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Serves 4
½ Cup Kalamata Paint
½ Cup Banana Pepper Paint
½ Cup Tomato Paint
4 2-oz "Blocks" Feta Cheese
2 lbs Octopus
Chiffonade Romaine leaves, 1 per plate
Kalamata Paint:
1 Tsp Crushed Red Pepper
3 Basil Leaves
1 Cup Chicken Stock
½ Cup White Wine
1 Cup Kalamata Olives
½ Cup Light Corn Syrup
Combine all ingredients and reduce until sec,
then purée and strain.
Add a little water if it becomes too thick.
Tomato Paint:
6 Roma Tomatoes, cut into quarters
1 Cup Chicken Stock
1 Cup Leaves of Mint
1 Tbsp Garlic
¼ Cup White Wine
½ Cup Light Corn Syrup
Combine all ingredients and reduce until sec,
then purée and strain.
Add a little water if it becomes too thick.
Banana Pepper Paint:
3 Whole Banana Peppers
1 Yellow Bell Pepper
½ Cup Light Corn Syrup
2 Cups Chicken Stock
1 Tbsp Garlic
1 Tbsp Shallots
Combine all ingredients and reduce until sec,
then purée and strain.
Add a little water if it becomes too thick
Feta Cheese "Block":
Cut "block" ½" by 2" x 2"
Bread in seasoned flour, egg wash, Panko bread crumbs
Octopus:
Boil for 35 minutes in
1 Gallon Water
1 Pint Red Vinegar
2 Tbsp Peppercorns
8 Sprigs Thyme
4 Bayleaves
Chill.
Marinate in Balsamic Vinaigrette overnight.
Heat skillet, preferably cast iron, to med high heat with ¼"
Canola Oil.
Pan fry cheese for 20 seconds on each side.
Transfer to plate and eat with grilled octopus
immediately!
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