Kalofagas - Greek Food & Beyond » Dips

Phyllo-Wrapped Shrimp With Three Sauces

Peter Minakis — Sun, 17 Jul 2011 12:53:00 +0000

Sometimes I make a recipe that leaves me with some leftover store-bought phyllo and I can usually make some Baklava with the rest or Tyropitakia (cheese-filled phyllo triangles). The other alternative is to take some sheets of phyllo, cut them into triangles and roll some shrimp in them and fry them up!

This idea is inspired by the Asian shrimp appetizers that use wonton wrappers to roll. This appetizer is easy on the eye, easy to prepare and simply delicious! A different meze if you will! Most of the commercial phyllo out there is thinner than wonton wrappers but this recipe still works…just ensure the shrimp are wrapped tightly, the oil you use is good (I like sunflower oil for frying) and simply use your eyes to gauge when the shrimp are ready – when golden.

This is a fun dish and let your imagination get the best of you – play with some sauce combos to accompany the phyllo-wrapped shrimp. On this occasion, I made one sauce made of tomato confit, honey, olive oil and some Boukovo (Greek chilli flakes), the second sauce was made of garlic, yogurt, splash of cream, mustard, chives and honey. The third one is made with good red wine vinegar, a little water, honey and some more Boukovo. You can try one of these (or all) or try making your own sauce(s).

The basics for dipping sauces is that they should be made with what’s already in your pantry or in your fridge. The KISS (keep it simple stupid) principle is in full effect here. Let’s wrap some shrimp!

Phyllo-Wrapped Shrimp With Three Sauces

(appetizer for 4)

12 medium-sized shrimp, fresh or thawed from frozen

12 triangles of phyllo pastry, approx. 6″ X 4″ X 4″

1 tsp. of cornstarch diluted in 1 tsp. of tap water

2 Tbsp. olive oil

salt and pepper

2 cloves of garlic, minced

1/2 tsp. sweet paprika

vegetable oil for frying

Take your phyllo out the fridge (assuming it’s already thawed) and leave on the counter to return to room temperature. Rinse your shrimp, peel & devein leacing the tails in tact. Now most importantly, slit the inside curve of the shrimp in 3-4 spots so that the shrimp is no longer curved and the shrimp is now freely straight (it’s important that your shrimp aren’t curved or your phyllo will unravel when fried). Rinse the shrimp and pat-dry then place in a bowl. Add the olive oil, salt, pepper, garlic and paprika and toss.
Pour enough vegetable oil in your frying pan/skillet to come up about 1 1/2 – 2 inches up the pan. Heat your oil to a temperature of approx. 360F. Add the corn starch with water and mix until you have a paste, reserve. Lay your phyllo out on your work surface and cut into triangles.
Place your shrimp near the left corner of the phyllo with the tail exposed and the body of the shrimp just laying inside the phyllo. Fold the phyllo over the shrimp and tuck tightly under the shrimp then fold the top part of the phyllo to cover the top part of the shrimp (now only the corner to the far0right is the only pointed side of the phyllo. Now roll the phyllo up until your roll is complete. Dab your finger into the corn starch paste and seal the phyllo roll. Repeat with the remaining shrimp.
Fry your phyllo-wrapped shrimp until just golden and then blot on paper-lined plate. Serve immediately with your favourite dipping sauces. Pour a glass of Ouzo with some ice and enjoy!

“Phyllo-Wrapped Shrimp“

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© 2011, 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.

Purslane Tzatziki

Peter Minakis — Tue, 05 Jul 2011 02:36:33 +0000

One person’s weed is another person’ dinner. Purslane grows amok in Greece and the other nations that surround the Mediterranean. This succulent can be found growing in gardens, roadside and yes, even at the farmer’s markets. In Greece, purslane is often made into a salad (or a salad component), stewed or simply added as a garnish.

I don’t remember purslane growing here in Toronto until recently and my suspicion is that it started sprouting up after the city banned pesticide use to kill weeds as part of lawncare. I never thought it would come to this but…gee thanks David Miller (former Mayor of Toronto). So, I see purslane growing among potted plants, herbs and in the corners of our lawn.

Purlsane can creep into your garden, all to the more reason to pick it for eating. Traditionally purslane was used to treat liver ailments, liver ailments, headaches and shortness of breath. Purslane is also high in omega-3 fatty acids which are believed to protect against heart attacks ans strenghthen the immune system. Purslane is also loaded with vitamin C and beta-carotene and there’s a tart flavour to the bite.

I’m not re-inventing Tzatziki here nor am I the first to offer this twist with purslane. I offer this dish as an alternative to the traditional Tzatziki. Tzatziki is made of strained yogurt, garlic, grated cucumber, olive oil and either lemon or vinegar with chopped dill ( or mint) to round out the dish. Subtract the grated cucumber and add the purslane.

Remember, purslane has a tart flavour and therefore you won’t need as much lemon juice or vinegar as with the old’ skool Tzatziki. If you have purslane in your garden try this version of Tzatziki – you won’t have to grate the cucumber nor squeeze the water out of it either. Look for purslane in your garden and try it out in a salad or make this Tzatziki the next time you’re having Greek night.

Tzatziki is a Greek condiment (we call it a salad) that’s often served as part of array of mezes or an accompaniment with souvlaki, grilled lamb, potatoes or fried zucchini chips. Heck, it’s great just scooping it up with pita bread or good crusty bread.

Purslane Tzatziki (Τζατζικι με Γλιστρίδα)

500 gr. of plain yogurt (full fat)

1 cup of purslane leaves and stems (choose tender, thin stems)

1-2 cloves of minced garlic (depending how garlicky you like it)

2 Tbsp. chopped fresh dill

splash of Ouzo

squeeze of lemon juice to taste

salt to taste

1/4 cup extra virgin olive oil

Empty your tub of yogurt into a fine mesh strainer and place a bowl or pot under it. Cover and place in the fridge overnight. You will wake up to strained “Greek-style” yogurt that ha thickened and reduced to half the volume. Empty the strained yogurt into a bowl and discard the liquid.
Thoroughly wash your purslane and and pat-dry, then chop half of it (keeping the rest whole). Mince your garlic and add it into the yogurt along with the purslane, some salt and some olive oil. Stir with a spoon until mixed well and taste. Adjust with lemon juice, salt and more olive oil if needed. Taste again then add a splash of Ouzo and the chopped fresh dill and mix again. Cover and store in the fridge until needed.

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Greek Easter Recipe Round-Up

Peter Minakis — Tue, 12 Apr 2011 16:25:24 +0000

Many of you have visited my Recipe Round-Up for Lent and I hope that I’ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We’re fast approaching Greek Easter and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day is filled with celebration, eating, cooking, dancing, celebrating some more, drinking and eating some more!

Ouzo usually makes its rounds on Easter and I recommend you buy a bottle or two. The wine should flow on Easter and if there was ever a day you should drink Greek wine, Easter Sunday is a as a good of a day to try some wines out. If you’re looking for lamb, I recommend those living in the Toronto area to visit Kostas Meat Market. Kostas’ shop is in Scarborough and he brings in only farm-raised Ontario lamb.

Below are some links to recipes that I think you may want to have as part of your family’s Easter celebration. Greeks do Easter in a BIG way and I think you pull-off your own celebration just like we do!

Tsoureki (Greek Easter Brioche)

Easter Koulourakia

Magheritsa (Easter Soup)

Melitzanosalata

Htipiti

Asparagus and Roasted Red Peppers

Beans With Roasted Garlic, Capers and Parsley

Patsavouropita

Feta & Herb Pull-Aparts

Grilled Pork Steakettes

Grilled Pork Belly & Halloumi

Lamb Souvlaki

Pork Souvlaki

Grilled Lamb Chops

Roast Lamb in Parchment

Rack of Lamb With Lemon Verbena

Spring Salad

Raw Asparagus Salad

Vine-Leaf Wrapped Lamb

Lamb Lemonato

Rotisserie Leg of Lamb

Oven-Roasted Leg of Lamb

Lamb on the Spit (Souvla)

Creme Brulee with Mastiha

Lemon Merique Pie

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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Soft Shell Crab With Red Pepper Skordalia

Peter Minakis — Tue, 08 Feb 2011 17:32:54 +0000

One of the many strong points of Greek cuisine is that within the lifestyle/way Greeks eat is also the meze/appetizers served at one’s home or at the rustic taverna. Mezedes (appetizers) may come in the form of dips, table cheeses, olives, salads, savory pies, meats and of course, fish and seafood. The plates are small, sharing is encouraged and the endless ordering off the menu ensues. It’s not unusual for Greeks to eat, chat, drink, eat, drink (and chat some more) way beyond midnight.

I found some frozen soft-shell crab at the market and with my living in Toronto (about 12 hours drive from the Atlantic), I knew I had come across a rare treat to be enjoyed…soft-shell crab. Simplicity rules here with a couple of twists to some classic Greek dishes: I’m using my recipe for dredging calamari and applying it to soft-shell crab and rather than serve the crab with an aoli, I’m opting for a Skordalia. Skordalia is a dip/condiment made with either bread or cooked potatoes and spiked with raw garlic and made light and fluffy with the addition of extra-virgin Greek olive oil. Skordalia is classically served with battered & fried salt cod fish.

My small twist to a classic Skordalia is adding some roasted red peppers to satisfy my Floriniotiko craving. Before I get on to the recipe, a few things of soft-shell crab: Live/raw, they appear black/green in colour and the reason they are “soft shell” is because they are caught just after they have molted their hard shell. Here in North America, soft-shell crab is in fact the blue crab (after it has shed its exoskeleton). The soft-shell crab get dunked here in some buttermilk then get dredged in my flour mixture and they are simply shallow-fried until crisp and golden.

Soft Shell Crab With Red Pepper Skordalia (Καβουρια Τηγανιτα με Σκορδαλια απο Πιπερια Φλωρινης)

(serves 4 as appetizer)

4 soft shell crabs

1/2 cup buttermilk

1/2 cup all-purpose flour

1 Tbsp. corn starch (or rice flour)

2 Tbsp. corn meal

1 tsp. sweet paprika

1/2 tsp. ground pepper

1 /2 tsp. fine sea salt

Red Pepper Skordalia

1 large Russet (or Yukon Gold) potato

1-2 cloves of garlic, minced

1 Tsp. red wine vinegar

1 roasted red pepper

pinch of Boukovo (chilli flakes)

1/4 cup extra virgin olive oil

1/4 toasted pine nuts, chopped

salt to taste

Oil for frying (regular olive oil or sunflower oil)

First, let’s make the red pepper Skordalia by placing your potato (skin on) in a pot with enough water to cover it and add some salt. Cover with a lid and bring to a boil. Reduce to a simmer and boil until the potato is fork-tender (about 15 minutes). In the meantime, char your roast pepper on a gas grill, gas stove-top or broiler in your oven until all sides of the pepper are blackened & blistered. Place in a bowl and cover with cling-wrap. When the pepper is cool enough to handle, peel and discard the skins, remove the stem and seeds and mash the meat of the pepper and reserve.
Once your potato has cooked, drain and replace with cold water and as soon as the potato is cool enough to handle (should still be warm), use the back of a knife to peel away the skins. Place the potato through a ricer and into a bowl. Add the red pepper puree, garlic and wine vinegar and quickly mix with a fork. Add the olive oil in small increments and continue mixing with your fork (add more oil only when the potato mixture has absorbed it). Add the chopped toasted pine nuts and adjust seasoning with salt. Reserve.
To prepare your soft-shell crab, snip off the flappy tail and the snip off the the face (front) of the crab. Now gently squeeze behind where face was to remove the tomalley. Now gently open the top part of the crab until you see the lungs on each side of the crab. Lift with your fingers, snip-off with your scissors and discard.
In a bowl, add the all-purpose flour, corn starch, corn meal, paprika, black pepper and salt and mix well with a fork. Have a quick taste by dabbing your finger in and adjust taste accordingly. Dip the crabs in the buttermilk then gently dredge them in the flour mixture (soft-shell crabs are delicate and you don’t want to break off the claws and feet).
Add about 1 inch of oil into a deep pan and heat to a temperature of approx. 360F. Carefully place your crabs into the hot oil and fry for about 3 minutes a side or until golden. Remove and place on a paper-towel-lined plate to absorb excess fat then plate. Serve on a platter with a lemon wedge and a some red pepper Skordalia on the side. Serve with a Domaine Tselepos Amalia Brut sparkling wine.

If you are not rading 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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Hummus

Peter Minakis — Wed, 24 Feb 2010 02:37:37 +0000

Confession. Hummus wasn’t my favourite dip. Until today. I recently tried a Hummus that was made with chickpeas that had been soaked overnight. I’ve used canned chickpeas and I will continue to – they are a good convenience product and one that I keep on hand in my pantry.

You can make a Hummus using canned chickpeas but try making this underappreciated dip with dried chickpeas. Much like dried beans, all they need are a night soaked in water and then a simmer for about 45 minutes. After that, a short cooling period and then you may add everything into your food processor to make a Hummus that will have your guests asking for the recipe.

The most basic of Hummus recipes consist of chickpeas, garlic, Tahini (sesame paste), lemon juice and olive oil. In cooking schools, they may teach alternative recipes. This recipe has all of these ingredients plus my own little preference for a little smoke from a roasted red pepper and a touch of heat with some dried Chillis (Boukovo).

Choose your own flavour accent but do take the time to soak your chickpeas overnight. You’ll be rewarded with a cheap, healthy and delicious dip that’s great for snacking or a stand-out on the appetizer tray.

Hummus

2 cups of dry chickpeas

1 tsp. of baking soda

1 medium onion, quartered

4 cloves of garlic

1/4 cup Tahini (sesame seed paste)

juice of 1 lemon

1 charred red bell pepper, peeled and seeded

up to 1/2 cup olive oil

pinch of chilli flakes (Boukovo) or to taste

salt to taste

The evening before making your Hummus, place your dried chickpeas in a bowl with enough water to cover them and add the baking soda. Allow to soak overnight. (The addition of baking soda helps soften the chickpeas).
The next day, drain and rinse. Add the chickpeas and your quartered onion into a medium-sized pot and enough water to just cover the chickpeas. Cover and bring to a boil. Reduce heat to a simmer and cook for about 45 minutes. Strain and allow to cool (reserve onions as well).
After charring your red bell pepper and its cooled, peel the skins and remove the seeds. Chop and add to the food processor with the garlic and Tahini. Process until smooth. Now add the chickpeas plus onions, lemon juice, chilli flakes and process again until smooth. Now add the olive oil slowly in 1/4 cup increments. Taste and adjust with salt or any of the other ingredients you feel needs adjusting.
Serve at room temperature with a drizzle of extra-virgin olive oil and some crusty bread or wedges of pita bread. Keep stored (fridge) in an airtight container for up to one month.

If you are not reading this post in a feed reader or atÂ 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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© 2010, 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.