Chargrilled Octopus with Verde Vinaigrette
Chargrilled Octopus with Verde Vinaigrette
Directions
- Bring water, octopus, and salt to a boil. Cook lobster for an hour at a simmer. When you can easily stick and remove a paring knife from tentacle it is ready.
- Let octopus cool in the water for 20 minutes. Remove octopus from water then toss with chimichurri sauce and refrigerate covered overnight.
- Heat oven to 450°. Place tomatillo, onion, and jalapeno on sheet pan and roast for 20 -25 minutes. Remove seeds and stem from jalapeno then place in food processor with onion and tomatillo.
- Add honey, lime juice, salt, olive oil, and pepper to processor the puree.
- Cook lobster on open flame grill for 2-3 minutes. Remove and place on plate then drizzle with vinaigrette and crumbles of cotija cheese.
Ingredients
- 1 lb Empire’s Treasure® octopus
- 1/2 gal water
- 1/4 cup salt, sea
- 1 1/2 cup Contigo® Chimichurri Sauce
- 1 lb tomatillo(s), husk removed
- 3 ea Peak Fresh Produce® Jalapeño Pepper(s)
- 1 ea Peak Fresh Produce® Onion(s), Red, peeled and cut in half
- 2 oz Ascend® Juice, Lime
- 1/4 tsp salt, sea
- 1/8 tsp Magellan® Black Pepper, ground
- 3 tbsp West Creek® Honey
- 1/4 cup Piancone Epicureo® unfiltered extra virgin olive oil
- 1/4 cup Contigo Cotija Cheese
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
