Charred Octopus

SAVORY

Feb 17

Black Foie Gras Barbecue Sauce, Peanut, Watercress, Serrano

Chef Tristen Epps of Red Rooster Overtown | Miami

INGREDIENTS:

Zhug:
110 grams very fresh parsley, blanched
56 grams cilantro, blanched
56 grams turnip leaves, blanched
2 cardamom pods, toasted and ground
10 grams coriander seeds, toasted and ground
6 grams cumin seeds, toasted and ground
2 serrano chiles, finely chopped
Kosher salt
28 grams fresh lemon juice
15 grams roasted garlic cloves
2 grams xanthan gum
120 milliliters extra virgin olive oil

Dukkah Butter:
¼ cup crushed peanuts
3 tablespoons sesame seeds
2 tablespoons cumin seeds
3 tablespoons coriander seeds
2 tablespoons crushed almonds
2 tablespoons crushed cashews
1 tablespoon fennel seeds
2 dried ancho chiles, ground into powder
1 tablespoon red chile flakes or Aleppo chile flakes
1 tablespoon turbinado sugar
2 cups Kikkoman panko bread crumbs
Sea salt
8 ounces salted European butter, melted
1 bunch mint, chopped

Octopus:
1 octopus, blanched
Olive oil

Black Barbecue Sauce:
30 grams chopped shallots
40 grams chopped ginger
40 grams chopped garlic
60 grams crushed peanuts
European butter
150 grams gochujang
200 grams sugar
400 grams apple cider vinegar, plus more to taste
10 grams octopus ink
56 grams foie gras
Salt
Black pepper

Baby Turnips:
1 bunch baby Tokyo turnips, washed, scrubbed, blanched, and halved
56 grams European butter, cold
Sugar
Salt
Lemon juice

To Assemble and Serve:
(Yield: 1 serving)

2 ounces foie gras
Salt
Black pepper
Fresh Origins micro cilantro
Fresh Origins petite watercress
Fresh Origins petite nasturtium leaf
Pickled red onion
Extra virgin olive oil

METHOD:

For the Zhug:
Add herbs, spices, and a few ice cubes to a Vitamix blender and blend until smooth. Add enough ice-cold water needed to get the mixture spinning freely. Add chile and continue to blend, keeping the mixture cold. Season with salt and lemon juice, then add garlic and blend. While blending, sprinkle in xanthan gum. After 1 minute, the mixture should slightly thicken. Stream in olive oil and emulsify. Transfer to a squirt bottle and store in refrigerator.

For the Dukkah Butter:
Add all ingredients to a mixing bowl and toss to coat seeds and nuts in butter. Transfer to a parchment-lined sheet tray and bake until toasted and fragrant. Let cool to room temperature, then crush with a mortar and pestle. Reserve.

For the Charred Octopus:
Slice octopus between the limbs to create 4 separate portions. Place octopus legs in a vacuum seal bag and add plenty of olive oil. Sous vide 5 hours at 84°C. Once cooked, remove octopus from the bag, and dry on a paper towel, reserving all liquid in the bag. Drizzle octopus with a little olive oil and place over a very hot grill; char on both sides. Remove from grill and set aside.

For the Black Barbecue Sauce:
In a sauté pan, sauté shallots, ginger, garlic, and peanuts in butter until fragrant. Add gochujang and continue to cook as if it were tomato paste. Add sugar and caramelize, remaining careful not to burn. Deglaze with vinegar and bring to a boil. Add 500 grams reserved octopus stock from vacuum seal bag and simmer 15 minutes. Transfer all ingredients to a Vitamix blender and blend until smooth. Add ink and foie gras and blend on low speed until the sauce turns black. Add more vinegar as needed to reach desired consistency. Season with salt and pepper.

For the Baby Turnips:
In sauté pan over medium heat, add turnips, butter, a splash of water, and a pinch of sugar; reduce until glazed. Season with salt and lemon juice.

To Assemble and Serve:
Season foie gras with salt and pepper and sear until lightly charred on both sides. To a serving plate, drizzle a generous amount of Zhug and Black Barbecue Sauce. Coat one side of 1 Charred Octopus leg with Dukkah Butter and place in the middle of serving plate, Dukkah-side-up. Top with seared foie, 1 Baby Turnip half, herbs, pickled red onion, and olive oil.

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