Onion Fritters

Onion Fritters

Ingredients

1 1/3 cups all-purpose flour, or more if needed

2 teaspoons baking powder

Coarse (kosher) salt, to taste

2 to 2 1/2 cups milk

2 large eggs

1/2 teaspoon white wine vinegar

1/4 teaspoon Tabasco sauce or garlic powder

2 large Vidalia onions, sliced lengthwise (top to bottom)

crisco other vegetable oil, for deep-frying

Procedure:

1. Place 1 3/4 cups flour, the baking powder, and salt in a large bowl and whisk to mix.

2. Place 2 cups of the milk, the eggs, vinegar, and hot sauce in another bowl and whisk until blended, then pour into the flour mixture and whisk until just blended; do not over mix. Stir in the sliced onions and let the batter rest for 30 minutes. It should be slightly thicker than heavy cream. If it isn't, sprinkle in a little more flour. If it's too thick, add a little more milk. The batter should look somewhat free-form, not doughy.

3. Preheat the oven to its lowest setting.

4. Pour vegetable oil to a depth of 4 inches into a large, heavy saucepan and heat to 375°F on a deep-fry thermometer. Drop the onion fritter batter into the hot oil by the tablespoonful, a few at a time, and fry, turning once, until the fritters are golden brown on both sides, about 3 minutes in all. The fritters will have an irregular, spiderlike look, with a few loose pieces of onion escaping here and there. Check a fritter by breaking it open to see if the center Is cooked; it it still seems unset, cook 1 minute more. Drain on paper towels.

LAYERED NOODLE SPINACH DISH

LAYERED NOODLE SPINACH DISH

4 oz. Wagon Wheel pasta

½ cup diced onion

½ cup sliced mushrroms

¼ cup sliced peppers

1 cup chopped spinach

(drained well)

3 tbsp. butter

2 tbsp. flour

1/2 tsp. salt

TT swiss or cheddar grated cheese

1/4 tsp. paprika

1/8 tsp. white pepper

1 c. milk

Cook and drain noodles, then cook all veggies  and drain spinach, MAKE ROUX white sauce with butter, flour, salt, paprika, pepper and milk. Remove sauce from heat and stir in spinach. Grease a BAKING OVAL . Layer half of the cheese, all of the spinach & white sauce, the pasta and the remaining half of cheese. Bake at 400 degrees for 15 minutes or until bubbly.

Chicken Mushroom Barley Soup

Chicken Mushroom Barley Soup

TT olive oil
4 oz chicken
Kosher salt and freshly ground black pepper
¼ cup carrot, diced
¼ cup onion, diced  

¼ cup celery, diced
6 cups chix stock
TT thyme
1/3 cup pearl barley, rinsed

Cooked & shocked
1 cup chopped tomato
1 ts butter
¼ cup medium-sized button mushrooms, brushed, trimmed, and quartered
TT parsley

Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil. Season the meat generously with salt and pepper. Sear the meat on all sides until well browned; this will take about 15 minutes. Set the meat aside and wipe the pan out with a paper towel. Lower the heat to medium, add the oil to the pan. Add the carrot, onion, and celery to the pan and sauté until tender, about 10 minutes. Return the meat to the pan with the water. Bring to a boil; adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat are just tender. Add the thyme, barley, and tomato; continue to simmer the soup, covered, for 45 minutes.
Meanwhile, in a medium sauté pan, heat the butter over medium-high heat; add the mushrooms and sauté until golden, about 10 minutes. Season the mushrooms with salt and pepper to taste, and add them to the soup, and simmer for 15 minutes more. Skim any fat from the surface of the soup with a ladle or large spoon. Return the meat to the soup with the parsley. Season the soup with salt and pepper to taste.

Ricotta Gnocchi

Ricotta Gnocchi

Gnocchi:

1 (8 ounce) container ricotta cheese

 2 eggs

 1/2 cup freshly grated Parmesan cheese

 1 teaspoon salt

 1 teaspoon pepper

 1 teaspoon garlic powder

 1 cup all-purpose flour, or as needed

Sauce:

3 tablespoons olive oil

 1 tablespoon minced garlic

 1 (15.5 ounce) can diced tomatoes

 1 dash crushed red pepper flakes (optional)

 6 basil leaves, finely shredded

 Salt and pepper to taste

 8 ounces fresh mozzarella cheese, cut into small chunks

Procedure

Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.

Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use.

Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper.

While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.

To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Orecchiette with Sausage & Beans

Orecchiette with Sausage & Beans

½ cup Orecchiette pasta

TT olive oil

4 oz sausage sliced

1 small onion, chopped

½ cup cannellini beans, drained and rinsed

TT oregano leaves

TT Cheese

TT sliced onions

TT sliced peppers

 TT sliced mushrooms

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

Procedure:

1  Bring a large pot of salted water to a boil over high heat.

2  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

3  Drain pasta reserving 1 cup of the cooking liquid.

4  In a large, heavy skillet warm the olive oil over medium-high heat.

5  Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.

6  Continue cooking until the sausage is golden and the onions are tender.

7  Add the beans and oregano cook for 2 more minutes.

8  Add cheese and slowly add the pasta cooking liquid until a smooth sauce forms, scraping up any brown bits from the bottom of the pan.

LEMON GINGER CHICKEN BREAST STIR-FRY BROCCOLI

LEMON GINGER CHICKEN BREAST STIR-FRY BROCCOLI

3  chicken fingers cubed

TT olive oil

Juice of 1 lemon

1 cloves garlic minced

TT fresh parsley chopped

TT each of salt and freshly ground black pepper

¼ cup diced onions

½ cup diced red, green, yellow peppers

1 cup broccoli florets

1 1/2 tsp sesame oil

1/2 tsp chili oil

TT crushed fresh ginger

TT soy sauce

TT Garlic powder

Mix all ingredients for the lime marinade together in a medium bowl. Add TT olive oil, the juice of 1 lemon, garlic, fresh cilantro, and salt and pepper.

Lay boneless chicken breasts between 2 sheet wax paper. Using a wooden mallet, pound each chicken breast gently to tenderize meat, cut into cubes -  Place chicken breasts in lime marinade for a minimum 15 mins - keep covered and chilled. Cook chicken breast on pan, brown well.  In a pan over high heat, add sesame oil and a dash of garlic powder. When oil is hot, lower heat to medium and toss in veggies, ginger & blanched fresh broccoli. Stir occasionally, cooking for four more minutes. Serve with rice or pasta.

STIX NYC Jan 3 2013

We went here for lunch after seeing a review on CBS Morning News with Tony Tantillo

review below

http://newyork.cbslocal.com/video/8123060-dining-deal-stix/

Had a great lunch

Shrimp Kabobs, Chicken Kabobs, Eggplant Dip, Avegolemono Soup (Greek Chicken & Rice Soup) <3

Greek Fries with Lemon, Feta and Oregano!!

Greek Yogurt with Honey Walnuts and Raisins!!

Service, great, very friendly and attentive staff.

Best of luck to Stathos and his entire staff!!!

KALI OREXI!!!

 The Boss making my yogurt! :-D