Grilled Fremantle Octopus with a delicious smoky flavour, seasoned with chilli oil and served with cauliflower puree. Great place to hit up in Wynyard for some tasty Italian food and quality cocktails!
🐙 So you love your Instant Pot but have you made octopus in it yet?
We did at the Instant Pot Cooking Class at The Farm Cooking School last Sunday and it was exquisite! 👩🍳 Chef Shelley @shelleystablenj outdid herself again! I’ve only had octopus at dim sum/Chinese-style before and having it cooked this way and then grilled was delectable.
The Menu: •Steel Cut Oatmeal
•Charred Octopus with Celery and White Bean Salad
•Beef Stew with Tomatoes and Mustard
•Chocolate Truffle Tart
(not pressure cooker)
✨ If you ever want to try a class at The Farm Cooking School, check out the class selection #linkinprofile ✨ Plus, there’s the Winter Fest this Saturday, 12/15, 10am-2 pm! Lots of fun, vendors, food, gifts and demos to be had, check it out! ✨
#octopus#dinner @thefarmcooks @shelleystablenj #njcookingschool#cookingclasses#localnj#instantpot#instantpotrecipes#grilledoctopus#butterbeans#ediblenj
I was honored and excited to attend the first day of @smallbatchrestaurant opening! It’s mission is to educate and feed New Yorkers with what New York State has to offer! Yes there are many farm to table style restaurants but Small Batch is truly a unique experience! Was even more excited that I get to see @tomcolicchio not one, but two days in a row since @bravotopchef aires tonight! 🤣 The service— stellar, the food— amazing, and the wine—outstanding! 📸: Grilled Spanish Octopus with Chorizo•Fresno Chili•Cranberry Beans
Braised Chicken Thighs with Soppressata•Cured Olives•Roasted Tomatoes•Garlic Confit
Rosemary Garlic Roasted Potatoes
Can Sumoi Xarel•lo 2017 (An excellent Spanish wine from the Penedès Region)
Dark Chocolate Tart•Brown Sugar Ice Cream
The other dishes I sampled were just as good as these but I didn’t get a photo because I was too busy eating! If that’s not a sign for you to get out and try this place, I don’t know what is! I will be back and I’ll also make sure to eat lunch so that I’m not a starving maniac for dinner to take pictures before I start eating! 🤣🤣 Also wanted to point out how #mallfood now can look like this ! I might just start shopping at malls again! 🤔
PARMENTIER DE APIO NABO CON PULPO Y RECETA
Hoy os traigo otra receta para que podáis sorprender a vuestros invitados.
He utilizado pulpo cocido de @freskibo_oficial que es muy práctico. Lo podemos tener comprado y listo en la nevera.
Otro plato de los que podemos tener preparados con antelación.
El attrezzo de @suministresgirona_hotelbar
Para mañana solo os digo que vayáis preparando Coco y Mango. Que vais a tener un recetón!!! Un postre fácil y riquísimo!!! Ingredientes: * pata de pulpo cocido
* setas shiitakes o champiñones
* pimentón De la Vera * aceite
Ingredientes para el parmentier: * 3 Tupinambos o Patata
* 1 puerro
* 1 colinabo o tres nabos
* 1 apionabo
* Un cuarto de hinojo
* 200 ml Caldo de ave * 25 gr de mantequilla * Aceite
* Nuez moscada
1. Preparamos el parmentier
2. Ponemos en una olla un poco de aceite y salteamos el puerro cortado a trocitos durante unos 5 minutos.
3. Le añadimos las demás verduras cortadas a trozos y salteamos durante 3 minutos.
4. Le añadimos un poco de sal, el caldo de ave y un poco de agua, tiene que cubrir las verduras.
5. Dejamos hervir durante 25 minutos.
6. Colamos el líquido y lo guardamos para utilizarlo en sopas.
7. Las verduras las pasamos por el pasapurés con la mantequilla, pimienta, nuez moscada.
8. Salteamos con un poco de aceite las setas laminadas durante unos 7 minutos.
9. Marcamos la pata de pulpo en la plancha con unas gotas de aceite.
10. Lo retiramos de fuego y lo cortamos, le ponemos unas gotas de aceite y espolvoreamos con @pimentonvegacaceres y flor de sal.
En el recipiente que lo queramos presentar, le ponemos en el fondo un poco de parmentier, las setas encima y el pulpo.
I had one of the most amazing meals this week @chispacca 🙌🏻 I’ve been dying to try this restaurant and I’m SO glad I finally did! I over ordered as per usual and there were still so many other things I wanted to try!😩 Luckily it’s family style so lots of sharing goes on! We started with the toasted pane bianco w/ ‘nduja, grilled octopus and fideos a la catalana w/ mussels & prawns! Then moved on to the pork blade chop w/ vinegar onions , roasted turnips & roasted sweet potatoes😍👅 @nancysilverton does it again!
Wood Grilled Octopus & smoked Tri-Tip with spiced herb fennel potato purée & Garlicky Fresno Chile Italian salsa verde. This cook was from earlier this year that deserved to be reposted, it was my much bolder and heartier take on Surf & turf. Getting octopus right takes countless efforts to make it were its soft and tender with a melt in your mouth texture. My personal favorite method is braising in its own juices. Clean the tentacles throughly , remove the beak, remove the eyes , clean out the head and season it with salt & pepper and place it in a dry Dutch oven with a tight fitting lid and let it cook slowly in the oven until tender checking every 15 minutes just Incase it was not already tenderized as it can over cook quicker if it was. Once cooked I remove the rubbery skin (sometimes I like to keep it as it crisps on the grill) then marinate it or dry rub it before grilling. Octopus if you haven’t tried it tastes like very meaty shrimp & slightly sweet like lobster, the true chicken of the sea if you will. #octopus#grilledoctopus#surfnturf#tritip#bbq#seafood#grilledseafood#barbecue#beef#woodfired#woodgrilled#salsaverde#fresno#california#centralvalley#roasted#chef#pitmaster#foodporn#instafood#coastal#grillmaster#weber#webergrill#weberkettle
Part 1-The Small Plates
Our meal was so much more than I expected it to be. I knew it was going to be good because much of the menu is ever changing, depending on the freshest local ingredients available. But it was more than good, it was phenomenal! I was with a group of hungry diners so we ordered a good portion of the menu.
Our server Danny, explain each dish in detail, his recommendations were spot on and he provided exceptional service.
*Grilled Octopus with Lentils *Venison Tartar with 🌟Pistachios *Bratwurst Rarebit 🌟
*Lamb Wontons 🌟=Personal Favorites
✨🤤 Y’all... SO many firsts in one photo. I had the pleasure of being treated by an old friend of mine @masonjohnston last night. He is literally FULL of knowledge about French cuisine, so he schooled me last night. I am still on cloud 9 from all this wonderful food I got to enjoy. Not to be overly dramatic... but my life is changed. In the front, we have grilled baby octopus, behind that is Texas Wagyu beef tartare, in the back is roasted bone marrow, and to the left is my personal favorite: crawfish beignets! 🤤✨