangerine Sauce. 3. Head a large sauté pan over medium-high heat. Add the bacon and cook until crisp. Transfer bacon to a paper towel lined plate and reserve the fat in the pan. 4. Preheat oven to 425°F. Preheat a grill to high heat. Warm up half the Tangerine sauce in a sauté pan on medium heat. 5. 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 in the reserved bacon fat and place on the hot grill to char briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof sauté pan, toss with the heated Tangerine Sauce an place in the oven for 5 minutes. 6. 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 micro greens and arugula. Finish with a drizzle of oil and some freshly ground black pepper. Tangerine Sauce: 1. Reduce the juice and honey in a sauté pan over medium heat until syrupy. Allow to cool some. 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. |
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2014-05-29