Summer Grilled Cobia and Octopus Flageolets

Recipe by Carey Favreau, Executive Chef at Westchester Country Club, Rye, New York, USA

Carey Favreau, based in New York, NY, US, and currently the Executive Chef at Westchester Country Club, brings his experience from previous roles at Devon Yacht Club, Chef Zip Exchange, and GlenArbor Golf Club. Carey holds a 1985 - 1987 AOS at the Culinary Institute of America (CIA).With a robust skill set that includes menu development, Italian cuisine, impeccable culinary skills, and more, Carey Favreau contributes valuable insights to the industry. 

Serves:  1

Ingredients

• 2 cups Entelia Extra Virgin Olive Oil -#10523315 - The Chefs' Warehouse
  
• 8 ounces Olympia Chorizo (diced)  #1008803 -  The Chefs' Warehouse
  
• 1/2 # D’Allesandro White Flageolets #GB155 -  The Chefs' Warehouse
  
• 2 sprigs Thyme (fresh) #SW40700 -  The Chefs' Warehouse
  
• 4 cloves Garlic (smashed) #SW21420 -  The Chefs' Warehouse
  
• 1 Octopus Tentacle #WI030043 -  The Chefs' Warehouse
  
• Bitter Summer Greens
  
• 1 Open Blue Cobia Filet #WI030315 -  The Chefs' Warehouse
  
• 1 poached Five Acre Farms Egg (chilled) #1009501 -  The Chefs' Warehouse
  
• Kaluga Caviar #10322919 -  The Chefs' Warehouse
  
• Toasted Semolina Bread
  
• Salt and Pepper (to taste) 

Preparation

Chef Note: Prepare the Chorizo and Flageolets the day before final preparation. Warm the extra virgin olive oil in a stock pot. Add the diced chorizo and smashed garlic cloves to the oil. Bring to a slight boil, remove from the stove, and let the oil cool with the chorizo inside overnight.   

Cover the flageolets in a stainless-steel or plastic container with ample cold water. Refrigerate overnight. The next day, drain the water, rinse the beans, and place them in a pot. Cover with cold water, flavor with kosher salt, a fresh thyme sprig, and a smashed garlic clove. Bring to a slow boil and cook until tender. Drain, discard the garlic clove and thyme sprig, and cool the flageolets. Take your octopus tentacle and cobia, brush liberally with the chorizo oil, season with salt and pepper, and set aside. 

In a large sauté pan, add a drizzle of chorizo oil, warm and place the bitter summer greens in the pan. Cook until partially wilted. Add the cooked flageolets. Toss until warmed through, season with salt and pepper. Place the marinated cobia and octopus on the grill on high heat to sear and mark. When the cobia has been marked, move to a medium-high heat area and cook until medium in the center. Allow the octopus to char well on the grill. Chef Note: Don’t be afraid to get an excellent grill char on the tentacles. When both the cobia and the octopus are grilled to your liking, place them on a plate and rest for 3-5 minutes. 

Assembly

Spoon the flageolets and greens on the bottom of the serving dish. Next, place the cobia and octopus. 

Chef Note: We like to add a chilled poached egg and caviar to the dish to add a natural sauce and flavor element. At Westchester Country Club, this dish is always served with a large cut of toasted semolina bread for dunking and scooping flavors.