Recipe: Octopus alla Plancha with Burnt Pepperoni Vinaigrette

Photo by Stephanie Bourgeois

 

For many home cooks, octopus may seem like a luxury item best left to professional chefs willing to tackle the multi-tentacled delight. But the simple set-it-and-forget-it oven method in this recipe from Ohio chef Matthew Mytro erases any preconceived notion of unattainability by slowly braising the cephalopod in herbs and red wine, ultimately yielding the perfect tender texture. Mytro and his mentor Paul Minnillo of the lauded Flour Restaurant will serve their Octopus alla Plancha at the Beard House tonight as part of their dinner dedicated to “new-school” Italian cooking, but this elevated hors d’oeuvre deserves a spot at your next dinner party—you'll impress your guests firsts with your technical skills, and then with... Read more >

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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.

 

Get the recipe here.

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Recipe: Stewed Octopus with Tomatoes

Stewed Octopus with San Marzano TomatoesThis 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.

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Eye Candy: Beard House

OctopusJeremy 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)

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Eye Candy: Beard House

Endive with octopus 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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