Stacked Greek Salad

Like it or not, most homes in Greece will offer many plates of appetizers, salads, dips, mains and sides at a dinner table. Even when ordering at a taverna, portion control goes out the window as the dishes are designed to be shared...family style.

I don't think I've heard much of "pass the peas" or "could you please hand me the potatoes". How does one reach over for that plate of fries? Easy, make multiple plates so that the one can reach the dish. Another thing one will notice at the Greek table is...."double dipping".

It is not unusual to see someone at the table take a stab at the salad more than once. The Greek table is about sharing, making a guest feel part of the family.

For those that want to be more "structured"...here's part of a solution for you...a portion or course of Greek salad. I suppose this interpretation of Greek salad could be offered as part of a course for a more formal evening, say when the boss is over for dinner?

This post will be my last as I'm heading out to Greece today. I'll be casually checking my emails, reading some news headlines and checking on my blog's comments. I can't promise any food posts but I might give a "shout out" or two from Glorious Greece (and a little of Vienna, Austria).

See you in September....

Southwest Chicken

Sometimes I get in a chicken funk and I try & find new or different flavours for chicken. Don't get me wrong, I love roasted chicken but sometimes one gets in a rut with the same chicken and I was feeling like that lately.

I was watching Iron Chef America and Bobby Flay was being challenged yet again and I paid closer attention to the ingredients he was using. Southwest cooking is earthy, it's spicy, it's low-country, it's high-country...good for a picnic or dinner party.

The flavours are bold and if you find chicken breasts to be bland, this marinade might do the trick!


Southwest Chicken

4 chicken breasts (bone in)
4 cloves of garlic, minced
4 tsp onion powder
juice of 1 lime
2 Tbsp of chilli powder
1/2 tsp of cumin
1/3 cup olive oil
1 Tbsp brown sugar
1 Tbsp of dried oregano
1 Tbsp of paprika
2 Tsp of salt

1. Into a large zip-lock bag, mix your garlic, onion powder, lime juice, chili powder, cumin, olive oil, brown sugar oregano and paprika and mix well. Throw in your chicken and make sure the marinade has coated the meat well. Marinate in the fridge for a minimum of 3 hours.
2. Preheat your oven to 375F. Bring the chicken back to room temperature. Season with salt. Place on the middle rack in a roasting pan and bake for approx. one hour.
   

Seafood Pizza

I'm almost on vacation. Tying up loose ends with clients, tidying up the house, putting things in order....making sure all my ducks are in a row. One of my tasks was to cull the remaining basil in my garden. By the time I'm back from holidays the basil will have bloomed, gone yellow and frankly it will be not that desirable.

I made some pesto and froze some basil, as per Kalyn's valuable method (thank you). Everyone should have a pesto pasta or pesto something at least once during the summer. I had it a few times and this time I was inspired by this rendition of seafood pizza at Canary Girl. I didn't follow Nikki's recipe verbatim but it did launch me into making this pizza.

I used a medium-sized flatbread this time (no time for pizza dough today) and I assembled my seafood pizza as such:

Pour some pomodoro sauce onto your flatbread (or pita). Sprinkle some salt, pepper, garlic powder and dried oregano. Dot your pizza with spoonsfuls of basil pesto and then top with your grated mozarella.

Top with shrimp (or you could try mussels, clams, oyster meat), slices of red onion and some chilli flakes.

Throw your pizza into a preheated oven for 5-10 minutes or until your pizza is golden on top.

Fettucine With Smoked Salmon Cream Sauce

Years ago, back in my banking days, my colleagues and I had our local drinking hole. It was called W.C. Fields. It was a two-story bar/restaurant. It was part sports bar, part lounge, part dining room. The owner was generous with the shots but a little "schizo" with the whole theme.

Back then, he (the owner) was really into the Food Network and at this time it was early in the network's existence. I remember having drinks, venting about work and hearing Emeril yell, "BAM, BAM, BAM" on the TV screen.

Everyday, the owner would try a new recipe he saw on the TV and try it as a "special of the day". Some worked, most didn't. I remember once he featured Risotto...with long-grain rice...who knew back then about arborio rice?

My point is, we've come along way with new ingredients and new or unusual food pairings. Experiment. Don't be afraid to try new combinations, new ingredients. Try them simply first then try your kitchen experiments.

This Smoked Salmon pasta was a special at W.C. Fields and it's my ode to those early Food Network days, when world of food was opened wide for many of us.

Fettucine With Smoked Salmon Cream Sauce (for 2)

1 Tbsp butter + 1 Tbsp olive oil
1 medium onion, finely diced
2 shots of vodka
1/3 cup pomodoro sauce
1/2 cup whipping cream
Smoked salmon (about 4 pieces, sliced)
1/2 cup peas
1 stalk of green onion, chopped
a pinch of chili flakes
a pinch of nutmeg
Salt and pepper to taste

1. In a large pot, get some water boiling. Add salt and boil your pasta as per package.
2. In a large saucepan, add your butter and olive oil over medium heat and soon after add your onions to soften for about 5 minutes. Add your vodka and garlic and lower to a low simmer.
3. Add your pomodoro sauce and allow it to cook through for about 5 minutes. Add your cream, nutmeg, incorporate and turn off the heat. Check for seasoning.
4. When your pasta is done, reserve some pasta water and drain your fettucine. Add to your sauce, along with the green onion, black pepper, chili flakes, peas and smoked salmon. Toss well and grate some Parmesan or Romano on top.
   

Rotisserie Leg of Lamb

We wuz cheated. This past spring, the Greek-Orthodox Easter came early and it was celebrated on April 8th. In Canada, that's quite early and it meant two things....do the whole lamb on a spit while enduring the bitter spring cold or stay indoors and roast a leg of lamb in oven. Logic prevailed and we went the indoor route.

However, somehow this Greek Easter/Spring right of passage of doing the lamb on the spit left many Greeks unfulfilled. I had been waiting for this moment and with my holidays to Greece fastly approaching, it was time for a lamb on a spit!

I used a boneless leg of lamb. You can buy a leg with the bone and trim and bone it yourself or (I recommend) ask the butcher to bone it for you.

How did it turn out? I think this is a case of a picture accurately relating the result...succulent, flaky lamb meat that melted in your mouth!

Rotisserie Leg of Lamb

1 leg of lamb, boned
1 onion, grated
olive oil
1 spring of fresh rosemary, 2 Tbsp of fresh thyme, 2 Tbsp of fresh oregano
4 cloves of garlic, cut into slivers + 2 cloves of garlic, minced
1 lemon, juiced
coarse sea salt and fresh cracked black pepper

1. Bone your leg of lamb. Click here for diagram and instructions.
2. Stab some holes into and around the exterior of the leg. Insert the slivers of garlic into the holes.
3. Generously season your leg with coarse sea salt and black pepper. Secure your leg to the rotisserie and place on your grill. Place a tray under the rotisserie with water to catch drippings and moderate the heat.
4. Secure the leg onto your rotisserie. Your grill should have a reading of 300-325 F.
5. Roast on the rotisserie for 2 -2 1/2 hours for a medium doneness. Remove leg and allow it to rest for 15 minutes before cutting. Cut into slices and squeeze some lemon juice and garnish with dry oregano.
   

Pan-Fried Cajun Rainbow Trout

For those familiar with Toronto, you might remember the Whistling Oyster. Although I'm not a fan of basement establishments, this once used to be innovative, had an open kitchen, one could sit at a table or eat casually at the bar.

I've been told it has since closed but I hold dear memories of eating and drinking...alot there! Their happy hour menus were a great way to try new dishes, most with an Asian and seafood slant.

One of my favourite dishes was the Pan-fried Cajun Rainbow Trout. Canada boasts of having lots of rainbow trout. I love trout for it's flaky texture, it has a pink, almost salmon colour and it's a versatile fish as it's great grilled, broiled or in this case, pan-fried.

Next time you're hankering for seafood, ask for rainbow trout...tell'em Pete sent ya!

Pan-Fried Cajun Rainbow Trout

Cajun seasoning
Onion powder
garlic powder
salt and pepper
white flour
corn flour
2 rainbow trout fillets
olive oil
butter

1. In a bowl, add your cajun seasoning, onion powder, garlic powder, salt, pepper, flour and corn flour and mix well. Brush your fillets with olive oil and and dredge them with the flour mixture.
2. In a large frying pan, add your olive oil and butter to medium-high heat. Place your fillets in the pan (skin-side first). The fillets are thin and should only take 2-3 minutes per side.
3. Serve with a squeeze of lime juice and a side of rice or try a linguine with a mushroom-cream sauce...just like at the Whistling Oyster!
   

Potato Tortilla

This classic apparently is found at many a Tapas bar in Spain. 'Tis a dense and satisfying large cake, or a frittata or omelet? Call it what you want but it's delicious, easy to make and certainly another way to eat spuds.

Potato Tortilla

1 lb of small potatoes, peeled and sliced thinly with a mandoline
1 Tbsp butter + 1 Tbsp olive oil
1 medium onion, halved and thinly sliced
1 large tomato, diced
1/4 each of red, green, yellow pepper, sliced
1/2 cup of mushrooms, sliced
2 tsp of fresh thyme
4 large eggs
1/4 cream + 1/4 cup milk
1/3 cup grated smoked Gruyere
salt & pepper
flat leaf parsley for garnish

Using a mandoline, slice your peeled potatoes into thin slices. Now do the same with your onion. Heat your oil & butter in a heavy, ovenproof frying pan.

1. Add the onions, peppers and mushrooms, some salt & pepper over a low heat to soften for 5-10 minutes. Add your potatoes and cook over low heat for another 10 minutes or until the potatoes are just tender. Add your thyme and mix well.
2. In a large bowl, beat together the eggs, cream, milk and cheese. Add it to the pan with the potato mixture and mix well.
3. Place the frying pan into a pre-heated 375F oven for 30 minutes or until the tortilla's set (should wiggle a tad).
4. Remove from the oven and let it cool for 15 minutes before slicing.

Grilled Pasta Salad

Did I mention I'm going to Greece soon? I have one more agonizing week until I fly off to my Mediterranean retreat. No phones, no clients, no traffic, no humidity...no stress. Has anyone seen the Italian-made movie called Mediterraneo? It's about a boatload of Italian soldiers who are sent to the Greek island of Kastellorizo to occupy the island as part of the Italian WWII campaign. The Italians' boat gets bombed and they end up stranded. At first they resent being stuck in a backward Greek island but soon they mix with the locals, enjoy the simple life.

Rapt in their new Greek way of living worry-free, the war ends and they are collected by their new British allies to be taken back home. They are sad, reluctant and sentimental about leaving such a beautiful life behind. I get this sentiment every time my Greek odyssey comes to an end.

On to the dish. I'm trying to use up what I have in the fridge and I'm careful about what I buy for the remaining week (I hate throwing food out). I watched an episode of Licence to Grill and Rob Rainford made an interesting pasta salad. I had all the ingredients except for the yellow zucchini and tortellini. I simply used penne and good ole' green zucchini. This salad has a balanced flavour, not too tart like many pasta salads and it's backyard/picnic safe as there's no mayonnaise in it.

Click here to follow the instructions for the Grilled Pasta Salad

Paximadia- Greek Toasted Almond Cookies

Paximadia are akin to Biscotti. My mom's being making these for years but I haven't had a real appreciation for them until as of late.

Paximadia are often served with coffee. They are dry and great for dunkin'. I'm a guy and baking isn't my strong suit but I was relieved that these cookies turned out real well, were easy to make and as good as any biscotti I've had in a cafe.

Don't hesitate to make lots as they hold up very well in the freezer.

Also, use them as part of a "thank you" gift to a co-worker. Buy a mug, place some Paximadia in there and wrap them with cellophane and tie it with a ribbon.

Paximadia

4 cups of all-purpose flour (approx. as the dough should be dense yet easy to roll).
1 1/2 cup vegetable oil
1 1/2 cup sugar
3 large eggs
1 cup chopped almonds
2 tsp baking powder
2 tsp vanilla extract
2 tsp almond extract
(preheat your oven to 350F)

1. Using your hands, mix the oil, eggs and sugar, vanilla & almond extracts and incorporate well.
2. Add your baking powder and flour and mix well. You should at this time have a soft dough. Add your almonds and mix again.
3. Form four loaves. Using wax paper, pour a cup of sesame seeds and wrap the paper around the loaf so that the sesame seeds coat the entire loaf. Repeat this process for each loaf and place them on a cookie sheet that's been treated with cooking spray.
4. Bake on the middle rack of your oven for 15 to 20 minutes. Turn off your oven. Let cool until you're able to safely handle them.
5. Slice your Paximadia widthwise and lay them back out on the cookie sheet. Place them back in the turned-off oven for at least an hour to dry out. The residual heat of the oven will do the rest of the work.
   

Ratatouille

Most of us bloggers have links to our favourite blogs or links to those blogs we think are of interest. One such blog I think you should all take a look at is Burku's "Almost Turkish". Her dishes are always exquisitely presented, they sound tasty and as a Greek, I'm always interested to see what our neighbors and rivals are up to.

If you're looking for a Greek/Turkish duke-out, look elsewhere...there's none of that in the kitchen!


Burku recently presented her Ratatouille and I just had to try it myself. I assembled it like hers but I made a smaller version, used less tomato for the sauce and substituted her dill for my thyme and added some sliced onions.

The result was a dish of brilliant colours, a peppery vegetable side dish that's fitting for warm or cool months.

What's remarkable is that this pretty dish was very easy to assemble. Have a go & try your own Ratatouille!

Ratatouille (Click here for Burku's recipe)