One BIG Recipe: Exquisite Seafood Buffet

Difficulty:
1/5

Servings: 4

Ease of Preparation: Medium

 


Menu

Cod Cakes with Roasted Garlic Mayo – click here for the individual recipe

Gazpacho – click here for the individual recipe

Marinated Strawberry and Roast Tomato Salad – click here for the individual recipe

Charred Octopus with Chickpeas and Chili Glaze – click here for the individual recipe

Blistered Padron Peppers, Pickled Chilies, Ricotta Salata – click here for the individual recipe

 

Click here to download the One BIG Recipe as One BIG PDF

 


Shopping List

 

Pantry: On hand: Need (Minimum): Yes/no:
Ancho chilies   3  
Chipotle   1  
Apple cider vinegar   ¾ cup (180 ml)  
Honey   3 tablespoons  
Vegetable oil   ½ cup (120 ml) +  
Salt X    
Olive oil   ¾ cup (180 ml)  
Smoked paprika   1 tablespoon (15 ml)  
Canned chickpeas   1 x 15 ounce (425 g)  
Sherry vinegar   2 ½ tablespoons (45 ml)  
White vinegar   ½ cup (120 ml)  
Sugar   1/3 cup (80 ml)  
Mustard seeds   1 teaspoon (5 ml)  
Coriander seeds   1 teaspoon (5 ml)  
Bay leaves   6  
Mayo   2 1/3 cups (550 ml)  
Dijon mustard   2 tablespoons (30 ml)  
Worcestershire   2 teaspoons (10 ml)  
Hot sauce   ½ teaspoon (2.5 ml)  
Saltine crackers   ¾ cup (180 ml)  
Balsamic vinegar   2 tablespoons (30 ml)  
       
Dairy:      
Ricotta salatta   ½ cup (120 ml)  
Egg   1  
Baby bocconcini   7 ounces (198 g)  
Parmesan   3 ½ ounces (99g)  
       
Bakery:      
Day old bread   4-5 slices  
       
Produce:      
Garlic   2 ½ heads  
Roasted red peppers   2  
Red chilies   1 pound (454 g)  
Padron peppers   12 ounces (340 g)  
Parsley   2 tablespoons (30 ml)  
Roma tomatoes   2 pounds (907 g)  
English cucumber   ½  
Green bell pepper   1  
Cherry tomatoes   2 pints (32 ounces)  
Oregano   4 sprigs  
Tarragon   8 sprigs  
Basil   6 sprigs  
Strawberries   18 ounces (510 g)  
Baby arugula   2 cups (470 ml)  
       
Butcher:      
Morcilla sausage   1  
       
Fishmonger:      
Octopus   1  
Cod   1 pound (454 g)  
       

 


 

Mise en Place, about 1.5 hours before dinner
  • Roast the Garlic:
    • Preheat the oven to 400 F (205 C).
    • Place the garlic heads on a sheet tray. Drizzle with the olive oil and season with salt.
    • Roast until the garlic is fragrant, golden, and soft, 30-40 minutes.
  • Cook the Octopus:
    • Bring a large pot of heavily salted water to the boil.
    • Add the octopus, onion, garlic, carrot, celery, red pepper, and tomato, and immediately turn the heat down to a simmer. Simmer the octopus until tender, 45-60 minutes.
  • Cook the Cod:
    • In a pot over medium-low heat, combine the cod, bay leaves, and water. Bring to a simmer and allow the fish to cook until opaque and flaky, 10-12 minutes.
  • Roast the Cherry Tomatoes:
    • Preheat the oven to 375 F (190 C).
    • Place the halved tomatoes in a single layer on a baking sheet. Season with salt and drizzle with 3 tablespoons (45 ml) of the olive oil. Scatter the stems from the oregano, tarragon, and basil amongst the tomatoes.
    • Transfer the tray to the oven and roast until the tomatoes are aromatic and tender, 45 minutes to 1 hour.
  • Make the Cod Cakes:
    • Strain the fish out of the poaching liquid onto a plate and allow to cool to room temperature.
    • Meanwhile, in a small bowl, whisk together the mayonnaise, egg, and mustard. Season with salt and pepper.
    • In a separate bowl, flake the cooled fish and combine with the saltines and parsley.
    • Fold the mayonnaise mixture into the cod mixture, combine well, and form into patties.
    • Place the cod cakes on a tray and refrigerate until well chilled, at least 20 minutes.
  • Pickle the Chillies:
    • In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir to dissolve the sugar and salt.
    • Add the mustard seeds, coriander seeds, and bay leaves. Allow the mixture to come to a simmer.
    • Pack the chilis into a heatproof jar. Carefully pour the simmering mixture over the chilis. Allow to cool to room temperature and reserve until needed.
Get cookin’! – about an hour before dinner
  • Make the Chili Glaze:
    • In a saucepan over medium heat, toast the ancho and chipotle peppers, turning often until fragrant and pliable, 2-3 minutes.
    • Add the vinegar, honey, and garlic and allow the mixture to come to a simmer.
    • Once simmering, remove the pan from the heat and allow to steep at room temperature until the chiles are softened, roughly 20 minutes.
    • Allow the garlic to cool to room temperature.
  • Make the Gazpacho:
    • Bring a large pot of water to a boil on the stove. Cut an ‘x’ in the bottom of the tomatoes. Drop the tomatoes, in batches, into the water and allow to cook for 35-40 seconds.
    • Strain the tomatoes out of the water onto a tray and allow to cool enough to handle. Peel and discard the skins.
    • In a blender, combine the peeled tomatoes, cucumber, green pepper, garlic, saltine crumbs, vinegar, and water. Blend on high speed until well combined and smooth.
    • While the blender is running, stream in the olive oil. Season with salt.
    • Transfer the gazpacho to a container and refrigerate until well chilled, at least, 30 minutes.
  • Blend the Chili Glaze:
    • Transfer the mixture to a blender and blend until smooth. While the machine is running, stream in the oil to emulsify. Season with salt and reserve.
  • Make the Roasted Garlic Mayonnaise:
    • Squeeze the roasted garlic into a bowl. Add the mayonnaise and stir to combine. Refrigerate until needed.
  • Cook and serve the Cod Cakes:
    • In a large skillet over medium-high heat, coat pan with oil and heat until shimmering.
    • Add the cod cakes and cook, in batches, until golden and crispy, 3-5 minutes per side.
    • Drain the cod cakes on a paper towel-lined plate and season with salt.
    • Serve the cod cakes with Roasted Garlic Mayo on the side.

 Dinner time! – about 10 minutes before dinner
  • Serve the Gazpacho
    • Pour the gazpacho into chilled bowls, garnish with a drizzle of olive oil and serve immediately.

 Take a break, sit down and enjoy…
  • Do the Salad Mise en Place:
    • Allow the tomatoes to cool to room temperature.
    • In a large mixing bowl, combine the roasted tomatoes, strawberries, arugula, bocconcini, and Parmesan.
    • Add the leaves of the oregano, tarragon, and basil, season with salt and pepper, and gently toss to combine.
  • Dress and Serve the Salad:
    • Drizzle the remaining olive oil and balsamic vinegar onto the salad, gently toss again, and serve immediately.

Take another break! You’re doing so well!
  • Serve the Octopus and Padron Peppers:
    • Preheat the grill to high and brush with oil
    • Strain the octopus out of the water and onto a sheet pan and pat dry.
    • Transfer the octopus to the grill and cook, turning, until charred all over, 4- 5 minutes. Brush the octopus with the sauce in the last minute of cooking.
    • Transfer the octopus to a tray and brush again with the sauce.
    • While the octopus is grilling, make the Chickpea Salad: in a cast-iron skillet over medium-low heat combine the morcilla and olive oil. Press down lightly on the morcilla to release its oil and allow to cook for 2-3 minutes.
    • Add the onion and garlic and cook until translucent and softened, 3-4 minutes.
    • Raise the heat to medium and add the smoked paprika, chickpeas, and roasted red peppers.
    • Season with salt and pepper and cook, tossing often, until the chickpeas are tender, 7-8 minutes.
    • Add the sherry vinegar, toss to coat, and serve immediately, alongside the Chili-Glazed Octopus.

    • Heat the oil in a cast-iron skillet large enough to fit the peppers in a single layer over high heat.
    • Once the oil is shimmering and hot, add the peppers. Cook without moving until blistered on one side, 30 seconds to 1 minute.
    • Flip and shake the peppers in the pan until blistered on all sides, about 1 ½ minutes total.
    • Season with salt and turn out onto a serving platter.
    • Spoon some of the pickled chilis around the Padrons. Sprinkle the ricotta overtop and serve immediately.

That’s it! You’re done! Take a bow!