Chef Anthony Rametta – Scarlet Pearl Casino Resort

Jul 5, 2016 | Gaming News

Pan Seared Striped Bass topped with Sauteed Colossal Crab Meat, Roasted Red Beet Mash, Carrot and Zucchini Ribbons, Dragon Fruit Beurre Blanc

Chef Anthony Rametta from Scarlet’s Steaks & Seafood at Scarlet Pearl Casino Resort

About this dish: I chose this dish simply because it’s delicious! I have adopted the Mississippi Gulf Coast as my second home, and with the Gulf of Mexico as our front yard, (along with local farms) we have a “culinarians market” within reach. I think the dish should win because of the layers of flavor and different textures will make anyone fall in love with it.

Fish seasoning Ingredients:

• 2 tbsp. coarse sea salt
• ½ tbsp., coarse black pepper
• 1 ½ tbsp. light brown sugar
• 1/8 tsp. granulated garlic

Fish Seasoning Directions:

1. Blend all ingredients together well and set aside for use.

Roasted red beet mash ingredients:

• 1 ea. large red beet
• 5 ea. Medium sized Yukon gold potatoes
• 5 tbsp. Heavy cream, (more if needed, depending on your preference)
• 1 good tbsp. unsalted butter
• 2 tbsp. olive oil
• 2 tbsp. coarse salt

Roasted red beet mash directions:

1. Clean beet by scrubbing with warm water to rid any loose dirt, and pat dry.
2. Cover the beet in the olive oil, then the coarse salt and place into a preheated 400 degree oven.
3. Roast until tender, usually about 15-20 minutes.
4. Remove from oven and allow to cool. Once the beet has cooled, knock the salt crust off, peel skin, and cut into large cubes. Note: Be sure to wear gloves when handling the beet, or your hands will stain.
5. Clean and skin Yukon gold potatoes, dice into ½ inch cubes, and boil in salted water until tender. Once tender, drain off water.
6. Place diced roasted beet, boiled Yukon potatoes, heavy cream, and butter into a food processor and blend until desired smoothness.

Carrot and Zucchini ribbons ingredients

• 3 ea. large carrots,
• 2 ea. medium zucchini
• 1 tsp. minced garlic
• ½ tsp. minced shallots
• 1 tbsp. olive oil

Carrot and Zucchini ribbons directions:

1. Wash carrots and zucchini well. Using a potato peeler, cut ribbons from the length of the carrot and zucchini (do not use seeded part of zucchini). Place into water until you are ready to use.
2. Heat 1 tbsp. olive oil in sauté pan, and add shallot and garlic
3. Quickly add carrot and zucchini ribbons. Be careful, the moisture from the carrots and zucchini will cause it to flame up a bit.
4. Only allow to cook for about 30- 40 seconds and remove from heat. We are looking for that crunchy texture.

Dragon fruit beurre blanc

• ½ cup dry white wine (sauvignon blanc)
• 2 tbsp. lemon juice
• 2 tbsp. Heavy cream
• 2 tbsp. Very finely minced shallots
• 5 ounces cold, unsalted butter
• Salt and pepper to taste
• ½ cup of dragon fruit, skinned and pureed

Dragon fruit beurre blanc directions: 

1. Place wine, lemon juice, heavy cream, shallots in a saucepan.
2. Bring to a simmer over medium-high heat.
3. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
4. Add dragon fruit puree.
5. Reduce heat to the lowest setting and whisk in about 2 cubes of butter.
6. Keep butter moving until it melts.
7. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
8. Continue to add butter, a few cubes at a time, until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes.
9. Remove from heat. Taste for seasonings and add a pinch of salt. Serve immediately

Striped bass ingredients:

• 4- 8 oz. portion Striped bass skin on, skin scored*
• 2 tbsp. Olive oil
• Fish seasoning (recipe above)

Striped bass directions:

1. Using a very sharp knife, gently cut diagonal slits into the skin. Be careful not to cut too much into the meat.
2. Season fish with seasoning. You can season both sides if desired.
3. In a medium sauté pan on medium-high heat, heat 2 tbsps. of olive oil, not allowing to smoke but hot.
4. Gently place fish skin side down into sauté pan. The idea is to cook the fish 2/3’s of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.

Sautéed colossal crab meat ingredients:

• 12 oz. colossal crab meat (or any crab available)
• 1 tbsp. unsalted butter
• Blackening seasoning to taste
• Salt and pepper to taste
• Pinch fresh herbs, chopped (thyme, rosemary, Italian parsley)

Sautéed colossal crab meat directions:

1. In a saute pan over medium heat, heat butter to when it just starts to bubble.
2. Add crab meat, blackening seasoning, salt, pepper, and fresh herbs
3. Cook just to bring to temp. About 1 and a half minutes.
4. Remove from heat and get ready to plate.

Plating directions:

1. Using the serving dish of your choice, place the roasted beet mash to the center of the plate using a spoon make a swish motion.
2. Place pan-seared striped bass (skin side up) on the thinner of the roasted beet mash.
3. Place some of the carrot and zucchini ribbons next to the fish, careful not to cover fish
4. Using a few of the other ribbons, roll them up and use a round plate for some garnish and to add dimension to the dish.
5. Add the sautéed colossal crab to the top of the fish.
6. You can either drizzle the dragon fruit beurre blanc over the top of the fish or serve it on the side.
7. Serve, sit back and enjoy.

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Chef Jared Miller – Soaring Eagle Casino & Resort

Jul 5, 2016 | Gaming News

Seared Ahi Tuna with Green-Tea Infused Chinese Black Rice
Sweet Jalapeno & Garlic Slaw, Yuzu & Gochujang Gastrique

Chef Jared Miller from Siniikaung Steak & Chop House at Soaring Eagle Casino & Resort

About this dish: This light and colorful dish was an instant success with the playful fusion of Spicy-Sweet & Sour. This is a recipe that will have your guests amazed from the moment they lay eyes on it – to the very last bite!

Green-Tea Infused Chinese Black Rice Ingredients:

• 1 Quart water.
• 1 Cup Chinese Black Rice
• 1 Tea Bag Green-Tea
• 1 Tablespoon Butter
• 1 Tablespoon Sesame Oil
• ½ Tablespoon Salt

Green-Tea Infused Chinese Black Rice Directions:

1. Place pot on stove top burner that is large enough to hold all of the ingredients.
2. Put the 1 quart of water into pot and bring this to a boil. Once boiling add the Green-Tea Bag and turn the heat off, let steep for 10 minutes then remove the bag from the water.
3. Measure out 1 cup of Chinese Black Rice and add the rice to your Green-Tea infused water, bring this back to a boil and consistently stir.
4. Once the water starts to be soaked up by the rice and evaporating, add the remaining ingredients while continuing to stir.
5. Periodically check for doneness and add water as needed but continue to cook on medium to high heat.
6. Taste and correct seasoning as needed. Serve immediately

Sweet Jalapeno & Garlic Slaw Ingredients:

• 1 Cup water.
• 1 Cup Rice Vinegar
• 1 Cup Sugar
• 4 Fresh Jalapenos – Cut into thin coins
• 3 Cloves Elephant Garlic (or 12 regular size) Shaved thin
• 1 Red Onion – Julienne Cut
• ½ ounce Micro Greens – Hearts on Fire
• Salt & Pepper to taste

Sweet Jalapeno & Garlic Slaw Directions:

1. Place cut ingredients (Jalapeno, Garlic, and Onion) into a mixing bowl and mix gently.
2. Add Sugar, Water, and Rice Vinegar to a sauce pot and bring to a boil. Then remove from heat and allow to cool but do not chill.
3. Once liquid has cooled down to 120 degrees Fahrenheit pour the liquid over the bowl of cut ingredients and carefully mix until incorporated.
4. Season to taste and chill the mixture under refrigeration until it is below 40 degrees Fahrenheit.
5. Hold until ready to serve, once ready to serve in a separate mixing bowl remove small amounts of vegetables from the liquid and mix with Micro Greens.

Yuzu & Gochujang Gastrique Ingredients:

• 1 Cup Yuzu Juice
• 1 Tablespoon Gochujang puree
• 1 Cup Sugar
• 1 Cup Water
• ½ Tablespoon Salt

Yuzu & Gochujang Gastrique Directions:

1. In a sauce pan mix the water and sugar until incorporated, bring this mixture to a boil and reduce by ¾ of its original volume. Make sure to stir consistently and watch the sugars as it will caramelize very quickly once it begins to darken, remove from heat as necessary
2. Once a syrup consistency is reached slowly begin to add the cup of Yuzu Juice, use caution at this stage as the sugars will react erratically due to the extreme temperatures. When the Yuzu is incorporated begin to whisk the mixture until it dissolves into the Yuzu juice.
3. Then add the Gochujang and salt. Reduce this mixture again until you reach bright-orange syrup, carefully taste and adjust seasoning. Allow the syrup to cool to room temperature before serving for best plating results. The sauce will be sour and sweet and a little goes a long way.

Seared Ahi Tuna Filets Ingredients:

• 4 Filets Sushi Grade Ahi Tuna
• 1 Large Sauté pan
• 2 Tablespoons Cooking Oil
• Salt & Pepper to Taste

Seared Ahi Tuna Filets Directions:

1.  Place Ahi Tuna Filets on a clean dry cloth to allow any moisture to be removed.
2.  On a stovetop place Sauté pan over high heat and allow pan to get very hot. Test the heat level of the pan by placing a drop of oil in the pan; it should (slowly) begin to smoke before being ready to add Filets.
3. Season the Ahi Tuna Filets with Salt & Pepper to taste and then carefully add them to the very hot Sauté pan.
4.  Sear Filets on both sides rapidly (about 30 seconds each side) and remove from heat. Let the filets rest for a couple minutes before cutting to serve.

Seared Ahi Tuna Filets Plating Technique Necessities: 

• 4 Large plates
• 1 Ring Mold for Rice
• 1 Knife for Cutting Filets
• 1 Spoon for Scooping Rice
• 1 Spoon for Sauce Plating
• 1 Furikake Rice Seasoning Container

Seared Ahi Tuna Filets Plating Technique Directions:

1. Having all of the previous steps completed you can now plate to serve, begin by aligning the 4 plates neatly together and repeat each step on every plate before moving on to the next.
2. Place ring mold on the center of presentation plate, warm rice into ring mold and pat down to form its shape tightly.
3. Using the other spoon to plate the sauce, carefully arrange sauce around outside of dish in an artistic manner while leaving some empty space for later.
4. Cut the Ahi Tuna Filets into small slices that are fork ready. Carefully place the filet slices over the rice while shingling them to display the proper cooking technique.
5.  Using the small mixing bowl mentioned earlier in the Slaw method, add the Hearts on Fire Micro Greens to the vegetable mix that has been removed from the liquid. Gently mix them together and arrange slaw on the plate that compliments the sauce and does not hide your other ingredients.
6. Garnish the plate with Furikake Rice Seasoning and serve promptly.

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Chef Kyle Cassaday – Soaring Eagle Casino & Resort

Jul 5, 2016 | Gaming News

Salmon with Orange Gochujang Glaze, Forbidden Rice with Shiitake Mushroom, and Grilled Baby Bok Choy

Chef Kyle Cassaday from Siniikaung Steakhouse at Soaring Eagle Casino & Resort

About this dish: This dish actual began with the idea of sweet pepper bacon. A few friends and myself messed around with it in culinary school 13 years ago, and I enjoyed the sweet fatty and pepper combination. I dropped the bacon and pepper and substituted a newly discovered ingredient in gochujang, glazed a piece of salmon with it, and emulsified some butter into the “dripping” to form a sauce. For the dish, I originally presented it with a slab of glazed house bacon as tribute to the origins, but it felt out of place to anyone other than me.

Orange Glazed Salmon Ingredients:
(Yield: 4 – 6oz Servings)

• 12 each 3oz Salmon Filets
• 1 Tablespoon Kosher Salt
• 2 Tablespoon Vegetable Oil
• 4 Tablespoon Butter
• 1 Recipe Orange Gochujang Glaze

Orange Glazed Salmon Directions:

1. Heat large sauté pan over medium-high heat with vegetable oil.
2. When oil begins to shimmer, season salmon with salt and place in pan presentation side down first.
3. Cook for approximately 3 minutes and turn salmon over and cook for an additional 2 minutes.
4. Add orange glaze to pan and baste salmon with orange glaze until cooked to desired doneness, suggested medium.
5. Remove salmon from pan.
6. Remove pan from the heat source and add butter, swirling and stirring until emulsified with the sauce.
7. Place rice, bok choy, and salmon on plate and drizzle with orange glaze butter and serve.
   

Orange Gochujang Glaze Ingredients:
(Yield: 10 ounces)

Heading:

• 2 ounces Gochujang Paste (Fermented Hot Pepper Paste)
• 2 ounces Honey
• 3 Tablespoon Brown Sugar
• 2 ounces Mirin
• 2 each Orange – Zest 1, 2 juiced

Orange Gochujang Glaze Directions:

1. Place all ingredients in blender and puree until combined.

Forbidden Rice with Shiitake Mushroom Ingredients:
(Yield – 6 Portions)

• 10 oz Forbidden Rice
• 2 ½ Cup Water
• ¼ Dried Shiitake Mushroom
• ½ oz Kombu
• 1 oz Kosher Salt

Forbidden Rice with Shiitake Mushroom Directions:

1.  Bring water, dried shiitake and kombu to a simmer, remove from heat and steep for 1 hour.
2. Strain reserving mushrooms for later use.
3.  Add rice and salt to liquid and cook over low heat until liquid is absorbed and rice is cooked.
4. Dice reserved mushrooms and fold into forbidden rice.

Grilled Baby Bok Choy Ingredients:
(Yield 6 Portions)

• 1 Baby Bok Choy
• 2 oz Extra Virgin Olive Oil
• ½ oz Kosher Salt

Grilled Baby Bok Choy Directions:

1.  Trim base of bok choy and separate into individual leaves
2. Toss bok choy with salt and oil
3.  Place on grill until slightly charred and cooked through

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Chef Kenneth Harrison – Rising Star Casino Resort

Jul 5, 2016 | Gaming News

90/10 Shrimp Burger

Chef Kenneth Harrison from Wellington’s Steakhouse at Rising Star Casino Resort

About this dish: If you’re reading this, that means you’re hungry and you want new and innovative culinary ideas. This is it. You should try this at home at your next BBQ or cook out. With a win in the Chef showdown, this culinary masterpiece will go from our kitchen at Rising Star Casino to your next big cookout with the family and friends. So double down on the shrimp burger and win with this 21. Happy Gaming!

90/10 Shrimp Burger Ingredients (Serves 8):

• 1 lbs Shrimp any size
• ¼ lbs Chicken breast
• 1 cup Bread crumbs
• 2 tbsp Ol’ bay
• ¼ cuo Cold Butter
• 2 tbsp Tony’s seasoning
• 1 cup Heavy Cream
• 6 oz Shredded Parmesan Cheese
• 1 cup Bread crumbs
• 1-¼ cup Chiffonade Basil Aioli (See other Recipe)
• 3 each sliced Roma Tomatoes
• 1 jar Slice pickles
• 2 cups Pineapple Chile sauce (See other Recipe)
• 8 slices American Cheese
• 8 slices Cheddar Cheese
• 8 each Brioche Burger Buns
• ½ head Romaine Lettuce Shredded

90/10 Shrimp Burger Directions:

1. Pre Heat you grill, flat top or oven to 350 degrees.
2. Cut lettuce and Roma Tomatoes. Prep you slice pickles, American cheese and Cheddar cheese, Basil Aoli and Pineapple Chile Sauce.
3. Put ¾ lbs of your shrimp, cold butter, seasoning and chicken breast into a food processor.
4. Start the mixing and gradually add your heavy cream one all is gone stop the processor.
5. Add your mix to a medium size bowl. ADD the bread crumbs parmesan cheese and the remaining 1/4 shrimp to the bowl.
6. Mix well and let sit for 5 min to allow the bread crumb to absorb the moisture in the mix.
7. After sitting form mix into 6 oz. patties. Once done its time to Grill your shrimp burgers. Grill patties until they reach 165 degrees internal temp.
8. While burger are on the grill. Grill you Burger Bun off to the side before shrimp burger are done cooking.
9. Building your New favorite Shrimp Burger from the bottoms up.

Bottom Bun
Aioli
Chile sauce
Lettuce
Tomatoes
Shrimp burger
Cheese
Pickles
Chile sauce
Aioli
Top Bun

Pineapple Chili Sauce Ingredients:

• 1whole Pineapple small diced
• ½ cup maple syrup
• ½ cup honey
• ¼ cup Red pepper flakes
• 1 whole lemon zested
• Salt TT

Pineapple Chili Sauce directions:

1. Put all ingredients into a large sauce pan. Cook until syrupy like texture.
2. Remove from heat and let chill until ready to serve. May take 10-15 mins.
3. You can take your Favorite Mayo and Chiffonade your basil add it to 2 cups of mayo. Mix well…or you can do what I did the Chefs way .. lol

Basil Aoili Ingredients: 

• 1 whole egg
• 4 medium cloves garlic, minced
• 2 teaspoons juice from 1 lemon
• 1/2 cup canola, vegetable, or light olive oil oil
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1-¼ cup Chiffonade Basil

Basil Aoili Directions

1.  Place egg, garlic, and lemon juice in the bottom of an immersion blender cup.
2. Pour oil on top and allow to settle for 15 seconds.
3. Place head of immersion blender at bottom of cup and switch it on.
4. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
5. Transfer aioli to a medium bowl.
6. Whisking constantly, slowly drizzle in extra-virgin olive oil.
7. Season to taste with salt and pepper.
8.  Add the Basil to your aioli. Set aside until ready to serve.
9. Store in a sealed container in the refrigerator for up to two weeks

 Truffled Yukon Cheese Curd Poppers Ingredients:

• 3 lbs Yukon gold potatoes
• 3 tsp salt
• 1 tsp granulated garlic
• ¼ cup chives small dice
• 1 cup flour
• 1 cup Italian bread crumbs
• 3 eggs for egg wash
• 1 pound cheese curds

Truffled Cheese Curd Poppers Directions: 

1. Steam Yukon until tender and smash with a fork skin and all add chives. Season and taste.
2. Use a one once scoop and scoop into balls. Place a piece of cheese curd into the middle of each ball roll into a sphere and dredge with your flour egg and bread crumb. Ready to air fry.
3. Add cheese curds potato poppers your flour first -then egg wash– lastly your bread crumbs.
4. Place them on a sheet pan until ready to air fry. One your ready to air fry. Fry them for 8-10 min or until they are golden brown.
5. Once you have achieved maximum browning toss them in a large with truffle butter. Sere them while they are happy…..

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Chef Shane Brassel – Jack Cleveland Casino

Jul 5, 2016 | Gaming News

Pistachio Crusted Halibut, Sweet Pea Barley Risotto with Smoked Tomato Sauce

Shane Brassel from Seven Chefs Buffet at Jack Cleveland Casino 

About this dish: The Pacific halibut is the world’s largest flatfish and has a very low fat content. This tender and lean fish is great for light summer meals. The pistachio crust adds a rich and nutty, earthy flavor to the delicate Halibut. The creamy barley is cooked like risotto, giving the dish a rich and creamy base. I finished the dish with a light, smoky red sauce… which adds an extra layer of flavor and pop of color. My dish should win because it encompasses what I set out to do each day when I come to work at JACK Cleveland Casino, to surprise and delight our guests. Coming up with new and creative recipes that guests do not expect, such as this one, is how I accomplish this goal. Combining unique flavors, textures, and ingredients to create a truly unique dish is my passion, and I believe this dish exemplifies that.

Pistachio Crusted Halibut Ingredients:

• 4 tablespoons dry Japanese bread crumbs
• 4 tablespoons finely chopped dry roasted pistachios
• 4 each 5oz halibut filet
• 2 large egg whites, lightly beaten
• Salt and freshly ground pepper
• 2 tablespoon olive oil

Pistachio Crusted Halibut Directions:

1. Preheat oven to 350 degrees.
2. Combine bread crumbs and pistachios in a shallow dish. Sprinkle halibut filet evenly with salt & pepper. Brush top of halibut filets with egg whites and dredge the top with pistachios and breadcrumb mixture.
3. Place halibut on an olive oil coated sheet pan with the breading / pistachio mixture facing up.
4. Bake at 350 degrees for 15 minutes or until fish reaches an internal temperature of 145 degrees.

Smoked Tomato Sauce Ingredients:

• 6 whole 4×6 tomatoes peeled and seeded
• ¼ cup of hickory wood chips
• ½ garlic clove peeled and minced
• 1 teaspoon worcestershire sauce
• Salt and freshly ground pepper to taste
• 2 tablespoon olive oil

Smoked Tomato Sauce Directions:

1. Bring a pot of water to a rolling boil.
2. Rinse the tomatoes with cold water.
3. With a paring knife, cut an X into the bottom of each tomato. (This will make it easier to peel the tomatoes once they’re blanched.)
4. Place tomatoes in boiling water for about 30 seconds.
5. Use a slotted spoon to remove the tomatoes and place in a bowl filled with ice water.
6. Use a paring knife and fingers to remove the skin from the tomatoes.
7. Cut tomatoes lengthwise into quarters…then core, and remove the seeds.
8. Transfer tomatoes to an oil-lined sheet pan.
9. Place hickory wood chips in a small pan and ignite with a lighter or a small torch.
10. Place tomatoes and hickory chips in your barbecue grill and close the lid.
11. Smoke tomatoes for 25 minutes. Remove smoked tomatoes from grill.
12. Heat olive oil and garlic in a sauce pot over medium-low heat until garlic begins to sizzle and turns a light brown.
13. Add smoked tomatoes.
14. Raise the heat to medium high and bring the tomatoes to a boil.
15. Stir in salt, pepper and Worcestershire sauce, reduce the heat to medium, and let the sauce simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened, about 15 minutes.
16. Place tomato sauce in a container and puree with a handheld blender until smooth.

Sweet Pea Barley Risotto Ingredients:

• 3 oz. baby green peas
• 4 cups chicken broth
• 3 tablespoons unsalted butter
• 1 small yellow onion, celery, carrot, finely chopped
• 8oz pearl barley
• 1 cup Parmigiano-Reggiano, freshly grated
• Salt and freshly ground pepper
• ½ cup heavy cream
• 1/4 cup plain dry bread crumbs

Sweet Pea Barley Risotto Directions:

1. In a saucepan, heat the chicken broth and keep warm.
2. In a large saucepan, heat 1 tablespoons of the butter over medium heat. Stir in the onion, carrot, celery and cook until translucent, about 4 minutes.
3. Add the barley and stir well to coat the grains with butter.
4. Add 1 cup of the chicken broth to the barley and heavy cream, lower the heat slightly and stir until the broth is absorbed.
5. Continue adding broth in 1/2 cup increments, letting the barley absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the barley is cooked, 20 to 25 minutes.
6. The finished barley will be creamy but still firm to the bite. A few minutes before the risotto is done, stir in the whole peas.
7. Remove the cooked barley from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano.
8. Season with salt and pepper.
9. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together.

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Chef Mark Gaulden – Ameristar Casino Resort Spa St. Charles

Jul 5, 2016 | Gaming News

Grilled Spanish Octopus, heirloom fingerling potatoes, lemon chili oil, grilled corn, salscicia, romesco and micro cilantro

Chef Mark Gaulden from Bugatti’s Steak & Pasta at Ameristar Casino Resort Spa St. Charles

About this dish: Many people are scared of octopus. When they see it on a menu, they don’t want to order it because they think it will be tough and rubbery. We want to break that myth that octopus is rubbery and encourage people to go out of their comfort zone and try something you normally wouldn’t try.

Plated Octopus (4 portions)

• Octopus:  8 legs
• Roasted Heirloom Fingerling Potatoes:  16 oz
• Salsiccia 8 oz
• Lemon Chili Oil 2 oz
• Grilled Corn:  8 oz
• Micro Cilantro:  1 oz
• Romesco:  4 oz

Octopus Preparation 

Take whole octopus and using a meat mallet gently tenderize each leg, do not want to hit it hard, light taps are perfect.  Another way is to use the back of your knife.  Tenderize it until you can feel the legs go from circles to ovals when you feel them.

Cooking the Octopus

Add water, lemons, peppercorns, white wine, garlic, salt, and tenderized octopus to a pot, bring, and keep between 160 and 180 degrees Fahrenheit.  Do not add the octopus to boiling water; you want to bring it up to temp in the water slowly to help keep the octopus tender. 

• Water:  1 gallon
• Lemons:  3 ea, squeeze into pot
• Peppercorn:  .5 oz
• White Wine: 2 cups
• Garlic Cloves:  6 ea
• Salt:  4 oz
• Octopus:  1 ea (2 legs per order)

Cooking the Octopus

1. Cook the octopus for approximately 90-120 minutes depending on the size of the octopus.  I recommend using around a 3 lb octopus; the legs are perfect portions for this dish.  You want to be able cut through the legs with a fork when it is tender, the skin will start to peel off the legs. 
2. Once tender, turn the pot off and let the octopus steep in the pot for 30 minutes, then pull out octopus and put directly in marinade and refrigerate.  
3. You want to marinade the octopus for 8 hours. 
4. When you finish marinating the octopus pull it out of the marinade and remove the head and the beak, the beak is in the center of all of the legs and can be removed by cutting from above. 
5. Lastly cut the legs off of the octopus and leave in the fridge.

Octopus Marinade

• Olive Oil:  2 cups
• Lemon Juice from 1 lemon
• Garlic cloves:  10 ea
• Red Chili Flake:  .25 oz (.75oz  if you like it spicy)
• Salt:  1 oz
• Smoked Paprika:  .25 oz
• Cooked Octopus:  1 ea
• Red Wine Vinegar:  3 tbsp

Romesco

• Red Pepper: 4.5 oz
• Garlic cloves:  .75 oz
• Toasted Almonds:  2 oz
• Tomato Puree:  2 oz
• Parsley:  .25 oz
• Red Wine Vinegar:  1 tbsp
• Smoked Paprika:  1 tsp
• Olive Oil 6 tbsp
• Salt:  .1 oz

To prepare the Romesco: 

1. Fire roast your whole red peppers on an open flame, you can use a gas stove or a grill, you want the outside to char. 
2. Once the outside of the peppers are charred black, remove from heat, place in a bowl and wrap airtight with plastic wrap, let cool to room temp. 
3. Once peppers are room temperature, remove from the plastic, peel off the charred skin and remove the steams and the seeds. 
4. Add all ingredients besides the olive oil to a blender.  Purée until smooth, then add the oil slowly to the mixture.  You can add less or more oil depending on what consistency you want the romesco, the more oil you add the thicker it will become.

Roasted Potatoes

• Heirloom Fingerling Potatoes:  1 lb
• Salt: .1 oz
• Pepper:  .1 oz
• Olive Oil 1 tbsp

To prepare the Roasted Potatoes:

1. Cut the fingerling potatoes in half longways.
2. In a bowl toss with salt, pepper, and oil.
3. Roast on a baking sheet at 450 degrees Fahrenheit for about 10 minutes.

Grilled Corn

• Corn on the Cob:  about 2 ea 8 oz total after cutting off cob
• Olive Oil: 1 tbsp
• Salt:  .1 oz
• Pepper:  .01 oz

To prepare the Grilled Corn:

1. Remove the corn from the husks.
2. Toss in oil salt and pepper.
3. Char on the grill until the kernels are golden brown.
4. Once corn is cooked, cool to room temp and cut off the cob. 

Salsiccia

• Medium Ground Pork: 11 oz
• Salt:  .25 oz
• Pepper:  .1 oz
• Red Wine:  3 tbsp
• Garlic, minced:  .75 oz
• Rosemary:  1 tsp
• Red Chili Flake: 1 tsp
• Olive Oil:  3 tbsp

To prepare the Salsiccia:

1. In a hot skillet add your olive oil, once oil is hot add your pork.  Season with salt, pepper, and chili flake. 
2. Saute until the pork is cooked about halfway, then add your garlic and rosemary. 
3. Cook the pork until done then add the red wine. 
4. Cook the red wine au sec (until dry) and then remove the pork from the heat. 

Lemon Chili Oil

• Olive Oil:  ¼ C
• Red chili flake:  .1 oz
• Garlic, minced:  .25 oz
• Fresh Lemon juice:  2 tbsp
• Red wine vinegar:  2 tbsp
• Salt:  1 tsp

To prepare the Lemon Chili Oil

1. Add olive oil, chili flake, garlic, and salt to a pot. 
2. Bring oil to around 200 degrees and then turn off, let the items steep in the oil for about an hour. 
3. Add lemon juice and red vinegar once cooled. 

Plating Octopus (4 portions)

• Octopus:  8 legs
• Heirloom Fingerling Potatoes:  16 oz
• Salsiccia 8 oz
• Lemon Chili Oil 2 oz
• Grilled Corn, cut off the cob:  8 oz
• Micro Cilantro:  1 oz
• Romesco:  4 oz

To prepare the Plating Octopus:

1. In a hot skillet, add the sausage and a little olive oil. 
2. Let the fat come out of the pork then add the corn and the potatoes. 
3. Cook all items until they are hot, then pull off the heat and use half (2 oz) of the romesco to coat the potatoes, sausage, and corn in the skillet.  You should not need any more seasoning since everything was seasoned and cooked already but if never hurts to check, taste it and adjust seasoning as needed. 
4. While this is cooking in the skillet, take the octopus and put it on the grill.  It is already cooked; all you need to do is char it on the outside a little for a delicious smokey flavor. 
5. Once the octopus is charred slightly and the corn, potatoes, and sausage are hot it is time to plate. 
6. Smear the romesco in the bottom of the bowl; place the corn, potatoes, and sausage in a mound on top. 
7. Then place the octopus legs in an X across the top of the mound, garnish with micro cilantro and lemon chili oil. 

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