Charred Spanish Octopus
- 4-6 pounds Spanish Octopus
- 2 spicy dried chorizo
- .5 bunch each thyme/ bay leaves
- 1 cup sherry vinegar
- 1/4 cup smoked Spanish paprika
- 1/4 cup Aleppo pepper
- 2 qt white wine
- 2 qt sherry wine
- 2 avocados
- 1/2 lime juice
- 2 jalapenos
- 1/2 bunch cilantro
- 1 Yukon gold potatoes
- 1 jicama
- 1 pint simple syrup
- 3 fresno chilis
- Cut head off octopus. In large rondeau, add oil and sear octopus. Octopus will change color to bright red. This stage also helps render out a lot of the water present. After searing, place in hotel pan.
- Deglaze pan with sherry wine and white wine making sure to scrape up all the fond or caramelized bits. Add thyme and bay leaf. Add in smoked paprika and Aleppo pepper. Reduce by half.
- Pour liquid into hotel pan containing octopus. Be sure to cover only halfway up. Place into an oven set to 300 degrees and braise slowly for 3 hours (cooking time will vary depending upon power of oven).
- Pull octopus from oven and allow to cool in braising liquid until room temperature. Do not pull out of liquid until needed as this will yield tough and chewy octopus.
- Clean octopus tentacles.
- On the pickup during service, place tentacle in hot skillet with oil and sear until a nice char develops.
- Using dried Spanish chorizo, peel casing off and then cut into a small dice.
- Take cut chorizo and place into a pot and cook. This will cause the fat to render out of the sausage. Once all fat has rendered out of chorizo pieces, emulsify with sherry vinegar and salt to create a vinaigrette.
- In a vita prep, add avocados, jalapenos, cilantro, lime juice and salt and puree until a smooth consistency is achieved. Pass through a tamis and reserve in a squeeze bottle.
Yukon Gold Potato / Jicama
- Cut vegetables into a medium dice. Blanch in heavily salted water for 2 minutes. Pull and shock in salted ice water. Reserve
Candied Fresnos Chilis
- Make simple syrup. Equal parts sugar and water and heat to dissolve sugar.
- Deseed and devein chiles by hollowing out the middle but keeping chili intact.
- Using a mandoline, cut cross sections of the chili.
- Place cut chilis into simple syrup and bring to a boil. Shut off heat and allow to cool in liquid to room temperature.
Eggnog Crème Brulée
- ¾ cup granulated sugar
- 1 quart heavy cream
- 6 egg yolks
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon rum extract
- Put the sugar in a large pot and add all of the heavy cream.
- On medium heat scald the cream, but do not boil.
- Place the egg yolks in a small bowl and set aside.
- Remove the hot milk mixture from the heat. Slowly whisk a small amount of the hot cream into the egg yolks and whisk completely. Add the tempered egg yolks to the hot milk mixture and whisk until completely combined. Add the freshly grated nutmeg and rum extract to the mixture.
- Strain everything through a fine sieve and into a medium sized bowl. Cool in an ice bath.
- Place shallow ramekins in a baking dish with 2-inch sides. Pour the mixture into the ramekins until it almost reaches the top.
- Put the pan in the oven and add boiling water to the dish, making sure not to spill any water into the filled ramekins. Bake at 300°F for about 1 hour. Or until slightly jiggly. Remove from the heat and let cool completely. The brulée should set as it sits.
- Evenly coat top with raw sugar. Using a butane torch, caramelize sugar to form a crispy top. Let cool.
- For holiday decoration, place cookie cutter on top and dust with powdered sugar.
Lauren Petri, Pastry Chef
- .8g Lambda Carrageenan
- .4 guar gum
- 160g sugar
- 5g rum extract
- 1.2 fresh grated nutmeg
- .4 almond extract
- .4g cloves
- 600g whole milk
- 200g heavy cream
- 120g egg yolk
- Mix all dry ingredients together
- In a blender, add wet ingredients. Turn blender on low and add dry ingredients
- Place mixture into a resealable bag. Place bag into immersion circulated water bath.
- Cook at 162 degrees Fahrenheit for 10 minutes. After 10 minutes, agitate mixture in bag and cook for another 10 minutes.
- Chill. Serve with a little more freshly grated nutmeg.
Crab & Artichoke Dip
This appetizer is convenient to make ahead of time. Heat it up when you need it. It has been the best-selling appetizer at Clyde's for years and it's definitely the recipe people request the most.
- 1 tblsp butter
- 1/2 cup finely minced onion
- 2 - 8.0 oz packages cream cheese
- 1 tsp Worcestershire sauce
- 1 tsp horseradish sauce
- 1/2 tsp Old Bay seasoning
- 5 dashes Tobasco sauce
- 1 - 14 oz. can artichoke hearts
- 1/2 lb crab meat, cartilate removed
- 1/4 cup Parmesan cheese
- In a sauce pot saute the onions in the butter until they are soft but not brown.
- Add the cream cheese and stir it over low heat until it is soft. Add the Worcestershire, horseradish, Old Bay, and Tabasco. Stir until well blended.
- Fold in the artichokes and crab meat.
- Put the mixture in a shallow baking dish, one that is only about 1-1/2 inches deep. This is similar to the size of a 10-inch pie plate.
- Sprinkle the Parmesan evenly over the top.
- Bake in a 400 degree oven for 30 minutes. This cheese should be brown on top and the sides should be bubbling.
It is important to pick over them crab meat gently to remove excess shell and cartilage. This is one of our most requested recipes.
- 1 lb jumbo lump crab meat
- 1/3 cup mayonnaise
- 2 tsp Old Bay Seasoning
- 1 tbsp Dijon mustard
- 1 tbsp chopped parsley
- 4 saltine crackers
- Pick the crab meat over to remove excess shells and cartilage.
- Combine the mayo, Old Bay, parsley, mustard and water until smooth.
- Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
- With your hands, break up the saltines into crumbs and mix into the crab mixture.
- Form into four patties and pan-fry, or broil the cakes until golden brown.