Grilled Octopus with Sweet Lime & Cashew Dipping Sauce, Roasted Brussels Sprouts with Fish Sauce Vinaigrette

I have only tried to grill octopus once before – and I set my face on fire. Now I know it wasn’t the octopus’s fault, but I have been a bit scared to try cooking it again ever since. This recipe seemed easy enough that I decided to give it another go.

Grilled Octopus with Sweet Lime & Cashew Dipping Sauce

I thought that this recipe by David Chang would go well with the octopus.

Momofuku’s Roasted Brussels Sprouts with Fish Sauce Vinaigrette

• • • • • • • • • •

As for what to drink… I went with a 2013 bottle of Special Herbs – brewed with sweet and bitter orange peels, lemongrass, Szechuan peppercorns, hyssop and aged in Gin barrels – from Upright Brewing.

Advertisements