And where else would The Goddesses start The #Goddess Approved Chef Challenge? Our homeland, of course.
Translation for those who slept through 10th grade Mythology: Greece. Ok, so we didn’t actually go to Greece, the country (seeing as how the goal is raising money for the Kay Yow Cancer Fund we’re trying to minimize our overhead costs) so we brought Greece to us. Have I told you how amazing the Goddess of Imports is? Exhibit A: She found Chef George Georgiades at Eons Greek Food for Life in NYC!
We were expecting it to start off on the easier end of things… a simple dish…you know, walk before you run? We should have known better.
This is Goddess Country.
Meet Contestant #1:
A. Is Deliciously Divine
B. Fits into the Paleo Lifestyle
(i.e. Grass-fed meats, fish/seafood, fresh vegetables, eggs, nuts, seeds, healthy oils, low Sugar/Low carb)
C. Is 100% Real Food: No additives, chemicals, antibiotics or hormones
In other words: A Food of The Goddesses
The Chef’s dish can be:
A. Straight off the menu (if it already meets the above criteria)
B. An altered version of a dish on the menu (altered to meet the above criteria)
C. A new creation
When a Chef cooks a dish that is #GoddessApproved, the Goddesses will make a donation to the Kay Yow Cancer Fund!!!
To donate and become part of the #GoddessApproved #Cook4Kay Team click here: #Cook4Kay #GoddessApproved Donation Site
The Kay Yow Cancer Fund is a 501 (c)(3) charitable organization committed to being a part of finding an answer in the fight against women’s cancers through raising money for scientific research, assisting the underserved and unifying people for a common cause. For more information: KayYow.com
Here’s the Recipe!
Charcoal Grilled Octopus:
Serves 4 to 6 people
2 Octopus 4-6 lbs each
6 black peppercorns, crushed
1 cup of red wine vinegar
2 cups of extra virgin olive oil
1 small red onion
1 large white onion
1 small red pepper
1 small yellow pepper
1 tablespoon dried crushed oregano
½ teaspoon ground white pepper
2 tablespoons chopped fresh dill
6 sprigs chopped parsley for garnish
After washing the octopus and removing the heads, tenderize it with a mallet.
Place octopus in roasting pan with ¾ cup red wine vinegar, 1¼ cup olive oil, 2 cups water, black peppercorns, and ½ white onion. Cover with aluminum and roast in the oven at 500 degrees for about 1 hour until it’s fork tender. Cut tentacles so that they are separated from each other, set aside to cool.
Cut both the yellow and red peppers in half, discard seeds and place on a slightly oiled baking pan. Bake in 400 degree oven until soft for about 8-10 minutes. Let it cool, and dice.
Thinly slice red and white onions, mix together with dill and set aside.
Grill the octopus legs until lightly charred and crispy. Cut into ¼-inch slices. Toss in a mixing bowl with ¾ cup olive oil, ¼ cup red wine vinegar, diced peppers, oregano, white pepper and salt to taste.
To plate: place sliced onions on plate. Top with tossed octopus mixture, sprinkle with parsley to garnish.