Kellari's Charcoal Grilled Octopus With Red Wine Oregano Vinaigrette

By chef-owner Gregory Zapantis

Ingredients:

• 5 Octopus 10-12 oz Each                              
• 10 Black peppercorns, crushed             
• 5 Bay leaves   
• 1 Liter  Red Wine Vinegar                                          

Procedure:
Tenderize octopus in washing machine by putting it through one cycle.  5 octopus can be done at one time in machine.

Marinade:

• 2 parts    Red wine vinegar
• 1 part      Red Wine
• 1/4 Cup  Red Pepper Flakes
• 1 Cup     Dried Oregano
• 1 Cup     Olive Oil

Procedure:
Place all ingredients except oil in quart container and cover with oil.

Red Wine Oregano Vinaigrette:

• 2 ltr-Red wine vinegar
• 2 ltr-Red wine
• 25 Pcs-Bay Leaves
• 1 Cup-Black pepper
• 7 Pcs-Shallots rough chopped
• 10 Pcs-Cloves garlic, rough chopped
• 8 tbl-Honey

Procedure:  Place all ingredients in a medium stockpot bring to
boil and reduce to ½. Remove from heat and all spices to steep into red
wine vinegar reduction.

Oregano oil:

• 1 Gal Blended oil
• 3 Bu. Oregano, Fresh
• 2 c  Oregano, Dried

Procedure:

Place all ingredients in medium pot and bring to a boil & simmer
for 20 minutes remove from heat and all herbs to steep for 1 hour.
Strain through chinois.
To finish vinaigrette: Store oil & reduce separately. Pour equal parts of both to complete vinaigrette.

For Shallots:
Shallots, thinly sliced, Chopped parsley, Vinaigrette, Dried oregano, Salt & black pepper.

Procedure:
To order, toss 1/4C shallots with vinaigrette, parsley, dried oregano, seasoning.
Place shallots on bottom of plate, center.  Slice octopus into 1/4-inch
pieces on a bias. Toss with vinaigrette & herbs (chives &
parsley).  Place on top of shallots.  Garnish with  Chopped Parsley,
Chopped Chives, Vinaigrette, Dried oregano.

Phone: (212)221-0144
Address: 19 West 44th St., at 5th Ave.