Elizabeth Tokarczyk, executive chef of Shore Club, stopped by WGN to share her recipe for grilled baby octopus. Shore Club 1603 N. Lakeshore Drive At North Avenue Beach Grilled Baby Octopus Yield 10 Servings Step 1 - Poached Octopus 5# Baby Octopus - (*Pre Blanch in Hot water for 30 Second) 3# Assorted Greens Total (Celery leaves, Leek Tops, Parsley, Scallions, Oregano and Thyme) Hand Full of each - Garlic Cloves and Black Peppercorns ½ Bottle dry... [Read More]
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