Zuks Grilled Octopus Salad Recipes

GRILLED OCTOPUS SALAD (INSALATA DI POLIPO)

Steps:

• Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.)
• Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside.
• Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat.
• Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside.
• Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve.

GRILLED PORK STEAKS WITH ZUCCHINI COUSCOUS

Steps:

• Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
• Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
• Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
• Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
• Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.

GRILLED OCTOPUS SALAD

Steps:

• Bring a large pot of cold water to a boil. Add the octopus, bay leaf, the quartered yellow onions and salt. Simmer for 2 1/2 to 3 hours. The octopus is ready when a skewer easily pierces and goes through a tentacle.
• Remove the octopus from the pot and let it cool down.
• Chop the red onions in 12 pieces each. Cut the octopus in 1 inch pieces.
• On a barbecue set to medium, grill the octopus just enough to leave grill marks.
• Place red onions in a plate. Put the grilled octopus atop the onions, drizzle the olive oil and the white balsamic vinegar over the onion and the grilled octopus.
• Serve as an appetizer or a salad,.