Recipe: Octopus Toast

At the Art of Catering Food in New Orleans, LA this past March 2019, the states of Pennsylvania, Illinois, and California were represented on stage in “Thirty Hors d’oeuvres in 30 Minutes” via chefs Paul Larson (Blue Plate Catering; Illinois), Jay Varga (JDK Group; Pennsylvania), and the team of Jimmy Olang and Nicholas Weber (24 Carrots; California).

Each chef presented 10 delicious and creative ideas to impress clients, and then sampled one of those ideas to the audience. Bonus! Almost all of the hors d’oeuvre recipes were shared with attendees after the presentation. Click here for last week's recipe from Chef Paul Larson; check back on Friday, Dec. 20 for the next recipe.

Jimmy Olang and Nicholas Weber of 24 Carrots

OCTOPUS TOAST

with avocado purée, serrano chili & lemon agrumato oil

Avocado Koji Puree

2 avocados
1 cup crème fraiche
1 lime, juiced
2 tsp salt
4 T koji
2 tsp kosho
1 jalapeno
1 T kosho
2 bunch, cilantro
1 T yuzu
2 garlic cloves

Method: Purée until smooth

Octopus Method

1. Cook Spanish octopus on a low simmer in a court bouillon for 90 minutes, let cool overnight in braising liquid. 

2. Slice ¼-inch bias slices, drizzle with olive oil and fleur de sel.

Assembly

In this order: Olive oil toasted crostini; avocado purée; slice of octopus; lemon oil; fleur de sel; 1 slice shaved serrano chili; micro cilantro garnish