Blood Sucker Cocktail Food

BLOOD SUCKER

Steps:

• Pour rum, Cointreau and juice into a shaker with ice.
• Shake mixture, then pour into a rocks glass.
• Dip the end of a drinking straw into the berry puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs.
• Do not stir.
• enjoy

BELLY AND SUCKER

Steps:

• For the pork: Season the pork generously on both sides with salt and sugar. Allow to "dry brine" for about an hour.
• Preheat the oven to 350 degrees F. Place the pork in a casserole dish. Add the garlic, ginger and enough beer to reach halfway up the belly. Cover in plastic wrap, then foil and roast until tender, about 3 hours. Remove the pork from the pan and press between 2 cookie sheets, weighing down the top with a couple of cans. Refrigerate overnight.
• For the octopus: Place the octopus in large pot with the red onion, garlic and bay leaves. Season with salt and cover with water. Bring to a low simmer and cook until a paring knife goes in easily in the thickest part of the tentacle, about 3 hours. Let cool, then refrigerate in the cooking liquid overnight.
• For the carrot caramel: Place the carrot juice in a small sauce pot. Simmer until reduced to 1 cup, 20 to 30 minutes. Whisk in the butter and season with salt.
• For the black currant vinaigrette: Combine the wine, vinegar, currants, salt and pepper in a sauce pot and simmer until the currants are plump, 5 to 10 minutes. Check the seasoning. The vinaigrette should be tart and sweet.
• To assemble: Slice the pork belly into 3/4-inch-thick slices. Remove the tentacles from the octopus and discard the body. Season the pork and octopus with salt. Heat a cast-iron skillet over medium-high heat and sear the pork until GBD (golden brown and delicious). Heat a second cast-iron pan over high heat and sear the octopus until GBD. Remove to a paper towel-lined plate to dry.
• To plate: Place about 1 tablespoon of the carrot caramel on each plate, arrange the pork and octopus on it, dress with the black currant vinaigrette and garnish with the radish, cilantro, parsley and watercress.