Sausage and Pepper Sliders, Charred Asparagus and Fingerling Potato Salad & Grilled Calabrian Chili and Pesto Octopus SkewersPosted:
Courtesy of Chef Joey Maggiore of The Hash Kitchen
Sausage and Pepper Sliders
4 uncooked Italian sausage links
1/3 cup water
2 teaspoons of canola oil
2 large sweet red peppers, thinly sliced
2 large red onions, thinly sliced
1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon pepper
8 slices of provolone cheese
8 ciabatta bread slices
1.In a large skillet, brown sausages on all sides, about 5 minutes. Reduce heat to medium-low; add water. Cover and cook 10-15 minutes or until a thermometer reads 160°. Remove from pan; keep warm.
2.In the same pan, heat oil over medium-high heat. Add peppers and onions; cook and stir until tender. Add brown sugar, vinegar, Worcestershire sauce and pepper; cook 5 minutes longer or until vegetables are coated.
3.Cut each sausage lengthwise in half, then crosswise in half. Serve in ciabatta bread with pepper mixture. Yield: 4 servings
Charred Asparagus and Fingerling Potato Salad
1lb assorted fingerling potatoes, halved and quartered
1/2lb asparagus, tough ends removed and cut into 1 inch pieces
4 slices prosciutto, cooked and chopped
kosher salt and black pepper
grapeseed or canola oil
2 teaspoons Dijon mustard
juice from 1 lemon
1 teaspoons sherry vinegar
1/3 cup extra virgin olive oil
1.Heat your oven to 425 degrees F.
2.Spread the fingerling potatoes out on a baking sheet in an even layer and drizzle with about 1-2 tablespoons of grapeseed oil. Season generously with kosher salt.
3.Roast for 30 minutes, remove from the oven and add the asparagus. Drizzle about another teaspoon or two of oil over the top and place back in the oven for another 20 minutes.
4.Transfer the roasted potatoes and asparagus to a mixing bowl containing the chopped prosciutto.
5.In a small bowl, whisk the Dijon mustard, lemon juice and sherry vinegar.
6.Slowly drizzle in the olive oil to create an emulsion. Season with kosher salt and pepper.
7.Drizzle the vinaigrette over the warm potato salad until you feel there is enough to coat everything. You may not need all the vinaigrette - save the remaining for another purpose.
8.Toss the salad and serve warm.
Grilled Calabrian Chili and Pesto Octopus Skewers
For the octopus
1-1/2 octopus, cleaned, heads and tentacles separated
1 quart light olive oil
6 cloves garlic, crushed
2 small unpeeled onions, quartered
2 tsp. sea salt
2 tsp. fennel seed
2 tsp. coriander seed
1 tsp. black peppercorns
1 bay leaf
1/4 tsp. crushed red pepper flakes
For the Calabrian chili vinaigrette
1/4 cup fresh orange juice (from about 1 large orange)
3 Tbs. fresh lemon juice (from about 1 medium lemon)
2 Tbs. sherry vinegar
1 Tbs. finely chopped shallot
1 Tbs. pesto
1 tsp. Calabrian red chili sauce (found at specialty food shops or Italian grocers)
1 tsp. sea salt
3/4 cup extra-virgin olive oil
Position a rack in the center of the oven and heat the oven to 200°F.
Bring a 6-quart pot of well-salted water (it should be salty like the sea) to a boil and then reduce to a simmer. Add the octopus, wait until the water returns to a simmer, remove octopus from the water with tongs and place on a rimmed baking sheet. Repeat this process twice, using the same water.
Place the octopus in a Dutch oven. Add the oil, garlic, onions, and salt. Tie the fennel, coriander, pepper, bay leaf, and pepper flakes into a cheesecloth pouch. Add the spice bundle to the Dutch oven. Cover and bake until the octopus is fork tender, about 1-1/2 hours. Let the octopus cool to room temperature, covered, in the oil. Remove octopus from the oil.
Combine the juices, vinegar, shallot, pesto, chili sauce, and salt in a medium bowl. Whisk in the oil in a steady stream until the mixture emulsifies. Set aside.
Prepare a medium-high gas or charcoal grill fire. Lightly oil the grill. Grill the octopus tentacles and heads until lightly charred and crispy on all sides, 2 to 3 minutes. Remove from the grill. When the octopus is cool to the touch, slice the arms into 3- to 4-inch pieces and the heads into halves or quarters. Set aside.
Brush and drizzle the vinaigrette over the octopus skewers.