Lunchbreak: Homestead chef Chris Curren makes frika salad

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1924 W. Chicago Avenue

UN86’D Fundraising Event
Monday, August 29
7:00 p.m. – 10:00 p.m.

Frika Salad

8 stalks hearts of palm (canned)
2 heirloom tomatoes
1 English cucumber
2 cups of frika
4 oz. feta cheese

Slice each hearts of palm stalk into three pieces. Slice heirloom tomatoes into wedges. Crumble the feta. On a mandolin, slice the cucumber length wise into thin long strips. Mix the two cups of frika with two cups of water in a pot. Bring water and frika to a boil on stove top with a burner on high. Once the mixture starts to boil turn the burner down to low and cover the pot with a lid. Cook frika until al dente and water is all absorbed which will take about 15 to 20 minutes. Remove frika from pot and put in a large mixing bowl and let cool.  Mix all ingredients with 1/4 cup of the Greek vinaigrette.

Greek Vinaigrette

1/4 cup red wine vinegar
1 Tbs dried oregano
2 Tbs minced garlic
2 Tbs whole grain mustard
2 lemons – juice and zest
2 tsp sugar
olive oil – as needed
salt and pepper to taste

Juice and zest both lemons. Place all ingredients in blender except for the olive oil, salt, and pepper. Blend on high and slowly add the olive oil until emulsified. Season with salt and pepper. Transfer from blender into bowl or bottle and dress frika salad with dressing.

Squid Ink Corzetti

Pasta Dough

1 3/4 cups all purpose flour
6 large egg yolks
1 large egg
1 1/2 teaspoons olive oil
1 tablespoon milk

Mound the flour on the board and create a well in the center. Pour eggs, milk, and olive oil into the center. Fold the flour into the liquid until the dough begins to form. Once the flour and liquid is completely incorporated, need the dough until it is smooth and leathery to the touch. Wrap in plastic wrap and let sit for at least 1 hour. After an hour, roll dough through a pasta roller to the thinnest setting. Using a corzetti stamp, or round cookie cutter, cut out circles from the sheet of pasta.

Octopus, Chorizo, and Pickled Pearl Onions

1 pound of baby tenderized octopus
1 orange
3 cloves garlic
3 sprigs of thyme
4 cups extra virgin olive oil
1/4 tsp paprika
1/2 cup red pearl onions
1/2 cup of white pearl onions
4 oz chorizo (or other spicy sausage)
2 cups white wine vinegar
1 cup sugar
1/4 cup salt
1/4 cup water
2 oz. lemon juice
1/2 cup chicken stock
4 oz cold butter cut into cubes

Pre-heat oven to 200 degrees. For the octopus, slice orange in half and combine with oil, paprika, garlic, and thyme. Pour mixture over the octopus in an oven safe pan, cover with aluminum foil, and cook in oven for 4-5 hours until octopus is extremely tender.  For the pearl onions combine vinegar, salt, sugar, and water. Peal pearl onions, cut in half and place in a heat safe container.  Bring vinegar mixture to a boil. Once the mixture is boiling pour over the onions. Let sit for at least 1 hour. Remove the skin from the sausage and cook. Drain off excess fat and reserve the sausage. Bring a pot of salted water to a boil. In a large sauté pan heat 1 tablespoon of oil. Add sausage, octopus pieces, pickled pearl onions, and heat. Add lemon juice and reduce. Add chicken stock. Reduce by 1/3, and then add cold butter a small amount at a time, stirring constantly to crest an emulsion. Take sauté pan off the heat, season with salt and pepper. Add pasta to boiling water and cook for 4 minutes, until tender. Strain pasta out of the water and add to the sauté pan. Adjust seasoning if necessary. Lay the pasta on the plate, add the octopus, pickled pearl onions, chorizo, on top of the pasta. Take the reserved fat from the chorizo and heat it up and spoon a bit over the top of everything.

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