Barbecue sauce
Coca-Cola 1 can
Ketchup 1 cup
Cider vinegar 1/4 cup
Molasses 2 tbsp
Sriracha sauce 1 tbsp
Instant coffee crystals 1 tsop
Salt and pepper pinch
In a saucepan stir all ingredients together
Simmer on low heat for 30 minutes
Season well with salt and pepper
Do not scorch or burn. Do not cook longer than 30 minutes
Orzo
Orzo 2 cups
Olive oil 1/4 cup
Olives, black and green 1/2 cup
Cherry tomatoes 1 cup
Scallions 1/4 cup
Fresh basil to taste
Fresno jalapeño 1/8 cup
Olive oil to taste
Red wine vinegar 4 tbsp
Salt and pepper to taste
Cook orzo according to package directions
Allow orzo to cool and toss generously with olive oil
Combine orzo with all other ingredients and season to taste
Romesco Sauce
Nota chili (sweet chili) 3 dried
Plum tomatoes 6 cored and halved
Red pepper 1 halved and seeded
Onion 1
Garlic clove 3
Olive oil 1/4 cup
Country bread 6×2″ cubes, toasted
Slivered almonds, 1/4 cup
Sherry vinegar 2tbsp + 1 tsp
Paprika 1 tsp
Espelette pepper 1 1/2 tsp
Lemon one good squeeze
Salt to taste
Pepper
Pre-heat over to 400 degrees
Remove stems and seeds from chilis and soak in bowl for 30 minutes
Place the onion, tomatoes, red pepper and garlic in pan cut-side down and roast
Remove the skins from tomatoes and peppers and onion
Save the liquid
Toast the bread in a pan; set aside
Toast the nuts in the same pan; set aside
Puree all the beg in Vitamix, add bread, add all other ingredients
Adjust the salt and pepper and vinegar
Octopus
Octopus 5 pounds
Lemon 1 half
Onion 1 chopped
Salt 1 tbsp
Olive oil 1 tbsp
Wine cork 1
Fill pot 3/4 full of water and add the lemon, onion, salt, olive oil, wine cork and octopus
Bring to a boil
Lower heat and simmer for 1 to 1.5 hours until tender
Use plate or weight to hold down
Drain and cool octopus
Clean and remove skin
Baste in barbecue grill over medium heat. You will have extra barbecue sauce, cover and refrigerate it
To serve
Smear Romesco sauce on platter
Top loosely with orzo salad
Place grilled octopus on top of orzo