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EPDX CITK: Gregory Gourdet
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First, Gourdet gets his fire hot, lighting a grill fired by petrified wood.
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Gourdet blanches a Spanish day-boat octopus three times before simmering...
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... in a bath of curry paste, garlic, ginger and cilantro stems.
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After a 90-minute simmer, the beast is removed.
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After simmering for 90 minutes and cooling the octopus, Gourdet peels off the colored flesh, leaving the tentacles intact.
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The tentacles are rubbed with a little olive oil before hitting the grill.
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The grilled octopus is plated with a watermelon "curry," made from toasted and crushed cumin and coriander seeds, which are simmered with turmeric, sweet chili powder, and watermelon.
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The dish is plated with Chinese sausage "crisps," avocado, curry oil, olive oil, pickled watermelon rind, and sea salt.
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