Top Chef ™

Grilled Octopus with Kalamata Caramel Glaze and Charred Green Olive Honey Relish

Tristen and Bailey both visited Soulas Modern Greek Cuisine. 

Tristen, cooking for the challenge: "Pressure cooker's on, Octopus is pure muscle, and it takes a really, really long time to cook it. Let's hope 40 minutes under pressure is long enough."

Tristen: " I'm just gonna put on a nice little tester and grill it. A lot of things are kissed by fire in Greece, so we are gonna make out with this mother. My little touch to this dish is this kalamata olive and Greek honey caramel. I'm gonna use it kind of like barbecue sauce, actually. It will really create an accelerant. A great browning on the octopus, and get it nice and charred."