Kavourokeftdes

Pickled Radish Salad:

For plate:

Octopus:

5 Octopus 10-12 oz Each
10 Black peppercorns, crushed
5 Bay leaves
1 Lt Red Wine Vinegar

Tenderize octopus in washing machine by putting it through one cycle. 5 octopuses can be done at one time in machine.

2parts Red wine vinegar
1 part Red Wine
1/4 C Red Pepper Flakes
1 C Dried Oregano
Canola Oil

Procedure:

Place all ingredients except oil in quart container and cover with oil.

2 ltr Red wine vinegar 2-1.5 Lt. Red wine
Bay Leaves
1 c Black pepper
7 Shallots rough chopped
Cloves garlic, rough chopped
8 tbl. Honey

Procedure:

Place all ingredients in a medium stockpot bring to boil and reduce to ½.
Remove from heat and all spices to steep into red wine vinegar reduction.
Oregano oil
1 Gal Blended oil
3 Bu. Oregano, Fresh
2 c Oregano, Dried

Procedure:

Place all ingredients in medium pot and bring to a boil & simmer for 20 minutes remove from heat and all herbs to steep for 1 hour. Strain through chinois.

To finish vinaigrette:

Store oil & reduce separately. Pour equal parts of both to complete vinaigrette

Shallots, thinly sliced
Chopped parsley
Vinaigrette
Dried oregano
Salt & black pepper

Procedure:

To order, toss 1/4C shallots with vinaigrette, parsley, dried oregano, seasoning.

Chopped Parsley
Chopped Chives
Vinaigrette
Dried oregano

For plate:

Place shallots on bottom of plate, center. Slice octopus into 1/4-inch pieces on a bias. 
Toss with vinaigrette & herbs (chives & parsley). Place on top of shallots. Sprinkle with dried oregano.

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Yield: 1 hotel pan full

Portion: 8 oz

2# Greek Lima Beans, soaked overnight
3# Tomatoes, Fresh pureed & strained
4 White onions, diced medium
6 Celery stalks, diced medium
6 Leeks, diced medium
3 C Olive Oil
Vegetable Stock or Tomato Water if available

2 Bu Dill, rough chopped
1 Bu Thyme, rough chopped
2 Bu. Parsley, rough chopped
2 Bay Leaves, fresh

In large rondo, sweat leeks, onions, and celery in olive oil until translucent. Strain beans & add to rondo with sachet. Cover with tomato puree & simmer until tender for 1- 1-½ hours. DO NOT SEASON WITH SALT.
If sauce becomes too thick, thin with vegetable stock. When tender season with salt & white pepper

Chopped Dill
Chopped Parsley

Puree tomatoes Strain through china cap. Place in medium pot Bring tomatoes to boil. Reduce heat to simmer & cook for 45 minutes. Pour through a cheesecloth lined chinois & allow to strain for 2-3 hours Reserve tomato water for cooking gigantes.
Season with garlic oil, salt & black pepper.

Slice beefsteak tomatoes thin but not translucent. Place on lightly greased silcpat. Season with sugar, salt & pepper. Dry over night in oven with only the pilot.

Heat 1- 8oz portion of gigante beans, toss with chopped parsley & dill.
Place gigantes in an appetizer plate Garnish with a small quenelle of tomato fondue & one tomato chip.

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P.E.I. Mussels Saganaki steamed with Metaxa brandy & feta cheese.

Yield: 1 order

14 Mussels, cleaned
2 Shallots, sliced thinly
1 Garlic, sliced thinly
1/4C White onions, diced
1/4C Feta cheese, crumbled large chunks
1 Tbl Mustard mix
1/4C Parsley, chopped
1/2C Metaxa Brandy
Olive oil
½ C Mussel stock

2 parts Dry mustard
1 part Red Pepper flakes

Sauté onions, garlic, and shallots in oil. Add mussels & deglaze with brandy cover to allow alcohol to dissipate Shake sauté pan to move mussels and open. Add mussel stock, mustard mix & feta cheese. Mix all together check seasoning. Finish with parsley.
3 sharp long triangles of saffron ouzo bread grilled

With slotted spoon place mussel in bowl, center stacking. Pour broth over to fill ¼ Inch. Place crouton triangles with point in bowl.

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Gulf Shrimp wrapped in grape leaves with dill yogurt sauce

Yield: 4 pieces per order

20/30 Head-on Shrimp, cleaned & deveined

3 Bu Green onions, sliced
2 Bu. Dill chopped
1/2 C Capers, chopped
2 Tbl. Black pepper freshly ground
3 Tbl. Garlic Paste
2 Qts. Olive oil

Procedure:

Mix all ingredients together. Add shrimp, marinate 2-3 hours.
Grape Leaves, rinsed & inside stem removed.
Wrap shrimp in grape leaf with head sticking out of leaf.

2# Yogurt, strained
3 Tbl. Garlic Paste
2 bu. Green onions, sliced thinly
2 bu. Dill, chopped lightly
1/2c. Lemon Juice
1 C Extra Virgin Olive Oil
Salt & White Pepper to taste

Whip yogurt, garlic, oil, and lemon juice until smooth. Fold in dill and green onions into yogurt season with salt & pepper to taste.

3 Bu. Dill
1 Bu. Parsley
Blended oil

Procedure:

Place in blender 1/2 of oil. Begin machine and allow to spin add parsley and 2 bunches of dill blend on high speed for 4 minutes. Add the rest of the herbs and puree for 2 more minutes. 
If blender top gets too hot refrigerate. Season.

4 shrimp per order grill, 2 minutes on each side.
Place 1 tablespoon of yogurt in the center of the plate and spread to make a well.
Place the shrimp in the center of the well intertwining.
Drizzle with dill oil.

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Yield: 1/ 10-12# Cod Fish

1 10-12# Chatham Cod
24 Tbl. Kosher Salt
5 cloves Peeled garlic, chopped roughly
2 bu Thyme, chopped

Mix all ingredients together
Salt cod with skin off for 2 days until cured.
Rinse all salt cure & soak for 1 day in cold water changing frequently.

Skordalia

3 cloves Peeled garlic
1 loaf White Bread, crusts removed
1/4 C Red wine vinegar
1/2 Qt Olive oil
1 C Almonds, toasted & sliced

Soak bread for 15 minutes. Drain water out. Place garlic, almonds, bread in robot coupe process until smooth, add vinegar, slowly add oil to emulsify. Season salt & pepper.

1 Qt Beet Juice
2 Tbl. Honey
1/4 C Red wine Vinegar
Black pepper to taste

Reduce all to light syrup
Strain through chinos
Brake with extra virgin olive oil.

Mache
Extra Virgin Olive oil
Lemon juice

Slice cod in 1/4 " slices on a bias
Dust in Wondra flour. Sear in hot oil until brown.
Place skordalia in center of plate, lay cod on top. Toss mache with EVO, lemon juice & season. Garnish with mache. Drizzle with beet vinaigrette.

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Imported fresh sardines with black olive vinaigrette

Yield: 3 Sardines per order

Black Olive Vinaigrette

1 Qt Black olives, Kalamata chopped
½ C Red Wine Vinegar
¼ C Water
½ Qt Olive Oil
2 tbl. Mustard
1 Garlic clove, minced
¼ C Balsamic Vinegar

Place all ingredients in blender except water and oil. Puree until smooth emulsify with olive oil if to thick thin with water.

Parsley Spread

4 Bu Parsley, chopped
4 Shallot, minced
2 Garlic, minced
½ C Olive oil, Extra Virgin
1 Bu Mint, julienne
Salt
Toasted Pine Nuts

Procedure

Mix all ingredients together, except pine nuts and season, Allow flavors to infuse for at least 15 minutes.

Brush sardines with black olive vinaigrette.
Grill skin side down first.
Spread parsley on the bottom of plate and lay 3 sardines over.
Drizzle with black olive vinaigrette.
Sprinkle with toasted pine nuts.

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Yield:1 10-12

# Salmon filleted into sides, Skin on
Mise en place
Smoked Salmon sliced
Country bread points
Dill ladolemono
Julienne radishes
Sliced green onions
Chopped dill

Brine:

3 C Kosher Salt
1Gal Water
4 Bay leaves
1 Onion, chopped large
1 bu Thyme
10 Peeled garlic cloves roughly chop
1 C White wine

Bring all ingredients to a boil and cool.
Add Salmon to brine & refrigerate for 24 hours in brine. Weighted down so that salmon is completely submerged.
Remove from brine and discard brine place salmon on sheet pan and air dry for 3 hours until a light film forms over the flesh of the fish.
Smoke over wood for 10 minutes.
Cool for at least 30 minutes in walk-in uncovered

Dill green onion Ladolemono

1 Tbl. Dill, chopped
2 Tbl. Green onion, sliced thinly
1.5 part Extra Virgin Olive oil
1 Lemon juice

Combine lemon juice and oil.
Add dill & green onions to order

Julienne Radishes
Country Bread Points, lightly toasted

4 slices of Salmon per order
Thinly slice salmon and lay on plate to completely cover the inside circumference of plate.
Sprinkle radishes, green onion, & dill over salmon. Drizzle ladolemono over salmon.
3 points cut on sharp bias.

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Potato Chips
Beet Chips

Special Salt:

Kosher salt
Dried Oregano

Garlic Yogurt aioli:

1 Onion, julienne
3 Garlic cloves sliced
Vegetable Oil
Pinch of saffron

Procedure:

Caramelize onions & garlic in hot vegetable oil.
2 Yolks
1 Tbl. Dry Mustard
½ tbl. Turmeric
1 oz Red wine vinegar
1 Garlic clove, minced
1 Oz Lemon juice
3 C Yogurt, strained, whipped smooth
1 ½ C Vegetable oil
Minced Cucumbers

In robo coupe place caramelized onions, garlic, yolks, mustard, turmeric, vinegar, lemon juice. Puree until smooth. 
Add oil in a slow steady stream to emulsify to mayonnaise consistency. Fold in yogurt. Season with salt & pepper. 
Fold in cucumbers.

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Htipiti - Spicy feta cheese spread with roasted beefsteak tomatoes & shallot vinaigrette

Htipiti

2 Garlic cloves
1 Red pepper, rough chopped, seeds removed
1 Yellow pepper, rough chopped seeds removed
1 Jalapeno, rough chopped with seeds
1/4 C Blended Oil
1/2# Feta
1 Tbl. Paprika
1 Tbl. Cayenne

Caramelize all vegetables together puree with feta cheese and oil.
Check seasoning

Yield: 1 Quart

2 C Minced shallots
2 C. White wine vinegar
2 Tbl Dijon Mustard
3 C Olive oil
1/2C Lemon Juice
Salt & pepper to taste
Pinch of turmeric

Place vinegar & mustard over 1 1/2 Cups of shallots & marinate for 20 minutes. Puree, add lemon juice, turmeric emulsify with olive oil. Strain through chinois. Season. Add rest of shallots

Tomatoes:

Beefsteak Tomatoes
Wondra Flour

Slice tomatoes 1/2 inch thick slices and dust with wondra flour. Pan roast on both sides
Drain on paper towels.

Place a large quennelle of feta on bottom of plate. Place a slice of tomato over. 
Put a large quenelle of htipiti of centered of the tomato.
Drizzle the vinaigrette around the tomato.
Garnish with mache seasoned with oil, salt & pepper.

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Roasted baby beets marinated with lemon juice & extra virgin olive oil over skordalia
25# Baby beets, peeled
Olive oil to coat
Salt & pepper

Wash beets, coat with olive oil, salt & pepper. Roast @ 450 degrees for 1 hour or until tender.
Remove from oven and peel while still warm. Cut in half.

1cup Toasted caraway seeds
4 Bu. Thyme, fresh
10 Garlic, whole cloves
10 Whole white peppercorns
12 Bay leaves
8 Juniper berries
½ qt. Red wine vinegar
Blended oil, to cover
Combine all ingredients and pour over beets make sure beets are completely submerged at all times.

Sliced red onions
Chopped dill
Sliced green onions
Lemon juice
Olive oil

For plate:

Remove 20 pieces of beets from marinade. Toss with lemon juice, olive oil & season. Place a dollop of skordalia on bottom of plate smooth out, to the size of a grapefruit inside the plate. Put seasoned beets on top & sprinkle with green onions dill & red onions a small amount of each.

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Ingredients:

4 dozens of clams
4 chopped garlic cloves
1/2 chopped onion
2 chopped parsley tablespoons
2 ground bread tablespoons
1 cup of white wine
Juice of two limes
Oil

Procedure:

Wash the clams with a brush in order to take out the sand from them, put them inside a vessel filled with water and salt during 15 minutes.
Warm the oil on a clay pan, fry first the onion and the garlic and then add the dry clams, turning them around to get them open.
Add the lime juice, the wine, the parsley and half cup of water.
Sprinkle with the ground bread and let it boil for 5 minutes. Add salt and serve on the same pan.

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12 Medium Sized Oysters In The Shell 
(Scrub Shells Very Well With A Brush)
(Shuck Each Oyster, Saving The Juice And Separating The Oyster From The Muscle--Leaving Oyster In The Bottom Of The Shell--Discard The Top Shell)
1 Tbl. Sesame Oil
2 Tsp  Chopped Garlic
1 Tbl Of Fresh Ginger--Chopped Fine Jullienne
Dark Beer--Amount Depends On What Device Your Using To Steam---For This Recipe--2 Bottles Of Beer Ought

To Do

2 Tbl of Whole Butter
1/2 Cup Finely Chopped Green Onion

Place Washed And Shucked Oysters On A Rack  That Will Fit Into Your Steam Pan--Don’t Layer The Oysters Fill Beer To The Bottom  Edge Of The Rack--Be Sure And Save 1/2 Cup Of Beer For Sauce Cover And Steam For 5-6 Minutes Or Untill Oysters Are  Just Done--Set Aside And Keep Warm
In Sauce Pan Heat Sesame Oil Add Ginger,Garlic, And Saute For About 2 Min Add Beer And Bring To A Boil Reduce By Half Add Butter And Green Onions---Simmer Until Slightly Thickened
Spoon A Little Of This Over Each Oyster.

Serves 2

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Yield 2 hotel pans

Puree
Garnishes
Yellow Split pea Puree
5# Yellow Split Peas
Whole Onion
Bay Leaves, Fresh
2 Qt Extra Virgin Olive oil
Water
Lemon Juice
Extra Virgin Olive oil
Salt & White Pepper to taste

Place peas whole onion & bay leaves in large rondo cover with water plus 1 inch above. Add 2 Qt oil season with salt & pepper bring to boil and reduce heat to simmer. Skim any scum that may appear on top. Continue to stir to incorporate oil into peas and prevent burning on bottom. Cook until a puree forms & stiff paste. Remove onion & bay leaves discard.
Remove from heat, place in hotel pans allow to cool with plastic wrap placed loosely over, for 20 minutes.
Remove from hotel pans and place in large bowl Season with remaining oil, lemon juice, salt & pepper to taste.
Cool completely before storing.

Capers, chopped
Sliced red onions
Extra virgin olive oil
Parsley, chopped
Pita Bread 3 Small pieces per order

Place 3 Tbl. of puree on plate garnish with a small amount of capers, onions, chopped parsley, drizzle with oil.

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Yield: 4 dozen

Preheat oven to 450 degrees
1 C Water
1 tbl. - (3 1/2 oz) Butter
1 tbl. Kosher salt
Pinch sugar
1 1/4 c (5oz) All-purpose flour
4-5 Eggs
5 oz Kefalograviera cheese, grated
White pepper.

In saucepan combine water, butter, salt & sugar boil Add all flour at once. Reduce to medium heat stir with wooden spoon for 2 minutes to form ball. Must cook for 2 minutes fully add to mixer bowl with paddle beat for 30 seconds to cool slightly. Add 4 eggs & mix until completely combined & batter is smooth. Batter should form a peak with the tip that falls over if too stiff add the egg white of the reaming egg if necessary add yolk. Finally mix in 3/4 c cheese check seasoning. Fill pastry bag 1 tbl mounds spray sheet pan with Pam leaving 2 " between gougeres sprinkle top with cheese bake for 7-8 minutes till hold its shape reduce heat to 350 degrees. Bake for 20-25 minutes until light brown hollow and moist on the inside. Serve hot.

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Hot phyllo pie filled with melted cheese. 

6-8 cups milk.
1 cup flour.
2 sticks (1/2 pound) butter.
2 pounds crumbled feta cheese.
5-6 eggs.
1/2 pound phyllo pastry.

Preheat oven to 350 degrees.
Beat the eggs thouroughly and mix with the crumbled feta cheese. In a pot, simmer the milk and the butter. Add the flour stiring constantly so that the mixture doesn't crumble. When the mixture has thicken remove from the heat and add the crumbled feta cheese and the beaten eggs. Stir the mixture well.
Melt the butter for brushing the phyllo. In a 12'x16' baking dish spread half of the phyllo brushing each layer one by one with the butter. Add the cheese mixture to it. Cover the mixture with the other half of the phyllo, brushing again each layer one by one with the butter.
With a knife score the top of the pie with thin lines that divide it into two-by-two inches squares. Put the pie into the oven for 45-60 minutes until its surface has a nice brown color. Serve hot.

Alternative:

If you want you may use other cheeses along with the feta cheese or instead of the feta cheese. A good alternative is greek kaseri cheese, or kefalograviera for spicier tastes. Just make sure that the final quantity of cheeses is always around 2 pounds.

Optional:

For a spicier mix, you may add pepper in the cheese mixture.

Yield 6 to 8 servings.

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Fried Calamari.

Ingredients:

2 pounds calamari (fresh or frozen.)
Flour.
Oil for frying.
Lemon juice.

Wash the calamari very well taking out the little bone that they have close to their eyes and the ink sac. 
Boil the calamari for 5 minutes in water with lemon juice. Remove from the heat, and as they are wet dip them in the flour until they are all covered with it. Fry them in a pan with very hot frying oil until they get a nice brown color. 
Remove from the pan, sprinkle with a lot of lemon juice and serve hot.

Yield 6 to 8 servings.

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Fresh shrimp with tomato and feta

Ingredients:

2 dozen cleaned with shell shrimp
1 can tomatoe sauce
1 cup feta crumbled
1 cup ricotta cheese
1/4 cup oil
1 onion
1 head parsely
1/2 teaspoon hot pepper flakes
salt/pepper

Preparation:

In a large skillet sautee onions in oil until translucent, quickly add shrimp, sautee 1 minute, add feta, ricotta,and and then tomatoe sauce and hot pepper flakes. When comes to a boil 2-3 minutes lower heat add parsely and salt/pepper to taste. Enjoy immediately the saganaki with bread.

Note: May serve over pasta.

Yield 3 servings.

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1/4 Cup Olive Oil
1 Onion- Chopped
1 Tbl Of Fresh Chopped Garlic
1 Can Of Smoked Tuna
1 Cup Bread Crumbs
1/2 Cup Feta Cheese
1/3 Cup Roasted Hazelnuts -Chopped
2 Eggs-Beaten
S&P To Taste
1/2 Cup Of Green Onion-Chopped

Heat Olive Oil In A Pan And Add The Onion And Garlic. Cook This On Med High Heat For About 3-4 Min.Place This In A Bowl And Add The Tuna, Breadcrumbs, Feta, Hazelnuts, Eggs And S&P.Mix Well. Refridgerate Until Ready To Stuff Squid.Makes Enough To Stuff About 10 Squid Bodies.

10 Squid-
Cleaned With The Bodies And Tentacles Separate 
Fish Stock-Or Chicken
2 Tbl Of Butter
1 Tbl Of Parsley-Chopped

Stuff Squid with Stuffing (Pastry Bag Works Good) When Full Add Tentacle The Open End. Pinch Together So Both Sides Close Squid With Tenticles Sticking Out Of Open End. Run A Toothpick Through The Body Closing The Opening And Securing The Tentacles Also. Place In Oven Proof Pan And Add Enough Stock To Come 1/2 Way Up The Squid.Bake In Oven For About 8-10 Min @ 350 Degrees.Remove Squid From Pan And Place On A Platter.Whisk In Butter To Liquid In Pan And Reduce Until Thickened. Pour Over Squid And Sprinkle With Parsley. Serve

Serves 2-4

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1lb. Fresh Squid Cleaned And The Bodies Cut Into 1/2 Inch Rings. Also Reserve The Tentikles
Enough Flour To Coat Lightly
1tbl. Or More Of Black Pepper
Salt To Taste
Oil For Deep Frying

Dressing:

1cucumber, Peeled And Seeded
1 Cup Mayonaise
2 Tbl. Parsley
1tbl Garlic Minced
1tbl. Chives Or Green Onion Minced
1cup Plain Yogurt

Shread 1/2 Of The Cucumber Process Or Chop Fine The Other Half, Add Both To A Bowl To The Bowl Add; The Rest Of The Ingredients And Chill.
Mix The Squid With The S&P Toss In Flour And Shake Off Excess
Add To Hot Oil And Cook 2-3 Min. Take Out And Arrange On Plate 
Put Dressing In A Cup In The Middle Of The Plate Garnish With Lemon Wegdes And Parsley

Serves 4-6

A note about frying:

If you have a fry baby or some kind of deep fryer that works great--if not you may add oil to a pot and with a thermometer, try to keep it at about 350-375 degrees. Be carefull not to fill your pot more than 1/3 full with oil or when you add some thing its likely to boil over---be very carefull!

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Ingredients:

1 1/2 pounds ground beef or lamb
1 1/2 cups chopped onions
1 cup raw converted rice
Salt and pepper to taste
1 teaspoon dried mint leaves, or 3 tablespoons chopped fresh mint
1/4 cup chopped fresh dill
1/4 cup water
1-pound jar grape leaves
3 cups hot chicken stock
1 tablespoon butter

Avgolemono sauce:

Preparation

Combine meat, onions, rice, slat, pepper, mint, and dill. Add water and mix well.
Drain brine from jar of grape leaves and wash leaves well. Put 1 heaping tablespoon of meat and rice mixture in center of leaf's dull side and roll leaf tightly, folding edges over and rolling toward point of leaf.
Cover bottom of an ungreased Dutch oven or casserole with torn leaves. Arrange rolls in layers. Pour hot chicken stock over rolls and dot with butter. Cover with a heavy plate to keep rolls from opening as rice puffs. Cover casserole, and cook over low heat for 1 hour.
There should be some liquid left in casserole for Avgolemono sauce. If dry when cooking time is up, add 1 cup water and simmer for a few minutes longer. Remove from heat and keep covered. Measure liquid and prepare the sauce. To serve, remove to plate and pour Avgolemono sauce over dolmathes.

Variation:

Cabbage leaves can be substituted for grape leaves.

The method of preparation is basically the same:

Remove the core from a medium-sized round cabbage. Place whole cabbage in boiling salted water, prying open leaves with two forks. boil for 3 to 5 minutes. Drain off hot water, until leaves are cool enough to work with. Cut each leaf in half, if large, and remove or trim heavy center vein. Roll as above, using the same method for cooking. Avgolemono sauce is also poured over the stuffed cabbage. When preparing recipe with cabbage leaves, omit mint from seasoning.

Yield 6 to 8 servings

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Melted cheese in a frying pan. It is served hot in a frying pan as an appetizer. 
It goes very well with crusty bread and white wine.

8 oz cheese. Use kefalotiri for sharper taste, or kefalograviera for softer. If none of the above is available, you may use kasseri or feta cheese.
1/2 stick (1/8 pound) butter.
2 tablespoons fresh lemon juice.
2 tablespoons brandy (optional.)

Slice cheese into 1-inch wide, 2-inches long, and 1/2-inch thick slices. Melt the butter in a slow-fire frying pan. Fry the cheese in the pan for 3-4 minutes on each side, or until melted and lightly brown. Sprinkle with the lemon juice, and serve in the hot pan with crusty bread.

Optional:

Just before serving, pour the brandy over the cheese and light up. Serve on flames.

Yield 4 to 6 pieces. 2-3 persons.

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100 g fish roe
4 slices, crusts removed
1 very small onion, finely chopped
1/2 c olive oil
1/2 tsp white pepper
juice of 2 lemons

Method:

Soak the bread in water; squeeze and drain well. Mash and add the fish roe, working well till the mixture becomes smooth.
Add the oil and lemon juice, alternately, drop by drop. Add the pepper and mix.
Transfer to a plate and serve garnished with olives.

Serves 6

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Greek Cucumber Sauce - Tzatziki

Ingredients:

2 cups sheep’s milk yogurt
1 large cucumber
2 cloves garlic
pinch fresh mint (finely chopped)
cheesecloth

Method:

Line two sieves with cheesecloth. Peel and finely chop the cucumber. (could use a food processor) Squeeze out the fluid with your hands & place in one of the cheesecloth-lined seives to drain completely.
Place the yogurt in the other cheesecloth-lined seive and drain for 2 to 4 hours. Combine drained yogurt, cucumber, crushed garlic and mint. Mix well. Refrigerate for 1 hour prior to serving.
Serve as an appetizer with pita bread chunks or on burgers.

Serves 4

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Yield: 6 Orders

4 oz portions
3# Spinach
4 Leeks, chopped medium dice
2 White onions, medium dice
2 tbs. Garlic, minced
1# Feta cheese, crumbled
2 Eggs, lightly beaten
1 bu. Parsley, chopped
2 bu. Dill, chopped
12 Green onions, sliced thinly
2 c extra virgin olive oil
½ # Butter, cut into small pieces
Salt & white pepper

Heat oil & butter until warm add leeks, onions, garlic, sweat until translucent no color. Add eggs & with plastic spatula continue to stir to resembling very, very runny eggs.
Add green onions mix well. Remove from heat and fold in herbs and spinach. Fold quickly only wilt spinach, remain bright colored. Place in perforated pan and drain for 1 hour in walk-in until cool. Reserve liquid. Set spinach mixture aside for service.

1# Fillo
Unsalted butter, melted
Salt & Black pepper

Brush sheet pans with butter & lay one sheet of fillo one either side of sheet pan. Season first layer with salt and pepper. Brush butter in between each fillo sheet and continue to layer until you have 4 layers of fillo. Cut each sheet into 3x4 inch squares. Chef to demonstrate exact size of square. Bake at 425 degrees weight down whit a sheet pan on top for 30 minutes or until brown.

In saucepan heat 4 oz of spinach mixture. In separate saucepot heat reserved spinach sauce, season with salt & pepper. With hand blender froth sauce. Place a small tablespoon of spinach mixture on the plate, lay a fillo square on top and continue to layer with spinach mixture 3 tiers high. Place 2 tablespoon around the plate.

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Yields: 60 triangles or 1 (9x13") pie

Ingredients:

1/3 cup olive oil
1 ½ pounds spinach, washed and drained
1 bunch leeks
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

Heat 1 tablespoon of the oil in a large pan, add half of the spinach and lees to saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and leeks and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach/leeks using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach/leeks to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. One by one, use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach/leek filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

Variation:

Butter a 9 by 13 inch baking pan, and spread 6 sheets of filo, brushing each with butter, on the bottom. Spoon the spinach/leeks filling over the filo, then cover with 6 more sheets of filo, buttering each sheet. Score the top 3 sheets with a sharp knife. Bake 40 to 45 minutes, or until top is golden, let stand 15 minutes, then cut into squares and serve warm.

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Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort.

3 tablespoons vegetable oil
1 red bell pepper, cut into 1/4-inch dice
1 yellow bell pepper, cut into 1/4-inch dice
6 slices firm white sandwich bread, crusts discarded
1 pound jumbo lump crab meat, picked over
1/4 cup fresh coriander leaves, washed well, spun dry, and chopped
1/4 cup mayonnaise
2 tablespoons Old Bay seasoning*
1 jalapeño chili, or to taste, seeded and chopped fine (wear rubber
gloves)
1 tablespoon minced garlic
freshly ground black pepper to taste

Accompaniments:

chili mayonnaise or mayonnaise flavored with mustard or horseradish
*available at seafood and specialty foods shops and some supermarkets
In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers until softened. Cool peppers. In a food processor grind bread into fine crumbs.
In a bowl stir together bell peppers, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes.
With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour and up to 1 day.
Preheat oven to 375°F.
In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through.
Serve crab cakes with mayonnaise.

Serves 8 as a first course or 4 as a main course.

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4 medium eggplants (about 1 pound each), split lengthwise
2 cups water
1 teaspoon salt
4 tablespoons vegetable oil
2 onions, chopped (about 2 cups)
1 pound uncooked large shrimp, peeled, deveined, coarsely chopped
1/4 teaspoon cayenne pepper
1 cup plus 2 tablespoons dry Italian-style breadcrumbs
1/2 pound crabmeat, drained well, picked over

Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp and cayenne; sauté until shrimp are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)

Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.

Serves 8.

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1 1/2 pounds squid, cleaned (procedure follows), the body sacs cut
into 1/3-inch-rings, the flaps sliced thin, and the tentacles halved
2 tablespoons fresh lemon juice
1/3 cup red-wine vinegar
1 tablespoon minced fresh orégano leaves or 1 teaspoon crumbled
dried
1/2 teaspoon fennel seeds
2 garlic cloves, minced
3/4 cup olive oil
2 small fennel bulbs (sometimes called anise), trimmed, quartered, and
sliced thin, or 6 ribs of celery, sliced thin on the diagonal
pita loaves, cut into wedges, as an accompaniment

In a large saucepan of boiling water cook the squid with the lemon juice for 45 seconds ( the water probably will not return to a boil in this time), drain it in a colander, and refresh it under cold water. In a large bowl whisk together the vinegar, the orégano, the fennel seeds, the garlic, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the squid and the fennel or celery, combine the mixture well, and let it marinate, covered and chilled, for at least 4 hours to allow the flavors to develop. The marinated squid may be made 1 day in advance and kept covered and chilled. Serve the marinated squid with the pita wedges.

To clean squid:

Pull the head and body of the squid apart, cut off the tentacles just below the eyes, and reserve the tentacles and body sac. Discard the transparent quill from inside the body sac, rinse the body sac well, and peel off the purple membrane covering it. Pull off the flaps gently from the body sac to avoid tearing the sac and reserve them.

Serves 8 as a first course.

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This recipe can be prepared in 45 minutes or less.
We created this sauce for fish, but it also makes a terrific accompaniment to lamb.
1 medium fennel bulb with fronds (sometimes called anise; about 3/4 pound)
1 teaspoon fennel seeds
2 garlic cloves
1 lemon
2 cups plain yogurt (16 ounces)
1 1/2 teaspoons salt

Trim fennel stalks flush with bulb, reserving fronds and discarding stalks, and trim any discolored outer layers. Halve bulb lengthwise and discard core. Finely chop fronds and bulb. In a dry small skillet toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds. Mince garlic and squeeze juice from lemon.

In a large bowl stir together chopped fennel, ground fennel seeds, garlic, yogurt, salt, and lemon juice to taste. Tsatsiki may be made 3 days ahead and chilled, covered.

Makes about 3 cups

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6 ounces fresh crabmeat or 1 6-ounce can, drained
1 1/2 cups fresh white breadcrumbs
1/2 cup chopped green onions
4 1/2 tablespoons mayonnaise
1 teaspoon Old Bay or other seafood seasoning
1 egg yolk
1 1/2 tablespoons Dijon mustard
Vegetable oil
4 large slices French bread

Mix crabmeat, 1 cup breadcrumbs, green onions, 2 tablespoons mayonnaise and Old Bay seasoning in medium bowl. Season with salt and pepper. Mix in egg yolk. Form mixture into four 2 1/2-inch-diameter patties. Place remaining 1/2 cup breadcrumbs in shallow bowl. Dip patties into crumbs, coating completely. Mix remaining 2 1/2 tablespoons mayonnaise with mustard in small bowl to blend.

Prepare barbecue (medium-high heat) or preheat broiler. Brush barbecue rack with oil. Grill burgers until golden brown, about 4 minutes per side. Grill bread slices until lightly toasted, about 1 minute per side. Spread toasts with mustard dressing. Top each with a burger.

2 Servings; can be doubled

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