Bourbon Braised Smoked Paprika Seared Octopus, Pancetta Maitake Mushroom Ragout, with Green Aioli

Serving octopus can make such a bold statement at the dining table. When prepared correctly it can win over even the most ardent detractors. As I constantly look for new approaches to cooking octopus, I find myself going back to the tried-and-true way I first used to cooked it. The method used in this recipe not only brings out a delicious flavor, it ensures that the texture comes out perfect every time. Then, of course, there is the health aspect to octopus, which has me coming back to it often. Each 100 gram serving of cooked octopus has only 160 calories and 4 grams of carbohydrates. Octopus is low in total fat, with only 2 grams, and has less than 1 gram of saturated fat. Octopus is also packed with protein; each serving has 30 grams. It is high in iron, vitamin B-12, vitamin B-6, niacin, vitamin C, and calcium. The only downside is that it is high in cholesterol with 96 milligrams.

INGREDIENTS

Octopus

• 2” ginger root

• 4 garlic cloves

• 1 celery stalk

• 1 tsp black peppercorns

• 2 bay leaves

• 2 small shallot

• 2 star anise

• 1 tsp cumin seed

• 3 cups water

• 1/4 cup bourbon

• 1/4 cup white wine

• 2 pounds octopus about 4 tentacles

• 1/2 pound pancetta

• 1 pound maitake mushrooms

• 5 shishito pepper

• 2 tbsp dried cranberries

• 1 head frisée lettuce

AIOLI

• 2 cups chopped cilantro stems and all

• 3/4 cup olive oil

• 2 tbsp fresh lemon juice or 1/4 cup rice vinegar

• 1 tsp Dijon mustard

• 1 egg yolk

• 3 garlic cloves minced or 2 tsp garlic powder

• 2 tsp honey

Mushroom Pancetta Ragout

• 1/2 pound pancetta cut into 1/4’ cubes

• 1 pound maitake mushrooms

• 1/4 cup dried cranberries

• 2 medium shallots, finely chopped

• 2 garlic cloves sliced thin

• 1 teaspoon thyme leaves, plus more for serving

• sea salt, freshly ground pepper

• 1/4 cup octopus stock

PREPARATION

Braise and sear the octopus

1. In a large pot over high heat. Add first 11 ingredients and bring to a boil

2. Add octopus and bring to a simmer. Cover for 45 minutes.

3. Remove tentacles with tongs and strain the liquid for stock to use at another time.

4. Separate the tentacles. Coat the octopus with smoked paprika, add 1 tbsp of olive oil to carbon steel or cast iron skillet add half of the pancetta cubes of the pancetta and tentacles.

5. Sear on high for 4 minutes, turning tentacles to brown all sides.

Mushroom Pancetta Ragout

1. Heat 2 Tbsps. olive oil in a large heavy pot or pan over medium. Add pancetta slices in a single layer and cook, turning once or twice, about 4 minutes. Transfer to paper towels to drain.

2. Heat 1 Tbsp. oil in same pot over high. Cook mushrooms, and shishito peppers tossing occasionally, until browned, 5 minutes. Reduce heat to medium-low. Add shallots, garlic, and 1 tsp. thyme, season with crushed black peppercorn, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add octopus stock and reduce heat to low and cook until only a thin layer of stock coats bottom of pot, 5 minutes. Add in crispy pancetta and dried cranberries.

Aioli

1. Add In a blender or immersion blender, whirl egg, lemon juice, or rice vinegar, garlic to taste, cilantro, and lemon peel until well blended.

2. With machine running, gradually add olive oil in a thin, steady stream until all is incorporated. keep refrigerated until use. Use within a day.

Plating

In the center of the plate place frisée leaves, Top with cooked crispy pancetta and mushroom ragout and 2 seared octopus tentacles.

0 New

The Art of Plating: A Feast for the Eyes

It’s been said that we first eat with our eyes; so foodies have long appreciated the value of proper presentation to the success of a dish.

That’s truer than ever now, since people increasingly experience food through television and social media. Not to say that style trumps substance: most of us would rather create meals that are delicious and healthy. But along the way, let’s take into account which colors and textures make an ideal complement as well. For example in the plate above, the delicate color of our protein (grouper) is framed by the contrasting colors of its accompaniments. On the right, note the variety of hues and shapes in the healthy combination of charred garlic oil corn, red chicory, sunflower microgreens, and blackberries. On the left — echoing the color of the corn — vibrant yellow circles of our sauce (a ponzu, white wine and egg yolk aioli) form circles that are attractive and keep the sauce portions controlled. As you continue to experiment with how different elements on your plate relate to one another, remember that less is more and symmetry is beautiful. Try mixing this delicious, surprisingly light aioli to add flair to your next presentation:

INGREDIENTS

• 2 egg yolks

• 1 Tbsp white wine vinegar

• ¼ c. extra virgin olive oil

• ¼ c. grapeseed oil

• ½ tsp Dijon mustard

• ½ tsp citrus ponzu

• ½ garlic clove, minced

PREPARATION

1. In a blender (or using an emersion blender), combine the egg yolks, garlic, mustard, vinegar, ponzu citrus. Seasoning is optioinal. I like to season with fresh ground white or black pepper and a touch of garlic powder.

2. With the motor running, add the grape and olive oils in a slow, steady streams until fully incorporated.

*If not serving immediately, it will keep (refrigerated) for 3 to 4 days.