Blackened Octopus

Blackened Octopus

Octopus is a popular dish at my restaurants, but not many people cook it for themselves. I have created this fun and easy recipe that anyone can make at home. Appetizer,

Serves 6 to 8,  Prep time 15 minutes,  Cook time 5 hrs 15 minutes.
Ingredients
For the Hot Honey:

1 cup raw honey
1 habanero, torn
For the Octopus:

1 head octopus
2 sprigs rosemary
1/4 cup olive oil
2 cups blackening seasoning, store brought or prepared on own

For the Corn Puree

6 pcs corn cobs cleaned, washed, and kernels taken off, reserve the 

   cobs
6 tablespoons olive oil plus 1/4 cup
1 pinch chili flake
Water as needed
Salt as needed

For the Garnish:

1 cup sauteed corn
1 cup cherry tomatoes
4 basil leaves torn
Olive oil
Salt as needed
1 radish thinly shaved

Directions
For the Hot Honey:

Add the honey and habanero to an 1.5 Quart Sauce Pan. Simmer on low heat for 15 minutes.
Take off heat and allow to steep overnight, leave the pepper for any extra spice if you like.

For the Octopus:

Set the Sous Vide Immersion Circulator at 175°F.  Cut the octopus into separate tentacles, place 1/8 cup olive oil and rosemary in a vacuum sealed bag, or if not available use a ziplock and cook for 5 hours.
Remove from the circulator vessel and immediately cool down in ice water. Remove the octopus from the bag and dust generously with blackened seasoning.
Preheat the oven to 350°F.
Heat a 10 i nch fry pan on high heat, add the remaining olive oil, and sear on all sides. Then, finish in the oven for 5 minutes.

For the Corn Puree:  

In an 3 Quart Sauté Pan on medium heat, add the olive oil. Add the corn and sauté for 5 minutes, season with salt. Reserve 1 cup of corn for garnish.
Add the cobs and cover with water and simmer on low for 20 minutes.
Remove the cobs and place cooked corn in a quart sized container. Use the Immersion Blender and puree until smooth, drizzle in olive oil, and adjust seasoning.

For the Garnish:

Gently warm all ingredients on low heat in a 2 Quart Sauce Pan for 3 minutes.
Once complete, place the corn puree on the plate. Brush the honey on the blackened octopus and place it over the corn. Top the octopus with the remaining sautéed vegetables.