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This month's recipes are inspired by research done in preparing for an upcoming trip to Greece. With so many traditional recipes and cooking customs that vary among the islands, cities and villages, a thorough knowledge of Greek Cuisine is comparable to taking a historical journey beyond the familiar images of which most are accustomed. Even if you don't get to travel to Greece, a sampling of the cuisine is a must!.
Bon Appetit!
Filet of Sole Me Boukovo (Red Pepper Flakes)
4 1-ounce sole filets
1 cup of greek marinade
1 teaspoon paprika
1 teaspoon of boukovo or red pepper flakes
1/2 teaspoon of dried mint
1 tablespoon of orange zest
1 large leek (white part), diced
1 large red onion, diced
fresh ground pepper, to taste
Prepare grill with medium hot coals; wash and pat dry fish; set aside; In a medium bowl, combine greek marinade (reserve some for basting), leeks, onion, pepper, paprika, pepper flakes, mint, and zest; pour over fish and refrigerate for about 30 minutes; place on grill and cook for about 8-10 minutes, turning halfway through cooking time; remove and brush with reserved marinade.
Shrimp Soulvlaki
1/2 cup chopped onion
1 green pepper
1/4 cup cherry tomatoes
1 pound medium raw shrimp
1 cup dry wine
1 cup Greek Marinade
Juice of one lemon juice
2 cloves garlic, crushed
Greek Seasoning, to taste
skewers
Cut onion into quarters and separate; cut green pepper into quarters, then cut into halves; cut tomatoes into halves; thread each portion on a skewer alternating meat cubes with vegetables. Place skewers in a pan and cover with Mt. Olympus Greek Marinade. Refrigerate for 30 minutes; grill for 8-10 minutes, turning once half way through cooking time.
Garlicky Greek Fish Stew
2 pound of fresh whiting, cleaned
2 tablespoons of extra-virgin olive oil, greek
2 tablespoons of butter
10 garlic cloves, chopped
8 medium potatoes, peeled and cubed
2 large leeks, white and tender green parts
1/2 cup chopped Kalamata olives
1/2 cherry tomatoes, cut in halves
Juice of one lemon
1 cup of dry white wine
1/2 - 1 cup of water
Fresh ground pepper to taste
Greek seasoning to taste
Parsley leaves for garnish
Using a large stewing pot (or equivalent), heat butter, 1 tablespoon of olive oil; add leeks and garlic and cook until softened; add potatoes and season and cook until potatoes are just about done; add butter, remaining olive oil, fish, wine and water, making sure fish is covered; season; simmer for 10 minutes; add olives and tomatoes and simmer for an additional 10 minutes, or until fish is done; dash with lemon juice and serve immediately; garnish plated serving portions with parsley.
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