Cypriot Inspired Meatballs
The Cypriots are known for their Seftelia, which are seasoned pork crepinettes wrapped in lamb caul fat. They are slow cooked over glowing embers. The fat in caul fat melts, keeps the ground pork moist and the combo of pork and lamb is to die for! Not everyone can find caul fat so this easy […]
Baked Ouzo Shrimp
I love shrimp, they are affordable, sustainable, plenty, easy to prepare and cook and most importantly, they are delicious! Sometimes I butterfly them like this instance so that they can absorb all the flavours of this Ouzo-forward sauce. Although this dish is baked, you could adapt by placing in aluminum pan and baking in your […]
Ouzo Shrimp With Spinach Rice
I like taking two Greek dishes and putting them together to make a new dish. In one pan, sauteed shrimp with Ouzo and cream sauce. In another pan, a simple spinach rice inspired by traditional Spanakorizo. Put them together and you have a delicious pairing that will be a hit with family or next time […]
Grilled Ribeye Steak
It’s summer time and that means backyard entertaining, picnics, camping or just grilling for yourself! Steak is probably the most common protein that’s grilled and for good reason – tasty results from the simple formula: fire + heat + meat = yum world. There are many cuts but my favourite is the rib eye or […]
15 Canada Day Menu Ideas
Canada Day is celebrated on July 1st, when we went from British North America to the Confederation of Canada. We’re a young country, celebrating 153 years. Below I have some ideas to entertain family and friends. Happy Birthday Canada! 15. The grill is on so you may as well make a smoky Melitzanosalata. 14. […]
Dolmades
Update, Feb.14th/08: A question was asked about how to approach making Dolmadakia if one has fresh grape leaves on hand. One simply boils the leaves in salted water (blanching) for 3-4 minutes and remove the stem before making the parcels. This instruction plus how to jar your own leaves are nicely laid out here. Dolmadakia […]
Rotisserie Prime Rib
Doing Prime Rib on the rotisserie has been on my list for a few years. I’ve watched guys on TV and online do this and frankly, I just salivate! Prime rib is usually done in the oven: I like getting my deep brown colour on my beef first then roast at a lower temperature until […]
Pan Seared Cod with Vlita Saute
The warm months are finally here, some items in the garden like greens and herbs are already ripe for picking, lot’s of seasonal produce at the local markets looking and tasting good too! When it gets hot, I like some lighter dishes and fish or seafood do the trick. I like fresh cod as it’s […]
Rotisserie Wings With Apricot BBQ Sauce
I love chicken wings! I first had them in the 80’s when Buffalo Style chicken wings began appearing on menus in the 1980’s. The city of Buffalo is a couple of hours south of Toronto and we’ve embraced the chicken wing! Chicken wings you get at the pub/bar are fried and tossed in a melted […]
Shrimp and Greek Grits
Earlier this year I was in New Orleans during their Carnival period. This city (and Louisiana) are a food lover’s paradise. I ate some lesser known dishes and tried the classics, like Shrimp and Grits. First, what are Grits? Grits are a porridge made of cornmeal, a staple of the southern US. Cornmeal dishes exist […]