Octopus Confit Friday, October 2, 2015



Ingredients

Chef Kevin Nashan

4-5 lb. octopus
6 oz. pineapple juice
4 oz. olive oil
1 Tb. salt
1 Tb. Korean Chile Powder
1 Tb. Espellette
1 Tb. Chimayo Chile Powder
1 qt. Duck Fat
2 Yellow onions: Medium Dice
3 Carrots; Medium Dice
4 Celery stalks; Medium Dice

Directions

1. Break down Octopus by removing each leg from the head of the octopus
2. Remove beak of octopus by pushing up on the center of the head; use a pairing knife to help remove
3. Massage octopus for 20 minutes; with pineapple juice, olive oil, salt
4. Add the spices to octopus mixture
5. Melt the duck fat
6. Add octopus to a bowl; add duck fat
7. Add the onions, carrots, celery to a pressure cooker
8. Place the bowl with octopus on top; add enough water to the pressure cooker just so
the bowl does not start to float
9. Put a lid on the pressure cooker; bring up to 7 psi and cook for 25 minutes

Chef Kevin is the owner/chef of an award winning restaurant, the Sidney Street Café in St. Louis, Missouri. He has appeared many times on national TV and is Knoxville for a charity event. He can be reached at www.sidneystreetcafe.com.