Grilled Spanish Octopus, House Made Chorizo Verde, Pomme Paillasson, Garlic-Chili Beurre Blanc 


Octopus: Serves 6-8 people

2-4 lbs. whole octopus

1-gallon water

3 lemons, cut in half

1/4 cup whole black peppercorns

6 Bay leaves

1 bottle dry white wine (750 ml)

3 Tablespoons kosher salt

1/2 Octopus marinade, recipe follows

Remove the head of the octopus cutting just below the eyes. Discard the head and remove the beak. Place the 1 gallon of water in a large stock pot. Add the lemons, peppercorns, bay leaves, white wine and salt. Bring the water up to a boil and lower to a simmer. Plunge the octopus in the water 4 or 5 times. This will allow the tentacles to curl at the ends making for a nice presentation when its grilled. Cook the octopus for about 1 ½ hours until very tender. Remove from heat and allow the octopus to cool in the liquid. Remove the octopus from the liquid, discarding the cooking liquid. Carefully pull apart the tentacles and clean off the skin being careful not to remove the suckers. Place the octopus in a air tight container. Pour the marinade over the octopus and with your hands to coat. Marinate for at least 2 hours in the refrigerator. Remove from the marinade and grill for 4 minutes on each side.

Marinade

2 cups Sambal Oelek

1/4 cup toasted sesame oil

1/2 cup fish sauce, preferably 3 Crab Brand

Place all the ingredients into a mixing bowl, whisking to combine. Place in an airtight container and refrigerate until ready to use, or up to 1 month.

Chorizo Verde:

1-pound ground pork

1 teaspoon whole black peppercorns

1 tablespoon whole coriander seeds

⅛ teaspoon whole cumin seeds

½ teaspoon dried oregano, preferably Mexican

1 dried bay leaf

4 whole cloves

8 garlic cloves (do not peel)

2 Serrano chilies

1 poblano chilli

¼ cup sherry vinegar

1 cup parsley leaves

1 tablespoon kosher salt

Place the ground pork in a large bowl. Set a cast-iron skillet over medium heat for 5 minutes. Add black peppercorns, coriander seeds, cumin seeds, oregano, bay leaf and cloves and toast briefly until fragrant, about 15 seconds. Remove from the heat, transfer to a spice grinder and grind to a fine powder. Add to the bowl with the ground pork.

Return the skillet to a high flame and heat for 5 minutes. Add garlic cloves, Serrano and poblano chilies and roast, turning them from time to time until softened slightly and blackened in spots, about 6 to 12 minutes, removing the pieces as they finish cooking. Set aside to cool at room temperature. Once garlic cloves are cool enough to handle, peel them and discard the skin. Wearing gloves if possible, remove the stems and seeds from the Serrano chilies. Remove the stems and seeds from the poblano chili, and peel away the charred skin.

In a blender, purée the roasted garlic cloves, Serrano and poblano chilies along with the sherry vinegar, parsley and kosher salt until smooth. Transfer to the bowl with the ground pork and spices.

Mix the chorizo with your (preferably gloved) hands until thoroughly combined. Transfer to a container and refrigerate until ready to use, or for up to 3 days. The chorizo can also be frozen in an airtight bag for up to 1 month.

Pomme Paillasson: serves 8-12

4 lbs. russet potatoes

8 cups rendered duck fat, or canola oil

2 Tablespoons fresh Thyme, chopped

2 Tablespoons sea salt

Place the duck fat, or canola oil in a large sauce pot over medium-low heat. Peel the potatoes. Grate the potatoes using a food processor fitted the grater attachment. Place the potatoes in the oil and stir occasionally. Cook until the potatoes are soft but not mushy. Drain off the oil and keep for a later use. Place the potatoes in a mixing bowl and add the fresh thyme and sea salt. Line a small sheet pan with parchment paper. Pour out potato mixture onto the sheet pan and spread evenly using a spatula. Refrigerate for 3 hours until firm. Remove the potato mixture from the refrigerator and cut into 1 1/2 x 3-inch rectangles. Prepare a fryer and fry the pomme paillasson at 350 degrees Fahrenheit until golden brown.

Garlic-Chili Beurre Blanc

2 cups dry white wine

Juice of 2 lemons

Zest of 1 lemon

3 Tablespoons Sambal Oelek

4 garlic cloves, finely minced

8 ounces unsalted butter

Place all the ingredients except the butter, into a sauce pot over medium heat. Allow the liquid to reduce by 2/3. Whisk in the butter 1 tablespoon at a time until completely emulsified. Season with salt to taste and keep in a warm place until ready to use.