Andrew Zimmern Cooks: Grilled Octopus with Frisee Salad

Learn octopus 101 and create this delicious, unique frisée salad topped with candied bacon.
Recipe: andrewzimmern.c...

[@raidazz1]

I love it when he cooks and instructs.. He articulates everything down to a Tee. It's like my favourite uncle teaching me how to cook! We love you Andrew Zimmerman!

[@LadySpace_888]

There are few things in this world I love more than Octopus and Frisee. What a wonderful dish and approachable video. I would just squeeze some lemon over the top! Perfect summer meal.

[@adriennefein2284]

Yummy 😋. And you showed us the right way to cook it. Happy Passover ❤

[@CoastalSeafoods]

Grilled octopus is SO awesome and goes really well with so many different big flavors! It's always one of our favorite things to make.

[@CoastalSeafoods]

Not sure, but we absolutely carry it! If you're ever looking, feel free to drop us a message!

[@notalkjustwalk360]

Great video. Thanks for making these for us Andrew.

[@nalinir5092]

Andrew is one of my favorite chef and food tv host!!! Love love love bizarre foods ❤️

[@dmmdmm5435]

You did that "Tako" justice, Thanks !

[@Super020469]

If it looks good eat it and that looks really really good 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

[@gabriellakm]

We don't use as many ingredients cuz the dish is so fresh at the end. But nice Video from Andrew

[@SwamiLama]

Zim got game!

[@justaquestion5080]

what stove is that with an indoor grill

[@spieldle]

Everyone does this with the onions, celery, carrots, etc. Would love to have someone do a taste test to see if it really matters. So many extra ingredients.

[@gabriellakm]

Is not necessary. I'm Spanish and Italian generation and we respect the flavors. It has to boil for a long time to tender meaning no need for carrots onions etc. Beat it if you need it fast or even better do it like the Portuguese does ( pressure cook) all you need is bay leaves. But is ok the American we have to respect

[@jred5153]

It's called a court bouillon, classic poaching liquid in French cooking. It does impart a flavor but it is subtle. I guess it's like bouillabaisse everyone does it differently and all are liked by their groups.

[@LadySpace_888]

I can't imagine throwing that liquid away and not using it in a seafood broth or to cook rice in for paella!

[@edzmuda6870]

What store sells octopus with the beak still attached??

[@ericbswayze]

That Bob Kramer knife though...

[@mailmanx141]

Cthulhu would be outraged at what you just cooked! I however think it looks yummy!

[@redaries2198]

Zimmern would probably cook and eat Cthulhu too

[@edzmuda6870]

No water or salt should be used to cook octopus. Put it in pot over a bed of sautéed onions and aromatics and add a cup of wine, cover tightly and allow to gently simmer till tender. As it steam’s it shrinks and exudes enough of its own perfectly seasoned brine to completely submerge and cook it.

[@johng3690]

Maybe you should try to use the cutting board next, thank you. Much love

[@maguilla]

Cocking Octopus with celery,tomatoes! Nahhhh. If you wanna make a delicious Octopus just used water and salt. No wine,no spices, no anything! Just water and salt. After grilled it use Oliver oil garlic and orégano to bring up even more the flavor.

[@edwardmedaris8881]

id devour 5 of those dishes

[@ericr154]

I lost it at "velcro of salad" 😂💀

[@GQB16]

Bizarre enough

[@googo151]

Pulpo stock.

[@terjebergstrom6038]

❤🤗🤗🤗🤗🤗🌷🥰🥰💖💖💖

[@Lumpy007]

No recipe for tunisian red pepper relish!

[@ducediablo]

I don't think he feels right giving away someone else's recipe.

[@Kumurajiva]

All over the world wherever octopus lives everyone cooks octopus, 😢

[@roysingh5975]

You wasted some great vegetables.

[@cmaur811]

Every chef does a different cooking time. So confusing.

[@googo151]

Andrew showing amateurs how to cut a hand or finger off.

[@1919Denise]

Nope ....