Let’s travel to France (in the Back Bay) to visit the Executive Chef and partner of Bistro Du Midi, Chef Robert Sisca.
He Beat Bobby Flay and has made award-winning status in Food & Wine Magazine. If you’re familiar with this low-key culinary powerhouse or not, you will love his recipe for Grilled Octopus!
“Bobby,” tells us sometimes he often makes it on game day, substituting chicken wings. That sounds like a total touch-down to us! If you don’t feel like cooking, head to the posh Heritage on the Garden location, and Bobby will whip up the dish for you!
Ingredients
- roughly a 6” piece of ginger (sliced)
- 5 sliced cloves of garlic
- ½ can hoisin sauce3.5 ounces gochujang
- 0.8 ounces sriracha
- 0.18 ounces thyme
- 2.5 ounces of rice wine vinegar
- 1.8 ounces fish sauce
- ½ ounce squid ink
Instructions
- Sweat ginger and garlic in oil for 10 minutes.
- Add all ingredients except squid ink.
- Simmer for 10 minutes.
- Add squid ink, cook for two more minutes.
- Puree in vita-mix, let cool.
- Grill octopus for 3-4 minutes on each side.
- Place octopus on top of a bed of bok choy and white peaches.
- Dollop sauce on top and garnish with sesame seeds and fresh chives.
- Enjoy as you cheer on the Pats!
This fabulous recipe first appeared in The Mazer Group newsletter
