LifestyleSonoran Living


Chef James King from EVO Scottsdale prepares seafood favorites

Posted at 8:06 AM, Jun 28, 2019
and last updated 2019-06-28 13:34:01-04

Charred Octopus with fingerling potatoes, soprasetta, piquillo peppers and calabrian chili vinaigrette

Charred Octopus
4oz octopus tentacle poached (recipe attached)
2oz fingerling potatoes sliced and blanched
1oz soprasetta salami diced
1oz piquillo peppers sliced thin
1oz celery hearts sliced thin
¼ teaspoon smoked paprika
1 teaspoon each basil and parsley chopped
½ oz olive oil
½ oz white wine
1 oz Calabrian chili vinaigrette (recipe attached)

Season the octopus with a touch of olive oil, salt and pepper. Sear the octopus in a hot cast iron pan or grill until it is slightly charred and heated through. In a separate sauté pan heat ½ oz olive oil until just smoking, add the salami and the potatoes, let the salami and potatoes get browned on one side then add the piquillo peppers, celery hearts, and herbs. Season with the smoked paprika and salt to taste. Deglaze the pan with the white wine and cook until dry.

Place the vinaigrette on a plate and top with the potato mixture then place the octopus on the plate and serve.

Octopus Poaching Recipe
2lbs octopus
5 garlic cloves
2cups white wine
2 lemons cut in half
1 tablespoon black peppercorns
2 teaspoon salt
Enough water to cover octopus

Place all ingredients in a large pot, simmer octopus for 45 minutes, take off heat, cover and leave in the poaching liquid for 45 more minutes, remove octopus and let cool

Calabrian Chili Vinaigrette
2 Teaspoon garlic minced
2 Tablespoon lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon white vinegar
2 teaspoon Calabrian chilli paste
1 cup olive oil
1 teaspoon salt

Place all ingredients except oil in a mixing bowl, whip the ingredients in the bowl while adding the oil in a slow constant stream until a thick emulsion forms.

Chile Shrimp with tagliatelle pasta, zucchini, and mint

Chile Shrimp With Tagliatelle, Zuchini And Mint
6 16/20 Count shrimp, peeled and deveined, tails removed
2 fluid oz white whine
2 teaspoon garlic minced
2 oz Calabrian chili butter ( recipe follows)
2 oz zucchini sliced
6 oz fresh tagliatelle or linguini pasta cooked
¼ oz mint leaves torn
¼ oz green onion sliced thin
1 fluid oz olive oil

Heat the olive oil in a sauté pan until just smoking, ad the shrimp and zucchini, season with a sprinkling of salt, add the garlic and stir in the pan until fragrant, add the white wine and let reduce by half, remove from heat and add the Calabrian chili butter, ad the pasta and the mint, toss the pasta until warmed through. Check the salt and season to taste. Place in a bowl or on a plate and garnish with the green onion.

Calabrian Chili Butter
2 oz garlic, minced
2 oz Calabrian chili paste
4 fluid oz lemon juice
4 oz unsalted butter
Place the garlic, chili, and lemon juice in a small saucepan, reduce by half over low heat. Remove from heat and stir in butter one piece at a time until incorporated.

Lemon Panna Cotta with summer berries, balsamic syrup and black berry couli
Lemon Panna Cotta With Fresh Berries, Black Berry Coulis And Balsamic Syrup
1 Portion lemon panna cotta (recipe follows)
1 oz mixed summer berries such as raspberry, black berry and strawberry
½ oz blackberry coulis ( recipe follows)
½ oz balsamic glaze
1 Sprig fresh mint

Un-mold panna cotta on to a plate, place a small amount of mixed berries next to the panna cotta, using a small squeeze bottle or spoon dot the plate with the blackberry coulis and the balsamic glaze, garnish with the fresh mint.

Lemon Panna Cotta
1 Tablespoon unflavored gelatin
2 Tablespoon cold water
2 Cup heavy cream
1 Cup half and half
1/3 Cup granulated sugar
1 ½ teaspoon vanilla extract

Zest of one lemon

Combine all ingredients except gelatin and water in a medium saucepan and bring to a soft simmer, mix gelatin and cold water until the gelatin forms a loose paste. Stir gelatin mixture into the cream mixture and strain. Divide the mixture evenly into desired sized serving cups and refrigerate until cold and firm.

Black Berry Coulis
9 oz frozen blackberries thawed
6 tablespoons granulated sugar
1/8 teaspoon salt
2 teaspoon lemon juice

In a small saucepan combine all ingredients and bring to a simmer, cook until heated through and all ingredients are incorporated, let cool and transfer to a blender and blend until smooth, strain through a fine strainer. Serve cold or at room temperature.

EVO Scottsdale is located in Old Town Scottsdale and is open daily for dinner from 4 pm - 2 am. Dinner is served until 1:30 am and happy hour runs from 4-7 pm everyday.

EVO is both upscale and comfortable; ideal for Sunday supper with the entire family or romantic dinner with the one you love. With recipes true to the Central and Northern regions of Italy, including Risotto, Alfredo, Ragu and Carbonara, EVO strives to perfect a balance of simple yet robust flavors, using only the highest quality ingredients available for the season.

EVO Scottsdale
4175 N Goldwater Boulevard, Scottsdale, AZ