Kokoretsi (Κοκορέτσι)
Another usual suspect that’s present at the Greek Easter table is Kokoretsi. It’s a rotisserie dish made up of skewering seasoned lamb or goat organ meat, wrapped in caul fat and then by yards of cleaned intestines. There are tavernas in Greece that specialize in grilled meats, rotisserie and serve up Kokoretsi all year ’round […]
Grilled Butterflied European Sea Bass
Each time I go to Greece I have to stop by the “Kourdisto Gouroni” (Wind-up Pig) in the Agia Sophia neighborhood of central Thessaloniki. This eatery has been in operation since the early 1990’s and the feel of the place and the food could be best described as “Greek Bistro”. Lots of beers on tap […]
Pasta Shells Stuffed With Roasted Red Peppers and Feta
Packages, surprises, bundles are all still welcome in this fickle world. Take the time to stop and enjoy the simpler things in life, including food. Serving little surprises are most welcome and they are usually met with a positive reaction from your dinner guests.Today we’re stuffing pasta shells. You know, the jumbo shells…the bigger the […]
Baked Fish Cakes
The first time I tried fish cakes were long ago when I used to work at one of Canada’s banks. Canada is a multicultural nation with peoples from all corners of the world. The fish cake I had back then was brought from a Portuguese lady and co-worker who proudly watched her cod fish cakes […]
Pomegranate Glazed Chicken With Mastiha-scented Couscous
First off, I’m using pure pomegranate juice. I’ve tasted the bottle juices and although they are fine, their flavour just doesn’t match the juice from fresh pomegranates. Secondly, I’m using bone-in chicken breast, skinless chicken breasts. I removed the skins because once the glaze gets brushed on that crispy skin, the texture changes to rubber. […]
Baked Sole Stuffed With Seafood
Tuna has gotten a bad wrap in the past, being labeled as the “chicken of the sea”. In my opinion, the real “chicken of the sea” is the sole. Sole (the flatfish) has to be the chicken breast of the sea. It’s lean, it’s white and in need of some flavour. That’s the minus side […]
Eggplant Parmesan
What if I told you that there’s a dish that you can make at home (affordably), be transported into an Italian home and taste authentically Italian? You with me? What if that dish was also vegetarian but was as filling as a meat dish? Look no further than Eggplant Parmesan. This recipe comes to you […]
Tandoori Chicken
It’s time to break the monotony of the series if Lenten dishes I’ve been posting. For the record: I fast for the first week of Lent, revert back to my regular diet of meat, seafood, vegetables (all in moderation) and I’ll revert back to the Greek-Orthodox fast for Holy Week (preceding Easter on April 4th). […]
Penne All’Arrabiata
There’s one week left until the Greek-Orthodox Lent commences. This is the third and final week of Carnival, the final farewell before a fast up until Greek Easter (April 4th). This week is called Tyrini, where meat is dropped from the diet but cheeses, dairy products and eggs are allowed. Shellfish is still allowed. In […]
Risotto With Shrimp, Mushrooms and Asparagus
This dish arose from thoughts of what to do with some leftover asparagus. I had about a bunch of grilled asparagus left and they deserved a better fate than laying under plastic cling wrap for a week in the fridge. I also had a bag of mushrooms in the fridge (I store mine in a […]
