Charred Octopus And White Bean Salad Food

CHARRED OCTOPUS SALAD WITH TANGERINE SAUCE

Steps:

• Combine the red wine, garlic, black peppercorns and 2 quarts of water in a large pot and bring to a boil over high heat.
• Dip the octopus in the boiling liquid for 10 seconds and lift it back out. Repeat the process 3 times. Finally, submerge the octopus in the liquid and reduce the heat to a simmer. Cover with a lid and allow the octopus to poach in the liquid until tender, about 90 minutes.
• Heat a large saute pan over medium-high heat. Add the bacon and cook until crisp. Transfer the bacon to a paper towel-lined plate and reserve the fat in the pan.
• Preheat the oven to 425 degrees F. Preheat a grill to high heat. Warm up half of the Tangerine Sauce in a saute pan on medium heat.
• Remove the octopus from the poaching liquid and allow to cool before handling, about 10 minutes. Remove the head and discard. Cut off the tentacles from the body and reserve the body for another use. Dip the tentacles into the reserved bacon fat, and place on the hot grill to char very briefly. Season with salt and pepper. Transfer the tentacles to a large ovenproof saute pan, toss with the heated Tangerine Sauce and place in the oven for 5 minutes.
• To serve, drizzle some of the remaining Tangerine Sauce on each plate. Sprinkle some of the crushed peppercorns and oregano leaves around each plate. Place a tentacle on each plate and sprinkle with some of the bacon. Garnish with the Bull¿s Blood microgreens and micro arugula. Finish with a drizzle of oil and some freshly ground black pepper.
• Reduce the juice and honey in a saute pan over medium heat until syrupy. Allow to cool slightly. Combine in a food processor with the red wine vinegar, mustard, anchovies and chile and process until smooth. While processing, drizzle in enough canola oil to create an emulsified sauce. Season with salt and pepper.

WHITE BEAN AND GRILLED OCTOPUS SALAD

Steps:

• Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
• Mix the octopus, the 1/4 cup olive oil, and the garlic in a medium bowl. Squeeze the lime half over it, sprinkle with salt and pepper, and let stand for 30 minutes.
• Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
• Mix the warm octopus, beans, scallions, lime juice, cilantro, oregano, and remaining 1/3 cup olive oil in a large bowl. Season to taste with salt and pepper. Serve warm.

WHITE BEAN SALAD

Steps:

• Place all ingredients in a large salad bowl. Taste and adjust seasonings with lemon juice, salt and pepper as needed.

WHITE BEAN SALAD

Steps:

• Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
• Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

GRILLED OCTOPUS WITH CELERY AND CANNELLINI BEAN SALAD

Steps:

• To make the octopus: Coat a large saucepan with olive oil and toss in the garlic, carrot, celery and onion. Season with salt and crushed red pepper and bring the pan to a medium-high heat. Cook the veggies until they are soft and aromatic, 7 to 8 minutes. Add the vinegar and fill the pan with water. Season with salt, toss in the bay leaves and bring the water to a boil. Reduce to a simmer and simmer for 20 minutes. Add the baby octopus and simmer for 20 minutes. Remove from the liquid and let cool. (This part can sooooooo be done ahead.)
• To prep the salad: Coat a large straight-sided saute pan with olive oil, toss in the onions, season with salt and crushed red pepper. Bring the pan to a medium heat and cook the onions until they start to soften, 2 to 3 minutes. Add the garlic and cook for 1 to 2 minutes. Toss in the beans, chicken stock and celery and cook until the stock has reduced by a little more than half. Turn off the heat and reserve the bean mixture.
• Preheat the grill. Cut the heads off the octopus and cut the legs into sections of 2 legs. Oil the legs and place them on the grill to slightly char and heat up the octopus.
• In a large bowl, toss the arugula and celery leaves with the lemon juice and olive oil and season with salt. Divide among 4 serving plates and spoon some of the warm bean mixture onto the arugula. Arrange the legs between the plates. Drizzle with big fat finishing oil.
• Drain the beans from the soaking water and place in a medium saucepan. Toss in the garlic cloves, bay leaf, carrot, celery, thyme and onion. Add water to the pan until it covers the beans by about 2 inches.
• Put the pan on a high heat and bring the water to a boil, reduce to a simmer and simmer until the beans are very soft and tender, 35 to 40 minutes. Turn the heat off.
• Season the water generously with salt and let sit for 15 minutes. Drain the beans from the cooking liquid and remove the veggies, bay and thyme and discard. Yield: 2 1/2 cups cooked beans.