Charred Octopus, lime yogart, tomato confit, finger lime caviar
1 5/6 octopus, head removed
1 lbs. chopped onion
1 lbs chopped celery
1 lbs. chopped carrot
2 tsp. coriander seed
2 tsp. paprika
1 ea bay leaf
1 bottle red wine
1 cup red wine vinegar
1 qt water
2 oz butter
1 tsp chili sauce
1 oz lime yogart
1 ea tomato confit, sliced into strips
1 ea. fingerlime
In a sauce pot sweat the vegetables for a couple minutes until translucent. Add the aromatics, red wine, vinegar and water with salt to taste. Bring the poaching liquid to a simmer.
Remove the head from the octopus and split the tentacles into 4 sections. put into the poaching liquid and gentle cook for about an hour and a half. The octopus will be firm but tender. slice the tentacles into 1.5 inch pieces and char in a cast iron pan. Deglaze with a splash of chili sauce and the butter and remove from the pan.
Arrange on the plate with the rest of the ingredients.
Grilled Venison Loin, chipotle BBQ, trio of cauliflower, spinach and ricotta salatta crespelle
1- 7oz venison loin
2oz chipotle bbq
2oz roasted cauliflower
2oz raw cauliflower dressed with lemon vinaigrette
2oz cauliflower puree
1 spinach and ricotta salatta crespelle
Season the venison with salt and pepper and grill to the desired temperature. Brush the venison with chipotle bbq. Let rest for a few minutes. Place the crespelle open faced in the oven for 3- 4 minutes until warm. Roll the crespelle into a cylinder and slice on the bias.