Greek Festival Friday Roseland, NJ

Items being demonstrated this evening, hope to see you all there!
www.roselandgreekfest.com

FETA HUMMUS

2 15 ounce cans garbanzo beans

1/2 cup of olive oil

1/2 cup of tahini

1/4 cup of lemon juice

1 tablespoon of minced garlic

1/4 cup of feta cheese crumbles

TT of paprika

TT Salt & pepper

PROCEDURE:

In blender, put in olive oil, tahini, garlic, lemon juice and feta.

Drain both cans of beans and put drained beans in blender.

Sprinkle paprika, salt and pepper on top.

Blend until you get desired grainy consistency

Pour into serving dish, drizzle olive oil over and sprinkle paprika.

Serve with sliced zucchini, pita, crudité, bread, or all!

Panzanella Salad

6 cups Italian bread, cubed and roasted in oven                                               1 bag double washed baby spinach                               

 1/3 cup olive oil                                                                                                                       TT grated Parmesan Cheese                                               

 salt and pepper to taste                                                                                              3 cloves garlic, minced

 1/4 cup olive oil                                                                                                             2 tablespoons balsamic vinegar

 4 medium ripe tomatoes cut into wedges                                                               3/4 cup sliced red onion

 5 basil leaves, shredded                                                                                              1/2 cup pitted and halved green olives

 1 cup fresh mozzarella, cut into bite-size pieces

Makes enough for 4

Procedure:

In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic.

Whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese, add  together the bread, tomatoes, onion, basil, olives, and mozzarella cheese.  Top with grated cheese and olive oil to finish

Chicken Mango

 

4 boneless chicken breasts Pounded

1 cup mango diced

1/3 cup balsamic vinegar

2 tablespoons olive oil

TT red green yellow peppers diced

TT diced red onion

TT cooked white corn

TT Dijon Mustard

Fresh chopped parsley (garnish)

TT lemon juice

Kosher salt and freshly ground black pepper

Directions:

1. Marinate Chicken in olive oil, Dijon lemon and balsamic vinegar, overnight.

2. Grill and make some nice marks

3. Topping, add peppers, onions, corn & mangoes in vinaigrette mixture and toss well

4. Slice chicken on the bias, and top with  pepper mango, corn mixture, finish with lemon and fresh parsley.

5. Goes great with pasta or rice

Fresh Berries with Greek Yogurt and Balsamic

Mise en place serves 4

2 cups strawberries, blueberries, rasberries

2 tablespoons real maple syrup

2 teaspoons aged balsamic vinegar

15 ounces Greek yogurt

2 tablespoons honey

A few mint leaves

Fresh ground pepper

Procedure:

1 Wash the strawberries and slice them. In a small bowl, mix the berries with 2 tablespoons maple syrup and 2 teaspoons balsamic vinegar. Let macerate for about 30 minutes, stirring occasionally. Prior to serving, add a few grinds of fresh pepper.

2  In a small bowl, combine Greek yogurt and about 2 tablespoons honey, or more or less to taste.

3 Garnish with fresh mint leaf.

4  To serve, place a dollop of the yogurt in a bowl. Top with berries and mint.

Open Faced Grilled Reuben

Open Faced Grilled Reuben

Ingredients:

2 -3 tablespoons oil        

1 small onion, chopped

1 (16 ounce) can sauerkraut, rinsed and well drained

1/4 cup ketchup

1/4 cup mayonnaise

Relish    (use as much as desired)

2 slices white or whole wheat bread

4-5 oz sliced corned beef or pastrami

2 slices Swiss cheese

PROCEDURE:

1 Heat oil in a skillet.

2 Add in onion; sauté over medium heat until tender (about 7-8 minutes).

3  Add in sauerkraut; cover and cook over medium heat (stirring occasionally until sauerkraut is tender and lightly browned).

4  Meanwhile in a bowl combine ketchup, mayo and relish (start with 2 tablespoons relish and add in more until you achieve the flavor you like).

5  Place pastrami down the center, dividing evenly between slices.

6 Top with sauerkraut/onion mixture, then the sauce, then top with cheese.

7 Place in 425* oven.

8 Heat until cheese has melted.

9  Place on plate cutting one slice in diagonal for display, whole slice in middle two sliced pieces on the ends

10 Serve with potato salad, pasta salad or cole slaw

Cornbread Pancakes

Cornbread Pancakes Nice on a cool early Fall Morning!! Ingredients  1/3 cup all-purpose flour 1/3 cup cornmeal 1 tablespoons white sugar 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk 1 large egg 1.5 tablespoons butter, melted and cooled Directions Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter Serve with butter and syrup!!!

Marinated Beef Fajitas on Rice

Marinated Beef Fajitas on Rice

Ingredients

TT cup soy sauce
TT Chili powder
TT ground cumin
TT dried oregano
TT lime juice
4 oz sliced marinated beef
Rice Pilaf
1 clove garlic
TT teaspoon cayenne pepper
TT chopped parsley
¼ cup green & red Peppers sliced
TT Diced tomatoes
TT Olive oil
¼ cup sliced onion
1 flour tortillas, warmed
TT Sliced lettuce
TT Sour cream
TT Grated Cheese

Procedures
Marinade:
Combine soy sauce, ground chili, cumin, oregano, lime juice, sugar, garlic, cayenne, and 2 tablespoons cilantro leaves in a medium bowl. Whisk until sugar is dissolved. Slowly add oil, whisking constantly. Place flank steak inside a gallon-sized zipper-lock bag with marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.
 Rice pilaf

½ cup rice
1 cup chix or veggie stock
3 ts butter
TT S & P
¼ cup sliced green peppers
¼ cup sliced onion

Pilaf Procedure:
Sauté onions, add rice cover each kernel add stock season with salt and pepper, cook till little holes for in pan.  Prepare rice and set aside. (Keep covered to stay hot for service)
Slice meat on the bias, in pan sauté olive oil garlic, then meat, add onions and peppers.  Season with cayenne.
Heat tortilla; fill with sautéed items, top with lettuce, diced tomato, cheese.  Roll and place on top of rice.  Garnish with chopped parsley and sour cream

Semolina Pizza Dough

Semolina Pizza Dough

     1/2 tsp.sugar 

     or 1/2 tsp honey

     1/4 cup warm water

     1 oz yeast

     1 tsp. salt

     1 1/8 cups semolina flour

     1 1/8 cups Hi-Gluten flour

     In a large bowl, dissolve sugar 

       or honey in 1/4 cup warm water.

     Sprinkle in yeast and let sit for         5 min. or until foamy. Stir in

     salt. With a wooden spoon, stir in       semolina flour and enough white

     flour to make a firm soft dough.  Knead for 8-10 minutes, until

     the dough is smooth and elastic, additional white flour as needed

     to prevent it from sticking.  Place the dough in a lightly oiled

     bowl(quick spray w/pam) and cover with plastic.  Let rise for 1

     1/2 -2 hours HAHA!, or until doubled.  Notes: The dough can be made

     ahead to this point, punched down, enclosed in a large plastic bag

     and stored in fridge for up to 2 days or in freezer for up to 2

     months. Defrost for at least 8 hours in fridge and then bring to

     room temp.

Above is my semolina mushroom and spinach pizza

Beef and Black Bean Chili with Pasta

Beef and Black Bean Chili with Pasta

4 oz ground beef

TT olive  oil

TT onion powder

1 garlic smashed

TT cumin

TT Hot Sauce

TT Marinara Sauce

TT black beans, drained and rinsed

1 teaspoon oregano

salt and pepper to taste

TT Parsley

TT onion Powder

TT Cheddar cheese

TT Beef Stock

1/2 cup cooked - shocked pasta of your choice

Directions

Heat a large sauce pan over medium heat.

Add the ground beef and brown, breaking it apart as is cooks, drain any grease and set the beef aside.

Add the oil in the pan, add the spices and sauté until tender, about 5-7 minutes.

Add the garlic, cumin and chili powders and sauté until fragrant, about a minute.

Add the Marinara beef, beans, and oregano, bring to a boil, reduce the heat and simmer for 20-50 minutes.

Serve atop Pasta 

The MADGREEK has returned!

School is open and we are back at it here!
Still awaiting food order so something easy today!

Pretzels

Ingredients

1 TSP . yeast

3/4 cups warm water

1/2 tbsp. sugar

1/2 tbsp. salt

2 cups flour

1 egg; beaten

salt for the pretzel top

How to make it

In a big bowl, mix together yeast, water, sugar and salt.

Stir in flour.

Knead on table until dough is smooth.

Shape dough into a pretzel shapes.

Brush with beaten egg.

Sprinkle with salt.

Bake in oven set at 425 degrees for 15 minutes or until browned.

Serve with mustard.