Jalapeno Papoutsakia
Consider this entry to be my “the Greeks invented everything” post. I’ve taken a sports bar/rec-room staple and I’ve Greekified it. Jalapeno poppers can be found on the menus of many sports bars, roadhouses and available at the supermarket for home prep. Papoutsakia are literally translated as “little shoes” and it’s a classic Greek dish […]
The Sacher Torte Story
Next month I will be vacationing in Greece, recharging my batteries, reconnecting with my Greek heritage, catching up with family & friends and of course trying new dishes (along with the classics). Before my holiday is done, I will also be making a stopover in Vienna, Austria for a few days. My understanding is the […]
Spaghetti With Fresh Mussels, Parsley and Lemon
The internet and technology has made recipe collection much easier. I don’t have to keep mounds of magazines or recipe clippings around which also take up alot of space. However, to this day I still have a Bon Appetit issue from May 2002 titled “Islands of the Mediterranean”. It covers Europe and North Africa, talking […]
Spiced Chocolate Budino
I love desserts but I can’t say I’m a pastry chef. I’ll show you all one day how my cookies turned out (EEEK), but that’s another story. Today I played it safe by trying out Giada DeLaurentis’ Spiced Chocolate Budino. It’s simply jazzing up some instant chocolate pudding and fooling your guests into thinking you […]
Tuna Salad With Toasted Pine Nuts
I’m always trying to exhibit/show something a little different when it comes time to write my entry for Weekend Herb Blogging. I made my tuna salad with toasted pine nuts and I I surmised that pine nuts would be a good topic. Before we go on to 101 pine nuts, make sure you click-on over […]
Grilled Pork Chops in an Apple Juice Brine
I’m a big fan of brining turkey and I’ve started to see this method also being used with pork. I’m sure we’ve all encountered that the dry pork chop where the only way it’s going down is washed with a drink. This method is quite simple and I’ve tried 3 times with the same tasty […]
Kammeni Hummus
This meze/appetizer was the product of my search to make chick peas tastier, afterall they are bland as a solo act. However, add that chick pea to the symphony of Mediterranean ingredients and you will liken it to the tuba…the requisite “bottom end” of the spectrum. I was also inspired by Alysha from the Savory […]
Cafe Frappe
Cafe Frappe (“ka-fay – fra-pay”) is how it’s pronounced and this beverage rivals the oft drank Greek coffee. This is the Greek version of an ice coffee, simple to make, refreshing and delicious. Play around with the flavours…add some chocolate or french vanilla syrup, top it with whipped cream. Before I lay out how to […]
Rotisserie Chicken
Rotisserie “anything” has got to be one of the best ways to cook meat of any kind, be it lamb, pork, roast beef or in this case, chicken. If your BBQ/grill does not have one, go get yourself one. Rotisseries make your meat taste better simply from the fact that your meat is self basting […]
Bechamel Sauce
Bechamel Sauce 6 Tbsp. butter 1/2 cup flour 5 cups of warm milk (no lighter than 2%) 4 eggs 3/4 cup of Kefalotiri or Romano cheese salt to taste 1/2 tsp grated nutmeg Put the butter in a pot to melt. Add the flour, stirring quickly with a wooden spoon to prevent lumps from forming. […]