FOODIE RECIPES — 21 September 2015

The new executive chef at Rococo Steak, Matthew RaineyThe new executive chef at Rococo Steak, Matthew Rainey

 

Chef Matt from Rococo Steak Inspires Passion

Rococo Steak is starting a new “Fresh Menu,” with special offerings created by Chef Matt to be enjoyed for a limited time and not available on the regular menu. The Fresh Menu features reimagined interpretations of locally sourced and seasonal ingredients, prepared creatively by Chef Matt and his staff to inspire passion for food and for life.

 

Chef’s Recipe


Grilled Spanish Octopus, Romesco Sauce, Kalamata Olives, Capers, Pickled Onions with Fennel, Purslane and EVOO

For Octopus

  • 5# whole Spanish Octopus
  • 2ea. Bay Leaves
  • 1Tsp. Whole Black Peppercorns
  • 1 cup Red Wine Vinegar
  • Prep heat your oven to 300* F.

Put the Octopus in a 4 quart Dutch oven with the remaining of the ingredient. Place the lid on top and place into the oven for 40 minutes. Check doneness with a tooth pick. If the tooth pick goes in easy, pull the octopus out and cool it down at room temp.

Once your octopus has reached a cool temp, separate the tentacles and discard the head and beak and now your ready to grill.

Romesco Sauce

  • 4 oz. EVOO
  • 1 each ancho chilies, roasted, crushed
  • 1 each jalapenos pepper, cored, seeded, chopped
  • 1 each red pepper, cored, seeded, diced
  • 3 each shallots, sliced
  • 10 cloves garlic, chopped
  • 4 each tomatoes, cut in half
  • 1 cup tomato sauce
  • Large pinch saffron threads
  • 1 tb cumin, toasted, crushed
  • 1 tb coriander seeds, toasted, crushed
  • 8 leaves basil
  • 12 parsley leaves
  • ½ cup almonds, toasted
  • 2 each limes, juiced
  • kosher salt & pepper (to taste)

In a shallow roasting pan, combine olive oil, ancho and jalapeno pepper, red pepper, shallots, garlic, tomato, tomato sauce, saffron, cumin, coriander, basil, and parsley.

Roast for 40 minutes or until the tomatoes start to brown.

Remove from the oven and transfer to a food processor.

Add the toasted almonds and lime juice.

Process until smooth & season with salt and pepper to taste.

 

To Serve

Grill the octopus on all four sides while brushing with equal part red wine vinegar and EVOO until nicely charred. Places a spoon full of your Romesco sauce onto the plate, garnish with a few olives, capers and pickled red onions and your octopus sliced into ¾” pieces. Finish the dish with shaved fennel, sea purslanes and EVOO share and enjoy!

 

SPONSORED

 

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