Grilled Lobster Tails with Tarama Butter Sauce
Lobster is a splurge to enjoy, while not out of reach one still has pick and choose when to cook it. Others are intimidated by cooking whole live lobster or they can’t bother with the trouble to crack the the meat out of the shell. Enter the lobster tail, while a frozen product it is […]
Steamed Shrimp With Old Bay
As a cook, I get inspiration from many sources: yesterday I shared a recipe from a Chef in Greece and today, an avid cook based out of Virginia. Drew of Spartakue shared a recipe for steamed shrimp on his Instagram stories and it caught my eye as it was easy and I knew it would […]
Whipped Olive Oil Butter
I love butter and I don’t think I will ever eliminate it from my diet but being Greek, olive oil is in our daily cooking, used when children are baptized and used in Greek-Orthodox funerals. It’s big thing for Greeks. We used it in our daily cooking and when I saw my friend, Chef Manolis […]
Octopus Meatballs
The first time I saw or heard of octopus meatballs were from Maria’s blog at Kali Orexi (BonAppeti. Maria is a Greek blogger resided in the NYC suburbs and she shares dishes she’s created or ones inspired by her ancestral homeland of the island of Kalymnos. For those not familiar with Greek geography, Kalymnos is […]
Burnt Ends From Leftover Kontosouvli
One of my favourite things to slow roast is Kontosouvli – chunks of pork butt on the rotisserie. When I make this, it’s a big batch and usually there are some leftovers. Such was the case recently, having leftover Kontosouvli and besides making pork gyros out of it, I wondered what else I could do […]
Roasted Beets With Greek Yogurt, Pistachios and Chives
I first made this appetizer a few years ago for a Supper Club organized for the local Cretan Association. Seeing chive blossoms in my garden triggered this memory and I want to share this easy and delicious appetizer you can serve. Strained Greek yogurt is spread on the bottom of a platter. wedges of roasted […]
How to Make Pita Bread
Original post appeared Nov. 11, 2009 One of the most well-known foods in Greek cuisine is pita bread. It’s used to scoop-up dips that are usually included in the mix of mezedes (Greek appetizers). We wrap souvlaki in them, we wrap gyro in them, we use pita bread to scoop Taramosalata, Melitzanosalata, Tzatziki, Red Pepper […]
Kataifi Cheese Balls
Here’s an appetizer I served up a couple of years ago at my last Mother’s Day Luncheon: cheesballs made of Feta and Graviera, rolled in kataifi pastry and lightly fried until golden. Pop, pop, pop…guests devoured them! Warm, gooey cheese surrounded by the crunch of kataifi. Yeah I get it! Kataifi pastry is sold at […]
Grilled Eggplant Sicilian Style
I have Italian neighbors that have lived next to me for most of my life. The husband from Puglia, the wife from Sicily. We’ve invited each other to come over for a drink, snack or to eat on countless occasions. For some reason, this grilled eggplant recipe came to my head and I’ve had a […]
Bacon Wrapped Halloumi
With recent news of Halloumi cheese earning PDO designation as a unique product (produced in Cyprus), I was looking through older notes and photos of Halloumi dishes I’ve created. I stopped at this one – cubes of Halloumi cheese, wrapped in bacon and grilled or baked until the bacon is crisp. It’s as if the […]