Recipe: Spicy Grilled Octopus and Watermelon Skewers
We love the equal-opportunity aspect of grilling: the high-heat technique is happy to lend its smoky stamp to almost anything that graces the grates.
In this Asian-inspired canapé, Oceana's Ben Pollinger gives octopus some time over the coals. First the tentacles marinate in a bold mix of Korean chili paste, sesame oil, and soy sauce, then take a long steam until tender. After a couple minutes on a very hot grill, the lightly charred octopus is tossed in a Thai basil and kaffir lime vinaigrette, then coupled with juicy cubes of fresh watermelon.
Recipe: Stewed Octopus with Tomatoes
This simple and satisfying stew from New Jersey chef Michael Weisshaupt calls for canned tomatoes, but you could also try making your own chunky sauce with end-of-season tomatoes from the market. If you don't have the time, pick up a can of San Marzano plum tomatoes from Italy, which Weisshaupt favors. Get the recipe here.
Eye Candy: Beard House
Jeremy Culver of New York's Fulton served this grilled octopus with hen of the woods mushrooms, sea beans, and squid at his seafood-centric Beard House dinner last week. See more images from the dinner here.
(Photo by Joan Garvin)
Eye Candy: Beard House
Roasted octopus with capers, smoked paprika, and endive, an hors d'oeuvre prepared by Joel Harloff at a dinner celebrating Hall Wines of Napa Valley.
June 8, 2009, The Beard House, NYC
(Photo by Michael Johnston)
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This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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