Ahinosalata Sea Urchin Roe Meze Recipes
AHINOSALATA (SEA URCHIN ROE MEZE)
I have no great expectation of anyone ever making this, but the 'recipe' should be noted, if only for posterity's sake. If you can ever get your hands on fresh, female sea urchins, this is definitely worth trying. One of my top 3 food choices. I expect that fresh sea urchins are available wherever the freshest possible fish is, as it is used in sushi.
Provided by evelynathens
Categories Greek
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a little bowl, empty the sea urchin roe and juices and 'dress' with the evoo and lemon juice. (how you go about cracking the sea urchin is your own darned problem! ;-)).
- Enjoy with little husks of the best bread you can find.
- I like to dip the bread into the roe and juices to sop up some liquid, then top off with a little of the roe. Enjoy with sips of a very dry, cold white wine.
- Ideally, this should be accompanied by a Greek sunset and music by Nikos Xylouris. Oh, and sand between your toes is a MUST!
Nutrition Facts : Calories 121.2, Fat 13.5, SaturatedFat 1.9, Sodium 0.3, Carbohydrate 0.6, Sugar 0.2
SEA URCHIN BRUSCHETTA
Provided by Robert Irvine : Food Network
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine sea urchin, scallions, cilantro, olive oil, lemon zest and juice, and salt and pepper and spoon onto toasted bread slices. Serve immediately to avoid having the urchin break down from the citric acid. (In other words, you should prepare no sooner than 30 minutes before serving.)
PAXIMADIA "BRUSCHETTA" - CRETAN BARLEY RUSK MEZE
Adapted from Feasting and Fasting in Crete, Delicious Mediterranean Recipes, by Diana Farr Louis (Kedros, Athens, 2001). Reprinted in the Summer 2006 Greek Gourmet Traveler for Kerasma. A word about "Rusks" known in the Greek as "Paximadia": "Twice-baked breads have been around since Roman times, but in Crete they are both staple and luxury. Made of every conceivable type of flour from refined white to coarse wheat and barley, they accompany every meal, crumbled into salads or springing up in sauces. Smaller sweet rusks flavored with coriander, cloves, and mastic were such a delicacy they were served at weddings until recently. Studded with nuts or currants, seasoned with juices and spices, they are still served with coffee, herbal teas, or raki at any time of day."
Provided by ThatSouthernBelle
Categories Greek
Time 4m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the rusk on both sides with water from the tap to soften it a bit.
- Pour 1 tablespoon of the oil over it, then add the chopped tomato and the remaining oil, the cheese crumbled on top, the herbs, and some salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 272.3, Fat 27.4, SaturatedFat 3.8, Sodium 9.7, Carbohydrate 7.3, Fiber 2.3, Sugar 4.8, Protein 1.6
SEA URCHIN WITH JALAPENO AND YUZU
This recipe for sea urchin with jalapeno and yuzu is courtesy of chef Gregory Brainin.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 7
Steps:
- Lightly toast bread pieces until crispy on the outside but still chewy inside; butter one side of each piece of toast and set aside.
- In a small bowl, whisk together cornstarch with 2 tablespoons water. Place 1/2 cup yuzu juice in a small saucepan and whisk in cornstarch mixture. Bring mixture to a simmer over medium heat. Remove from heat and whisk in remaining 1/2 cup yuzu juice. Pour yuzu mixture immediately into a bowl set in an ice water-bath. Let cool completely.
- Top each piece of buttered toast with 1 or 2 pieces of sea urchin and a piece of jalapeno. Spoon over cooled yuzu mixture; serve immediately.
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