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GREEK OCTOPUS RECIPE BY CHEF ANTHONY THEOCAROPOULOS

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GREEK OCTOPUS RECIPE BY CHEF ANTHONY THEOCAROPOULOS

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Ingredients

Octopus
1 octopus
1 quart soy sauce
2 bunches cilantro
2 ounce cardamom
2 ounce coriander
Lemon Gel
5 Lemon Zest
5 Lemon Juice
3 fluid ounce Sugar
4 fluid ounce water
1 tablespoon Agar-agar
Watercress Pesto
1 bunch watercress
1 tablespoon pine nuts
1 clove Garlic
approx 8 fl oz Olive Oil until correct texture
Features:
  • Gluten Free
  • Medium

Ingredients

  • Octopus

  • Lemon Gel

  • Watercress Pesto

Directions

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Octopus

  1. Bring all ingredients together in a large pot until you have a rolling boil.
  2. Submerge octopus and continue to boil for 3 minutes.
  3. Lower heat to a slow simmer and continue to cook for 45 minutes to an hour, depending on size.
  4. Remove and refrigerate.
  5. Cut tentacles off body and set aside.

To Finish/Garnish/ServeLemon Gel

  1. Heat lemon zest, lemon, sugar, water to a simmer.
  2. Whisk in Agar Agar and continue to simmer for 2 minutes.
  3. Leave to cool, then afterwards place in blender and blend until smooth.

Watercress Pesto

  1. Blend all ingredients together.

Anthony Theocaropoulos

As executive chef of Grace Vanderbilt and The Vanderbilt Grill, Anthony Theocaropoulos oversees all culinary operations and programming at the hotel. Specializing in Mediterranean and Italian cuisine, Chef Theocaropoulos incorporates locally sourced seafood into his classic and contemporary sea-to-table dishes and aims to provide an approachable, fine dining atmosphere that serves flavors that are new to Newport.

Living by the mantra ‘less is more’ – Chef Theocaropoulos is reinventing the menu at The Vanderbilt Grill to align with his simplistic, yet elegant cooking style. Recognized for his talent with seafood, Chef Theocaropoulos was awarded the ‘Best Octopus in New York’ by Ask Men, which remains one of his signature dishes to this day. From this award-winning creation to fresh pasta dishes, Chef Theocaropoulos will bring the essence of the Mediterranean to Newport. Capitalizing on this Mediterranean vibe as summer approaches, Chef Theocaropoulos also plans to enhance Grace Vanderbilt’s famed rooftop by adding a crudo bar, serving fresh oysters and seafood with one of the best views in the city.

Chef Theocaropoulos received his education at the Lincoln Culinary Institute in West Palm Beach, where he was trained in culinary arts and international cuisine. Beginning his career with Café Boulud at The Brazilian Court Hotel before returning to his roots in New York City, Chef Theocaropoulos worked for top restaurants in Manhattan, including Eataly and Ai Fiori, in addition to opening his own restaurants in Brooklyn and Palm Beach. He was particularly influenced while working under Chef Michael White, who is one of his biggest mentors and guided Chef Theocaropoulos to refine the cooking style he is so well-known for today.

Chef Theocaropoulos uses his love for cooking to help him unwind in his free time. He often makes pasta dishes at home, which he finds therapeutic after a busy day in the kitchen.

 

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