Sycamore Hills Golf Club chef Anthony Capua's recipe includes pickled mustard seeds, garden pico, compressed watermelon, crispy plantain and citrus lace
Anthony Capua, chef at Sycamore Hills Golf Club in Fort Wayne, Indiana, is one of those rare culinarians who embrace the food and beverage operations of his home club and also understands the need for a highly skilled club chefs nationally. His continued efforts to bring club chefs from around the country to Indiana for collaborative dining events helps drive that vision.
> 1 pound baby octopus
> 4 sprigs of rosemary
> 2 sprigs of thyme
> 2 ounces Spanish olive oil
> 1 ounce salted water
> Salt (to taste)
> 5 garden heirloom tomatoes
> ½ red onion
> 9 cilantro leaves
> 1 lime (juiced)
> 1 lemon (juiced)
> 1 medium jalapeno (sliced)
> ¼ ounce Spanish extra virgin olive oil
Pickled Mustard Seeds
> ½ cup white wine vinegar
> ½ cup water
> 3 tablespoons sugar
> ½ teaspoon Kosher salt
> ⅓ cups yellow mustard seeds
> 1 small to medium-sized shallot (thinly sliced into rings)
> 1 whole plantain
> Salt and pepper (to taste)
> 2 cups canola oil (for deep frying)
> 1 small seedless watermelon
> ½ cup rice wine vinegar
> 8 cilantro leaves
> ¼ cup white cane sugar
> Edible flowers and sorrels (The chef's garden)
RELATED: Golf Kitchen archives
Fill a medium-sized pot with 16 quarts of water, and place on medium-high heat. Once the water comes to a boil, add salt, place the octopus in the pot for 5 minutes. Then remove and place it into an ice bath. Once the octopus is chilled, remove and strain for up to 10 mins. Start to remove tentacles and place into a sous-vide bag with rosemary, thyme and one ounce of Spanish olive oil.
Sous-vide the octopus at 134 degrees F for up to 90 minutes. Remove it from the sous-vide bag, and place it in an ice bath. Once the octopus has cooled down, place the octopus on a board, cut ¼-inch medallions and set it aside.
Slice tomatoes into quarters and place them into a bowl with the diced onion, jalapenos and chopped cilantro leaves. Squeeze the lime and lemon juice into a bowl with the extra virgin olive oil. Mix, then set aside.
Pickled Mustard Seeds
Combine the white wine vinegar, water, sugar, and salt in a medium saucepan over medium heat. Bring to a simmer and then stir in mustard seeds. Turn heat down to medium-low, cook until the seeds are tender and look plump for about 30 minutes.
Stir in shallots and remove the saucepan from heat. Let the mustard seeds cool to room temperature, then transfer to a jar with a lid and refrigerate.
Chef note: When stored in an airtight jar and refrigerated, pickled mustard seeds will keep well for two months.
Peel the whole plantain and slice about 5 inches on a mandolin, deep fry for about 3 to 4 minutes until crispy and the plantain holds like a plank. Sprinkle with salt and pepper to finish.
Peel the skin off the watermelon. With a melon-baller, scoop 20-30 balls of watermelon and place them into a petite sous-vide bag. Take the rice wine vinegar, sugar and cilantro, and place in a small metal bowl, then whisk until the sugar has dissipated into the vinegar.
Place in the refrigerator for up to 1 hour to chill, remove from the bag and strain the liquid. Put the liquid into a sous-vide bag and pour it over the watermelon with a vacuum sealer. Remove air from the bag, so the liquid goes into the watermelon, making its color almost ruby.
Take the octopus and place them in three piles on the left side of a coupe bowl. Break the plantain strip into three pieces, put them on top of the octopus, and garnish with four small piles of mustard seeds. Then spread pico over three stacks and four compressed watermelon balls and flowers. Finish the plate with citrus lace throughout the dish and leave the right side of the plate for negative space.
Wine Match: Domaine Zind Humbrecht Gewürztraminer Alsace Grand Cru Rangen de Thann Clos Saint Urbain.
"I have paired the octopus ceviche with an acidic and aromatic wine. Gewürtzraminer, a floral bouquet, and hints of spice add an extra level of depth to the wine and help to balance the acidity of the ceviche dressing."
— Alfredo Hildebrandt, Sycamore Hills assistant general manager