Pulpo Skewers

SAVORY

Oct 6

Crispy Potatoes, Chimichurri, Diosa Verde, Cilantro Oil, Epazote-Pistachio Dust

Chef Stephen Sandoval of Diego and Entre Sueños | Chicago
Yield: 1 serving

INGREDIENTS

Potatoes:
Yield: 10 servings
10 butterball potatoes
½ cup duck fat
3 cloves garlic
2 sprigs thyme
1 teaspoon kosher salt

Cilantro Oil:
Yield: 4 cups
Oil for frying
250 grams cilantro
525 grams extra virgin olive oil

Chimichurri:
Yield: ½ cup
1 tablespoon cilantro
1 tablespoon parsley
½ tablespoon white wine vinegar
1 teaspoon crushed piquín chile
½ teaspoon granulated sugar
¼ teaspoon kosher salt

Epazote-Pistachio Dust:
Yield: 4 tablespoons
2 tablespoons microplaned pistachio
1½ teaspoons epazote powder
¼ teaspoon kosher salt

Diosa Verde:
6 serrano chiles, roasted
4 bunches cilantro
5 cloves roasted garlic
⅔ cup extra virgin olive oil
4 cups Kewpie mayonnaise
Kosher salt

Octopus:
¼ cup olive oil
2 tablespoons Mexican oregano
2 morita chiles
2 cloves garlic
1 bay leaf
One 6-pound octopus

METHOD

For the Potatoes:
Heat the water bath of an immersion circulator to 191°F. In a vacuum bag, add all ingredients. Seal and cook sous vide 1½ hours. Reserve.

For the Cilantro Oil:
In a sauté pan over medium-high flame, heat oil to 350°F. Add cilantro leaves and fry until translucent and crisp. Strain and transfer cilantro to a Vitamix Commercial blender with olive oil. Blend 30 seconds on high speed. Strain, discarding solids. Bottle and reserve oil.

For the Chimichurri:
In a mixing bowl, combine all ingredients with ½ cup Cilantro Oil. Transfer to an airtight container and refrigerate.

For the Epazote-Pistachio Dust:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Diosa Verde:
In a Vitamix Commercial blender, add chiles, cilantro garlic, oil, and ½ cup ice water. Blend 15 seconds on high speed, or until smooth. Transfer mixture to a mixing bowl and fold in mayonnaise. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.

For the Octopus:
In a pressure cooker over medium flame, heat oil. Add oregano, chile, garlic, and bay leaf. Cook 30 seconds, or until fragrant. Add octopus and cook 3 minutes. Cover with lid. Increase heat until pressure reaches 15 PSI. Reduce heat and cook additional 7 minutes. Remove from heat and let pressure drop to 0 PSI. Transfer to a clean work surface and slice into 1½-inch pieces. Slide 3 pieces on each skewer and set aside.

To Assemble and Serve:
Prepare and heat a grill. Grill 1 skewer Octopus until warmed through and crisp. Keep grill hot. Transfer Octopus to a work surface. Brush with Diosa Verde, then sprinkle with Epazote-Pistachio Dust. Set aside. On a work surface, smash Potatoes, then place on the grill. Sear until crispy on all sides. Set aside. Spoon Chimichurri into the bottom of a serving bowl. Top with seared Potato and seared Octopus skewer.

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