Butterflied Shrimp With Ouzo
Ouzo, shrimp and garlic go so well together. Try this butterflied grilled shrimp and watch them disappear almost as soon as the platter is out.
Poached Fish with Oil & Lemon Sauce
Poaching fish is another method to cook and enjoy fish. A rich sauce made of reduced poaching liquid, lemon, extra virgin olive, salt and pepper and some herbs.
Tyropitari from Evia
There’s a long, narrow island that runs parrallel to coast of Greece that stretches from just south of Volos to about 60 minutes north of Athens. That island is Evia and today I am going to show you how to make one of their specialties, Tyropitari.
Shrimp Phyllo Pies
Earlier this month I served these shrimp filled phyllo triangles at my monthly Greek Supper Club and they were a big hit!
The inspiration comes from the Portuguese shrimp turnovers (rissois) I enjoyed last year during my trip to Portugal. I thought the filling would work as a filling wrapped in phyllo and I added Old Bay Seasoning as an accent for the shrimp filling.
A touch of Portuguese, a little Greek and a taste of the American south combine to make a tasty appetizer. I bet you can’t eat just one!
Oysters With Kimchi Mignonette
Try some fresh oysters with a twist – a kimchi mignonette as a garnish.
Mediterranean Seared Tuna
Seared tuna with a raw chunky sauce that’s quick to prepare.
Tomato Fritters
If you’vevisited Santorini, you’ve tasted their local specialty, Tomatokeftdes (Tomato Fritters).
Phyllo Classes in Montreal Feb17 and 18
Master recipe for phyllo dough that will allow us to make a rectangular pita in a tray, a round pita using a second method and finally, a spiral (strifti) pita by hand stretching the dough.
Carnival Greek Supper Club ’23
It’s Carnival time! Join me on Sunday, February 12th at St. Lawrence Market Kitchen for a festive Carnival feast. Greeks love to celebrate and that involves good food and good drink. I’ve got a menu of meat dishes and Apostolos Gerakinis will be pouring Greek wines. MENU Appetizers: Baked Gigantes with Feta and Sausage Koto-Bacon […]
Mixed Seafood in Marinara Sauce
This dish is easy but timing is important as well. Different seafood cook differently and although I wish I could dump everything at once, I can’t.
