Lunchbreak: Charred Octopus with an Alabama White BBQ Sauce

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Chef Larry Feldmeier

The Albert

228 E Ontario

Chicago, IL 60611

www.thealbertchicago.com

Recipe:

Charred Octopus with Fennel, Turnips, Alabama White BBQ Sauce

To Build:

1 Turnip (Cut into Thirds)

3 Baby Fennel

3 Marble Potatoes (Cut into Halves)

2 lbs Braised Octopus

½ cup Alabama White BBQ Sauce (Separate Recipe Below)

Olive Oil

Salt (to taste)

Pepper (to taste)

6 slices Shaved Raw Baby Turnips

1 Lemon Zest

2.5 tsp Sliced Chives

Preheat oven to 500f
Toss Fennel, Turnip, Potato in Olive Oil, Salt and Pepper and bake in oven until just tender (10-15 minutes)
Bring cast iron pan to smoking point (2 minutes)
Dress Braised Octopus in Olive Oil, Salt, and Pepper and place in hot pan until lightly charred on both sides.
Pull Charred Octopus from heat and season with Lemon Zest and Chives.
On plate, place Fennel, Turnip, and Potato on bottom.
On top of the Fennel, Turnip, and Potato, place Charred Octopus and drizzle Alabama White BBQ Sauce over top and then garnish with shaved turnips.
Enjoy!

Braised Octopus

1 head Garlic

3 Diced Red Peppers

2 Diced Onions

2 cups White Wine

3 Qts Water

1/8 cup Parsley, chopped

1 tsp Salt

1 tsp Black Peppercorns

2 lbs Cleaned Octopus

½ cup Canola Oil

Dice Red Peppers and Onions.
Sautee Diced Red Peppers and Onions with Garlic and Parsley in Canola Oil until tender.
Pour White Wine into pan with sautéed Red Peppers and Onions.
Add Water, Salt and Black Peppercorns to pan.
Add Cleaned Octopus into pan and cover with foil.
Place pan in oven at 225F for 2 hours or until tender.
Once tender, allow Braised Octopus to cool in liquid and then portion into 5 pieces.

Alabama White BBQ Sauce

2 cups Mayonnaise

½ cup Apple Cider Vinegar

4 tbsp Lemon Juice

¼ cup Horseradish

1/3 cup Dijon Mustard

1 tsp Cayenne Pepper

Salt and Pepper (to taste)