#SCBDRecipe: Valentines Day Recipes from Tocolo Cantina

 scbdrecipe
Need something nice to make for your Valentine for Valentines day? Well look no further because Chef Alexis Samayoa from Tocolo Cantina has hooked us up with some awesome recipes to make for your loved one.  Let us know how yours turns out!
tocolo_oysters
 
 
Octopus Escabeche
 
Ingredients:
Octopus:
Octopus
1 White Onion
1 Dry Bay Leaf
Salt
Directions:
1.Fill a small pot with water, onion, bay leaf &
enough salt to the water so it tastes like the ocean.

 

2.Bring to a boil and plunge the octopus in the water 7 times. On
the 7th time, leave the octopus in the water until the tenticals
start breaking off.

3. After cooked & chilled, put light oil on grill and grill desired

portion of octopus.

tocolo_octopus

Avocado Purree

 
Ingredients:
One Whole Avocado
1/2 tsp salt
1 tbs lime JuicePut all ingredients into a blender and purée.Escabeche
 
Ingredients: 
200 grams white onion
200 grams carrot
200 grams celery
1/2 tsp black peppercorn
1/2 tsp cumin

1 gram of thyme leaves
1 gram Mexican cinnamon
1/2 gram Mexican oregano
100 grams sherry vinegar
100 grams apple cider vinegar
200 grams olive oil.

Directions: All vegetables should be small diced.  Then take all ingredients & put in a small pot & cook on low heat
stirring for 5 minutes. Cool off & chill.

Place avocado puree on plate, top with octopus and garnish with escabeche vegetables.

Oysters Mignonette

Ingredients:

Blue Point Oysters

200 grams red onion

10 grams mint

 1 gram cracked black pepper,

1000 grams apple cider vinegar

10 grams salt

1/2 habanero chili no seeds

Directions:Take all of the above ingredients, excluding oysters and mint and put in a small pot and bring to boil.  Cool mixture and add mint. Shuck Oysters.  Pour Mixture over oysters and serve.

 
 
 
All recipes by Chef Alexis Samayoa
 
Make sure to check out Tocolo Cantina’s Website
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