With his roots firmly planted in Wisconsin, acclaimed chef Michael White credited cold winters spent in the kitchen and Chicago's Italian restaurants with fostering his love of food.
Now enjoying his time in the kitchen of his new New York City restaurant, Convivio, White is sharing a few of his favorite recipes.
Recipe courtesy of Michael White
2 cloves garlic
2 sprigs rosemary, stemmed
½ cup and 1 tablespoons olive oil
16 large head-on shrimp, peeled and deveined with the head left on
2 tablespoons red wine vinegar
1 shallot, minced
Salt and freshly ground black pepper
4 cups mixed heirloom tomatoes, quartered
3 cups arugula
Mince garlic and rosemary together and place in a large bowl; pour in 1/3 cup olive oil and combine. Add shrimp and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for up to 24 hours.
After the shrimp has marinated, combine red wine vinegar, shallot, 4 tablespoons olive oil, salt and pepper in the bottom of a large bowl and whisk to combine.
Add the tomatoes and arugula and toss gently to coat, and reserve. Next, heat a cast iron skillet until hot (when a drop of water sizzles on the surface).
Once hot, remove the shrimp from the marinade and place in the pan. Season with salt and pepper and cook for 1 ½ minutes.
After 90 seconds, flip to the other side, season with salt and pepper and cook 90 seconds more. Once cooked, remove from heat and place 4 shrimp on each of the four plates.
To serve, divide the tomato salad onto four plates and top each with four shrimp. Finish with a squeeze of lemon and a drizzle of remaining olive oil and serve immediately.
Recipe courtesy of Michael White
Chef's Note: This is best when you make it the day before, allowing the flavors to meld together.
¼ cup olive oil
1 onion, diced
3 cloves garlic, smashed
Pinch chili flakes
2 pounds baby octopus, or 1/2 (CHECK QUANTITY) pound octopus, cut into 1-inch pieces
2 cups dry red wine
1 28 oz can peeled and seeded San Marzano tomatoes, diced
Salt and freshly ground pepper to taste
1 bunch basil, picked
4 cups water
1 cup corn meal
Heat a heavy bottom sauce pan over medium-high heat. Once hot, reduce to medium and add 1/8 cup olive oil and swirl to coat the bottom of the pan.
Add the onions and garlic and saute until translucent, about 8-10 minutes and add chili flakes.
Add raw octopus and cook until octopus begins to firm up and the color starts to turn white. Pour in wine and continue to cook until alcohol has evaporated, 8 to 10 minutes.
Add tomatoes and stir to combine. Season with salt and pepper and add the basil leaves to the mixture.
Cover and braise over medium-low heat for 1 to 1 ½ hours, or until tender. After the octopus is tender, remove the lid and cook for an additional 15 minutes to reduce the liquid to sauce consistency.
Taste for seasoning and adjust as necessary with salt and black pepper. If serving immediately, while braising the octopus, bring 4 cups of salted water to a boil.
Add the cornmeal, whisking rapidly to incorporate. As the polenta begins to thicken, after about 15 minutes, switch to a wooden spoon and continue to stir consistently.
Cook until all the water is absorbed, the polenta is bubbling and it glistens.Top with a remaining olive oil and stir to combine.