RECIPES: Cooking with Michael Psilakis

ANTHOS SMOKED OCTOPUS

Recipe courtesy Michael Psilakis

Serves four

1 large whole Greek, Spanish, or Portuguese octopus

1 onion

1 fennel (stalk attached)

1 cup ouzo

1 cup white wine

2 bulbs fennel, 1 minced

4 Tbsp Greek oregano

¼ cup Greek sheep's milk yogurt

1 Tbsp celery leaves

4 chantarelle mushrooms

1 Tbsp red pickled onions

6 thinly sliced lemon wheels (paper thin)

1 Tbsp fennel pollen

Extra virgin olive oil (as needed)

2 Tbsp red wine vinegar

Instructions:

Clean octopus by cutting through eyes and making sure to pull out shell. Cook in ouzo, white wine, fennel, oregano and water to cover. Cook on medium heat at a slow simmer until fork tender, not mushy (about 2 hours). Pull out to cool and dry. Smoke with woodchips of your choice for 10 minutes or until smoke flavor has absorbed. Cut octopus into 6 inch pieces by each leg. Meanwhile, season yogurt with salt, pepper, olive oil, lemon, and fennel pollen. Reserve. In a hot sauté pan, sear octopus in olive oil making sure to get both sides crispy. Pull out of pan and add chanterelles, pickled onions, and sliced lemon wheels. Warm through and add lemon, juice, red wine vinegar, and olive oil. Mix together and season. On a plate, spoon yogurt mixture on bottom. Add octopus and garnish with warm salad.

ANTHOS GREEK SALAD

Recipe courtesy Michael Psilakis

Serves four

For the Vinaigrette:

1/8 cup red wine vinegar

½ lemon, juiced

2 Tbsp Dijon mustard

3 cloves of garlic confit

Salt and pepper to taste

1 cup extra virgin olive oil

For the Salad: ¼ head baby romaine, washed and trimmed

¼ head head Red Belgian endive

1 oz. baby beets (pink, red and orange roasted with extra virgin olive oil, salt and pepper, peeled and quartered)

1 oz. yellow wax beans (blanched, chilled, and cut into 1-2 inch pieces)

1 oz. green peas (blanched, chilled, and cut into 1-2 inch pieces)

1.5 oz. Dodonis feta cheese, cut into 1/4 inch cubes

5 Kalamta olives, quartered and pitted

Small handful picked herbs (chives, dill, parsley and baby basil)

Instructions:

For the vinaigrette, puree the first 5 ingredients in a blender, then emulsify by slowly drizzling in the EVOO while whisking.

Combine the vegetables and herbs in a large bowl, and toss together with approximately 1/8 of the dressing to make sure they are all evenly coated, place on a plate, and serve.

LOBSTER PSAROKORIZO

Recipe courtesy Michael Psilakis

Serves four

½ cup Arborio rice

4 cups rich lobster stock (simmering)

1 tsp minced shallot

1 tsp minced garlic

¼ cup white wine

3 Tbsp chiffonade dandelion

3 Tbsp chopped dill

2 lemons

¼ cup kefalotiri cheese (or other hard sheep milk cheese)

2 Tbsp chopped cooked lobster

1 Tbsp chopped cooked crab

4 pieces fresh sea urchin

4 tsp paddlefish caviar

1 Tbsp Greek sheep milk yogurt

Instructions:

In a medium sauce pan, heat olive oil to sweat out garlic and shallot. When translucent add Arborio rice and mix until rice turns bright white. Add white wine and continue to stir. When pan is dry add simmering lobster stock in batches until rice is tender (approximately 12-15 minutes). When rice is ready, add lobster and crab to warm through, still stirring. Finish with lemon juice, dill, grated Kefalotiri and chopped dandelion. Stir in yogurt at the end to yield a creamy consistency. Finish with Extra Virgin Olive Oil, and garnish with fresh sea urchin and caviar of your choice. Make a small indent in the risotto to fit one whole egg yolk. Before eating mix together to combine flavors and enjoy.