Monday's Meal: Poached Pulpo

Amy Stowers with Buenos Aires Cafe talks about a big upcoming event and Chef Brent Mills makes a dish. 

Learn more about the restaurant here.

The recipe for poached pulpo (octopus) with garlic aoli and fig-olive jam is as follows:

INGREDIENTS for Octopus

1 large octopus (6-8lbs)

2 lemons

1 bay leaf

Salt

PROCEDURE for Octopus

In a large stock pot, bring water to boil (enough to completely cover octopus) and add salt, lemon and bay leaves (enough salt so the water tastes similar to seawater)

Lower and take out octopus 3 times before finally dropping in water to submerge

Bring water back to boil

Then drop heat to very low simmer and cook for 3 hours

Remove from heat and let octopus cool in cooking liquid in refrigerator, before portioning out each tentacle

INGREDIENTS for Confit Potatoes

2 lbs fingerling potatoes

4 cloves garlic

Canola Oil

PROCEDURE for Confit potatoes

In a stock pot, add potatoes and garlic and cover with canola oil. Bring pot to simmer at medium-high heat and let simmer for 10mins. Remove from heat and let potatoes cool in the oil. Remove and reserve garlic cloves for aioli below.

INGREDIENTS for Garlic Aoli

2x pasteurized eggs or yolks

½ tbsp Dijon

2 cloves confit garlic (from confit potato recipe above)

375ml extra virgin olive oil

dash of sherry vinegar

salt and pepper, to taste

water, to thin out

PROCEDURE for Garlic Aoli

Add eggs, Dijon and garlic to food processor and blend to combine. With the processor running, start to pour in olive oil very slowly until emulsified. Add a sherry, salt and pepper to taste and a small amount of water to thin out

INGREDIENTS for Fig-Olive Jam

1 lb figs - quartered

1 lb pitted kalamata olives

¼ cup sugar

¼ cup water

Juice and zest of half a lemon

PROCEDURE for Fig-Olive Jam

Combine figs and olives in food processor and pulse a few times

Add fig and olive mix to mixing bowl and add sugar and water, lemon and zest and mix gently to combine. Let sit out at room temp for 1 hour, then refrigerate

PLATING PROCEDURE

Heat one octopus tentacle and five confit potatoes on a hot grill

Cut in bite size pieces and toss in a mixing bowl with lemon juice and salt

Start laying potatoes and octopus, as you layer place dollops of fig-olive jam and garlic aioli so you get some in each bite

Finish with good olive oil and a sprinkle of paprika

A drink is recommended to pair with this dish. The recipe for a Gran Gomero is as follows:

Ingredients

Glass: Old Fashioned

Ice: well ice

1 ½ oz Waterloo Gin (Local Gin from the makers of Treaty oak, hints of Lavender and pecans)

½ oz Montenegro Amaro (Italian Amaro Earthy spice, coriander, dried orange peel, hints of caramel)

½ oz lime juice

½ oz simple syrup (what is simple syrup-half white sugar, half water brought to a boil, simmered)

¼ oz Old Shrubbery Shop Blackberry-Cardamon Shrub (what is a shrub?-A Shrub is a sweet and sour syrup made from fresh fruit, sugar and vinegar.- we use a local company- http://www.theoldshrubberyshop.com/index.html

Build all ingredients in shaker with will ice

Shake well and dump into old fashioned with same ice

Garnish: Lime Twist (you want to make sure it is the green part where the essential oil essence is, you twist the green side down toward the drink and rim the glass with the green side also)
 

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