Ingredients:
For Devil Dust Oil:
- ¼ cup olive oil
- 1 Tablespoon B Xtreme Devil Dust
For the Chimichurri:
- ¼ cup fresh cilantro (13g)
- ¼ cup fresh parsley (13g)
- ¼ tsp dried oregano
- 2 teaspoons garlic paste
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 1 teaspoon B Xtreme Cajun Dust
- Freshly ground salt and black pepper, to taste
For the Chimichurri:
- 1 Whole octopus tentacles
- 2 Tablespoons of whole peppercorns
- 3 to 5 tablespoons olive oil, for cooking
Instructions:
Want to impress your guests with a perfectly cooked octopus dish? Follow these easy steps, and you’ll have a masterpiece in no time!
For the Chimichurri:
To prepare chimichurri sauce, finely chop the parsley and garlic cloves using a knife. It is recommended not to use a food processor for this step. Once chopped, transfer the mixture to a bowl. Next, add the remaining ingredients and stir until everything is well combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight before serving. This will allow the flavors to develop and blend.
For Devil Dust Oil:
To make a flavorful oil for cooking, you’ll need to start by turning your Devil Dust seasoning into a fine powder. Simply place it in a food processor and pulse until it reaches the desired consistency. Mix the Devil Dust powder with oil in a separate bowl, making sure to combine the two ingredients thoroughly. Allow the mixture to sit overnight to allow the flavors to meld together. The next day, you may need to strain the oil through a coffee filter to remove any remaining grit and ensure a smooth texture.
For The Octopus:
1. Start by filling a large pot halfway with water and adding two tablespoons of kosher salt and peppercorns. Bring it to a boil over high heat and dip the octopus tentacles three times, holding them for 2 to 3 seconds each time until they curl up. After letting them cool down, place them in a FoodSaver bag, seal it, and put it in a 175°F water bath for 5 hours.
2. Once the octopus is cooked, transfer it to an ice bath, then dry it thoroughly with paper towels and season it with Cajun Dust, drizzling or rubbing it with olive oil.
3. Next, heat a grill or cast-iron skillet to high heat and cook the octopus until it’s charred, flipping and cooking for about 3 more minutes.
4. Finally, remove the octopus from the heat, place it on a serving platter, drizzle it with Devil Dust oil, and spoon chimichurri on top.
5. With these simple steps, you can create a delicious and visually appealing dish that will impress your guests!
Recipe Provided by B Xtreme BBQ