Octopus

Poaching Liquid

2 pound octopus
½ bh white wine
3 gal. h2o
2 lemons cut in ½
2 bay leaves
2 wine corks
sprigs thyme

Method

1. add all liquid ingredients together in a large pot
2. juice the lemons above the pot and throw the rinds into the liquid
3. add the thyme and bay
4. bring to boil
5. add octopus
6. reduce to simmer
7. cook until you can hold the octopus up by a tentacle and the skin (not the flesh) breaks
8. cool down
9. cut octopus in ½
10. (optional) grill until you have a nice char on the skin
11. (optional) cut into desired size pieces for the salad

Mint and Blood Orange Vinaigrette

Ingredients

Method

1. mash up the supreme’s until it is like a very pulpy oj
2. in food processor add yolk and dijon
3. slowly add extra virgin olive oil, start with one drop at a time until an emulsification forms
4. once emulsification forms then oil can be added at a steady stream
5. remove the mayo from the food processor and put in a bowl
6. stir in the mint, garlic and olives
7. add the orange juice last because this will change the consistency
8. you might not need to add it all depending on how tight the mayo in step two is

Salad

Ingredients

1 head radicchio cut into 1” pieces
2 heads frisse cut into 1’ pieces
2 bunches of watercress picked
1 head fennel shaved
1 orange supremed
10 gaeta olives pitted and cut in half
tt salt and pepper

Method

1. toss all ingredients together
2. drizzle with vinaigrette
3. add diced octopus meat
4. season to taste with salt and pepper

Chicken Spiedini- Stuffed, Skewered & Grilled

Ingredients

2 whole chicken breasts (12-14oz each)
¼ cup chopped basil leaves
¼ cup grated pecorino
¼ cup bread crumbs
2 tbsp butter
2 tbsp salt & pepper to taste
2 tbsp bamboo skewers
10-12   sun dried tomatoes

Method

1. remove the tenders from the chicken breast, and then with a long thin bladed sharp knife, butterfly the breast, set aside.
2. place the breast, one by one, between two pieces of plastic wrap.
3. using a mallet or a heavy bottom pot, pound out breasts to 1/8 inch thickness
4. lay out all breasts and using a sharp knife, trim the outer edge
5. season inside of breasts with salt and pepper
6. evenly distribute the butter, bread crumbs, parsley and cheese among all of the breasts
7. roll tightly, keeping the garnish inside, into a long tube
8. using a wooden skewer, secure the roll
9. place the oiled, seasoned spiedini on a preheated grill
10. cook for 8-10 minutes while rotating to ensure even cooking

Mac and Cheese

Ingredients

3tb AP flour
3tb butter
2c milk
2tb extra virgin olive oil
1oz. fontina
2tb grated parmesan  
3oz provolone
1 1/2 elbow macaroni
3 cloves garlic finely minced
1 medium onion finely deiced
½c bread crumbs

Method

1. cook macaroni until aldente, reserve on side
2. sweat onion and garlic in EVOO and butter
3. add flour, stir to coat, until flour is absorbed
4. add milk
5. stir well bring to a simer
6. add cheese, stir until melted
7. season with salt and pepper
8. add elbow macaroni, cook for 5 minutes
9. put in baking dish, cover with bread crumbs
10. bake 30 minutes at 350 degrees until cheese is bubbly

Fresh Berry & Lemon Parfait

Ingredients

1 pint raspberries
1 pint blueberries
1 ½ cups chilled heavy cream
1 ½   cups homemade lemon curd, at room temperature
3 cups gingersnap or coconut macaroon broken cookies or cookie crumbs
Sugar for sweetening

Method

1. chill a bowl and beater blades
2. in another bowl, combine the raspberries and blueberries and sweeten with sugar if necessary
3. in the chilled bowl, whip the cream until soft peaks begin to form.
4. add the lemon curd and continue to beat until blended and soft peaks form
5. to assemble each parfait, place ¼ cup cookie crumbs into a clear plastic (or glass) cup.
6. Top with ¼ cup berries and then ¼ cup whipped cream mixture.
7. repeat the layers, then top with a layer of berries and a dollop of whipped cream.