End of 2014 visit to Eataly

http://www.eataly.com/
Makes for a Tasty Road Trip!!!

 4 MAD GREEK RATED!!!!

 

 

Delicious Feta-Crusted Salmon

Delicious Feta-Crusted Salmon

1 salmon fillet, bones removed

1/4 cup crumbled feta cheese

1/3 cup light mayonnaise

1 tablespoon light cream cheese

1 tablespoon Dijon mustard

1 teaspoon balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika, ground

1 tablespoon onion powder

1 teaspoon garlic powder

1/3 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions

Preheat oven to 400 degrees F (200 degrees C) In a baking dish lightly oil. Place salmon in and set aside.

Mix together feta cheese, mayonnaise, cream cheese, Dijon mustard, balsamic vinegar, salt, pepper, paprika, onion powder, and garlic powder in a bowl until smooth. Spread mixture over salmon, and then sprinkle panko over top, covering completely.

Bake in preheated oven until easily flaked with a fork, about 20-25 minutes.

Serve, on salad greens for salad look, or for hot main dish pasta or saffron rice.

Pork Loin Parmesan with Baby Spinach, lemon and Garlic

PORK LOIN PARMESAN

 WITH BABY SPINACH & GARLIC

PORK LOIN CUT 3 pcs per order

STANDARD BREADING PROCEDURES

TT PARMESAN CHEESE

TT MOZZARELLA CHEESE

TT SALT & PEPPER

TT MARINARA SAUCE

TT SAUTE’ED BABY SPINACH & GARLIC

TT FRESH LEMON JUICE

PROCEDURE:

1.     BREAD CUTLETS

2.    SAUTE IN OLIVE OIL TILL BROWN

3.    COOK TILL *180 INTERNAL TEMPERATURE (IF NEEDED)

4.    IN OVAL DISH, LACE WITH SAUCE TOP WITH SAUCE, MOZZARELLA CHEESE & PARMESAN, PLACE IN OVEN TILL CHEESE MELTS

5.    SERVE ON A BED OF PASTA (CHEF’S CHOICE)

6.    ARRANGE BABY SPINACH AND GARNISH WITH LEMON & PARM CHEESE

MARINARA SAUCE

1/4 c. olive oil

1/2 c. finely chopped onion

1-2 cloves garlic, minced

1/4 c. dry white wine

1 c. chicken stock

1/3 c. minced parsley

TT minced fresh basil

TT minced fresh oregano

1/2 cup crushed tomatoes

½ cup diced tomatoes

TT SALT & PEPPER

In a medium saucepan heat oil over medium-high heat; add the onions, and cook until translucent, about 10 minutes. Add garlic and cook for another 2 minutes; do not burn.

Add the white wine and chicken broth, stir, blend in the parsley, basil, oregano, sage, bay leaf, tomatoes and pepper. Simmer on low heat for 15MINS until sauce is thickened, stirring occasionally. Makes about 1 1/2 cups.

Braised chicken with potatoes, olives, and lemon

Braised chicken with potatoes, olives, and lemon

Ingredients

2-3 pcs bone-in, skin-on chicken thighs, legs breast wings

Coarse salt

1 tablespoon extra-virgin olive oil

TT cups chicken stock

12 ounces baby fingerling potatoes or halved small potatoes

2 garlic cloves, smashed and peeled

TT green olives

TT lemon juice

TTthyme

1 teaspoon cornstarch

Preparation

Preheat oven to 450°. Season chicken with salt. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat. Swirl in oil. Cook chicken, skin side down, until browned, about 5 minutes. Flip chicken, and push to side of skillet. Add 1 cup stock and 1/2 teaspoon salt. Add potatoes to liquid. Bring to a boil. Add garlic, olives, lemon wedges, and thyme to liquid. Return to a boil.

Transfer skillet to oven. Roast, stirring potatoes halfway through, until potatoes are tender and chicken is cooked through, about 30 minutes.

Return skillet to stove. Mix cornstarch with remaining 1/4 cup stock, and stir into pan. Bring to a boil to thicken sauce.

Muffin Souffle

Muffin Souffle

Toasted bread (cut into circle fitting in muffin pan)
3 eggs
1/3 cup half and half or milk
1-1/2 teaspoons minced garlic
½ teaspoon black pepper
¼ teaspoon salt
½ cup grated Swiss Cheese
½ cup grated Cheddar Cheese
½ cup grated Asiago Cheese
5 ounces frozen chopped spinach, defrosted and dried
½ pound of bacon, chopped and browned

Preheat oven to 400°. Spray a jumbo muffin tin (6 wells) with nonstick cooking spray and set aside.

. Line the muffin tin with thebread.

Mix all ingredients, except bacon, and pour evenly over the bread. Sprinkle the bacon on top and return to the oven for 15 minutes or until the eggs are set.

Remove from the muffin pan and serve.

* WORKS WITH ALL TYPES OF MIXES, CHICKEN, PORK, CRAB & LOBSTER MEAT, CLAMS, SALMON TO NAME A FEW*

Tiropita

This goes out to my Yiaya & Papou <3

• TIROPITA (GREEK CHEESE PIE)
• 1lb frozen phyllo dough
• 1 tablespoon olive oil
• 3 eggs
• 1.5 cups feta cheese, crumbled
• ½ cup grated parmesan cheese or (kefalograviera)
• 1 cups ricotta cheese
• ½ cup butter, melted
• Dash of cinnamon

Procedure:

1. Take out phyllo so it can thaw at room temperature
2. Lay phyllo flat on counter 
3. Cover phyllo with damp paper towel (if not, they will dry out and crack!).
4. In a large bowl, add eggs, cheese, cinnamon, olive oil, and mix well.
5. Melt butter.
6. cut sheets into thirds and fold in half
7. Add cheese mixture (ts full)
8. fold into triangles place in pan and top again with melted butter
9. Set oven to 400F and bake for 15-20 min (until golden brown)
10. Serve! Great with Greek Honey!!

Filo Chicken Cigars

OPA!

Ingredients

TT olive Oil

TT Salt & pepper

TT Oregano

4 oz diced chicken breast

TT Chopped Spinach

TT Crumbled Feta

TT sliced Kalamata Olives

TT diced garlic

TT diced onions

TT ground cumin

TT paprika

TT chopped parsley 

TT Chix Stock

TT sheets phyllo dough

4 tablespoons butter

TT flour ( 4 Roux)

TT Lemon juice

Directions:

Preheat oven to 425 degrees F.

Sauté chix in olive oil, brown a bit, move to the side of the pan, add garlic, onions, and spinach, and spices -  add butter, melt add flour and prepare roux.  Let cook out 5-7 mins, add stock till thick consistency, enough to grab chicken and vegetables.

Add olives Feta and mix well, set aside.

Cut a sheet of filo and add some of the chicken vegetable mix and roll up, place in casserole

When brown garnish with chopped parsley and lemon juice.

Guest Chef Visit Steven. A McNerney Executive Chef for US Foods Greater NY Area

Our Class was visited today by
 Steven. A McNerney   Executive Chef  for US Foods Greater NY Area
CIA '85

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Today the chef is giving a demo for Apple Cinnamon Risotto