Yamas Recipe Reboots

Ingredients

Fava Bean Purée

• Yellow Split Peas, 4oz 
• Red Onion, ½ one medium, roughly chopped
• Garlic, 1 clove minced
• Warm water, 2 cups
• Lemon, 1 juiced
• Extra Virgin Olive Oil, 1½ TBS + 1½ TBS
• Thyme, ½ TBS chopped
• Cayenne Pepper, ¼ tsp
• Salt and freshly ground pepper, to taste

Octopus

• Octopus, 1 tentacle (approx. 8oz cut)
• Red Onion, ½ small, sliced in strips
• Campari tomatoes, 3 quartered
• Extra Virgin Olive Oil, 1 TBS 
• Salt and pepper to taste

Marinade (optional) and additional prep ingredients for Method 2

• Red wine vinegar, ¼ cup + 2 TBS
• Extra Virgin Olive Oil,  ¼ cup
• Garlic, 1 tsp minced
• White wine,  ½ cup
• Lemon Juice, 2 TBS
• Bay Leaves, 2

Garnish

• Tomatoes, 1 small chopped
• Capers, ½ TBS
• Microgreens, ¼ cup

Instructions

Read all instructions before you begin so you can coordinate timing of cooking the octopus along with preparing the purée.

Fava Bean Purée

1. Rinse split peas thoroughly.
2. Sauté 1 ½ TBS olive oil, chopped onions, minced garlic, cayenne pepper, and fresh thyme in a large pot over medium-high heat.
3. When onions begin to caramelize, add yellow split peas, warm water, and 1 ½ TBS olive oil. Stir, reduce heat to medium, and sprinkle with salt and pepper. Cover with lid and simmer until peas are mushy (about 45 minutes to 1 hour). While the split peas cook, check occasionally and skim off any white foam that comes to the surface.
4. When cooked, turn off burner, transfer the mixture to a blender or food processor, add the lemon juice, and puree. If the mixture gets too thick, add a little more water and/or olive oil.
5. Return to pot and keep warm.

Octopus

Method 1 (Central Market directions - worked great, but we decided we wanted to try with a marinade as well, thus Method 2)

1. Bring 3-4 cups water to boil in medium sized pot. Add tentacle and boil for 45 minutes.
2. Remove tentacle and plunge in cold water for 20 minutes (or until completely cool).
3. About 5 minutes before grilling octopus, sauté onions in 1 TBS olive oil over medium-high heat. When onions begin to soften (about 2 minutes), add in 3 quartered Campari tomatoes. Continue to sauté for about 3 minutes. Remove from heat but keep warm.
4. Heat grill to high heat, and sear tentacle for 1 to 2 minutes each side.
5. Cut tentacle into 1 inch chunks and add to tomato/onion mixture.

Method 2 

1. Prepare marinade by combining  ¼ cup red wine vinegar,  ¼ cup olive oil,  1 clove minced garlic, and a sprinkling of salt and pepper in a small bowl. Set aside.
2. In a small sauce pan, add remaining 2 TBS red wine vinegar, ½ cup white wine, 2 bay leaves, and 2 TBS lemon juice. Bring to boil.
3. Add tentacle to sauce pan. Immediately reduce heat and cover with lid. Simmer for 45m to an hour. Note: the tentacle will produce water as you braise.
4. Remove tentacle from sauce pan, combine with prepared marinade, seal in a plastic bag or airtight bowl, and refrigerate for 30 minutes.
5. About 5 minutes before grilling octopus, sauté onions in 1 TBS  olive oil over medium-high heat. When onions begin to soften (about 2 minutes), add in 3 quartered Campari tomatoes. Continue to sauté for about 3 minutes. Remove from heat but keep warm.
6. Heat grill to high heat, and sear tentacle for 1 to 2 minutes each side.
7. Cut tentacle into 1 inch chunks and add to tomato/onion mixture.

Putting it Together

1. Spoon Fava Bean Purée onto center of plate.
2. Top with Grilled Octopus, tomato, and onion mixture.
3. Garnish with a drizzle of olive oil, capers, and microgreens and serve.

INGREDIENTS

Shrimp Loukoumades

• Shrimp, 8oz Medium Tail Off Peeled & Deveined 
• Water, 1 cup lukewarm
• Milk, ½ cup lukewarm
• Dry Yeast, 2 ¼ tsp
• White Flour, 2 cups
• Sugar, 1 TBS
• Garlic Powder, 1 tsp
• Salt, 1 tsp
• Olive Oil, 2 TBS (for frying)

Honey Sauce

• Honey, ½ cup
• Water, 2 TBS

Garnish

• Sesame Seeds, ½ TBS toasted
• Microgreens, 1-2 TBS

INSTRUCTIONS

1. Dissolve yeast in lukewarm water.
2. Combine yeast, milk, flour, sugar, garlic powder, and salt in a bowl and mix into a smooth batter.
3. Cover, place in a warm place, and let the batter rise until approximately three times its original size, (1-2 hours).
4. Heat the oil in a saucepan until very hot.
5. Dip each shrimp one by one into the dough, coat, and set aside. Do not overcoat (avoid clumps of dough).
6. Repeat until all shrimp are covered. (Whenever the dough starts to stick, dip the shrimp again into the oil.)
7. Place loukoumades in a saucepan without overcrowding (do more than one batch if necessary) and fry in the very hot oil until golden brown.
8. Remove from the oil with a slotted spoon and transfer to a serving dish lined with paper towels to drain.
9. Heat honey and water in a small saucepan and stir until combined. Skim off any froth that forms on the surface with a spoon.
10. Transfer loukoumades (again) to a bowl and pour hot honey sauce over the top.
11. Sprinkle with sesame seeds and microgreens and serve.