Greek Sausages (Intro)
I am a big fan of sausages and when I go to Greece in the summer, it’s a joy to have an array available from the market. The choices vary, depending upon where in Greece you are but let’s do a run-down of Greek sausages.
Greek Style Roast Chicken Thighs
The flavour profile here is classic Greek: lemon, garlic, salt, pepper, dried Greek oregano. This chicken is best with roast potatoes or fries and it’s doable weeknight or weekend.
Makalo With Keftedakia
Makalo is a Macedonian gravy. You’ll find in the kitchens of northern Greeks’ home in Florina and Kastoria and I’ve read, as far south as Karditsa in Thessaly.
Makalo is basically a gravy. You have oil, (stock), spices and seasonings. My mom would often add a bit of tomato (that was our family’s twist).
It’s a sauce I remember my parents, aunts and uncles always ate. It’s a gravy made for dipping, poaching eggs or simmering keftedes or chicken.
Pulled Pork
Last year, I brought pulled pork back, serving it at a couple of Christmas parties and it was a big hit! I am declaring pulled pork is back! It begins with a bone-in pork butt and as I stated earlier, this is the shoulder cut that’s below the neck. Good fat content, lots of flavour but after a good amount of cooking time, it becomes fork-tender.
Pastourmadopita
Try this easy and delicious phyllo pie with pastourma and cheese filling.
Liver Tigania
Today’s dish is a sharing plate of liver with onions that have melted away, olive oil, wine, bay and finished with a good squeeze of lemon and a sprinkle of dried Greek oregano.
Goat Kokkinisto
When cooking with lamb or goat, it’s important you source quality meat and the younger it is, the less gamey and the quicker it will cook.
Turkey Pastitsada
Another variation using leftover Turkey from Canadian Thanksgiving.
Dry-Brined Roast Turkey
What made me try dry-brining? Easier with the same results.
Fried Chicken (The Best)
If you’re a fan of fried chicken and you want to try making it at home, this recipe is for you.