By chef-owner Gregory Zapantis
- 5 Octopus 10-12 oz Each
- 10 Black peppercorns, crushed
- 5 Bay leaves
- 1 Liter Red Wine Vinegar
Tenderize octopus in washing machine by putting it through one cycle. 5 octopus can be done at one time in machine.
- 2 parts Red wine vinegar
- 1 part Red Wine
- 1/4 Cup Red Pepper Flakes
- 1 Cup Dried Oregano
- 1 Cup Olive Oil
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.
- 1 Gal Blended oil
- 3 Bu. Oregano, Fresh
- 2 c Oregano, Dried
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.
Shallots, thinly sliced, Chopped parsley, Vinaigrette, Dried oregano, Salt & black pepper.
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.
Address: 19 West 44th St., at 5th Ave.