3 Recipes from August 22 - ABC 33/40 - Birmingham News, Weather, Sports

3 Recipes from August 22

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Polpi in Umido -- Italian Octopus Stewed in Wine and Tomatoes 

  • 1 lb octopus, either small or large
  • 4 T. olive oil
  • 4 cloves finely chopped garlic
  • 1 cup crushed tomatoes or peeled, chopped fresh tomatoes
  • 1 cup white wine
  • 2 T. honey or sugar
  • 2 T. chopped fresh dill
  • 4 T. chopped fresh parsley
  • 1 t. chile flakes
  • 2 T. capers (optional)
  • Salt and pepper


Bring a large pot of salty water to a boil. Toss the octopus into the boiling water, return to a boil and cook for 1-2 minutes, then remove. Discard water.

Cut the octopus into large pieces and saute in olive oil over medium-high heat for 2-3 minutes. Add the chopped garlic and saute for another minute or two.


Add the wine and bring to a boil over high heat. Stir well and let it cook down for 3-4 minutes. Add the tomatoes and chile flakes and bring to a simmer.

Add about a teaspoon of salt and the honey or sugar. Mix well, cover the pot and simmer for 30 minutes.

At 30 minutes, add the capers if you are using them, plus half the dill and half the parsley. Check the octopus -- sometimes small ones will be tender in just 30 minutes.{/p]

If they are still super-chewy, cover the pot again and simmer for up to another 45 minutes.

When you think you are about 10 minutes away from being done, uncover the pot and turn the heat up a little to cook down the sauce.

To serve, add the remaining dill and parsley and black pepper. Eat this with pasta or bread either hot or at room temperature.




Grilled Octopus, Greek Style


  • 2 pounds octopus
  • Salt
  • 3 to 4 bunches of herbs, such as parsley, oregano, fennel fronds and green onions
  • 4 to 6 bay leaves
  • 1/4 cup olive oil
  • Juice of a lemon
  • 2 tablespoons chopped fresh oregano
  • 1 chopped fresh hot chile, or 1/2 teaspoon chile flakes
  • Fine olive oil, black pepper and lemon wedges for garnish


  1.  Bring a large pot of salted water to a boil and blanch the octopus for 90 seconds. Remove the octopus and let it drain on a colander.


  1. Meanwhile, preheat the oven to 300°F. Line the bottom of a brazier, a Dutch oven or other large, ovenproof pot with a lid with the herbs and bay leaves. Lay the octopus on the nest of herbs, cover the pot and cook in the oven until tender, which will be somewhere between 90 minutes for small octopi to 4 hours for a really gigantic one. Two hours is about normal.
  2. When the octopus is tender, cut it into chunks. Leave small octopi whole. Mix the olive oil, lemon juice, oregano and chile and marinate the octopus in this for at least 1 hour, and as much as a day.
  3. To finish, get your grill blazing hot. Make sure the grill grates are clean. Grill the octopus over high heat until you get a little bit of charring here and there; they're already cooked, so you are just adding flavor. Drizzle with really good olive oil, grind some black pepper over them and serve with a wedge of lemon — and a shot of ouzo




2 tablespoons chopped fresh oregano

  • 2 teaspoons sesame seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1" pieces
  • 2 lemons, very thinly sliced into rounds
  • 2 tablespoons olive oil
  • ½ c tartar sauce
  • Chopped dill, fresh or dried
  • Special equipment: 16 bamboo skewers soaked in water 1 hour


Prepare grill for medium heat. Mix oregano, sesame seeds, cumin, salt, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Brush with oil and season with reserved spice mixture.

Grill, turning occasionally, until fish is opaque throughout, 5-8 minute