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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses
Drunken Octopus
rate this recipe:
Prep Time: one hour
Serves: 4-6
Directions:
1. Prepare Octopus
Put octopus under running water. Slit open head to remove ink sac, intestines, and beak.
Wash well and pat dry.
Remove tentacles; peel off the outer thin membrane (skin)
Cut into 1-inch pieces.
2. Sauté Octopus
Sauté in sauce pot over medium heat with
3 tablespoons sweet butter
1 large garlic clove, thinly sliced
1 medium sized yellow onion chopped fine
3. Now add the following
Stock Ingredients:
1/c cup chopped celery, no leaves
1 carrot finely chopped
2 sprigs parsley
2 sprigs thyme
6 whole peeled medium garlic cloves
5 cups chicken stock to cover the ingredients
*To cut cooking time down (normally two to three hours) I have learned the Italian cooks have a trick: take the cork from a wine bottle and add to the saucepan. It will cut the cooking time down by over half.
Cook until tender.
Strain sauce, remove octopus.
Set aside.
ADD:
1 stick sweet butter to sauce pan over medium heat.
Whisk in 2 tablespoons flour.
Return liquid to this sauce pan; cook over medium heat;
Thicken and reduce by a third.
4. SAUCE
WHISK and ADD:
1 cup single malt scotch whiskey
1 teaspoon roasted fresh jalapeño pepper, seeded and chopped fine
1/4 teaspoon fresh thyme leaves
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and pepper to taste
Return octopus to pan, reduce heat until sauce thickened.
5. FINISH Drunken Octopus Dish:
Now ADD:
1/2 cup of seeded and chopped fresh tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped fresh scallions
Serve over good quality short-grained rice.
Ingredients:
fresh young octopus (2-3 pounds)
1/2 cup of seeded and chopped fresh tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped fresh scallions
Stock Ingredients:
1/c cup chopped celery, no leaves
1 carrot finely chopped
2 sprigs parsley
2 sprigs thyme
6 whole peeled medium garlic cloves
5 cups chicken stock to cover the ingredients
Sauce:
1 cup single malt scotch whiskey
1 teaspoon roasted fresh jalapeño pepper, seeded and chopped fine
1/4 teaspoon fresh thyme leaves
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and pepper to taste
