Pitakia Kaisarias (Πιτάκια Καισαρείας)
Nov 16th, 2009 | By Peter Minakis
Earlier this year I introduced you all to the pre-cursor of Pastrami – Pastourma. It’s an air-dried beef that’s flavoured by spices and lots of [...]
Charcuturie
The Cheese Boutique
Mar 9th, 2009 | By Peter Minakis
My blog has been trucking along since the Spring of 2007 and most of you are familiar with my travels to Greece and love of my native cuisine, Greek food.
Being a Greek who lives abroad (Diaspora), I feel lucky that my parents chose Canada as the country of choice to start a new life and [...]
Pastourma Takes Patience (παστουρμά)
Jan 27th, 2009 | By Peter MinakisOn many occasions I’ve referred to the Greek eating experience as being centered around many sample plates of foods that are shared over drinks, conversation among family and friends. Greek cuisine has alot of appetizers, usually simply prepared but the array is great and the diversity even more so.
One facet of Greek appetizers or “the [...]
Greeked-Up Jalapeño Poppers
Sep 19th, 2008 | By Peter MinakisToday, I’m introducing you to a new ingredient called Pastourma. Pastourma, it is said, is where the origins of pastrami came from.
Pastourma is stronger than pastrami and upon tasting this thin sliced cured beef, one immediately tastes garlic, paprika and notes of cumin and fenugreek.
The origins of pastourma come from the Ottoman/Armenian cuisine but it [...]
Saucisson of Pork Tenderloin
Dec 20th, 2007 | By Peter MinakisBulletin – Dec. 20, 2007
Hi Folks, I’ve been doing some reading on home dry salting and curing and yes, end result can be a bit salty.
What you can do is soak the tenderloins in warm water(80F) for a couple of hours and some salt will draw out.
The meat looks a little grey on the [...]
