HYPEBEAST EATS… Boukies Marinated Grilled Octopus by Boukies NYC

You either love it or hate it, but for those in the know, octopus can go down a tasty treat. The maritime ingredient is then made that much better when it’s placed on a grill, which NY-based woman cialis pills seems to know all too well. In breaking down the steps to preparing their Marinated Grilled Octopus, Boukies — a restaurant offering traditional Greek meze — makes the dish easy to comprehend, thus allowing you to attempt the often overlooked home-cooked dish yourself. The simple steps include preparing the seafood, followed by adding from the easy-to-find recipe the marination items to then be placed in the oven to stew. Once succulent, the octopus gets its time on the grill with added lemon flavoring, an obvious pairing for such an occasion. What’s left is for you to then serve and enjoy.

Photography: Andrew Chen/Hypebeast

  1. 01 Octopus
  2. 02 Red Onion
  3. 03 Oregano and Thyme Sprigs
  4. 04 Capers
  5. 05 Parsley
  6. 06 Garlic
  7. 07 Whole Peppercorns
  8. 08 Lemon Juice
  9. 09 Olive Oil
  10. 10 Red Wine
Step 1
Ingredients: Octopus, Red Onion, Oregano and Thyme Sprigs, Capers, Parsley, Garlic, Whole Peppercorns, Lemon Juice, Olive Oil, Red Wine.
Step 2
Cut the head of the octopus off.
Step 3
Portion the tentacles in 4 pieces of two arms.
Step 4
Place the tentacles in a roasting pan and add the onions, garlic, peppercorns, and thyme sprigs.
Step 5
Add the the red wine.
Step 6
Pour the 3 tablespoons of olive oil over over the octopus.
Step 7
Cover the roasting pan with foil and put it in the oven at 350°F for about 1 1/2 to 2 hours.
Step 8
When soft take the octopus out of its braising liquid and place it on the grill.
Step 9
When nicely charred from one side flip the tentacles and grill other side.
Step 10
While the octopus is on the grill, reduce the lemon juice in a saute and then add olive oil to emulsify the mix.
Step 11
Add the capers to the lemon-oil emulsion.
Step 12
Take the octopus off the grill.
Step 13
Arrange the octopus on a plate, garnish with the lemon caper vinaigrette and parsley.
Step 14


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