Sous Vide Pork Gyro
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2024/04/3149eaa8-0bad-4651-b06a-6fd80e37429d.jpg?fit=800%2C800&ssl=1)
When in Greece, one of the first things I’ll eat is a pork gyro wrapped in a pita. Slices of pork shoulder area seasoned/marinated then stack on a vertical rod then slow roasted on a vertical rotisserie. It’s juicy, flavourful, filling but…hard to duplicate at home.
Sous Vide Steak
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2024/04/8e379831-ae19-4352-9d89-99b0448aba94.jpg?fit=800%2C800&ssl=1)
Have you heard of “sous vide”? It’s a French word that literally translates to “under vacuum”. In more detail, sous vide is a cooking method that involves vacuum-sealing food then placing the packet in temperature regulated water bath
Greek Sausages (Intro)
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2024/02/21083201_10159265951270553_5184692533826625786_o.jpg?fit=800%2C704&ssl=1)
I am a big fan of sausages and when I go to Greece in the summer, it’s a joy to have an array available from the market. The choices vary, depending upon where in Greece you are but let’s do a run-down of Greek sausages.
Greek Style Roast Chicken Thighs
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2024/02/897ec134-8e6f-46cf-86c1-9ef05696d2bb.jpg?fit=800%2C800&ssl=1)
The flavour profile here is classic Greek: lemon, garlic, salt, pepper, dried Greek oregano. This chicken is best with roast potatoes or fries and it’s doable weeknight or weekend.
Makalo With Keftedakia
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2024/02/12abd965-fb95-4658-a189-ae843bc5f5a5.jpg?fit=800%2C800&ssl=1)
Makalo is a Macedonian gravy. You’ll find in the kitchens of northern Greeks’ home in Florina and Kastoria and I’ve read, as far south as Karditsa in Thessaly.
Makalo is basically a gravy. You have oil, (stock), spices and seasonings. My mom would often add a bit of tomato (that was our family’s twist).
It’s a sauce I remember my parents, aunts and uncles always ate. It’s a gravy made for dipping, poaching eggs or simmering keftedes or chicken.
Pulled Pork
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2024/02/101801168_10163992495505553_8542617839243100160_n.jpg?fit=800%2C800&ssl=1)
Last year, I brought pulled pork back, serving it at a couple of Christmas parties and it was a big hit! I am declaring pulled pork is back! It begins with a bone-in pork butt and as I stated earlier, this is the shoulder cut that’s below the neck. Good fat content, lots of flavour but after a good amount of cooking time, it becomes fork-tender.
Pastourmadopita
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/12/37cbbb33-8ae1-40fe-b964-2a6938eca5fc.jpg?fit=800%2C800&ssl=1)
Try this easy and delicious phyllo pie with pastourma and cheese filling.
Liver Tigania
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/10/395111360_856291789413399_2654657024301345988_n.jpg?fit=800%2C800&ssl=1)
Today’s dish is a sharing plate of liver with onions that have melted away, olive oil, wine, bay and finished with a good squeeze of lemon and a sprinkle of dried Greek oregano.
Goat Kokkinisto
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/10/393581892_344583274718799_4535994262828885305_n.jpg?fit=800%2C800&ssl=1)
When cooking with lamb or goat, it’s important you source quality meat and the younger it is, the less gamey and the quicker it will cook.
Turkey Pastitsada
![](https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/10/393445882_1021040785761011_4523457121083396571_n.jpg?fit=800%2C800&ssl=1)
Another variation using leftover Turkey from Canadian Thanksgiving.