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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:
Appetizers, First Courses
Lisa's Braised Octopus
Prep Time: 30 minutes
Serves: 4
Directions:
Clean the octopus bay removing the beak, and cleaning out the head, removing the ink and other material. Cut off the top portion of the head and slice into rings. Cut the tentacles off and remove the tips. Cut the tentacles into bite sized pieces.
Heat a large braising pan over high heat. Heat olive oil and sauté shallots and garlic until fragrant. Add thyme, wine and champagne. Season with pepper and drizzle sesame oil. Add the octopus and reduce heat and simmer. Add orange juice and sugar. Taste the braising liquid and adjust seasoning. Cover and simmer until octopus is tender.
Plate in a mound, allow simmer liquid to pool on plate and sprinkle with chive. Serve immediately.
Ingredients:
1 fresh octopus
2 shallots, minced
3 cloves garlic, minced
Juice of 2 oranges
2 sprigs of lemon thyme
2 cups brute champagne
1/2 cup white wine
2 tbsp sugar
Kosher salt to taste
Freshly ground black pepper to taste
Drizzle of sesame oil
Olive oil
Chopped fresh chive for garnish
TOP CHEF
Season 4 - Chicago
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