Heads & Tales: Uptown and Downtown

If there's one glaring thing I noticed about New York City since my last visit there is that's is safer. The last time I was in New York, the mayor was David Dinkins, Bill Clinton was being inaugurated as President and Times Square still teemed with Peep Shows.

Fast forward to 2008, post 9/11 New York with a comforting police presence to be seen in subways, streets and in less savory neighborhoods.

This new New York reality allows one to be able to travel (visit) almost every neighborhood in Manhattan. Am I the daring type, maybe but surely I'm a person who takes calculated risks.

I took to a visit Harlem, an African-American neighborhood once notorious for being unsafe but always an important place where many a talent would make their debut in show business at the Apollo theater.

Ella Fitzgerald played here, James Brown, Stevie Wonder, Billy Holiday (to name a few) got their start at the Apollo.

No visit to an African-American 'hood could be complete without having some soul food, that is to say Afro-American food from the South.

I bought an Obama T-shirt from a street vendor in Harlem (New York souvenirs now include everything Obama) and the gal was all too pleased to give me her recommendation for soul food.

She directed me to Sylvia's. Upon entering this eatery from the cold & windy New York October, I was greeted by an enthusiastic hostess like I was attending a family reunion.

The aroma is this joint was amazing...I knew I was going to eat good - eat well. I was promptly seated, handed a menu and while I was perusing the menu, a warm basket of corn bread arrived.

I munched on a couple of pieces, slathered some butter on them and gave my order. Today I was going to have Meatloaf, baked macaroni and cheese and collard greens braised in smoked turkey.

Did I tell you how comfortable I felt in this place? The staff were friendly, engaging & helpful with the menu and lucky me..Sylvia (the owner) was there and she was delighted to take a photo of me (she loves Canadians)!

In my lifetime of trying/exploring different foods, I come to the realization that many cuisines exist in a parallel universe: many share similar pasta dishes, wrapping/bundling food packets, similar approaches to a cooking method or in the case of meatloaf...everyone having their own version of this classic.

How is it that American Soul Food and something as ancient as Greek cookery share similar dishes? The Greeks' answer to meatloaf is Rolo (pronounced Rrrro-LO). I've had the Greek and classic American-style meatloaf countless times but Sylvia's meatloaf triggered my memory of a Greek food friend's blog in Athens called, Asteromases and the hostess...Asteraki.

She wowed me with her "rolo" (meatloaf), the attention to the steps, detail offered in preparation and finally, showing off the final product.

I promised myself and Asteraki that I would be making this dish and he we are...making a Greek meatloaf dish that ties in with a trip to New York's Harlem!

Before I get on with my recipe...day is followed by night, right? You know what they now say about New York right? When in New York City, eat and drink with blogging friends.

This night I was to meet up with Amy & Jonny of We Are Never Full. This Brooklyn based couple and I knew we had to meet, have drinks, talk alot and share the table over dinner. Amy & Jonny's blog has become one of my favourite blog-stops...informed on food, well fed and always straight-up, honest food served up elegantly yet simply. Me thinks you should add them to your Google Readers.

We met at New York's oldest Irish pubs, McSorley's (East Village) and I was greeted with hearty handshakes, hugs ans kisses from Amy and cold glasses of dark beer. Again, I was met by the exact same people I've come to love reading on a daily basis, I was comforted to find out they are just as genuine and hilarious in person and very passionate about food.

We finished the evening by going two doors down to restaurant serving up Burmese food and after a brief Google search of Toronto, I'm saddened that I can't at this time explore this fascinating new cuisine to me that had a Pan-Asian feel about it.

The night ended a little earlier than I had hoped as Amy& Jonny were headed to England the next day but guys (Amy & Jonny)...I promise, we have unfinished business to attend to (more eating & drinking).

Hungry for meatloaf? How about a Greek Rolo? This recipe takes some guidance from Asteraki's Rolo, combined with my own signature to the dish. Much like Asteraki, I chose to serve roasted potatoes, as good as the Greek reputation is for serving up the humble yet delicious spud.

Rolo - Greek Meatloaf (Ρολό)
3/4 lb. of ground beef
1/4 lb. of ground pork
1 onion, grated
1 egg
3 slices of white bread, soaked in water and then squeezed of excess liquid
1/2 cup dry red wine
2 tsp. of sweet paprika
3 cloves of garlic, minced
2 tsp. of dry Greek oregano
2 tsp. of fresh thyme
1/2 carrot, grated
2 Tbsp. chopped fresh parsley
splash of olive oil
2 tsp. salt
2 tsp. black pepper

some Graviera (or Gruyere cheese)
1 to 1 1/2 good, firm sausage
(I used a smoked sausage)
strips of bacon

Sauce
1/4 cup olive oil
couple of pads of butter
1 onion, grated
2 cloves of garlic, minced
1 Tbsp. tomato paste
2 tsp. of sweet paprika
1/2 cup dry red wine
couple of bay leaves
2 cups of tomato juice
salt and pepper to taste

Pre-heated 425F oven

1. In a large bowl, add your ingredients (except the sausage) and mix gently but thoroughly in a bowl. The mixture should adhere and be moist to the touch but firm. Fry off a small meatball to taste-test and then adjust seasoning.
   
2. On a your work surface, lay out a large piece of wax paper or cling wrap and layout your rolo mixture on it and spread it out into a rectangular shape. Carefully remove the sausage casing and place it in the middle of the mince meat surface area. Now add the cheese strips alongside the sausage and carefully fold over one side of the meatloaf to make one roll of mince. Place it in the fridge for about 30 minutes for the form to set.
3. Pre-heat your oven and take the Rolo out. Remove the cling wrap/wax paper and place the Rolo in your baking vessel and rub the top of it with some oil (help the bacon adhere). Now drape your strips of bacon over the top surface area of the rolo. The bacon keeps the Rolo moist, adding a wonderful flavour and upper crust to the Rolo.
4. Place in your preheated oven and cook for 30 minutes and then take out to carefully drain the bacon fat. Reduce your oven's heat to 375F and keep baking your Rolo, all the while checking to remove excess drippings and fat.
5. In the meantime, make the sauce. In a large skillet, add the olive oil and butter over medium heat and add your grated onion and garlic and saute while stirring with a wooden spoon for about 5 minutes. Now add the tomato paste and stir int for a couple of minutes. Now add the wine and slowly bring up the heat to bring to a boil.
6. Now add your tomato juice, paprika, bay leaves and tomato juice and bring to a boil. Reduce to a simmer (uncovered) for about 30 minutes or until thick. Adjust seasoning with salt and pepper, remove the bay leaves and set aside and keep warm.
7. Continue to check your Rolo to remove excess bacon fat and at the 60 minute mark, take the Rolo out and cover the top part with your tomato sauce and return to the oven. Cook for the final 30 minutes of cooking time (approx. 90 total).
8. Allow the Rolo to rest for about 10 minutes before slicing and serve with roasted potatoes or a side of Macaroni & Cheese (recipe to come).
   

Heads & Tales: Zen and the Art of Dining

This evening in New York would cement the pace and tone for the rest of my stay in New York...

Meet more food bloggers, try out another Greek restaurant in Manhattan and enjoy the array of wines available to the discerning diner.

Through my contacts at the Pavlou Winery, I was fortunate to be given the opportunity to explore the Greek food scene in New York through the eyes and stomach of Konstantine Drougos.

Konstantine distributes many fine Greek wines around NYC and he is familiar with the food scene and he was delighted to meet up and explore all the wonderful Greek food on offer in New York.

As an added bonus, this evening I was also to be graced by the hilarious, charming and Ace in the Kitchen, Stephane of Chef's Gone Wild and ever charming and lovable Claire of Colloquial Cookin'.

Both had expressed their desire to learn & sample more Greek food and I did not hesitate to invite them over for some Greek food & wine.

Claire was the first to arrive, big smile, ice blue eyes and very open...she came up and introduced herself as Konstantine and Stephane were late (notorious habit of Greeks and French).

The venue for the the evening's festivities was Kellari (cellar in Greek) and the hostess and manager made us feel very comfortable in an informal seating of a sofa, table and chairs.

What was to follow was an evening of making and cementing new friendships, sharing in some wonderful Greek food, paired with wines recommended by the expert himself, Konstantine.

From the moment I walked into the door of Kellari, I was going to enjoy this place. An array of Greek cookies was on offer at the bar along with platters of Greek olives.

We ordered some Pavlou P62 Xinomavro to wash down the array of appetizers that was to ensue:

First up was the Keftedes (meatballs) in a wine & tomato sauce that was very reminscent of Soutzoukakia Smyrneika. Next to arrive at our table was some of the most tender braised and grilled octopus I've ever had.

An interesting arrival of lamb riblets has us all licking our fingers and to help balance out our meal, we ordered some braised Fasolakia (runner beans in a tomato sauce) and some crispy fried zucchini and eggplants.

As Claire and Stephane were relatively Greek food virgins, a dessert course couldn't be ignored. We agreed to an order of Loukamades which had a lovely undertone of Mastic and drizzled with a Greek honey/syrup. A Greek dessert is not complete without an array of fruits and some well-strained Greek yogurt with a dollop of sour cherry spoon sweet.

Konstantine affirmed his good taste in Greek food by taking us to Kellari first. This was a classy place but that laid-back, Greek hospitality was present, Greek music playing in the background and well-executed Greek food arriving before our hungry eyes.

In the coming days, you'll see more of Claire, Stephane and Konstatine as I continue my gastromic tour of New York City. If you're in New York, I highly recommend stopping by Kellari for a dinner and some wonderful Greek wine.

Kellari's website by-line sums up the evening perfectly:

"enter as strangers and leave as friends".

Allow me to leave you with a recipe for a much-loved Greek dish, Soutzoukakia Smyrneika (which are similar to Kellari's meatballs). This dish can be served up as an appetizer or made into a main course with some fries or rice pilaf.


Soutzokakia Smyrneika
(serves 4)

1 lb. of ground beef
2 cloves of minced garlic
2 slices of stale bread
1 egg
1 tsp. of ground cumin
1 tsp. dried Greek oregano
3 Tbsp. finely chopped parsley
4 Tbsp. of olive oil + extra for shallow frying
salt and pepper to taste
all-purpose flour

For the Sauce
1 onion, grated
2 cloves of garlic, minced
2 cups of tomato juice
1 Tbsp. of tomato paste, dilluted in water
1 bay leaf
2 tsp. of sweet paprika
1/2 cup of dry red wine
1/4 cup olive oil
2 pads of unsalted butter
1 small cinnamon stick
pinch of sugar
salt and pepper to taste

1. Soak the bread in a bowl of water and when it's soft, remove the crust. Squeeze it in your hands to remove the excess liquid. Add to another bowl with your ground beef and the other meatball ingredients. Knead the meat mixture with your hands to blend and fry off a small piece to sample and in the end, adjust the seasoning of your Soutzoukakia.
2. Mould the mixture into little quenelle or oblong hamburgers and dredge lightly in some flour and fry them off in hot oil. Set aside and reserve.
3. In the same skillet, add the olive oil and butter along with the onions and garlic and saute for a few minutes or until the onions have softened (about 5 minutes). Add the wine and reduce for a couple of minutes and then add the dilluted tomato paste + tomato juice and cinnamon stick and bring to a boil. Reduce to medium an simmer for for about 15 minutes or until thew sauce has thickened.
4. Carefully add the Soutzoukakia into the sauce and move the pot around in a circular motion to coat and warm the meatballs through. Adjust seasoning with salt and pepper (plus sugar if needed).
   
5. Serve alone as part of an array of appetizers or for main with rice, noodles or fries.
   

Grilled Pork Chops With Mustard, Honey & Sage

Anyone living in Canada or anyone who's visited here or knows a Canadian, will understand why we're sometimes called "crazy canucks".

From a cooking perspective, throw any bad weather at us and if we want to eat something grilled, we'll grill it in the worst of weather conditions.

I'll grilled outdoors when it's pouring rain, extreme cold and yes, even when it snows. I think the only time I haven't grilled is when it's hailing (hail hurts my head).

The weather around here is definitely closer to winter than it is to summer. It was just a week ago that I had the A/C on. The switch on the thermostat has been flicked towards the furnace...exit...stage winter!

I love me a good pork chop but I do get bored with the same ole' slab of pig on the grill. This quick and easy marinade did the trick, however.

I have autumn flavours working here...sage, mustard, honey, oregano and bay...sound good so far?

I also wanted to test out my new coffee grinder which will never be used to grind coffee.

I've seen many food personalities use this contraption to grind spice mixtures into a fine powder.

I want that too!

Let's grill!

Grilled Pork Chops With Mustard, Honey & Sage
(for 4)

2 Tbsp. of fresh sage
2 tsp. of dry oregano
1 bay leaf
2 tsp. of whole, mixed peppercorns
1 tsp. coarse sea salt
4 tsp. of Dijon mustard
2 Tbsp. honey
4 tsp. of canola/sunflower oil
zest of 1/2 lemon
squeeze of fresh lemon juice

1. Using a mortar & pestle or dedicated coffee grinder for spices, add your sage. oregano, bay leaf, salt and peppercorns and grind into powder.
2. Now empty the spice mixture into a large Zip-lock bag, along with the honey, mustard, oil, zest and lemon juice. Mix to incorporate the marinade and taste-test and adjust accordingly.
3. Add your pork chops into the bag and squish the contents so that the marinade has coated all the chops. Throw in the fridge for at least at at least and hour (ideally three hours) and return to room temperature before grilling.
4. Pre-heat your grill to a medium high heat (should be able to count to five when placing your hand over the heat). Brush your grill well to remove any residue and treat it by wiping some canola oil.
5. Season your pork chops with some salt and a little more black pepper and place on your grill.
6. Your pork chops should take 4-5 minutes per side. When the chops are done, allow to rest for a few minutes before serving.
   

Prawns Tourkolimano

Tourkolimano is a small, natural harbour on the northeast coast of Piraeaus, near Athens. This dish gets it's name from here but it can be tasted all around the world, wherever one might find a Greek taverna.

This classic dish is extremely quick to make and the most difficult task is your prep work. Beyond that, it comes together in minutes and it'll taste like you slaved over the pot for an hour.

I've adapted this Greek meze from Aristedes Pasparakis' and Byron Ayanoglu's "New Greek Cuisine". Here we have a lusty sauce of fresh garden herbs, tomato, garlic and feta.

This appetizer is easy on the eye, you'll make some new food groupies you'll probably earn the praises of your Greek friends.

Go ahead...make their day!

Prawns Tourkolimano

1 lb. of shrimp, peeled and deveined
salt and pepper
3 scallions, finely chopped
3 cloves of garlic, sliced
1/2 cup olive oil
1 large tomato, diced
1/2 cup dry white wine
1 tsp. dry oregano
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
1 slab of Greek feta, coarsely crumbled
chopped fresh parsley and chives for garnish

1. Season your prawns with a little salt and pepper and toss to coat. Heat a skillet over medium-high heat and add your oil. Just when it starts to smoke, add your prawns and give them a quick saute for a minute or two, stirring often. Remove your prawns with a slotted spoon and set aside.
2. In the same skillet, add your diced tomatoes, scallions and garlic and saute over medium heat for 2-3 minutes. Now add your wine and herbs and shrimp and simmer for another 2 minutes while stirring. Turn off the heat and gently fold in the crumbled feta
3. Cover and allow to rest for 2-3 minutes more.
4. Garnish with parsley and chives and serve immediately with crusty bread.
   

Fassolakia With Veal or....Without

(note...updating entry from 2007)



If you're reading my blog, no doubt you love food and all the trappings that come with it. One of those trappings is grocery shopping and I still do get excited when a product or a particular produce appears in the stands.

If I was in Kansas, born a girl and had a little runt named Toto, I would jump up and click my heels in glee. Instead, I did the dude-thang and pumped my fist in the air. Runner (pole) beans are back!

If there's a dish that's made in every Greek household, it has to be Fassolakia. This is a braised beans dish that's simmered in a pot and usually served as a vegetarian meal. If one searches on the internet or Greek cookbooks, you're bound to find an array of recipes for this simple yet wholesome and delicious dish.

The main (and most important) ingredient in this dish are the fassolakia or beans. The particular bean used for this dish are known in Greek as Barbounia and in English they are known as runner (pole beans).


The runner bean is different from your regular bean. The runner bean is a broader, longer bean than the green bean we're all used to seeing. It differs from the common bean in several aspects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (thought it is usually treated as an annual). The main difference between runner beans and plain ole' green beans is...they are sweeter and tastier!

Before we get to the recipe, look for runner beans. This dish just isn't the same with regular beans and it has to be one of the easiest and tastiest of the Greek "one-pot" dishes.

Fasolakia With Veal

1/3 cup olive oil
3 medium onions, sliced
2 lbs of fassolakia (runner beans), washed and ends broken off
5 cloves of garlic, sliced
1/2 bunch of parsley, chopped
4 Tbsp. of finely chopped mint
1/2 bunch of fresh dill, chopped
3 large ripe tomatoes, passed through a box grater (skins discarded) or 3/4 cup
pomodoro (strained) tomato sauce
1 kg. or 2 lbs. of good stewing veal, cut into large portion sized pieces
salt & pepper
2 large potatoes, skinned

1. Using a pressure cooker, place your veal (season with salt & pepper) and enough water to cover your meat in the vessel. Close the cooker (according to manufacturer's instructions), bring it to a whistle, lower heat and simmer for 30 minutes. Allow sufficient time for the pressure to subside, open your pressure cooker and reserve the meat and good veal stock.
2. In the same pressure cooker (now you're simply using it for braising), add your olive oil and onions and saute for 5 minutes to soften. Now add your beans, garlic, parsley, dill, mint, tomato and bring to a boil. Season with salt & pepper, cover the pot and lower the heat. Simmer for 30 minutes.
3. After 30 minutes, add your veal, some of the veal stock (depends how thick or thin you like your stew) and the potatoes and simmer for another 30 minutes. Adjust for seasoning and serve.

(FYI...no need for a knife here as the veal is fork tender, moist and flaky).

Manestra With Keftedes and Kofta Makaronia

This Greek meatball dish has to be one of my dad's favourites and now that I'm adult, it's one of mine.

Keftedes are a Greek meatball/burger and although the spices and herbs may vary from home to home, it's basically of ground mince, grated onion, soaked bread and spices.

This dish falls in the Manestra category of Greek dishes. It's culinary cousin is a Giouvestsi (which is done in the oven) but here, everything's done on the stovetop. Some folks like a thick sauce, others a little soupier. Some folks like orzo, here we use Kofta Makaronia (Ditalini). The dish is often made with braised poultry, lamb or veal.

I've always been a big fan of dishes that are "so simple yet taste so great". This is another such dish.

Manestra With Keftedes and Kofta Makaronia

Keftedes recipe
2 lbs. of lean ground beef
1 onion, grated
2 slices of white bread (soaked in water or milk, then squeezed of liquid)
2 cloves of garlic, minced
1 Tbsp. dried oregano
1 egg, beaten
salt & pepper to taste

1/4 cup olive oil
flour for dusting
3 cups of chicken or beef boullion
1 medium onion, diced
1 sweet banana pepper, fine dice
1 cup of strained tomato passata
1 package of kofta makaronia (ditalini)
salt and pepper to taste
grated Kefalotyri cheese

1. In a bowl, mix all of your Keftedes ingredients with your hands. Your mixture should stick and easily form meatballs. Adjust with some oil if too dry, add some more soaked bread if too wet. Fry-off or microwave a small meatball to taste-test. Adjust seasoning according to taste. Form into palm-sized meatballs and then flatten into patties. Dust in flour and reserve.
2. In a large pot, add your olive oil to medium-high heat and brown your keftedes in batches, reserve.
3. In the same pot, add some stock and scrape up the brown bits from the bottom of the pot. Add your onions and peppers and saute for 5-7 minutes to soften.
4. Pour in the tomato sauce, your remaining stock, keftedes and pasta and bring to a boil. Reduce to a simmer and cook for 30-40 minutes or until you've reached your sauce's desired consistency. Adjust seasoning with salt and pepper and serve with grated Kefalotyri cheese (Romano).
   

Magheritsa

I wasn't sure if I was going to write about this traditional Greek Easter Soup but Easter would not be complete without Magheritisa.

Magheritsa is a soup make from the broth of lamb offal and any other part of the lamb (combination varies from family to family).

After a long Lenten Fast, Magheritisa is the first substantive meal most Greeks will put to their mouths...almost immediately after arriving back home after Saturday midnight mass.

Attendance of this mass is so popular that all Greek churches overflow with parishioners standing around the perimeter of the church to take part in the mass with those fortunate (or patient enough) to arrive early for a seat inside the church.

At the stroke of midnight, the Parish Priest will hold up the Holy Light and one by one, parishioners will light their candles and everyone will shout, Hristos Anesti (Christ has risen)!

The customary "cracking of the eggs" will also take place and then each family will make it's way back home to have the traditional Magheritsa.

For those families (or individuals) who are sheepish about offal, serve it separately in a bowl and allow those who enjoy it to add it back to their soups. For others such as myself, will eat it with just the lamb meat, rice and Spring herbs.

This is another Greek dish where Avgolemono rounds out the Spring flavours of lamb, dill, scallions and parsley. For the best results, start making the broth 1 day ahead of Greek Easter so as to chill and skim off any excess fat.

Magheritsa

1 kg. lamb offal (liver, heart, lungs, etc.)
1 head of a lamb
1 kg. lam shoulder
3 bunches of scallions, finely chopped 1/2 bunch of fresh parsley, finely chopped
1/2 head of romaine lettuce, finely chopped
1/2 bunch of fresh dill, finely chopped 1/2 cup Arborio rice
3 quarts of water
salt and pepper
2 Tbsp. butter
2 eggs
Juice of 1 1/2 lemons

1. Bring the offal and other lamb parts to a boil, add salt and simmer for 90 minutes or until the meat is tender enough to flake off the bone. Remember to skim off the scum as it forms on the surface.
2. Strain the stock from the meat and chill overnight. The next day you will be able to skim the excess fat from the stock. Cut the offal and lamb meat into bite-sized pieces, discard the bones and reserve.
3. In a large pot, add your butter over medium-high heat and add your scallions, lettuce, parsley and dill and simmer covered until softened (about 15 minutes).
4. Add your stock and rice and lamb pieces and bring to a boil. Simmer for another 15-20 minutes and adjust seasoning with salt and pepper. Take off the heat and reserve.
   
5. Prepare your Avgolemeno by beating the eggs in a separate bowl and slowly add a stream of lemon juice while beating.
6. Take a ladle of stock from the soup and add it to your Avgolemeno while beating. Now add the contents of the bowl back into your soup and stir the soup for about 5 minutes to form your Avgolemeno soup.
7. Serve hot in bowls, with a side offering of the offal pieces, wedges of lemon and freshly ground black pepper.

BBQ Spaghetti

I'm always amazed when parallels, cooking coincidences and similar ingredients arise out of two different, unrelated cuisines.

I discovered such a parallel recently after watching a newly introduced series on the Food Network called Down Home With the Neelys.

The Neelys run two family businesses in Tennessee and they are famous for their ribs and other southern US delights. The Neelys were first introduced to the TV world when they appeared alongside Paula Deen in one of her own shows.

I caught an episode where they made what they called a BBQ Spaghetti. From the ingredients listing, it's obvious as to where the name came from....the BBQ sauce.

You're probably wondering...WTF...where's the parallel (here we go...chillax). My dad loves spaghetti and meat sauce. My dad also likes practically all of his food spicy (hot).

Since my dad finds even the most ornate sauce to be bland due to his spicy tastes, he would crank up the heat and flavours to make his own BBQ Spaghetti. This pasta is for those that like it spicy.

When one eats a forkful of this spaghetti, you taste the smoky Chipotle, the hint of hickory from the BBQ sauce, a twinge of lemon peel and a warm, garlic flavour that's rounded out by a nice, sneak up and say, "BOO" kinda heat.

You may use The Neely's approach or try my dad's. All you need is some decent BBQ sauce, a homemade Bolognese sauce and some chopped vegetables and everyday condiments to make this zesty, party in your mouth kinda spaghetti.

BBQ Spaghetti
(for 4)

1 medium onion, diced
1 cubanelle pepper, cut into thin slices
1/3 cup olive oil
1 wide strip of lemon peel, thinly sliced
1 whole chili, minced
3 cloves of garlic, finely chopped
(+ 3 more cloves, reserved for the end)
2 Chipotle peppers in Adobo, minced
Approx. 3 ladles of meat sauce
1/2 cup good BBQ Sauce (Bulls Eye) 1/4 cup Ketchup
1 Tbsp. dry oregano
Hot sauce
Squeeze of lemon juice
Grated Parmesan or Romano
salt & pepper (if needed)

1. In a large pot, get your water boiling and and that point, generously salt and boil your spaghetti according to package's instructions.
2. In a large skillet over medium heat, add your onions, 3 minced cloves of garlic, green pepper, chili, Chipotle peppers, lemon peel and saute while stirring for about 5 minutes for the veggies to soften.
3. Now add your meat sauce and stir over medium heat to warm through. Now add your BBQ sauce and ketchup and stir to warm through.
4. Use this moment to adjust the taste of the sauce to your liking. If you'd like it more bold, ad some more BBQ sauce. Like it sweeter, add a little ketchup. Like it spicier? Add a few drops of hot sauce. Is the sauce too sweet? Give it a squeeze of some lemon juice.
5. When your pasta is cooked, drain and add the spaghetti to your BBQ meat sauce. While tossing the pasta and the sauce, add your dried oregano and remaining 3 cloves of minced garlic and toss until the spaghetti is coated with the sauce.
6. Serve with grated Parmesan or Romano cheese.

Shepherd's Pie

I've been emotionally scarred. My father worked all his adult life in the restaurant biz. My father also rarely dines out.

My dad has witnessed many kitchen nightmares and on occasion, he'd share his experiences. Don't get me wrong, I still eat out but I know a few things to look for in a clean restaurant and some foods one should avoid.

I'm sure you've heard this one but if you're dining at a new place, have a quick look into the bathroom and see what the condition is like. The bathroom and kitchen are cleaned by the same staff. You do the math about how the state of the kitchen will be where you're about to eat.

Shepherd's Pie. My father told me to never order it if it was the "special" on a Monday. You see, the leftovers would get ground-up and used to make a Shepherd's Pie special, usually on a Monday.

If you see it on special on an other day, chances are you're getting a decent meal but then again...did you check the bathroom?

Here's my take on Shepherd's Pie. This time I was under close scrutiny from restaurant Nick (my dad) and in his senior years, he's become quite fussy. Without a doubt, restaurant Nick has to be my toughest customer but he grudgingly approved of the meal.

Shepherd's Pie is traditionally made with ground lamb but I've grown up eating it with ground beef. This dish is also known as Cottage Pie and after reading numerous recipes on both sides of the recipe ledger, I can only conclude that the same dish is called Cottage Pie in the UK and Shepherd's Pie, 'oer here in the Colonies.

Shepherd's Pie is a layered, all-in-one meal. You get meat, veggies and starch (potato) - all in one serving. I found the dish quite easy to make, with the toughest part being the piping of the mash potato with the icing bag.

You can surely use a spatula but I find that this action can make your pie layers uneven. My only last note is to use at least 6 medium to large potatoes. The last thing you want is to find out you're piping out the topping and you've run of of mashed potato.

Beyond that, grab some ground beef, thaw some frozen veggies and boil some potatoes...it's Shepherd's Pie tonight!

Shepherd's Pie

Potato Topping
6 medium Yukon gold potatoes, peeled salt & pepper to taste
1/4 cup half/half cream
1 Tbsp. butter
pinch of nutmeg
sweet paprika for topping

Vegetable Filling
2 1/2 cups of frozen mixed vegetables (thawed)

Meat filling
2 Tbsp. olive oil
1kg. lean ground beef
1 large onion, diced
1 large carrot, finely diced
1 stalk of celery, finely diced
2 cloves of garlic, minced
2 bay leaves
2 tsp. dry thyme
1 heaping Tbsp. of flour
1 cup of beef stock
1/2 cup mushroom stock (from a bouillon cube)
1 Tbsp. of Worcestershire Sauce
1 Tbsp. tomato paste
14" X 12" baking dish

1. Get a pot of water boiling. Add salt to the water when it boils and add your potatoes. Cool until done. Make them into mashed potatoes, keep warm and reserve.
2. Get a large skillet on medium heat and add your oil, onions, celery, carrots and bay leaves, some salt and saute for about 10 minutes.
   
3. Add your garlic and ground beef and turn the heat to high and brown your meat while stirring. When your meat has browned, add your thyme, Worcestershire sauce, tomato paste and stir for a couple of minutes.
4. Now add your flour and stir it in to incorporate. Add your beef and mushroom stock and allow the beef mixture to simmer on medium heat until you get a thick, almost gravy-like sauce. Take off the heat, remove bay leaves and reserve.
5. Preheat your oven to 375F.
6. Assemble your Shepherd's Pie by spreading out the meat mixture on the bottom, then layout your mixed vegetables in the middle and finally using a piping bag, top your Shepherd's Pie with the mashed potatoes. Sprinkle the top with sweet paprika, which will give your topping a beautiful brown colour.
7. Place in the oven on the middle-top rack and bake for 40-45 minutes or until golden brown.
8. Let your pie rest for 20 minutes before serving.
   

Rated XXX Post....XXX-Tra Deelicious!

I hope I didn't traumatize anyone with my photo of my mating cockatiels photo. Due to popular demand, the video will be coming shortly! ;)

It's Good Friday today for most of you but for us Greeks, it's just another Friday...the beginning of the weekend.

For us Greeks in the Diaspora, Good Friday is usually a day for simply relaxing and trying to find something, anything to do as most stores and such are closed for the observance.

Me? I can cook.

I broke down. I've had meat.

It's been awhile since having a good bowl of Spaghetti and Meatballs. Here, I've adapted a recipe from Rocco DiSpirito, who some will remember as the cute chef on that reality TV show who was intoxicated with fame, signing autographs and ultimately losing his restaurant due to poor management skills.

Here, Rocco shines in this spaghetti dish. No doubt Mama Dispirito taught this guy his cooking chops and if you're looking for a Spaghetti and Meatballs dish...this is the one!

Before I go on to the recipe, let me emphasize that it's real important to include mild Italian sausage in the meatball mix. The meatballs are fabulous with the pork, veal and beef but if you must just use beef, don't skimp on the Italian sausage...it truly gives this dish the Italian taste and aroma.

Don't forget to scroll to the bottom of the recipe, I found some Zeppole at the Italian bakery today...they taste so damn good!


Spaghetti With Meatballs

Meatball Mixture

2 cloves of garlic, minced
1 medium onion, grated
1/4 lb. mild Italian sausage (removed from casings)
1/4 lb. ground pork
1/4 lb. ground veal
1/2 lean ground beef
1 egg
1/2 cup grated Romano cheese
1/2 breadcrumbs
1 Tbsp. Italian parsley, finely chopped
1 tsp. dried basil
1 tsp. dry oregano
1 tsp. black pepper
1 -1 1/2 tsp. salt

Tomato Sauce

6 cloves of garlic, minced
1 medium onion, diced
1 can of plum tomatoes, pureed
1 can of plum tomatoes, crushed by hand
1/3 cup olive oil
1/3 cup white wine
salt and pepper to taste
1 tsp. dry oregano
1 handful fresh torn basil

1. Add all of the meatball ingredients in a bowl and mix with your hands until thoroughly amalgamated. Make a small meatball and and fry it to taste. Adjust seasoning accordingly.
2. Form into meatballs and fry off in oil in batches or bake in a pre-heated 400F oven turning sides every 15 minutes until nicely browned all over. Reserve.
3. To make the sauce, add your olive oil to a large saucepan and saute your onions for about five minutes to soften. Add your garlic and saute for a minute. Now add your wine, tomato sauce, oregano and simmer for an hour.
   
4. Add your meatballs to the sauce, cover and allow the sauce to thicken and heat the meatballs through.
   
5. Adjust seasoning with salt and pepper and stir in your fresh torn basil.
6. Serve over a bed of spaghetti with some bread and vino.