Charcoal grilled Octopus with Red Wine Oregano Vinaigrette

[Voula]

Charcoal grilled Octopus with Red Wine Oregano Vinaigrette
Octopus:
5                             Octopus 10-12 oz Each                               
10                           Black peppercorns, crushed             
5                             Bay leaves                                           
1 Liter                    Red Wine Vinegar                               

Procedure:
Tenderize octopus in washing machine by putting it through one cycle.  5 octopus can be done at one time in machine.

Marinade:
2 parts    Red wine vinegar
1 part      Red Wine
1/4 Cup  Red Pepper Flakes
1 Cup     Dried Oregano
1 Cup     Olive Oil

Procedure:
Place all ingredients except oil in quart container and cover with oil.

Red Wine Oregano Vinaigrette:
2 ltr-Red wine vinegar
2 ltr-Red wine
25 Pcs-Bay Leaves
1 Cup-Black pepper
7 Pcs-Shallots rough chopped
10 Pcs-Cloves garlic, rough chopped
8 tbl-Honey

Procedure:
Place all ingredients in a medium stockpot bring to boil and reduce to ½. Remove from heat and all spices to steep into red wine vinegar reduction.

Oregano oil:
1 Gal        Blended oil
3 Bu.        Oregano, Fresh
2 c            Oregano, Dried

Procedure:
Place all ingredients in medium pot and bring to a boil & simmer for 20 minutes remove from heat and all herbs to steep for 1 hour.  Strain through chinois.

To finish vinaigrette:
Store oil & reduce separately. Pour equal parts of both to complete vinaigrette

For Shallots:
Shallots, thinly sliced, Chopped parsley, Vinaigrette, Dried oregano, Salt & black pepper.

Procedure: To order, toss 1/4C shallots with vinaigrette, parsley, dried oregano, seasoning.

For plate:
Place shallots on bottom of plate, center.  Slice octopus into 1/4-inch pieces on a bias. Toss with vinaigrette & herbs (chives & parsley).  Place on top of shallots.
 
Garnish:
Chopped Parsley, Chopped Chives, Vinaigrette, Dried oregano.

"Kali Orexi"

Chef - Gregory Zapantis

(( From Kelari Taverna - New York City ))