Recap – Festive Greek Supper Club
Last weekend I hosted a Festive Greek Supper Club at St. Lawrence Market Kitchen. It’s my chance to be a little creative with the menu, go a little off tradition and as always, serve up delicious food to my guests. Thank you to Nisos Importing who supplied the Cretan olive oil, Zaros still and […]
New Cook Book Release
I am pleased to announce the release of my cookbook, “The Everything Healthy Mediterranean Cookbook”. If you already have a copy of the Everything Mediterranean 2nd edition, then you’re covered. This is a reprint with a new cover, new name. This is a hugely successful book, easy to follow instructions, accessible ingredients and delicious dishes […]
Kokkinisto With Beef Short Ribs
Every time I have this dish I get all sentimental and think about Greece. The first time I visited Greece was in 1974, I was 7 yrs. old and Greece had one foot in the past and the other firmly placed in the future. This visit to Greece would also be my first visit to […]
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 […]
Chef and Author Peter Minaki to Cook and Teach in New Jersey
It is with great pleasure to announce that I will again host a Greek/Mediterranean dinner in northern New Jersey in May and will, for the first time in New Jersey, teach a hand-made phyllo dough class. I was first invited by Chef Bryan Gregg of Escape Montclair 3 years ago and each time it’s been […]
Milk Braised Pork With Leeks and Celery
I had heard of this milk-braised pork dish, seen it on TV even and finally, I was able to taste a fantastic version earlier this year when I had lunch at the Purple Pig in downtown Chicago. The restaurant’s chef is half-Greek Jimmy Bannos Jr. and this is my riff on that superb pork dish […]
Lamb Two-Ways
Here’s a dish for a special occasion/dinner or something to prepare on the weekends. It’s Lamb Two Ways…not really that hard, just an extra step when preparing the lamb.What I’ve done here is separate the ribs from the loin from a Frenched rack of lamb that I bought from my butcher. If you’re not too […]
Snails Stifado With Creamy Sour Trahana
A couple of weeks ago I hosted a Cretan-themed dinner, featuring traditional dishes from Greece’s largest island – Crete. This island is considered the birthplace of the Mediterranean Diet and these folks like to stick to their traditions. That includes using their staples with include snails and sour trahana. Snails…you want to call them escargot? […]
Roasted & Braised Lamb Neck Lemonato
Growing up Greek means you eat lamb often – lamb chops, lamb in the oven, whole spit-roasted lamb, lamb stews, lamb in clay pots, lamb with pasta, lamb in phyllo and braised lamb dishes. All these ways of eating lamb and I’ve never intentionally had lamb neck, The neck of the lamb may be eaten […]
Braised Cuttlefish with Tomatoes & Capers
Cuttlefish belong to the squid and octopus family and they look like a larger squid with a wider, bigger body, longer wings than squid and shorter tentacles. You could use large squid for this recipe but cuttlefish work better as the tentacle is thicker and therefore holds up better to heat. Here in Toronto, fresh […]
