Kalofagas - Greek Food & Beyond » Quick

Pan-Fried Cajun Rainbow Trout

Peter Minakis — Tue, 29 Nov 2011 22:57:00 +0000

For those familiar with Toronto, you might remember the Whistling Oyster. Although I’m not a fan of basement establishments, this once used to be innovative, had an open kitchen, one could sit at a table or eat casually at the bar. I’ve been told it has since closed but I hold dear memories of eating and drinking…alot there! Their happy hour menus were a great way to try new dishes, most with a Pan-Asian and seafood slant.

I still like a good deal when I dine – looking for value, good quality food with wholesome and seasonal ingredients and it’s always fun to try new and may an ethnic dish here in multicultural Toronto. There’s a great new web site called DiningDateNight where you can 30% off your bill from Toronto’s top restaurants and eateries. Click here to see how it works.

One of my favourite dishes was the Pan-fried Cajun Rainbow Trout. Canada boasts of having lots of rainbow trout. I love trout for its flaky texture, it has a pink, almost salmon colour and it’s a versatile fish as it’s great grilled, broiled or in this case, pan-fried. Below is my Cajun spice blend good for chicken or fish. Mix the ingredients in a jar and shake well. I’ve omitted the salt so that you may control seasoning and the batch is good for a few recipes before you have to mix another batch.

The pan-fried trout is easy to make and I love it paired with this simple mushroom pasta-ideal with linguine or you could used fettucine. Here, you can easily multi-task and start on the pasta sauce then finish the meal off with pan-frying the trout. This makes for a satisfying weeknight meal giving you that restaurant feel right in your own kitchen.

Pan-Fried Cajun Rainbow Trout

(serves 4)

4 boned rainbow trout fillets, skin on

olive oil

fine sea salt

all-purpose flour for dredging

oil for frying

Cajun seasoning

2 Tbsp. of garlic powder

2 Tbsp. of onion powder

1 tsp. ground white pepper

2 Tbsp. ground black pepper

2 tsp. cayenne pepper

4 tsp. of dried thyme

1 tsp. dried oregano

1/4 cup all purpose flour

1 Tbsp. cornmeal

Mushroom Linguine

(serves 4)

500 gr. package of linguine

1/4 cup olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups of sliced Cremini mushrooms

1 shot of dry white wine

1 cup heavy cream

salt and pepper to taste

2 tsp. of thyme leaves

1/4 cup chopped fresh parsley

lots of freshly grated Romano cheese

Place a large pot of water on your stovetop and once aboil, add good amount of salt and the pasta and cook according to package instructions. In the meantime, add your olive oil and mushrooms in a skillet with some salt and pepper and cook the mushrooms until just browned. Now add the onions, garlic, thyme and stir in and allow to sweat for five minutes. Add the wine and reduce for a couple of minutes and then add the cream. Simmer for another 5-6 minutes or until thick. Add some grated cheese and salt and pepper to taste. Divide and serve with your pan-fried Cajun trout.
In a jar, add your Cajun seasoning ingredients, seal and shake in a jar. Brush your fillets with olive oil and season with fine sea salt then sprinkle a good amount of Cajun seasoning on both sides of the fish then dredge them in all-purpose flour.
In a large cast iron pan or non-stick skillet add a couple of turns of olive oil over medium-high heat. Place your fillets in the pan skin-side down for about 4 minutes or until you see the flesh of fish turn opaque halfway up the side view of the fillets. Carefully flip the fish and fry on the other side for another 2-3 minutes or until a deep golden colour and crisp (add more oil while frying if needed)
Serve with a squeeze of lime juice and a side of rice or try a linguine with a mushroom-cream sauce…just like at the Whistling Oyster used to!

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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.

Gavros Saganaki (Γαύρος Σαγανάκι)

Peter Minakis — Thu, 01 Sep 2011 07:20:33 +0000

There are some things that just MUST be eaten when in Greece: vine-ripe tomatoes, freshly pressed olive oil, tree-ripened figs, watermelon and cantaloupe and the fresh fish – anchovies in particular. Erase whatever preconceived notion you have of the anchovy. Forget about the salty tinned or jarred variety or that pizza with the dreaded anchovies on top. FORGET IT!

Anchovies in Greece are abundant (for now), are affordable and they are just as healthy as they are delicious. Anchovies are found at the many local fish mongers fresh – not in a can or salted. Greeks do cure fresh anchovies and store them in the fridge for future Ouzo sessions but again, they are homemade using fresh anchovies. Another favourite is the fried anchovy where everything but the tail is eaten….spine and all (get your calcium kick)!

fresh anchovies

Anchovies are much like sardines (smaller of course) in that they are packed with the same Omega-3 fatty acids that have attracted us to salmon. Anchovies are wild-caught in the sea, are sustainable and since they are low in the food chain, no fear of mercury exposure (as with larger fish like salmon or tuna).

A visitor to Greece will find larger fish at fishmongers and on display at finer fish and seafood tavernas but they are either farm-raised or quite expensive. Eat what the locals eat – you will find Greeks eaten bogue, smelts, sardines and anchovies…all fresh, all delish and very affordable. Today’s dish is a quick an easy dish that’s delicious beyond the ease of preparation. Simplicity rules here and the success of the dish hinges on fresh anchovies, in season ingredients and the best olive oil you can find (Greek of course). Us Greeks call anchovies “gavros’ and this dish is called Gavros Saganaki. Saganaki refers to the tw0-handled vessel that it’s served in and there are many varieties of saganaki dishes. Think beyond the “flaming cheese”.

fishing as the sun sets over the Thermaic Gulf

Gavros are easy to clean as they have no scales and when you cut the head of most of the guts give away as well. This dish is served as a meze offering that’s good with either an Ouzo or white wine. From cleaning the anchovies to cooking up the dish, it’s served in about 30 minutes. You’ll need a vegetable or seafood stock (or salted water), white wine, olive oil and sweet red peppers along with some hot banana peppers for a little heat. The mustard helps thicken the sauce and offers some tangy bottom while the parsley and oregano brighten the dish along with the mandatory squeeze of lemon juice. I think I’ll make this again for Fish Friday.

Gavros Saganaki (Γαύρος Σαγανάκι)

(makes a meze/appetizer plate for 4)

approx. 1 lb. of fresh anchovies (25-30), heads removed & gutted (rinsed wel)

1/2 cup vegetable stock (or seasoned water)

1/4 cup extra-virgin olive oil + extra oil for drizzling

1/4 cup dry white wine

1 tsp. good mustard (Dijon)

1/4 cup diced red peppers

1 mildly hot banana pepper, sliced into rings

1 tsp. dried Greek oregano

2 Tbsp. chopped fresh parsley

squeeze of lemon juice

Add the stock, wine, olive and mustard in a bowl and whisk until incorporated. Now place a small skillet on your stove-top over medium heat and bring to a simmer. Reduce the liquid for 5-7 minutes or until slightly thickened. Adjust the flavourings of the liquid with salt, more wine (if needed) or olive oil.
Now add the diced red peppers and stir in followed by adding the anchovies into the skillet (arrange them in a circular fashion for a nice presentation). Cover, reduce heat to low and simmer for 2 minutes then turn the heat off , add the slice hot peppers (cover again) and allow the anchovies to cook through with the residual heat for an additional 5 minutes.
Uncover and add the dried Greek oregano, chopped fresh parsley and a drizzle of olive oil. Adjust seasoning and add a squeeze of lemon juice. Serve with some good crusty bread and a chilled bottle of Domaine Claudia Papayianni Ex Arnon White 2010.

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Spetsofai (σπετζοφάϊ)

Peter Minakis — Wed, 17 Aug 2011 06:40:00 +0000

Spetsofai is a Greek dish made of sausages and peppers. Think of it as a Greek stir-fry, a one pan dish.The first time I tried Spetsofai was in the city of Volos. It’s a dish that’s native to the province of Thessaly, which lies between Macedonia and Attiki.

Traditionally, this sausage stew is spicy but you may certainly tone down the heat to your own liking. Spetsofai has its origins in the Pelion region of Thessaly: it’s a mountainous peninsula that protects Volos on one side and offering views of the nearby Sporades island just off into the Aegean.

The sausages used for Spetzofai are from Pelion but even in Greece these are hard to source so one could/may used their favourite sausage you may have on hand. Just don’t use hot dogs! I used Macedonian sausages which are spicy to begin with and I’ve topped the stew with one long, hot pepper for anyone wanting a little heat for their Spetsofai.

This dish suits colder temps more than in the summer but peppers are in season now, they are sweet and being a fella with parents from Florina – boy do we like our hot peppers.

This dish comes together in no time, the plate will be soon emptied and you’ll to make a second order as you get up to refill the drinks.Turn up the Greek music, pour the wine and let’s talk about life, thank God for good health and the good fortune of being Greek!

Spetsofai (σπετζοφάϊ)

(serves 4)

4 of your favourite sausages
1/4 cup olive oil
4 hot banana peppers
2 bell peppers ( red or yellow), sliced

2 medium onions, slices

3-4 cloves of garlic, minced
2 large ripe tomatoes, passed through a box grater

salt & pepper to taste
2 tsp. dry oregano

Pre-heat a large skillet over medium-high heat and 2 tablespoons of olive oil. Once hot, add the sausages (whole) and brown the sausages on all sides then remove with a slotted spoon and reserve.
Pierce the peppers a few times all around and add some more oil into the skillet (if needed). Fry the peppers whole until just brown and reserve. Now add the onions, garlic, sliced bell peppers, grated tomatoes and bring up to a boil. Add the sausages and fried peppers back into the skillet along with some salt and pepper and slightly cover and simmer for 15-20 minutes or until sauce has thickened.
Remove cover, add dried Greek oregano and adjust seasoning with salt and pepper and add olive oil at the end and stir in. Serve on its own with some good crusty bread or on a bed of mashed potatoes or in this case, some creamy polenta.
Serve with a Karipidis MerlotCab red from Thessaly.

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Pasta Salad With Feta, Sun-dried Tomato & Spinach

Peter Minakis — Wed, 22 Jun 2011 09:57:46 +0000

Pasta salads are hit and miss….usally more miss. The reasons why a pasta salad may flop could be too much fat (usually mayonaisse), too much acid, the pasta is tossed while still warm or hot, pasta is under-seasoned or simply no flavour. I created this pasta salad with an eye on flavour and the other on keeping it healthy and flavourful.

When making pasta salads, this is the one time that you should rinse your pasta salad until cooled. Season the pasta water well then rinse quickly under cold water and strain. The goal here is to have firm pasta and to not have the warm pasta discolour your herbs. No one likes a brown pasta salad.

I chose farfalle as my pasta of choice but I think penne would work here as well. Pasta salads beg for fresh herbs – use what’s in your garden…I used fresh basil and oregano in this instance. I side-stepped mayo and chose healthy full-fat yogurt. It’s fat content is still nowhere near what cream has, it’s more flavourful than those reduced-fat yogurts and besides…the fat from the milk waas mechanically removed. Go full fat baby!

There’s some shredded carrot for some sweetness and colour, a diced pickle, sun-dried tomatoes and briny Greek Feta cheese. Don’t forget baby spinach, scallions and chives, oregano & basil, wine vinegar and Greek extra-virgin olive oil! Add all the ingredients then check/adjust seasoning with salt and pepper. This will be the pasta salad they’ll talk about at the pot luck, BBQ or picnic – enjoy!

Pasta Salad With Feta & Sun-dried Tomato & Spinach

(serves 4)

1 1/2 cups of farfalle (bow-tie) pasta

1 cup baby spinach, rinsed and pat-dry

8 sun-dried tomatoes, sliced

1 cup of grated carrot

2 scallions, thinly sliced

1 clove of garlic, minced

1 dill pickle, diced

1/3 cup extra-virgin olive oil

2 Tbsp. red wine vinegar

1/2 cup Greek yogurt

1 tsp. fresh oregano, finely chopped

1/4 cup chopped fresh basil

1 cup of diced Feta cheese

sea salt and fresh ground pepper to taste

chopped chives for garnish

Place a large pot of water on your stove-top and bring to a boil. Add a good amount of salt and cook according to instructions then quickly rinse under cold water and strain well.
In the meantime, chop, slice and dice your ingredients and add into a large bowl (except the olive oil, vinegar and yogurt). Add the pasta into the bowl and gently toss. Now mix the olive oil, yogurt and vinegar in a small bowl then add to the pasta salad and stir in along with the chopped fresh herbs and cubes of Feta.
Now have a taste and adjust seasoning. Serve room temperature or chilled with chopped chives for garnish.

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Flaming Cheese Saganaki

Peter Minakis — Sat, 02 Oct 2010 12:55:57 +0000

This appetizer meze is one that you will find both in Greece and in the tavernas around the world. The glaring difference in the Cheese Saganaki served in Greece and abroad is that in Greece it will simply be pan-seared and brought to your table. Abroad (Canada, US, Australia, western Europe) you will also get some showmanship with the waiter lighting up the cheese with either Metaxa (Greek brandy) or Ouzo (anise aperatif). This “flaming cheese” theatric got its beginnings in Chicago’s Greektown. The Liakouras brothers, founding owners of the Parthenon, claim to be the first to light the fried cheese with brandy (Metaxa).

Non-Greek friends get a kick out this spectacle and both Greeks and non-Greeks order this almost every time at the local taverna. If you scan down to the recipe instructions you’ll be amazed at how easy this meze is to reproduce but they are many caveats – things you must be aware of and details.

Once again, “saganaki” refers to many dishes in Greek cookery (not just this cheese meze). Saganaki refers to the two-handled vessel wherein such appetizers are served in. There is Shrimp Saganaki, Mussels Saganaki, one of my own creations in Scallops Saganaki and of course the famed Cheese Saganaki (I know you want to yell OPA!).

First, it is important that you choose the right kind of cheese. It should be a Greek cheese and it should be a firm cheese – something that will hold-up well to heat. Luckily, you also have some options:

Graviera cheese is a sheep’s milk cheese, off-white to yellow in colour, not too salty and it has a slight sweetness and some of the best Graviera is produced on the islands of Crete, Naxos and Mytlini.

Kefalograviera is the cheese I like the best for Cheese Saganaki. It is again a sheep’s milk cheese that is saltier than graviera but not as salty as Kefalotyri cheese.

Kefalotyri is definitely a salty cheese, often compared in flavour to a Romano Peccorino and both cheeses are made of sheep’s milk. If you’re the type that likes piquant flavours and your cheese quite briny, you may also use Kefalotyri for saganaki.

Many Greek grocers will also carry pre-cut and packaged portions of cheese labeled as “Saganaki cheese”. The source of this cheese varies and you should ask a clerk for more info, including how salty this cheese is.

Kasseri is a mild sheep’s milk cheese that often appears on Greek tables for nibbling during dinner. It’s probably the least salty of all the cheeses mentioned here yet it also holds up well to high heat.

Halloumi cheese from Cyprus can also be used to make Saganaki. Primarily made of sheep’s milk, it is buttery in flavour, amounts of salt vary from brand to brand and it’s usually packed in a brine with some dry mint.

Those are you cheese options that are widely available and accessible in most markets outside of Greece. Inside Greece, the variery of cheeses that are available and suitable for “saganaki” are a multitude. I am now depressed just thinking of the variety of cheeses in Greece.

Now another important step is in slicing the cheese. You may choose to cut a square or triangular piece (the shape is often determined by whether you bought a wedge of cheese from a wheel or a brick). The thickness of the cheese is most important. Being stingy with the portion will only result in a cheese that will melt ito a gooey blob in your skillet. Slice your cheese to the thickness of about 1/2 inch (or width of yout index finger).

Finally, I must address the safety issue – lighting up the cheese. NEVER pour the alcohol from the bottle to the pan. Flare-ups can occur where the alcohol you poured into the pan will ignite and travel up into the bottle of booze you are holding in your hand. The SAFE way is to pour the alcohol into a shot glass and then pour it into the pan and ignite.

When lighting the alcohol on fire for Saganaki it is safest to turn off your stove, carry the hot cheese to your serving table and light away from any other heat source and for pure entertainment purposes. Also, make sure you have a high ceiling (or even do it outdoors during the warm months).

Cheese Saganaki (Τυρι σαγανακι)

1 slab of cheese, 4″ x 4″ and 1/2″ inch thick, trimmed of any rind

1 heaping Tbsp. of olive oil

all-purpose flour for dredging

1/2 shot glass of Metaxa (brandy or Ouzo)

wedge of lemon

Pre-heat a heavy-bottomed skillet (a cast-iron pan works very well) to a medium-high heat. Place your slab of cheese under running tap water then dredge in all-purpose flour. Shake off any excess flour.
Add your olive oil to the skillet. Add a sprinkle of flour into the pan to test if the oil is hot enough. As soon as it sizzles, add your cheese to the skillet and sear for a couple of minutes. Carefully flip the cheese with a spatula and allow to sear for a couple of minutes on the other side.
Turn off your heat source and carefully carry your cheese saganaki to your table and pour the brandy ( or Ouzo) over the cheese and ignite with a lighter. Move your head back, shout “OPA” and squeeze the wedge of lemon over the cheese.
Serve immediately with crusty bread, some Ouzo on ice or a Savatianno white.

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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© 2010 – 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.