Grilled Octopus & Chorizo Mussels - Feast With The BEAST With Gavin Jobe - Episode #16

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So today was a big (although rainy) day on Episode 16 of Feast with the Beast!

But that didn’t stop us from having one of the best shows we’ve ever had!

Chef Gavin Jobe, co-owner of the Pelican House in Baton Rouge and Chef and co-owner of Meribo’s Pizza in Covington, as well as a WINNER on Food Network’s “Chopped,” joined us today to prepare some grilled Spanish-style octopus and chorizo mussels.

Gavin also announced the TWO finalists who are moving on to the Final Round in our Grill Beast Chopped Challenge!


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Follow Gavin on Instagram: https://www.instagram.com/gavinjobe1/
Follow Meribo's Pizza on Instagram: https://www.instagram.com/meribopizza/
LIKE Meribo's Pizza on Facebook: https://www.facebook.com/MeriboPizza/
Follow Pelican House on Instagram: https://www.instagram.com/pelicanhousebr/
LIKE Pelican House on Facebook: https://www.facebook.com/thepelicanhouse/


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‼️ Every Sunday at 10:00 a.m. CST, David Johnson, owner of Grill Beast, hosts his live feed, Feast with the Beast, where you can watch the Grill Beast himself prepare anything from appetizers to full meals, give tips and advice on various prep and techniques, and answer any grilling questions you may have!


INGREDIENTS:

  • Octopus
  • Mussels
  • Sherry vinegar
  • White wine
  • Spanish olive oil
  • Garlic
  • Pecans
  • Fennel
  • Olives
  • Seasons (smoked paprika, salt, pepper, etc.)
  • Piquillo peppers
  • Red bell pepper
  • Yellow onions
  • 1 Pint cherry or grape tomatoes
  • Flat leaf parsley
  • Basil
  • Fingerling potatoes
  • Capers
  • Crusty baguette or ciabatta bread