RICOTTA, HAM & SPINACH CALZONES

INGREDIENTS:

• 2 cups chiffonade sliced baby spinach
• 8 ounces ricotta cheese
• 10 Julienne Sliced Ham
• 4 ounces mozzarella cheese, shredded
• 1 ounce Parmesan cheese, grated
• 1 tablespoon EVOO
• 1 large egg, lightly beaten with 2 tablespoons water
• 1 teaspoon garlic powder
• 1 1/2 teaspoons minced fresh oregano
• 1/8 teaspoon red pepper flakes
• 1 teaspoon salt
• TT Marinara Sauce
• 1 lb Pizza Dough (regular or Whole Wheat)
• I am going with whole wheat today

PROCEDURE:

1. 
   
2. Preheat Convection oven to 450 degrees. (500* for conventional oven)
3. Combine Ham, Spinach, Ricotta, Mozzarella, EVOO, egg,  garlic powder, oregano, pepper flakes, and salt in a large bowl.
4. Place dough on lightly floured surface 
5. Cut dough into Circles with cup or whatever 
6. Roll out dough
7. Spread 1/4 of spinach filling evenly over half of each dough round, making sure to leave a 1 inch border around the edge. Add Marinara sauce.
8. Brush the edges with the egg wash and then fold the other half of the dough circle over spinach mixture, leaving the bottom 1/2 inch border uncovered.
9. Press edges of dough together and pinch with fingers to seal.
10. With a sharp knife, cut 5 steam vents in top of calzones and brush tops with remaining egg wash.  Top with grated parmesan
11. Bake on parchment paper for about 15 mins till golden brown!!
12. 
    

The MadGreek's Best Chicken Marinade

The MadGreek's Best Chicken Marinade

INGREDIENTS

• 4 4 oz Boneless Chicken Breasts (not pounded)
• 1/2 cup olive oil
• 1/4 cup lemon juice freshly squeezed
• 1 tablespoon garlic minced
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/3 cup brown sugar
• 2 TS Stone Ground Mustard
•  Tbls Sriracha Sauce
• 1 teaspoons kosher salt
• 1 teaspoon black pepper

Procedure

Clean breasts

In bowl add all marinade ingredients-mix well

Let refrigerate for 5 HRS!!!!

(let the meat absorb all flavors!!!) 🔑

 Grill and try to get nice grill marks!!!

Place marinade in a pan and bring to a boil and serve on top 

Nice for a bit of sauce on the side

 Goes great with couscous & Broccoli as pictured!!

Kali Orexi!! 🇬🇷

I replaced the Bourbon with Honey flavored Bourbon!!! Served with saffron rice and lemon baby spinach!!! Enjoy

PORK CHOPS WITH CREAMY BOURBON MUSHROOM SAUCE

Ingredients

• 3 tablespoons extra virgin olive oil, divided, plus more if necessary
• 1½ lbs. pork loin chops (4-6 chops) seasoned with salt and pepper
• ½ cup flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 16 ounces mushrooms, stemmed and sliced
• 1 medium shallot, peeled and chopped
• 1 clove garlic, minced
• ½ cup bourbon*
• 1 cup low sodium chicken stock
• 1 teaspoon fresh lemon juice
• 2 tablespoons heavy cream*
• 1½ teaspoons cornstarch mixed with 1 teaspoon water until smooth*
• Serve with rice or farro, cooked according to package instructions

Instructions

1. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Place the flour on a dinner plate and toss it gently with salt and pepper. Dredge the pork chops in the flour, shake off the excess, and place in the pan. If all of the chops can't fit in the pan at once without overcrowding it, cook in batches. Cook for 2 minutes per side or until golden brown, then turn and cook another 1-2 minutes. Remove from heat and set aside on a plate.
2. Add the remaining 1 tablespoon of olive oil to the pan and heat over medium. Add the mushrooms, shallots, and garlic, and cook for 5 minutes, or until the mushrooms are softened and the liquid has evaporated, adding more oil to the pan if it becomes dry.
3. Add the bourbon and scrape up the brown bits from the bottom of the pan. Reduce to 2-3 tablespoons. Add the chicken stock and reduce by half.
4. Add the pork chops back to the pan with their juices to continue cooking until the internal temperature reaches 145 degrees, or about 1-2 minutes longer. While the chops cook, add the lemon juice and cream and stir to combine. Add the cornstarch slurry, stirring until incorporated. Cook just long enough for the sauce to thicken, about 1-2 minutes longer. Adjust the seasoning as necessary and remove from heat. Serve with the cooked rice or farro, and enjoy!
5. 
   

Egg Plant Rollatini

EggPlant Rollatini

Mise en Place

1 egg Plant cut lengthwise

1/4 cup small diced onion

2 cloves crushed garlic

2 cups sliced mushrooms

1 bag baby spinach

Greek Extra Virgin Olive Oil

1/2 cup ricotta cheese

TT Milk

8 oz shredded mozzarella cheese

TT Grated Parmesan cheese

TT Salt & fresh ground  black pepper 

TT Greek oregano

TT Fresh chopped Parsely

5 eggs

Flour for dredging (add salt & pepper)

TT Marinara Sauce 

(I think if you search it I have a recipe on this blog)

Some Tips

Have the folks in the Hot Foods Department slice the egg plant for you as I did.....hard to get great cuts without a slicer ;-)  

Egg Mixture for frying - Milk 8 oz & 3 eggs, parmesan cheese, salt & pepper, chopped parsley

 Make a production line left to right,

Dredge egg plant in flour then in milk &  egg mixture

Make sure EVGOO is hot but not smoking!!!!

Get a nice browning of the egg plant

 Get some paper towels to absorb the oil, set aside and prepare the cheese & egg mixture.....

1/2 cup ricotta cheese, 2 eggs. salt & pepper, chopped parsley, Greek oregano & Grated Parmesan Cheese 

 Mix well and set aside....

In some EVGOO, brown garlic then onions, add salt & pepper, 

 Add baby spinach and season with salt & pepper, allow the steam to wilt the spinach......

 Then toss to mix everything......set aside to cool a bit

 add some ricotta mixture, mozzarella & grated parmesan

 the spinach & mushroom mixture.......

Make sure to line casserole bottom with Marinara Sauce.... Then roll the egg plant and top with spinach & mushroom mixture plus some mozzarella & grated parmesan..........

 Now it is ready for the oven *350 til cheese is golden brown 30 minutes give or take!!!

Kali Orexi 

Greek Festival This Friday Saturday & Sunday June 10-11-12 2017

Hope to see you there!!! OPA!!!!

Greek Sesame Bread rings recipe (Koulouri Thessalonikis)

Koulouri of Thessaloniki: History of the Greek Energy Snack

By

 Maria Korologou

One of the most traditional Greek snacks that awaken the sweetest memories of our childhood is at the same time one of the healthiest sources of carbohydrates, proteins and other nutrients and energy.

The koulouri, a circular bread with sesame seeds, is the best product to appreciate the simplicity of taste.

Maybe it is the city of Thessaloniki that boasts of being its city of origin, but for many years its nutritional value and delicious taste have won the whole country, and the numerous Greeks who love it choose it as a snack at any time of the day.

You will find it in many different variations: multigrain, filled, without sesame seeds, with tahini, whole ground, double and more, but the classic Thessaloniki sesame-seed koulouri was the first to be made by the refugees that came to the second city capital mainly from Asia Minor. This sesame-seed koulouri is the one that has stayed in our hearts as a   traditional Greek product that was sold by street vendors with hand baskets (called tavades) on their head early in the morning.

Although it does not have a registered designation of origin, the sesame-seed koulouri has been identified with the city of Thessaloniki as its history begins during the period of the Byzantine Empire and it mainly appeared in Istanbul and Thessaloniki. In Istanbul the venders of the koulouri (called koulourtzides) trumpeted their merchandise with the name “koulouri of Thessaloniki” and much later the same name was used by the street venders in Attica.

Today, in Greece and Turkey, koulourtzides frequent in places where crowds pass, normally central parts of the cities, in order to sell their “koulouria.” They carry them in big baskets and sell them either straight out of the basket or out of glass, mobile displays.

As far as its nutritional value is concerned, you can be sure that the koulouri is one of the healthiest and cheapest snacks you can find. You can eat it walking on the street, take it to work or combine it with cheese for a light and energizing meal.

Koulouri is made from wheat flour, yeast, water, salt and sugar. But the secret that gives the koulouri all of its taste (except for the baking and the dough) is the high in quantity and quality sesame seeds. Sesame seeds and their products tahini, halva, sesame oil) are caloric products, but of high nutritional value.

Sesame seeds (only 28 grams of them) offer more than one fourth of our daily need in calcium. In addition, they constitute dietary proteins of high biological value and contain mainly B vitamins such as B1, B2 and niacin (vitamin B5). There is also an increased presence of polyunsaturated fatty acids in sesame which makes it a particularly nutritious food, as these acids cannot be synthesized by the human body.

In the last years, the nutritional value of sesame has been associated with both the prevention and treatment of chronic diseases with high frequency in the people of the West, such as cardiovascular diseases, different forms of cancer (sesame contains phyto chemicals with strong antioxidant properties).

Spanakopita Easter Favorite

Spanakopita

Made Either way round or square

For the filling:

• 2 lb. fresh spinach, washed, dried, trimmed, and coarsely chopped
• 3 Tbs. extra-virgin olive oil
• 1 bunch scallions (about 3 oz. or 10 small), white and light-green parts only, trimmed and finely chopped
• 2 cups crumbled feta cheese (10 oz.)
• 1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
• 2 large eggs, lightly beaten
• 1/2 cup finely chopped fresh dill
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1/4 tsp. freshly grated nutmeg

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling: Heat a 10-inch straight-sided saute pan over medium-high heat. Add a few large handfuls of the spinach and cook, tossing gently with tongs. As the spinach starts to wilt, add the rest a few handfuls at a time. Cook until all the spinach is wilted and bright green, about 4 minutes. With a slotted spoon, transfer the spinach to a colander set in a sink. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can.

Wipe the pan dry with a paper towel. Heat the oil in the pan over medium heat. Add the scallions and cook until soft and fragrant, about 4 minutes. Stir in the spinach, turn off the heat, and let cool for 5 minutes. Then stir in the cheeses, eggs, dill, parsley, nutmeg, and 1/2 tsp. salt and mix thoroughly.

Assemble the pie: With a pastry brush, lightly coat the bottom and sides of a 9x13x2-inch baking pan with some of the oil. Working quickly, lightly oil one side of a phyllo sheet and lay it in the pan oiled side up and off center so that it partially covers the bottom and reaches halfway up one long side of the pan (the edge on the bottom of the pan will be about 1 inch from the side). Lightly oil the top of another phyllo sheet and lay it oiled side up and off center so it reaches halfway up the other long side of the pan. (If your pan has sloped sides, the sheets may be slightly longer than the bottom of the pan; if so, let the excess go up one short side of the pan and then alternate with subsequent sheets.) Repeat this pattern with 4 more phyllo sheets.

Next, lightly oil the tops of 3 phyllo sheets and layer them oiled side up and centered in the pan. Spread the filling evenly over the last layer.

Repeat the oiling and layering of the remaining 9 phyllo sheets over the filling in the same way you layered the previous 9. With the oiled bristles of the pastry brush, push the edges of the phyllo down around the sides of the pan to enclose the filling completely.

With a sharp knife, score the top phyllo layer into 24 rectangles, being careful not to cut all the way through to the filling. Using the same pastry brush, brush the milk along all the score marks (this will keep the phyllo from flaking up along the edges of the squares). Bake the spanakopita until the top crust is golden brown, 35 to 45 minutes. Let cool until just warm. Cut out the rectangles carefully along the score marks and serve.