I’ll have the Miami Open, with a taste of the Magic City on the side

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If you can't be at the Miami Open, what’s better than watching it from the comfort of your home? Well, how about eating like you’re right there, in the heart of the vibrant city.

One of America’s leading culinary authorities, Chef Daniel Boulud, is helping you do just that. The Michelin-star superstar has created three mouth-watering, Miami-inspired recipes in this Baseline exclusive, so you can bask in the joy of the tournament from the comfort of your home.

Just imagine the aromas of the grilled octopus, or the delicacy of chermoula sauce, or the citrus notes of the grapefruit sorbet emanating throughout your home—with world-class tennis beaming on your screen. The Miami Open will be streaming on Tennis Channel Plus for two whole weeks, which sounds like a perfect opportunity to enjoy more than one sitting of these fine dishes.

So what are you waiting for? Tackle these recipes for yourself and enjoy a taste of Miami from your kitchen:

For the Octopus

2 lemons, halved

1 (1 lb (0.45kg)), cleaned octopus, head on

1 gallon (3.8L) court bouillon (see base recipe)

½ cup (120ml) olive oil

2 sprigs rosemary, picked

4 cloves garlic, crushed

Peels from 1 Valencia orange

For the Almond Purée

3 cups (280g) blanched, sliced almonds

4 ½ cups (1080ml) milk

1 sachet (1 clove crushed garlic, 1 sprig rosemary, 1 sprig thyme wrapped in cheesecloth and tied with butcher’s twine)

2 tablespoons (30ml) almond oil

Salt and freshly ground white pepper

For the Sherry Vinaigrette

2 tablespoons (16g) minced shallot

2 tablespoons (30ml) sherry vinegar

2 tsp (1g) fresh chopped oregano

¼ cup (60ml) olive oil

Salt and freshly ground white pepper

Garnish and Plating

1 cup (12g) arugula, cleaned

3 Valencia oranges, supremed

½ cup (74g) toasted Marcona almonds

2 tablespoons (12g) Aleppo pepper

Cook the Octopus:

Bring a large pot of salted water with the halved lemons to a boil. Add the octopus; bring to a boil for one minute, then strain.

Bring the court bouillon to a boil. Wrap the octopus in cheesecloth and simmer lightly in the court bouillon for one hour and fifteen minutes. Set the pot aside and let cool at room temperature for thirty minutes. Strain and chill the octopus.

Marinate the Octopus:

Cut the octopus into 4-inch pieces. Transfer to a non‐reactive container and toss with olive oil, rosemary, crushed garlic and orange peels. Cover and marinate in the refrigerator overnight or for at least four hours.

Make the Almond Purée:

In a medium saucepan, combine almonds, milk, and sachet and bring to a simmer. Cover, and cook, stirring occasionally until almonds are very tender (about forty-five minutes).

Discard the sachet and strain the almonds, reserving the liquid. Place almonds in a blender and puree, streaming in enough of the reserved milk to make a thick, smooth puree. Stream in the almond oil and season to taste with salt and freshly ground white pepper.

Make the Vinaigrette:

In a small bowl, whisk together the shallot and sherry vinegar. While whisking, stream in the olive oil and add oregano. Season to taste with salt and freshly ground white pepper.

Grill the Octopus:

When ready to serve, heat a plancha or grill to high heat. Remove octopus from marinade and season with salt and freshly ground white pepper. Sear until golden brown on all sides.

Plate:

For each serving, place a spoonful of almond purée on the bottom of an appetizer bowl or plate. Top with several pieces of seared octopus. In a medium bowl, toss arugula and oranges in sherry vinaigrette to taste and arrange on top. Drizzle extra vinaigrette over top and around the octopus. Sprinkle with toasted almonds and Aleppo pepper and serve immediately.

**CHEF TIPS:

1. If you can find it, fresh octopus is great but frozen will work just as well. Just be sure your octopus is not pre-cooked.
2. If needed, add more milk or water to your almonds for puree as they are cooking so that they stay submerged.

Chermoula Sauce

½ bunch cilantro, leaves picked and finely chopped (52 grams)

½ bunch parsley, leaved picked and finely chopped (64 grams)

6 anchovies in olive oil, drained and finely chopped (36 grams)

2 teaspoons ground cumin (6 grams)

2 teaspoons ground coriander seed (3 grams)

1 clove garlic, minced

½ preserved lemon, pith and seeds removed, cut in a fine dice (12 grams)

1 tablespoon capers, chopped finely (9 grams)

Snapper en Papillote

1 whole yellowtail snapper, deboned, butterflied, scales removed

1 medium zucchini, cut 1/8-inch thick

1 yellow squash, cut 1/8-inch thick

3 red cherry tomatoes, halved

3 yellow cherry tomatoes, halved

6 kalamata olives, pitted and halved

1 lemon, sliced 1/8-inch thick

Olive oil, as needed

Salt, as needed

Method

1. Preheat oven 400° F
2. Debone and butterfly the Snapper, leaving only the tail attached. Make three shallow incisions into the skin on each side of the fish and season the inside and outside lightly with salt.
3. Combine the ingredients for the chermoula in a mixing bowl and combine well. Toss the sliced zucchini and yellow squash inside and season with salt.
4. Layer the squash with alternating colors on top of one sheet of the parchment paper. Carefully lay the snapper over the bed of squash and stuff the sliced lemon between the two filets. Sprinkle the tomatoes and olives around the fish.
5. Lay the other sheet of parchment over the vegetables and fish and roll the two sheets of paper tightly together so they seal starting at the tail and work your way back to the tail on the other side, this is called a “papillote”.
6. Transfer the papillote onto a tray and bake it in the oven for around 16 minutes, or until the fish is cooked through and the vegetables are tender.
7. Carefully remove the pouch from the oven, it should have inflated slightly. Be careful when you open the paper, a puff of steam should come out.

7 ruby-red grapefruits

For the Rose Loukoum

6         sheets (12g) gelatin

1         tablespoon (14g) grapefruit juice

1 ¾     cups (350g) sugar

4         tablespoons cornstarch (32g), plus extra as needed

1         pinch cream of tartar

2         teaspoons (13g) rose water

Pink food coloring, as needed

For the Grapefruit Tuile

½        cup (100g) sugar

¼        cup (60ml) orange juice

¼        cup (32g) flour, sifted

2         ounces (56g) butter, melted

For the Grapefruit Sorbet (base recipe)

2 ½     cups (600ml) ruby red grapefruit juice (reserved)

¾        cups (180ml) water

1         cup (200g) sugar

Finely grated zest from 1 pink grapefruit

For the Grapefruit Jam

¾        cup plus 3 tablespoons (40g) sugar

¾        teaspoon (1.5g) apple pectin

1 ¼     cup (260g) ruby red grapefruit segments + juice

* For the Halva Crumble*

½        cup (50g) almond powder

½        cup (64g) flour

3         tablespoons (45g) halva paste

¼        cup (50g), packed light brown sugar

50       g room temperature butter

For the Sesame Foam

1 ½     sheets (3g) gelatin

1         cup plus 2 tablespoons (245g) heavy cream

½        cup (120ml) milk

3         tablespoons (48g) sesame paste

2         tablespoons plus 2 teaspoons (38g) sugar

½        cup (115g) crème fraîche

To Finish

1 ½     cups (36g) halva candy floss

1         tablespoon (6g) black sesame seeds

1         tablespoon (11g) white sesame seeds

¼        cup (11g) rose buds

Prepare the Grapefruits:

Hollow out 6 of the grapefruits over a colander on top of a medium bowl. Cut and reserve 1 ¼ cups (about 3 Grapefruit) of the segments for jam. Measure 2 ½ (600ml) cups juice for sorbet. Reserve zest of the 7th grapefruit for sorbet. Then, cut away the skin, and cut out supremes for finishing.

Make the Rose Loukoum:

Soak the sheets of gelatin in ice water.

In small saucepan with a stem thermometer, simmer the grapefruit juice with 3 tablespoons (45ml) water and sugar until it reaches 230°F (110°C).

In a small bowl, mix cornstarch with 2 tablespoons plus 2 teaspoons (40ml) water. Whisk the mixture into the saucepan and cook for 3 minutes, stirring. Add the soaked gelatin, cream of tartar and rose water and stir in the food coloring until light pink‐colored.

Spray a 5-6inch (12.75 – 15.25cm) square pyrex with non‐stick food spray and pour mixture the into pan. Let cool at room temperature. Cut into approximately ½‐inch (1.25cm) cubes. Toss the cubes in a bowl with a sprinkling of cornstarch to prevent sticking. Cover and store chilled.

Make the Grapefruit Tuile:

In a bowl, whisk to combine the sugar, orange juice and flour until smooth. Gradually whisk in the melted butter until homogenous. Chill overnight. Preheat oven to 325°F. Spread approximately 1 teaspoon (5g) batter onto a silpat‐lined sheet tray into a 4‐inch (10cm) diameter round. Repeat to make at least 6 rounds, spaced 1‐inch (2.5cm) apart (using template). Bake for 6 minutes, turning the tray 180°F (82°C) halfway through, or until the tuiles are a lacy texture and are golden brown.

Make the Halva Crumble:

Preheat oven to 350°F (177°C). In a large bowl with a whisk, combine dry ingredients. With a dough cutter, add the cubes of cold butter in several additions, until it is well incorporated and mixture forms large crumbs.

Sprinkle the dough onto a parchment paper‐lined baking sheet in a single layer and bake for 5 minutes. Remove from the oven and with a large knife, chop the dough directly on the tray to beak it into a small crumble. Return to the oven for 5 more minutes, or until golden brown. Cool at room temperature and store in a dry airtight container.

Make the Sesame Foam:

_           Soak the gelatin sheets in a small bowl of ice water. In a small saucepan, bring the cream, milk, sesame paste and sugar to a simmer. Remove from the heat, stir in the soaked gelatin and chill by stirring over a bowl of ice. Once chilled, whisk in the crème fraiche. Transfer to the canister of a whipped cream maker (or ISI foamer). Charge with two nitrogen cartridges, leaving the second one attached. Shake well. Store chilled._

Assemble:

_           For each serving, place 2 scoops of sorbet in the bottom of a frozen grapefruit, and spread to coat the inside walls. Add a spoonful of fresh grapefruit segments and a spoonful of grapefruit jam. Squeeze about 3 tablespoons (11g) of sesame foam from the whipped cream maker on top of the grapefruit segments. Add about 3 pieces of rose loukoum and then 3 pieces of halva crumble._

_           Cover with a sesame tuile and using a torch, point the flame at the sides of the tuile without touching, just to melt onto the rind, forming a cap. Top with a handful of halva floss and sprinkle with some sesame seeds. Repeat process to make 6 givré. If desired, serve in a bowl of crushed ice decorated with rose buds._