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The Mediterranean is much like America’s Gulf Coast. Because of it’s latitude and the nutrient run off from farming industries, both seas are a virtual dead zone for large, predatory fin fish but they thrive with delicious bottom feeders and invertebrates. All along the Mediterranean, from Spain to Italy, Greece, and back around to Morocco, squid, shellfish, and octopus play starring roles in regional cuisines.

So with this tender octopus I’ve paired a myriad of Mediterranean flavors. The octopus tentacles have been olive oil-poached with plenty of lemon, oregano, and black pepper. Along side is a goat cheese mousse on top of crispy, spiced phyllo dough. The sauces include a parsley puree, red pepper coulis, and a preserved lemon puree. Small chunks of preserved lemon rind and slices of black garlic (a unique fermented garlic that has a smokey, raisin-like flavor) add little bursts of flavor throughout the dish. Finally, some puffed saffron rice adds some interesting textural contrast as well as more familiar Mediterranean flavor.

Octopus is certainly a conversation starter at any dinner party. It’s not something we eat very often as Americans and, if we ever have, it’s most likely been about as tender as a rubber band. By poaching these tentacles in oil for several hours (essentially a confit style preparation) the octopus became extremely tender with only the slightest toothsomeness. In addition, the octopus absorbed the intense Mediterranean flavors of lemon, parsley, oregano, and cracked black pepper. This is certainly one of the most rich seafood dishes I have ever made or tasted. Please email me if you have more specific questions about the preparation of this dish.

These stunning photographs were taken by Mike Boehmer.

Mike is a Chicago-based photographer and a regular contributor to The Windy Pixel. Please visit www.mikeboehmer.com for more fantastic photography!

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This is a recipe for my Orange Gummy Candies. However, the liquid and flavoring can be replaced with whatever you like. Just be sure to use about the same amount of liquid, sugar, and gelatin and let your imagination run wild.

Orange Gummy Candies:

• 1½ c. (350 g) water
• 2 c. (450 g) granulated sugar
• 13 sheets gelatin
• ¼ c. (70 g) lemon juice
• ½ c. (140 g) orange juice
• ¼ tsp. (2g) kosher salt
• Zest of 2 lemons
• Zest of 2 oranges
• 1/8 tsp. each lemon and orange oil (optional)
• 2 c. powdered sugar

Combine the water and sugar in a large saucepan. Dissolve over medium low heat until dissolved. Meanwhile, soak the gelatin sheets in cold water for 1 minute or until softened. Whisk to dissolve into the sugar and water mixture and turn heat to medium. Allow to cook for 15 minutes, watching for boil-overs. Add the juices, salt, zests, and oils. Mix well and allow to cool slightly. Pour the candy mixture into a non-stick loaf pan and set in the refrigerator for 4 hours or until hard. Remove the candy slab and slice into 60 pieces. Toss with 1 cup of powdered sugar, arrange on a baking rack, and allow to air dry overnight. The next day, toss with the remaining powdered sugar and allow to dry once more. Add extra powdered sugar if needed.

Photo by Justin Kern

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I had some beets, parmesan cheese, parsley, bleu cheese, and walnuts leftover from Thanksgiving so I created this hearty but light fall/winter salad. This is roasted beets with bleu cheese mousse, parmesan-pistachio crisp, and parsley vinaigrette. Click the picture and go to flickr for interactive notes.

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