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Tourlou With Beans (Τουρλού με Φασόλια)

Jul 20th, 2010 | By Peter Minakis
Tourlou With Beans (Τουρλού με Φασόλια)

Inspired by a side dish I enjoyed recently at the newly opened Ruby Watchco, this dish makes for a wonderful vegetarian main course or a colourful side dish. Tourlou is a baked vegetable dish that is cooked often in Greek homes. The Greek kitchen is loaded with vegetarian options and this aspect of our cuisine [...]



Potato Salad With Radishes & Smoked Octopus

Jun 27th, 2010 | By Peter Minakis
Potato Salad With Radishes & Smoked Octopus

I recently was sent some samples from a Pitenis Bros. in Greece that produces dips, pickled vegetables, dips and smoked fish and seafood. One of the more intriguing and delicious items in the care package sent to me was the smoked octopus. Yes, smoked octopus. Much like eel, trout or mackerel, the octopus also gets [...]



Gigantes sto Fourno (Γίγαντες στο φούρνο)

May 11th, 2010 | By Peter Minakis
Gigantes sto Fourno (Γίγαντες στο φούρνο)

Last year, one of the stops during my vacation to Greece was to Kastoria. Kastoria is the capital city of the Prefecture of…Kastoria. It’s located in northern Greece, northwestern Macedonia. This region of Greece is located on fertile, elevated plateaus and the economy is centered around its long history of fur trading, tourism and agriculture. [...]



Deep Fried Zucchini (Κολοκυθάκια τηγανητά)

Apr 23rd, 2010 | By Peter Minakis
Deep Fried Zucchini (Κολοκυθάκια τηγανητά)

With the warm weather here, I’m beginning to eat outdoors and my mind wanders to Greece: eating outdoors at a taverna with family & friends. Ordering two of everything off the menu is how we roll. I always make sure that some fried zucchinii chips are included in the parade of mezedes. I’m a big [...]



Seafood Cabbage Rolls (Λαχανοντολμάδες-με-Θαλασσινά)

Apr 8th, 2010 | By Peter Minakis
Seafood Cabbage Rolls (Λαχανοντολμάδες-με-Θαλασσινά)

WhenI first scanned over this recipe in a recent issue of Gastronomos, I was smitten with the concept of filling cabbage with seafood. In Greek cuisine, cabbage rolls are usually filled with mince and finished with a creamy Avgolemono (egg/lemon) sauce. This recipe is an obvious take or twist on the Greek classic: shrimp and [...]



Cross-Rib Pot Roast

Jan 23rd, 2010 | By Peter Minakis
Cross-Rib Pot Roast

One of my family’s favourite Sunday meals centers around a Prime Rib Dinner. It’s not a cheap cut of meat (Prime Rib) but it’s fitting for a Sunday meal. From Medieval times, the wealthy used to get to eat the tender, more expensive cuts and the rest of us were left with scraps, offal and [...]



Lamb Chops (Αρνίσια-παϊδάκια)

Aug 3rd, 2009 | By Peter Minakis
Lamb Chops (Αρνίσια-παϊδάκια)

One of the most enjoyable grilling centerpieces for Greeks (or anyone that enjoys the outdoor grill) would have to be lamb chops. There are many approaches…grill the whole rack and cut into individual chops, add an herb & crumb crust, marinades, spice variations….you name it! Like any dish that turns out wonderfully, the key is [...]



Char-grilled Chicken With Potatoes and Vegetables

Jul 16th, 2009 | By Peter Minakis
Char-grilled Chicken With Potatoes and Vegetables

One of the best ways to inject flavour into meats is with a marinade. Chicken is mild when it comes to meat so there’s alot of room for flavours. As I’ve written before, Greeks prefer their savory foods to remain savory, although some sweetness is tolerated and enjoyed. This marinade for chicken is sure to [...]



Roasted Red Pepper Dip

Jul 4th, 2009 | By Peter Minakis
Roasted Red Pepper Dip

Last week I hosted a BBQ for friends on the occasion of Canada Day and many of my American readers are full-on celebrating Independance Day. As a Greek, dips figure prominently on the table and one or two dips are on offer when serving guests (or ordered at a taverna). One dip that’s on practically [...]



Pork Chops With a Honey-Mustard Glaze

Jun 13th, 2009 | By Peter Minakis
Pork Chops With a Honey-Mustard Glaze

Today, I’m going to share with you an entire menu that’s cooked on the grill. We’re talking from the protein (pork chops) to the potatoes and even the vegetables (mushrooms) meet the heat. First off are the pork chops. These pork chops are 1/2 inch thick and  I left the fat around the outside. You [...]



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