Grilled Hanger Steak With Charred Scallions
I love steak and now that it’s summer, grilling them is the preferred way: the house doesn’t get hot from a running stove/oven, my gas grill heats up quickly and a steak is on my plate in 20 minutes. I recently was in a local Costco and they had a bin full of hanger steaks […]
Burnt Ends From Leftover Kontosouvli
One of my favourite things to slow roast is Kontosouvli – chunks of pork butt on the rotisserie. When I make this, it’s a big batch and usually there are some leftovers. Such was the case recently, having leftover Kontosouvli and besides making pork gyros out of it, I wondered what else I could do […]
Rabbit in Parchment (Youlbasi)
One of my favourite methods of cooking meats is to wrap it in parchment, sealing meat with seasoning, herbs, spices; a tightly packed parcel locks-in the flavours and the meat is well cooked yet succulent. Traditonally, this dish is called Yioulbasi, a method of cooking brought to mainland Greece by Asia Minor Greeks. Lamb is […]
Kontosouvli in Parchment
One of my favourite meat dishes is Kontosouvli.…chunks of marinated pork slow-roasted on the spit. Many grill houses in Greece offer it, it can be found offered at “panagyria” or feast day celebrations around the country. Many Greeks will make this on their home rotisseries as part of their Easter offerings (or other celebration) or […]
Slow Roasted Pork Belly
Roast pork belly is a fantastic weekend offering. It takes a bit of time but it isn’t that hard. Buy quality pork and pay attention to achieving envious crispy skin (crackling). I love pork belly because the meat is juicy, most of the fat renders (just look at the bottom of your roasting pan) […]
Peinirli
The first time I saw a Peinirli was when the bus I was riding on from Thessaloniki to Amynteon (parents’ home town); the bus made a 20 minute stop in Edessa and some passengers were grabbing a “peinirli” to snack on. During many trips to Greece since, I’ve seen Peinirli at bakeries and there are […]
Pork Fricassee
Winter is almost officially here and heartier Greek dishes enter the cooking rotation. Greek cuisine is rustic, humble and usually economical. Enter the Fricassee dishes. Fricassee is traditionally a French dish that’s been Greek-a-fied. The most popular versions are made with lamb and today, pork. There are lots of vegetables like onions/leeks, leafy greens (many […]
Seared Calf Liver with Caramelized Onions
Up until about a few years ago, I hated liver – couldn’t stomach it. It smelled nice whenever my parents would fry it up with onions. I would try it on occasion – one bite and with half a chew, I would place a napkin toward my mouth and expel it. Won’t go down. Fast-forward […]
Jerk Pork
About 10 years ago, here in Scarborough (east Toronto), there was a Jamaican take- place that served Jerk chicken and many of the other usual offerings. What set this eatery apart from the others was that the guy served Jerk Pork….not all Jamaican eateries offer this. This joint was owned/operated by a Chinese-Jamaican gent and […]
Grilled Pork Belly
One of my favourite meat cuts is pork belly. Where else can you get juicy, crispy, fatty and firm all in one bite? When cooked properly, you get all that with pork belly. The key is to render the fat so that the meat is tender, the skin is crisp and just a think layer […]
