Lunch With Chef Judi: Crab & Fin

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Posted: Friday, January 3, 2014 11:57 am | Updated: 10:54 pm, Sun May 18, 2014.

Crab & Fin is located at 420 St. Armands Circle in Sarasota.

Yellow Fin Tuna Tartare

Yield 4 servings

1# Sushi Grade Yellow Fin Tuna

Hand chop medium dice & chill covered

Marinade:

  • ¼ cup sweet soy glaze (Asian Market)
  • 1 TBSP Aji Panca (Peruvian Market)
  • 2 ea Scallions
  • ½ bunch cilantro

puree all ingredients together

Chili Lime Aioli:

  • ½ Jalepeno
  • ½ Sweet onion
  • ½ Red Bell Pepper
  • 1 tssp Garlic
  • Saute until soft, cool
  • Puree with 2 cups Mayonaise
  • Season to taste with cumin, coriander, salt & pepper
  • Zest & juice of 1 lime

To Plate:

In a bowl toss Tuna & Marinade

Season to taste

Serve w/ fresh guacamole & chili – lime aioli

Garnish with crispy shredded filo or any other crunchy items you desire


Cork Braised Portuguese Octopus

  • 1 ea octopus (head removed & rinsed)
  • 4 wine corks (real cork not synthetic, red or white)
  • 3 ribs of celery (washed & halved)
  • 2 white onions peeled & halved
  • ½ bunch thyme
  • 4 bay leaves
  • 8 garlic cloves
  • 1 cup white wine
  • 1.5 gallon h2o

Method:

Place all ingredients in a large stockpot EXCEPT OCTOPUS

Bring to boil & cook for ½ an hour

Dunk octopus quickly 3 times for 3 seconds or until tentacles curl & drop completely

Bring back to boil & simmer for 35 to 45 min (depending on size)

Check for tenderness; remove from cooking liquid & cool in refrigerator

Whence completely chilled, remove all tentacles from center ring & reserve

For Vinaigrette:

Heat 1 cup of EVOO w/ 2 sliced shallots until tender

Add 1 TBSP chopped garlic & bloom

Allow to cool

Add 1 TBSP capers & 1TBSP caper berries (optional)

Zest & juice of 1 lemon

Fresh chopped oregano

1 leaf preserved lemon

season to taste w/ kosher salt & fresh black pepper

To Plate:

Chargrill octopus or pan sear with EVOO

Toss vinaigrette w/ Fresh vine ripe tomatoes, octopus & mixed baby greens

Serve with toast points

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