FLAMING GREEK CHEESE (SAGANAKI)
This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 13m
Yield 2
Number Of Ingredients 7
Steps:
- Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
- Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
- Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g
GREEK-ISH GRILLED SHRIMP FROM SMALL VICTORIES
Courtesy of Julia Turshen, author of Small Victories "Small victory: Use two skewers per shrimp kabob when grilling shrimp. This is a tiny bit more work on the front end, but the reward, a small (shrimp-size?) victory for sure, is that you create a stable raft of shrimp that can be cooked, flipped, and retrieved with confident ease. These can be cooked on a grill pan or under the intense heat of a broiler if you don't have an outdoor grill. Serve with a simple tomato salad dressed with torn herbs, olive oil, and lemon. You could grill some pita breads, too, or toss cooked orzo with butter and dill." - Julia Turshen author of Small Victories
Provided by Food.com
Categories Very Low Carbs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak twenty-four wooden skewers in warm water for about 1 hour (this keeps them from burning on the grill). Drain the skewers and set aside.
- Prepare the grill for medium-high heat (or heat a large grill pan set over a couple of burners) and make sure your grates are super-clean.
- Meanwhile, put the shrimp in a large bowl, drizzle with 3 Tbsp of the olive oil, and sprinkle with the salt. Use your hands to toss everything together so that each shrimp gets properly oiled and salted. Thread the shrimp onto the skewers, using two skewers per kabob, so that you end up with a dozen sturdy kabobs.
- Transfer the shrimp kabobs and the lemon halves, cut-side down, to the grill. Let the shrimp cook until the undersides are ever so slightly charred, about 2 minutes. Flip the kabobs and cook until the shrimp are slightly charred on the second side, opaque, and firm to the touch, just about 1 minute longer. At this point, the cut sides of the lemons should be nicely charred.
- Transfer the shrimp and lemon halves to a serving platter and use tongs to help you remove the skewers (discard the skewers; they've done their job). Scatter the feta and oregano over the shrimp and drizzle with the remaining 3 Tbsp olive oil. Use your tongs to help you squeeze the smoky juice from the lemons over the shrimp. I like to leave the juiced halves on the platter along with the shrimp so you and your guests can get a little bit more juice out of them as you eat the shrimp, plus they're kinda beautiful, don't you think? Serve immediately.
- Spin-offs.
- TO MAKE GRILLED SHRIMP WITH BARBECUE SAUCE, oil and salt them as directed and thread them on double skewers. As they're grilling, brush them with your favorite barbecue sauce, or try the Molasses Barbecue Sauce (page 266 in the Small Victories cookbook), the gochujang mixture from the ribs on page 155, or Henley Mustard Sauce (see page 151). Be sure to serve with more sauce on the side.
- Recipe courtesy of Small Victories by Julia Turshen, buy the book here: https://www.amazon.com/Small-Victories-Recipes-Hundreds-Triumphs/dp/1452143099.
Nutrition Facts : Calories 383.4, Fat 28.1, SaturatedFat 7.2, Cholesterol 239.9, Sodium 1570.8, Carbohydrate 5.6, Fiber 0.9, Sugar 1.9, Protein 27.6
GREEK GRILLED CHEESE WITH GROUND LAMB, FETA AND MINT
Most of us immediately reflect on mom's home kitchen when it comes to our first grilled cheese experience. But chances are you ate your first restaurant grilled cheese in one of the many Greek-run diners in this country, especially if you lived along the Eastern Seaboard. This grilled cheese is an homage to that heritage. The olives in the bread heighten the saltiness of the feta; the lamb, a Greek staple, provides a gaminess to balance the saltiness; and the pomegranate and cucumber in the mint salad bring a unique freshness. And once you enjoy the crunch of fried chickpeas, you'll start adding them to nearly everything you make. I know I do.
Provided by Eric Greenspan
Categories main-dish
Time 50m
Yield Makes 4 sandwiches
Number Of Ingredients 18
Steps:
- To make the lamb, in a cast-iron or other heavy skillet, heat the oil over high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until it begins to brown. Add the salt, oregano, and mint and continue to cook, stirring occasionally, for about 4 minutes, until the lamb is cooked through. Remove from the heat.
- To make the salad, combine all of the ingredients in a bowl and stir to mix well.
- To fry the chickpeas, pour the oil to a depth of 1 to 2 inches into a heavy saucepan or deep sauté pan and heat to 350 degrees F on a deep-frying thermometer. Add the chickpeas and fry for about 5 minutes, until browned and crisp. Drain the chickpeas on a plate lined with paper towels. Transfer to a bowl. Sprinkle with the chili powder and salt and toss to coat evenly.
- Line up half of the bread slices on a work surface. Top each slice with 2 ounces (about 1/3 cup) of the cheese, one-fourth each of the lamb, salad, and chickpeas, and then finish with another 1 ounce (about 2 1/2 tablespoons) of the cheese. Close the sandwiches with the remaining bread slices.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
GREEK GRILLED CHEESE SANDWICHES
Provided by Cindy Purdo
Categories Sandwich Tomato Sauté Quick & Easy Back to School Feta Gourmet Florida
Yield Serves 2
Number Of Ingredients 6
Steps:
- Cut four 1/2-inch-thick slices from middle of loaf and brush both sides of each slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano, pepper, and salt.
- In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
GREEK(ISH) GRILLED CHICKEN MARINADE
This is one way to grill up some chicken without the heavy barbecue sauces. Best to double the marinade and save half for basting!!!!!! YUMMO
Provided by Shawn C
Categories Chicken
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil, lemon juice, salt, oregano, garlic, and red pepper flakes if using, in a blender; blend until smooth.
- Put chicken pieces in a zipper plastic bag.
- Pour marinade over chicken pieces.
- Squeeze out air and seal.
- Mush the bag around with fingers to coat the chicken well.
- Refrigerate for 6 hours to overnight.
- Place on charcoal grill.
- Grill over medium coals until done, discarding the marinade of course.
Nutrition Facts : Calories 358.5, Fat 36.5, SaturatedFat 4.7, Sodium 1166.5, Carbohydrate 8.9, Fiber 0.6, Sugar 1, Protein 1.4
GREEK GRILLED CHEESE SANDWICH
"The importance of vine-ripened tomatoes goes without saying, but don't compromise with the bread, feta, or olive oil, either. This delicious sandwich deserves the best." Taken from professional-cooking.com for ZWT.
Provided by alligirl
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut four 1/2-inch-thick slices from middle of loaf and brush both sides of each slice with some oil.
- Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices.
- Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano, pepper, and salt.
- In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
GREEK-ISH GRILLED CHEESE
Adapted from a recipe at Pithy and Cleaver. Green garlic is the young shoots of garlic; it looks like a thick scallion, but smells strongly of garlic. It is an early harbinger of Spring. Because you are using a lot of it, try to get a feta which isn't too salty; the author recommends a French cheese.
Provided by DrGaellon
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Chop the green garlic in 1/4" pieces. Heat olive oil in a skillet. Add green garlic and saute until limp, about 3 minutes.
- Slice the feta into thin, even slices. When the green garlic is done, transfer to a bowl. Place one pita in the skillet. Sprinkle with half the green garlic, then cover the whole surface with feta. Sprinkle with the remaining green garlic and black pepper, then top with the second pita. Cover and cook on low for 5 minutes. Carefully flip with two spatulas and cook, uncovered, another 5 minutes until golden brown on both sides and cheese is melted. Cut in 4-6 pieces to serve.
Nutrition Facts : Calories 404.2, Fat 21.3, SaturatedFat 12, Cholesterol 67.2, Sodium 1164.5, Carbohydrate 36.5, Fiber 1.3, Sugar 3.9, Protein 16.2
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