Greek Easter Recipe Round-Up
Many of you have visited my Recipe Round-Up for Lent and I hope that I’ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We’re fast approaching Greek Easter and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day […]
Perfect Rack of Lamb With Greek Chimichurri
My favourite way to enjoy lamb chops is to grill them but a close second is using this method, where I roast Frenched racks of lamb in a high heat oven. I’ve done racks of lamb at home and I’ve served over 50 people at my Greek Supper Clubs…same, consistent result – deep brown roasted […]
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 […]
Ellasonitiko (Slow Roasted Pork Belly With Crackling)
Last summer was a hot one and avoid the cities and stay near the beaches where most of my friends and family are, anyways. Once the temperatures get cooler, the evenings longer – that’s when it’s time to head into the city and explore without sweating off half your body weight. September is a wonderful […]
Slow-Roasted Leg of Lamb (The Greek Way)
Greeks know their way around lamb and we unabashedly cook it well and I mean well done. Do not confuse well done with dry, hard to chew meat. You are not going to experience this here. I treat a leg of lamb much like a lamb shank, brown the meat then place in a roasting […]
Roast Pheasant With Mushroom Cream Sauce
Last week I had the good fortune of being given two pheasants, just hunted from southern Ontario’s wilderness. The last time I enjoyed pheasant was over 10 years ago and the pheasant was farm-raised, not wild. Farm-raised game birds, boar, venison will be easier to cook than animals from the wild as the animal’s age […]
Juicy Chicken Gioulbasi in Parchment
Another Gioulbasi recipe, Greek man? Why….yes! This recipe comes from a rare, out of print book (only in Greek) that focuses on Rebetika mezedes/small bites and dishes. I love this book and you’ll be seeing more dishes from this fine little book. Again, Gioulbasi is most commonly known as a leg of lamb dish that’s […]
Keftedes With Roast Potatoes
Here’s a dish my Dad loves to make: it combines three of his favourite foods: potatoes, peppers (with some heat) and kebapia – what folks in Florina call Soutzoukakia. Kebapia are usually grilled on open pits at one of the many tavernas in the region serving up an array of meats. The weather has gotten […]
Roast Pork With Sage, Honey & Thyme
Recipe update from December 2007, I’ve switched wild boar for more widely available pork shoulder…a favourite cut of mine as it’s affordable, forgiving and versatile. I’ve lost count of how many pork dishes I’ve made using pork butt. Greeks eat alot of pork these days which wasn’t always the case. Souvlaki and Gyro are most […]
Roasted Pork Shanks With Crackling
This dish was first inspired when I saw Anthony head back to home territory (New York) and tour the city’s great old-skool eateries. If you’ve ever been to New York you know that there’s an endless selection of places to eat with every culture and cuisine present and a combo of trendy and traditional restaurants. […]
