My Big Fat Greek Dinner!
Chicken and Pork Souvlakia
prepared by Kathleen YoungI had the pleasure of hosting our Greek cooking class, held on Sunday January 20th. As the host, I had the responsibility of the entree and I decided to do Chicken and Pork Souvlakia with Tzatziki and Saffron Rice.
More often than not Souvlakia is made as a lamb dish. Since the American palate isn't as universally accepting of lamb as the Greek palate, chicken and pork are a great option for Souvlakia. Below, I have posted the recipes I used, the source of the recipe,(if available) and the adjustments I made.
NOTE: the saffron rice I made was basmati, but any rice can be used. I used chicken broth substituted for water, and saffron soaked in the broth for about 20 minutes prior to cooking. Follow the cooking directions on your particular type of rice with these amendments.
Ingredients:
1 lb boneless chicken thighs, cut into pieces
1 lb boneless pork tenderloin, cut into pieces
2 medium yellow onions, cut into wedges
Assorted sweet bell peppers; red, orange, and yellow seeded and cut into pieces
2 green bell peppers, cut into pieces
Skewers
Marinade:
6 tbs lemon juice
2 tbs chopped fresh oregano
6 cloves garlic
1/2 cup extra virgin olive oil
1 tsp (or to taste) red pepper flakes
salt and pepper
Method:
1. If using wooden skewers, they will need to be soaked in water for at least a half hour prior to grilling.
2. Mix ingredients for marinade and split into two bowls. Add the pork to one, and the chicken to the other.
3. Thread the chicken and pork separately onto skewers, interspersing the meat with pieces of pepper, and onion, until all meat is used up. Depending on the size of the onion or peppers there may be leftover pepper and onion--thread any remaining vegetables onto skewers, and brush with the marinade.
4. Heat grill to 400 degrees. Arrange skewers over heat and grill approximately 5 minutes per side. If meat is still pink in the middle, heat for an additional 2-3 minutes.
5. Pull skewers from grill, let sit for 5 minutes, and pull meat from skewers. Serve with Tzatziki and rice.
Tzatziki
2 tsp salt6 cloves garlic
4 cups plain Greek yogurt
1 english cucumber; peeled, seeded, and chopped
3 tbs fresh mint, chopped
3 tbs fresh flat leaf parsley, chopped
1/2 tsp black pepper
1 tbs red wine vinegar
Method:
1. Peel the garlic and trim any green parts, and the stem top.
2. Pour the salt onto a cutting board and put the garlic cloves on top. Chop garlic into the salt, pulverizing it and put into a bowl.
3. Add remaining ingredients, and stir to blend. Serve with souvlakia.
I drew my inspiration from my favorite summer-time appetizer, Italian bruschetta (tomato, basil, and mozzarella on a baguette). I love its various textures, light and fresh taste, and element of fun. Luckily, I found its Greek cousin on the website "Live, Love, Pasta". While this gave a great blueprint, I made a few adaptations.
Ingredients:
1 package of pita bread
¼ cup olive oil
¼ cup lemon juice
2 garlic cloves
salt and pepper
½ cup of hummus
¼ cup of kalamata olives, chopped
½ cup of cherry or grape tomatoes, chopped
½ cup of canned artichoke hearts, chopped
½ cup of cucumbers, chopped
¼ cup feta cheese, crumbled
Directions:
Preheat the oven to 400 degrees. Mix olive oil, lemon juice, olives, tomatoes, artichoke hearts, and cucumbers in medium sized bowl. Salt and pepper the mixture to taste. Toast pita bread in the oven for 3 minutes or until golden brown. As soon as you take the pita bread out of the oven rub a clove of garlic over the hot pita bread. Cut pita bread into eight “pizza-like” slices. Spread about 1 teaspoon of hummus on the bread. Add Greek mixture of toppings. Crumble the feta cheese over the top.
Enjoy!
3 tbs fresh flat leaf parsley, chopped
1/2 tsp black pepper
1 tbs red wine vinegar
Method:
1. Peel the garlic and trim any green parts, and the stem top.
2. Pour the salt onto a cutting board and put the garlic cloves on top. Chop garlic into the salt, pulverizing it and put into a bowl.
3. Add remaining ingredients, and stir to blend. Serve with souvlakia.
Greek Bruschetta
prepared by Theresa ShultzI drew my inspiration from my favorite summer-time appetizer, Italian bruschetta (tomato, basil, and mozzarella on a baguette). I love its various textures, light and fresh taste, and element of fun. Luckily, I found its Greek cousin on the website "Live, Love, Pasta". While this gave a great blueprint, I made a few adaptations.
Ingredients:
1 package of pita bread
¼ cup olive oil
¼ cup lemon juice
2 garlic cloves
salt and pepper
½ cup of hummus
¼ cup of kalamata olives, chopped
½ cup of cherry or grape tomatoes, chopped
½ cup of canned artichoke hearts, chopped
½ cup of cucumbers, chopped
¼ cup feta cheese, crumbled
Directions:
Preheat the oven to 400 degrees. Mix olive oil, lemon juice, olives, tomatoes, artichoke hearts, and cucumbers in medium sized bowl. Salt and pepper the mixture to taste. Toast pita bread in the oven for 3 minutes or until golden brown. As soon as you take the pita bread out of the oven rub a clove of garlic over the hot pita bread. Cut pita bread into eight “pizza-like” slices. Spread about 1 teaspoon of hummus on the bread. Add Greek mixture of toppings. Crumble the feta cheese over the top.
Enjoy!
Dolmades- Stuffed Grape Leaves
prepared by Amy Cleveland
http://www.foodnetwork.com/recipes/tyler-florence/dolmades-stuffed-grape-leaves-recipe/index.html
http://www.foodnetwork.com/recipes/tyler-florence/dolmades-stuffed-grape-leaves-recipe/index.html
1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced
Directions
To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/dolmades-stuffed-grape-leaves-recipe/index.html?oc=linkback
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced
Directions
To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.
Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.
To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.
Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.
Read more at: http://www.foodnetwork.com/recipes/tyler-florence/dolmades-stuffed-grape-leaves-recipe/index.html?oc=linkback
Avgolemono Soup
Prepared by Mary Jo RiceA classic Greek soup that's thickened with eggs and spiked with lemon juice.
Ingredients:
4 cups chicken broth
1/4 cup orzo
salt and pepper
3 eggs
3T lemon juice
Preparation:
In a large saucepan, bring broth to a boil.
Add the orzo and cook about 7 minutes. Add salt and pepper
Meanwhile whisk together the eggs and the lemon juice
Ladle about 1 cup of the hot broth into the egg-lemon mixture.
Add the mixture back into the simmering saucepan. Stir until the soup becomes opaque and thickens as the eggs cook 1 to 2 minutes. Add more salt and pepper if needed.
Makes 4 servings.
Greek Dinner Salad
prepared by Amber EvansI LOVE Greek salad, but, find that most have way too much dressing. This recipe was the perfect addition to our delicious Greek feast. The light dressing coated the veggies without making them "oily"; and the dill (which can be overpowering) was light and fresh. The salad also made for delicious next-day leftovers!
Ingredients:
1/4 cup coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh dill
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
6 cups shredded spinach leaves
3 cups diced tomato
1 cup thinly sliced red onion
3/4 cup (3 ounces) crumbled feta cheese
1 cucumber, peeled, quartered lengthwise, and thinly sliced
1 (19-ounce) can chickpeas, drained and rinsed
Preparation:
Combine first 5 ingredients in a large bowl, stir with a whisk. Add spinach leaves and the next 5 ingredients; toss well.
Recipe from MyRecipes.com
Boorekakia (Eggplant Rolls)
Prepared by Patti BookThis side is similar to an Italian dish I tasted in Fort Lauderdale at Mimi's. I wanted to try it even though I did not have a recipe or a name of the dish, only the ingredients. I was thrilled when I found this recipe on line, but disappointed that I could not find the Greek cheeses the recipe recommended and had to substitute ricotta and parmigiana, as the recipe suggested. I am anxious to try this again with the Greek cheeses. This dish was a great leftover with pasta the next day!
Ingredients:
1 kg long eggplants
500g anthotiro (soft cheese like ricotta)
4 sun-dried tomatoes, chopped, that have been preserved in a jar of olive oil.
2 tablespoons of the olive oil that the tomatoes were preserved in
250g kefalograviera cheese (or parmesan) grated
250 ml sunflower oil
1 tablespoon chopped basil leaves
For the sauce:
1 fresh, long green chilli pepper, chopped
1 litre puree from fresh, ripe tomatoes
1 whole garlic (small) chopped
1 tablespoon basil leaves, chopped
5 tablespoons olive oil
Salt and pepper
Preparation for Sauce:
Saute the garlic for 2 minutes in the olive oil.
Add the chilli pepper and sauté for another minute, stirring with a wooden spoon.
Add the tomato puree, salt and pepper and simmer for approximately 30 minutes until the sauce is ready.
Sprinkle 1 tablespoon of chopped basil on top and stir
Preparation for Eggplant:
Remove strips of the eggplant skin, so that the eggplants have alternate ‘stripes’ of skin and no-skin. Slice the eggplants lengthwise into strips of approx. ½ cm thickness. Place them in salty water for 1 hour. After 1 hour, remove from the water and drain well. Fry the eggplant strips in the sunflower oil in a heavy bottomed pan. Remove and place them on kitchen paper to drain the oil.
Preparation for Filling:
Mix together the anthotiro, chopped sun-dried tomatoes, half of the grated cheese, 1 tablespoon basil and the 2 tablespoons of olive oil from the tomatoes. Mix them together well with your hands. Place 1 teaspoonful of the mixture on top of the narrow end of one of the eggplant strips. Roll up the eggplant strip, starting at the narrow end with the mixture. Repeat this for all the eggplant strips.
Cover the bottom of a shallow oven dish with some of the sauce you prepared earlier and place the eggplant rolls in the dish next to each other. Spread the remaining sauce on top.
Sprinkle the remaining grated cheese on top. Bake in a pre-heated oven at 180 degrees Celsius for 30 minutes.
Recipe from realgreekrecipes.blogspot.com
Metaxa Cocktails
Prepared by Alison Book
I was inspired to create a cocktail from a Greek spirit, Metaxa, that I discovered while researching Greek drinks. When I went to find this uncommonly purchased spirit at the liquor store, they were very interested to know what I would do with it and so was I! Since the flavor of the brandy-like alcohol was new to me, I chose some recipes designed by the pros and I'm glad I did. They complimented the Metaxa beautifully. I especially liked A Rose by Any Other Name...it was delicate, complex, and refreshing all at the same time.
2 oz. Metaxa 7-Star brandy
1 oz. fresh blood orange juice
3/4 oz. cinnamon bark syrup (recipe below)
1 egg white
club soda
Ice cubes
Tools: shaker, strainer
Glass: collins or highball
Garnish: blood orange twist and optional cinnamon stick
Dry shake (meaning, shake without ice) the Metaxa with the blood orange juice and egg white for 20 seconds. Then add ice and the cinnamon bark syrup to the shaker and shake vigorously for 20 seconds. Strain into a glass and top with club soda. Add the twist by squeezing the peel side down atop the drink and rubbing around the rim. Lay the cinnamon stick across the top of the glass.
Cinnamon bark syrup:
1 cup water
1 cup sugar in the raw
3 cinnamon sticks
Mix water, sugar and cinnamon sticks in a small saucepan and heat on high until sugar dissolves, then simmer for 5 minutes. Discard cinnamon sticks, cool and bottle. Refrigerate for up to two weeks.
Recipe by Jonathan Pogash, Hospitality Holdings, New York City
2 oz. fresh squeezed grapefruit juice, preferably ruby red for color
1/2 oz. honey syrup (recipe below)
6 fresh mint leaves
2 drops rose water (Creasy uses Cortas brand)
Crushed and cubed ice
Tools: shaker, strainer
Glass: Collins or highball
Garnish: fresh mint sprig and/or edible flower
In a cocktail shaker, muddle mint leaves to crush and release their fragrance. Add drops of rose water, honey syrup, grapefruit juice and Metaxa to the shaker with ice cubes. Shake well and strain into glass filled with crushed ice, allowing bits of crushed mint into the glass. Garnish with a mint sprig and edible flower, if desired.
Honey syrup:
1/2 cup water
1/2 cup honey
Make a honey syrup by mixing equal parts honey and hot water. Stir to dissolve and set aside to cool. Refrigerate for up to two weeks.
Lara Creasy, JCT Kitchen and Bar, Atlanta
Recipes from Imbibe Magazine
I was inspired to create a cocktail from a Greek spirit, Metaxa, that I discovered while researching Greek drinks. When I went to find this uncommonly purchased spirit at the liquor store, they were very interested to know what I would do with it and so was I! Since the flavor of the brandy-like alcohol was new to me, I chose some recipes designed by the pros and I'm glad I did. They complimented the Metaxa beautifully. I especially liked A Rose by Any Other Name...it was delicate, complex, and refreshing all at the same time.
Aegean Fizz
Ingredients:2 oz. Metaxa 7-Star brandy
1 oz. fresh blood orange juice
3/4 oz. cinnamon bark syrup (recipe below)
1 egg white
club soda
Ice cubes
Tools: shaker, strainer
Glass: collins or highball
Garnish: blood orange twist and optional cinnamon stick
Dry shake (meaning, shake without ice) the Metaxa with the blood orange juice and egg white for 20 seconds. Then add ice and the cinnamon bark syrup to the shaker and shake vigorously for 20 seconds. Strain into a glass and top with club soda. Add the twist by squeezing the peel side down atop the drink and rubbing around the rim. Lay the cinnamon stick across the top of the glass.
Cinnamon bark syrup:
1 cup water
1 cup sugar in the raw
3 cinnamon sticks
Mix water, sugar and cinnamon sticks in a small saucepan and heat on high until sugar dissolves, then simmer for 5 minutes. Discard cinnamon sticks, cool and bottle. Refrigerate for up to two weeks.
Recipe by Jonathan Pogash, Hospitality Holdings, New York City
A Rose by Any Other Name
2 oz. Metaxa 5-star brandy2 oz. fresh squeezed grapefruit juice, preferably ruby red for color
1/2 oz. honey syrup (recipe below)
6 fresh mint leaves
2 drops rose water (Creasy uses Cortas brand)
Crushed and cubed ice
Tools: shaker, strainer
Glass: Collins or highball
Garnish: fresh mint sprig and/or edible flower
In a cocktail shaker, muddle mint leaves to crush and release their fragrance. Add drops of rose water, honey syrup, grapefruit juice and Metaxa to the shaker with ice cubes. Shake well and strain into glass filled with crushed ice, allowing bits of crushed mint into the glass. Garnish with a mint sprig and edible flower, if desired.
Honey syrup:
1/2 cup water
1/2 cup honey
Make a honey syrup by mixing equal parts honey and hot water. Stir to dissolve and set aside to cool. Refrigerate for up to two weeks.
Lara Creasy, JCT Kitchen and Bar, Atlanta
Recipes from Imbibe Magazine
