Cat Coras Greek Mojito Recipes

Steps:

• When cooking lobster, make sure the lobster is alive. Bring a pot of salted water to a boil and immerse the lobster, tail first, into the water and cook for 8 to 10 minutes. The shell should turn bright orange. Once the lobsters have cooled, cut the lobster in half, lengthwise. Remove the entire inside of the head and rinse. In a bowl, mix together the crabmeat, mayonnaise, egg, 3/4 cup breadcrumbs, scallions, chile flakes, dill, salt and pepper. With the lobster halves on their side, meat side up, fill the head with crabmeat stuffing, sprinkle with remaining breadcrumbs and bake in a 350 degree oven until warm and the bread crumbs have browned lightly.

Steps:

• Place a sheet of aluminum foil in your freezer so you have a spot to chill your sugar-rimmed glasses.
• Pour 2 tablespoons of sugar into a small, flat saucer. Halve 1 of the limes crosswise. Cut one half into slices and set aside for garnish.
• Holding a glass upside down so lime juice doesn't run down the outside, rub the cut surface of one of the limes around the glass's rim. Immediately dip the glass into the saucer of sugar to coat the rim all the way around. Gently shake off any excess sugar and carefully place the glass upright into your freezer on the sheet of foil.
• Repeat with the other 3 glasses using same lime half.
• Juice the remaining limes and the lemons and set aside. You should have 6 to 8 tablespoons of the lime and lemon juice mixture.
• If you'd like to add fine mint ribbons to your drinks, stack 4 to 6 mint leaves per serving, roll the leaves up like a cigar, and cut across the roll, slicing the mint into fine strips. Set these aside and with your hands, tear apart 5 or 6 mint sprigs and toss them into a cocktail shaker.
• Pour in the lime and lemon juice, rum, and the remaining honey. Using a wooden spoon, muddle this together, crushing the mint leaves to release all that fragrant mint oil. Cap shaker and shake well.
• Remove sugar-rimmed glasses out of the freezer toss a handful of ice into each glass. Strain the drinks from the cocktail shaker into the glasses. Divide the mint ribbons, if you like, among the four glasses, and top off each glass with a splash of club soda.
• Garnish each with a slice of lime and sprig of mint. Finish with a splash of Ouzo.

Steps:

• Moisten the rims of 4 glasses with lime and dip into cane sugar. Set aside.
• Place ice in beverage shaker then add in the rum. Break up half of the mint leaves and add to the shaker with the lime juice and sugar. Shake well and serve over ice in a funky glass. Top off each glass with a splash of club soda. Garnish each glass with a slice of lime and a sprig of mint.

Steps:

• Dunk bread quickly in milk and press the liquid out to dampen the bread.
• Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.
• In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels.
• Serve with pita and cucumber yogurt sauce.
• Combine all ingredients in a bowl and mix well.

Steps:

• Pat chicken dry with paper towels. Mix cinnamon, salt and pepper in a small bowl, then rub all over the chicken pieces.
• Using a deep, 12" wide skillet, heat the oil until it shimmers (if you have a smaller pan, make 2 batches, using half the oil for each). Add the chicken pieces, being careful not to overcrowd, and cook until very brown, 4-5 min per side.
• Mince 3 cloves of garlic. Reduce heat to medium-high and add minced garlic and onions. Saute until onions soften and begin to brown, about 5 minute Deglaze with 1/2 c water or broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
• When the deglazing liquid has evaporated to nearly dry, add the remaining 1 1/2 c water or stock, the tomato paste, the Italian seasoning and the remaining 2 cloves of garlic, minced.
• Return the chicken to the pan, nestling it down in the sauce. If the sauce does not come 3/4 of the way up the side of the chicken pieces, add more water or broth. Cover and simmer over medium-high heat until tender, about 30-40 minutes. Season the sauce with salt and pepper. Sprinkle with Parmesan cheese. Serve with cooked orzo or rice.