However, today’s focus is on a marinade I made using both Acropolis products but applied to one of my favourite beef cuts – the flank steak. Not needing more than two hours to marinate and with a concoction that can be whipped up in a blender or food processor, this makes for easy prep and even easier entertaining for family and friends.

There’s olive oil and mousto-balsamico, lots of garlic, scallions, Dijon and a combo of familiar Mediterranean herbs in bay, thyme, rosemary and dried Greek oregano. There is of course fresh ground pepper and some coarse sea salt but most of that get’s added just before the flank steak hits the grill. High heat, meat done to medium-rare and finally, always cut flank steak across the grain so that you may enjoy this cut at its most tender.

The crowing glory is this Greek-inspired Chimichurri where I take this Argentinian steak condiment and Greekafy it with a dried Greek oregano accent. BBQ season is full-on and I encourage, pinch, urge, shake you to try this one!

Mousto-Balsamico Flank Steak

(serves 4)

1 large flank steak

1/4 extra-virgin olive oil

7-8 cloves of garlic

4-5 chopped scallions

1 Tbsp. Dijon mustard

1/3 cup Mousto-Balsamico Vinegar

2 bay leaves

1/4 cup fresh thyme leaves

2 Tbsp. fresh rosemary leaves

1 tsp. dried Greek oregano

sprinkle of coarse sea salt

fresh ground pepper

Greek-Style Chimichurri

1 cup of rinsed fresh parsley leaves, chopped

2 Tbsp. dried Greek oregano

3-4 scallions, chopped

3 cloves garlic, chopped

1/2 carrot, grated

1/2 cup extra-virgin olive oil

2 Tbsp. wine vinegar

salt and pepper to taste

water (if necessary)

Garnishes

grilled lemons & onions

1. Add all your marinade ingredients into a blender or food processor and mix until just creamy. Place the flank steak in a plastic bag or glass dish and cover with the marinade. Place in the fridge for no more than 3 hours.
2. In the meantime, rise/wash your blender/food processor and now add your Chimichurri ingredients in and process until smooth. Adjust seasoning (it should be slightly tangy) and add some water if the sauce is too thick (optional). Pour into a container, cover and refrigerate.
3. After three hours, take your steak out of the fridge and allow to come to room temperature for about 20 minutes. Pre-heat your gas/charcoal grill to high heat. Brush the grill surface free of residue and once your grill is white-hot, wipe the grill surface will an oil-soaked rag or towel and wipe thee grill surface to lubricate. Remove your Chimichurri from the fridge
4. Just before the steak hits the grill, use your hands to wipe away any excess marinade and season with coarse sea salt and fresh ground pepper.  Grill your flank steak for about 4 minutes a side (the meat should be a soft as the flesh in the palm of your hand) for medium-rare.
5. Remove from the grill and allow to rest for 5 minutes before slicing. Take a closer look at your steak and you’ll see lines running one way on the meat. Slice it against the grain in thin slices and spoon over the Greek-Style Chimichurri over the steak.
6. Serve with couscous and grilled vegetables or a packet of BBQ potatoes and a summer salad. Serve withe a Nico Lazaridi Chateau 2008.

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© 2012, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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I recently had friends over for a BBQ and although it was mostly a Greek feast, I included some Canadian faves in the mix.

Be it friends, family or readers of my blog – these ribs are tried & true…they have never failed me in being delicious, fall-off-the-bone tender and easy to prepare.

Canada Day is coming up tomorrow and I thought it timely to post this fantastic and easy recipe for ribs. As a side, you can also try your hand at the Montreal Steak Spice potatoes...another favourite for the backyard party.

First off…I am in no way going to argue with the fact that BBQ anything (over wood or charcoal) can be beat – it can’t! The gas grill, the oven and other amenities for cooking are luxuries and time-savers.

Here’s my approach to ribs, be it baby-back or spare ribs:

• I never EVER boil my ribs;
• This method works in the oven, on the BBQ/gas grill or a combo of both oven and grill;
• Always take the time to remove the silver-skin on the underside of the ribs;
• Apply the dry rub of your choice the evening before cooking

I’ve found the whole boiling of ribs to be unnecessary…somehow I think flavour is being lost. Cover/tent the ribs with foil and you’ll find the meat to render down to “fall off the bone”.

An important aspect to tasty and tender ribs is to remove the silver-skin on the underside of the ribs. I simply use a boning (flexible knife) and scrape the end of the underside of the ribs to loosen some of the skin – just enough to grab with my fingers and then I just pull it off and discard.

This is important so that the rub adheres to the underside and when you’re eating the ribs, you’re not trying to gnaw into something rubbery. Remove it.

As for a dry rub…it’s really up to your personal tastes. I find the best and tastiest results are when I apply a dry rub the night before I cook my ribs. The flavours really penetrate the meat and I even see a smoke ring (from the spices) even though I sometimes just use the oven.

Before I get onto the recipe, you have to try mixing some thinly sliced potatoes with melted butter or olive oil and tossing them in a Montreal Steak Seasoning. For those not from Canada or not familiar with Montreal Steak Seasoning, it’s one of the most popular ways us Canadians season a steak because frankly, it’s simply delicious.

If you can’t find a Montreal Steak Seasoning, you can make your own blend and save it in a jar:

The original post for Montreal Steak Spice Potatoes appeared way back in the early days of my blog but it’s real simple: Slice about 1 large potato per person and toss in a bowl with olive oil (or melted butter) and seasoning. Wrap well in aluminum foil and place in your BBQ or gas grill over indirect heat for about 30-40 minutes.

I lay them on the rack and baking tray, cover with foil and place in the fridge overnight until they are ready for cooking. Here’s a simple ratio for my dry rub for ribs:

So, by this time – you’re ready to cook your ribs, you can pre-heat your oven to 375F or pre-heat your gas or charcoal grill to about the same internal temperature.

Finally, have your favourite BBQ sauce mix handy and simply brush the sauce on at at very end. Your ribs should fall off the bone, the meat juicy and flaky and upon biting into a rib, you’ll even see the smoke ring that’s penetrated the meat!

© 2007-2009 Peter Minakis

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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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Us Canadians celebrate with pride our very young but thriving, prosperous and peaceful country’s birthday. Canada as we know it (as a nation) will turn a mere 142 years old. The number of years celebrated each year has always been easy for me to remember. I was born in 1967, I was a Centennial Baby. Back in 1967, Canada celebrated it’s 100 years in existence as a country. We’re a young nation but one with much promise.

Canada is a nation made up of the Native peoples, early Viking settlements have been discovered on Newfoundland and early French and English settlers laid foundations for what is today modern Canada.

The social fabric of today’s Canada is a richer tapestry – one that includes a significant immigrant population. Both my parents came from Greece and many of my other friends in Canada share a similar fate in being born in Canada to immigrant parents.

High atop of the corner of Yonge & Dundas, downtown Toronto

Today, immigration numbers are still high and Canada still embraces people from all over the world: to escape persecution or war, to seek out a better life and contribute to the development of this young, budding nation.

Canadians are very proud of their country and we wear the Canadian flag with much pride. Canada Day often gets shadowed by the July 4th festivites just South of the border and that’s why I chose to throw a BBQ to celebrate Canada Day.

You still have a few days to plan your backyard BBQ for friends and family and you’re about to get an eye-full of delicious ideas for a summer BBQ. The slant of my feast is obviously towards Greek food. Gone are the days when non-Greeks would look oddly at Greek dishes. I have yet to meet anyone who doesn’t love Greek food.

This BBQ presented a little bit of a challenge. In the mix I had invited some folks who often serve me at the pub I frequent in downtown Toronto. Not one of them Greek, not one having visited Greece and all them associate Greek food with what they have been served on the Danforth (Toronto’s Greektown).

When I first started this blog, my intentions were to show Greek food the way I know it as a Greek, my vast experience in trying varying Greek dishes from all regions of Greece and sharing my experiences with you, the reader.

My friends relished each and every plate, they have a new concept of what Greek food is all about and after all the dishes cleared and loaded into the dishwasher, I’m delighted they all now love  Greek food.

After today, you too going to love Greek food!

First plates to arrive on the table were the dips. I chose to offer this delicious roasted red pepper dip.

Red peppers charred on the grill, sweated and skins peeled and blended with grilled scallions, Feta cheese, sun-dried tomatoes and olive oil.

The other dip to arrive at the backyard banquet is a summer standard when I’m entertaining, Melitzanosalata or, eggplant salad.

Eggplants are charred on the grill then the meat is spooned out and mashed with a mortar and pestle with garlic and olive oil and finished off with chopped fresh parsley and chopped walnuts.

Next to arrive in front of our hungry eyes was a little taste of Canada, some salmon cakes.

The salmon cakes came to the table alongside an Avocado Tzatziki. Chunks of avocado were stirred into strained Greek yogurt and chopped fresh tarragon added alot of flavour to a wonderful pairing for salmon.

Inorder to buy myself some time and get the grill going for the upcoming dishes, I served a plate of my homemade Pastourma. Pastourma is the original pastrami and it’s cured and seasoned with fenugreek and other exotic Byzantine spices.

At this point, the grill still wasn’t ready, so I quickly jumped back in the kitchen and whipped up a quick saute of shrimp with a garlic, olive oil, a Greek dessert wine made of the Moscato grape and finished off with lime juice, Boukovo (chilli flakes) and parsley.

Finally! The grill is ready and this as good of a moment as ever to introduce my friends to grilled octopus. The night before I braised the octopus in it’s own juices, threw in the wine cork for extra-tender action and then marinated the tentacles in wine and spices. Those at the table who’ve eaten octopus never had it so tender and those trying it for the first time became converts.

Grilled octopus on skewers and dressed with extra-virgin olive oil, lemon juice and dried Greek oregano.

In keeping with the cephalopod theme, the next item on the menu were grilled baby calamari stuffed with Kasseri cheese, scallions and red peppers and then topped with a parsley sauce. This is new dish in my roster and it will be a delight to make over and over again!

Using my grill basket, I tossed some peppers, zucchini, mushrooms with olive oil, salt and pepper and grilled them quickly over high heat. Another drizzle of olive oil, some balsamic vinegar and salt and pepper to taste were all that was needed to complement the veggies’ natural flavours.

It’s now time for some meat. A summertime favourite in Greece and on my grill is pork belly. Greeks love grilled meats and Pantsetes are often found alongside souvlaki and keftdes at most grill houses and tavernas.

Us Greeks like to feed our guests…I mean REALLY feed them. The next meat course comes from the island of Cyprus. This dish is called Seftalia. Ground beef and pork and seasoned with spices (including a pinch of cinnamon) and wrapped in lamb’s caul fat and grilled. Moist, juicy and aromatic are my recollection of this popular dish from Cyprus.

Last of the meat courses was some spare ribs. My own dry-rub combo coated these ribs over night and then during the day of my BBQ, I baked them off in the oven and finished them on the grill and finally slathered them with a zesty BBQ sauce.

Served alongside the ribs are a Canadian favourite…Yukon Gold potatoes sliced into coins, tossed in olive oil and Montreal Steak Spice, wrapped in aluminum foil and placed in the BBQ on indirect heat. These spuds are one of the easiest and tastiest offerings for a BBQ!

At this point, we were all full. Some went for smoke breaks, I loaded the dishwasher with plates, cutlery, etc and then I served up a small plate of watermelon salad with thinly sliced red onions, chopped fresh mint, cubes of Feta and a drizzle of extra-virgin olive oil.

One of the most important rules about attending a feast is to always leave room for dessert. I chose a Greek classic, Creme Caramel with the only “twist” being the use of some grated Tonka bean to infuse the milk. This was my first time using Tonka beans and I’m hooked! The flavour, the aromas are intoxicating.

There you have it folks…my Canada Day BBQ celebration. I do hope you enjoyed the virtual hospitality and I hope I’ve captured your imaginations and piqued your interest in trying some dishes.

Recipes and links will follow in the days ahead. Tell me what recipes you would like to see first and I’ll try and post the more popular recipes first.

Finally, don’t forget to wish Canada ad Happy Birthday this Wednesday July 1st…Happy 142nd Canada!!!

If you are not reading this post in a feed reader or at  http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

© 2007-2009 Peter Minakis

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© 2009, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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