Thursday, May 23, 2013

Restaurant Series: il Buco Alimentari & Vineria / Chef's recipe

Seared Octopus with Dashi Broth and Kaffir Lime Marinade
il Buco Alimentari & Vineria
Executive Chef Justin Smillie

Serves 4

2 octopus (1-2 pound each)
1 recipe Dashi Broth (recipe below)
1 recipe Kaffir Lime Marinade (recipe below)
2 pieces cheesecloth, cut 12 by 12 in.
2 pieces string

1. Clean the octopus. Cut the head, and remove the beak.
2. Lay the cheesecloth down on a cutting board. In the center, place the octopus, tentacles down, and bring all four corners of the cheesecloth together to create a pouch. Tie the pouch closed with a string.
3. In a medium rondo, lay the octopus down in one layer. Cover the octopus with the dashi broth.
4. Cook the octopus over a low flame for 2-3 hours or until tender.
5. Let the octopus cool in its own liquid.
6. Remove the octopus from the liquid and from the cheesecloth. Wipe as much liquid off the octopus as possible, and allow it to dry.
7. Cut the octopus in half and marinade the octopus in the kaffir lime marinade (make sure you cover all tentacles in the marinade).
8. Over medium-high heat, sear the octopus, tentacles down, until golden brown, then flip and continue cooking until warm throughout (approx. 4-5 min.)

Dashi Broth Recipe

5 cups of water
8 teaspoons of konbu
8 teaspoons of dried bonito

1. Heat a large stockpot with the konbu until almost boiling, about 10 minutes (it is important to never let the konbu boil).
2. When konbu is soft, the dashi will be flavored sufficiently.
3. Strain, add the bonito, and allow to steep for 10 minutes.
4. Strain again, chill and reserve.


Kaffir Lime Marinade Recipe

tablespoon Kaffir lime leaves
cup parsley
1 teaspoons oregano
teaspoon Calabrian chiles
clove garlic
cup of extra virgin olive oil
1 teaspoons crushed coriander
1 teaspoons crushed fennel seed
4 teaspoons of orange juice
teaspoon of honey

1. Toast coriander and fennel seeds, and crush in mortar.
2. Blend the spices, Calabrian chilies, and garlic with half of the EVOO.
3. Add the kaffir, oregano and one third of the parsley.
4. Add the rest of the EVOO and the rest of the parsley one half at a time.
5. Stir in the honey and OJ until smooth.
6. Season with salt.