½ cup olive oil

1 fennel bulb

1 large onion

6 garlic cloves, peeled


1 octopus, 5-6 pounds

11/4 cups red wine vinegar

½ cup white wine

Red chili flakes


Put the olive oil in a pressure cooker and turn heat to medium. Roughly cut fennel, onion and garlic; add to pressure cooker. Sprinkle a pinch of salt over the vegetables and oil.

Let vegetables sweat for 3 minutes. Add the red wine vinegar, wine and chili flakes; bring to a boil. Add octopus. Secure the lid and set to full pressure. Once pressure reaches 15 psi, cook the octopus for exactly 17 minutes.

Release pressure and portion octopus into 3-ounce pieces. Allow octopus to come to room temperature, and then char pieces on a hot wood-burning grill before serving.

Lamb Belly


2 lamb breasts

½ teaspoon Instacure #2

3½ tablespoons salt

2 tablespoons sugar

1/8 teaspoon toasted fennel seed

1/8 teaspoon red chili flakes

1/8 teaspoon coriander seed

1 tablespoon black peppercorns

1 quart rendered lamb fat or duck fat


Mix all dry ingredients together and spread over all sides of the lamb breasts. Place in a non-reactive container and cover for 24 hours.

Preheat oven to 310 degrees. Remove lamb from container and rinse off the cure. Dry with a towel and place in a Dutch oven covered completely with the lamb fat. Put on the stove and heat to 212 degrees.

Once it reaches temperature, place covered lamb in the oven for 3 hours or until fork-tender. Remove lamb from the fat and press between two sheet trays. Put a weight on the top tray, and refrigerate lamb overnight. Remove from refrigerator and cut into 1-1/2-inch diamonds. Reserve.



2 large eggplants

1/4 cup olive oil

Salt and pepper

1 preserved lemon, skin only

1 clove garlic

4 tablespoons fresh lemon juice


Preheat oven to 450 degrees. Slice the eggplant in two, and season halves with about half of the olive oil, and salt and pepper. Place cut side down on a nonstick silicone baking liner or parchment paper. Roast in the oven for 30 minutes, or until very tender.

Cool for 10 minutes before handling; use a spoon to scrape out the inside of the eggplant. Place the flesh in a food processor with salt, pepper, preserved lemon skin, garlic and lemon juice. Mix on high for 2 minutes and slowly emulsify the remaining olive oil into the mix. Taste and season; reserve in a lidded container.

Herbed Marcona Almond condiment


1 cup toasted Marcona almonds

2 bunches parsley leaves

2 bunches cilantro leaves

1 clove garlic

1/2 cup olive oil

Juice from 1 lemon

Salt and pepper


Place all ingredients in a food processor and process until incorporated. Taste and adjust seasoning accordingly.



Olive oil

Garlic, sliced

Barrel-aged soy sauce



Grill octopus on a very hot charcoal grill, until it begins to char on the tips. Once hot, allow octopus to rest in a small bath of olive oil and sliced garlic.

Place the lamb on the coolest part of the grill and allow to render and crisp for about 5-6 minutes. Brush with a barrel-aged soy sauce and keep hot.

Shape the eggplant into a quenelle on a plate, and then quenelle the herb condiment alongside. Place 1 piece of octopus in the center of the plate, 1 piece of lamb near the eggplant and 1 piece of lamb near the condiment. Garnish with small herb leaves and serve.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.