fbpx

Customer Login  |  

TRACS Direct

For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Marinated Grilled Octopus

Marinated Grilled Octopus

w/a Lime, Jalapeño & Agave Aioli & Pan-Fried Masa Cake

Portion Cost: $7.27
Suggested Menu Price: $14.95
Profit: $7.68

Ingredients

  • 8 oz Large Octopus Tentacle
  • 2 oz Mojo Criollo Marinade
  • 1 oz Pineapple Juice
  • 1 tsp Dried Mexican Oregano
  • TT Salt & Pepper

Jalapeño & Agave Aioli  (Yield-­‐ 4 x 2 oz portions)

  • 2 Whole Roasted Jalapeños
  • 4 cloves Whole Roasted Garlic
  • 1 oz Lime Juice
  • 1 oz Agave Nectar
  • 1 C Mayonnaise
  • 1 oz Extra Virgin Olive Oil

Masa Cake (Makes 2 portions)

  • 1 C Masa
  • 1-1/2 C Chicken Stock
  • Salt and Cayenne Pepper, to taste

Grilled & Marinated Asparagus

  • 4  Jumbo Asparagus
  • 1 oz Mojo Criollo marinade
  • TT Salt & Pepper

Preparation

  1. Marinate the octopus tentacles in the pineapple juice, oregano, salt and pepper for 30 -­‐40 minutes. Grill for about 6 -­‐8 minutes, until cooked, basting with the Mojo Criollo marinade.
  2. Roast jalapeños and garlic cloves at 350 degrees for about 30 minutes, then combine lime juice, agave mixture, mayonnaise and olive oil in robo coup and puree until smooth.
  3. Bring chicken stock, salt and cayenne to a simmer and add the masa. Cook for 6 -­‐8 minutes and then pour onto a sheet pan to cool. When fully cooled, cut cakes with a round cutter and pan fry until golden brown.
  4. Blanch the asparagus in salted water for 2 minutes and then shock in ice water. Coat the asparagus in the marinade and quickly grill for 2 minutes. After removing the asparagus from the grill, baste again with the remaining marinade.

Related Articles

Share