Lowcountry Cuisine Hammock Coast 2020 Spring

LC 40 www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine tender. Let the pears sit in solution to cool. Split pears, removing the cores. Drizzle sugar in the raw and brulée the pears with a torch. Arrange the pears over the dressed mixed greens, dried cranberries, pistachios and blue cheese. FOR DRESSING Combine honey, Champagne vinegar and shallots in a bowl. Whisk in oil to emulsify. SAVI GRILLED OCTOPUS SAVI CUCINA + WINE BAR Chef Jeff Allen FOR OCTOPUS • 1 whole octopus • 3 carrots peeled, diced • 2 yellow onions quartered • 1 head of garlic • 1 bunch washed and diced celery • 3 lemons halved • ½ cup salt • 1 gallon of water FOR SAUCE • ¼ cup sliced Mediterranean olives • 1 tablespoon capers • 4 anchovies chopped • 1 tablespoon chopped garlic • 2 tablespoons julienned basil leaves • 1 tablespoon chopped oregano Leaves • 1 can San Marzano tomatoes • 2 tablespoons olive oil FOR POLENTA • 1 cup shrimp stock • 2 cups milk • 1 cup cream • 1 cup polenta • 2 tablespoons chopped rosemary leaves • 1 tablespoon chopped thyme leaves • ¼ cup grated parmesan • 8 ounce of softened butter FOR OCTOPUS Add all your vegetables to a large stock pot and sweat them until the onions turn translucent. Add the water, salt and lemons. While the water is heating up begin cutting the webbing between each octopus tentacle, up to the body, for even cooking. Place your octopus in the water and simmer for 90 mins. Remove octopus from the water and place in an ice bath to chill it and stop the cooking process. FOR SAUCE Add the oil and garlic to a large saucepan on medium heat. Stir until golden brown. Add the basil, olives and capers and cook for 2 minutes. Add the tomatoes, chopped anchovies and oregano. Let simmer for 2 hours. Blend half of the sauce and keep the other half chunky. Season with salt and pepper. FOR POLENTA Add the shrimp stock and 2 cups of milk to a sauce pot. Turn it on low and add the polenta, chopped herbs and garlic. Stir for 15 minutes, until thickened. Once thickened, add cream, butter and cheese. Season with salt and pepper. After the octopus is chilled, cut off each tentacle all the way up to the body. Place on a hot grill until it starts to get crispy on one side. Repeat process on the next side. Remove from the grill, slice the octopus and toss in a pan with the sauce. Place the polenta on your serving plate and top with the sauced octopus.