Nicchio Restaurant

http://nicchiorestaurant.com/

Nicchio Restaurant 1/2 off Pasta Dish Thursday!!
Happy Hour
1000 Main St & 10th
 Belmar, NJ

Tues - Sat 2-7pm
Sunday 12-7pm

Dinner
Tues. - Thurs. 5-10pm
Fri. - Sat. 5 -11pm
Sun. 3-9pm

Taverna Ouzo :-D

http://www.tavernaouzo.com/


If in Monroe Township give it a shot!!

 Pita, Olives in Olive Oil

 Saganaki

 Stuffed Chicken & Spinach, Chicken Gyro

Dessert Menu!!

Carter & Cavero Seagirt NJ

New Seagirt Location

2100 Highway 35 North
Sea Girt, New Jersey 08750
Phone: (732) 449-0044

Store Hours: Monday, Tuesday & Wednesday 10:00 am to 6:00 pm
Thursday, Friday & Saturday 10:00 am to 8:00 pm & Sunday 11:00 am to 7:00 pm

The MadGreek approves :-D

10-3 Food demos and raffles!!! Check it out

Talked with the Owner Chris and wished him well, by the looks and taste of things, I see no problems!!!

 And I got some stuff for us!!!!!

The GREEK STORE!!!!

All we Greeks know where this place is, but most of my blog followers do not! :-(
Stopped by there to day for some lunch! :-D
Here are some pics & info ....TRY IT YOU"LL LIKE IT!!!!

612 Boulevard  Kenilworth, NJ 07033
(908) 272-2550
Steve, Lia & Bess

I used to cut Steve's lawn in the summers when he went to Greece (about 40 yrs ago)

The Greek Store is a family owned and operated business that was established in 1950 by Nicholas Diamandas.
We are dedicated to giving our customers the best quality products. Our store is for the discerning gourmet who is looking for excellent products and a wide range of selections.
Our specialty is in our wide array of homemade products; appetizers, entrees, dips, cookies & pastries; which are perfect for parties and the holidays! 

Tell them The Mad Greek sent you!!!!!

https://maps.google.com/maps?ie=UTF-8&q=the+greek+store+kenilworth+nj&fb=1&gl=us&hq=the+greek+store&hnear=0x89c3b20a59f67a95:0x47b650628b04065b,Kenilworth,+NJ&cid=0,0,3748506117143057520&ei=7MfYT-PgBers6gH_3dn6Ag&oi=local_result&ved=0CAkQ_BIwAA

Dinner Demo @ Basking Ridge Host George Pagoulatos

Grilled Chicken Mango on Baby Spinach

Mise en place:

1 chicken breast cut in ½ and pounded

¼ cup red, green yellow peppers med diced

TT diced red onions

½ cup diced mangoes

¼ cup sweet corn

TT Fresh chopped parsley

TT Baby Spinach

1 lemon

Marinade:

2 cups Extra Virgin Olive

1 cup Balsamic vinegar

TT Dijon Mustard

2 cloves crushed garlic

TT fresh chopped Parsley

TT fresh Oregano

TT Fresh Basil

Procedure:

Let chicken marinate 6-8 hours in mix.

Grill chicken allowing for nice looking grill markings

Arrange on platter, atop baby spinach, top with diced vegetables, drizzle with olive oil and fresh lemon juice, and finish with fresh chopped parsley and diced red onions.

Orecchiette with Herb Butter in Extra Virgin Olive Oil 

Mise en place:

1 pound Orecchiette

Pot salted boiling water

Procedure:

In boiling salted water, add Orecchiette and cook till al dente.

Shock in cold water, to stop the cooking process.

Hold and heat when serving.

Herb Butter= 1 pound of butter room temperature

Mix with tbls chopped basil, oregano, thyme, parsley and 3 crushed garlic cloves

Mix and roll up in parchment paper and freeze till needed

 Mix with pasta in sauté pan cook and mix till steaming hot.

Strawberries with Greek Yogurt and Balsamic

Mise en place serves 4

2 cups strawberries

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 Chiffonade a bit of fresh mint.

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

Chicken Marsala with Fettuccine

Chicken Marsala with Fettuccine 

1              Boneless Chicken Breast split in ½ & pounded

TT Olive Oil

TT            Flour

   TT     Butter

2 cups sliced mushrooms  

   1 clove garlic smashed

     1/2  Cup           Marsala Wine  (The GOOD STUFF PLEASE!)

     1/4  Cup           Chix stock or vegetable stock

TT fresh chopped    Parsley

TT Kitchen Bouquet 

         

PROCEDURE:

Pound chicken breast halves until 1/4" thick.  Dredge in flour.  In a large

skillet with olive oil.  Add chicken and cook until browned on each

side.  Remove to serving platter.  Add GARLIC to skillet and cook until

tender, add mushrooms- deg-laze with Marsala wine, add stock & parsley.  Add touch of kitchen Bouquet to achieve desired brown color.  Return chicken to pan.  Cook until both sides are glazed and the sauce is thickened.

Plate on bed of  al dente fettuccine, top with sauce and mushrooms, top with fresh chopped parsley! 

Chicken Florentine on Mushroom Risotto

Chicken Florentine on Mushroom Risotto  

Chicken Florentine

Ingredients

• 3 Chix fingers Pounded

• TT fresh Spinach
• TT Chicken stock
• 1 garlic clove
• 2 tbs Butter
• TT Grated parm
• TT Olive Oil
•  TT Salt
• TT Pepper
• TT Oregano, Basil, Parsley
• Flour & egg batter
• TT fresh lemon

Directions

ü Pound out chix breast

ü Flour and egg batter

ü Sauté chicken and set aside

ü In same pan used for chix-

ü Sauté’ garlic,  spinach-season with S &P- and finish with fresh squeezed lemon juice, and fresh chopped parsley

ü Serve with risotto

Mushroom Risotto

Mise en place

• 2 Tbsp butter
• 1/2 cup mushroom sliced
• TT brandy
• 2-4 cups chicken or veggie stock
• 1 minced clove garlic
• 2 cups risotto 
• TT freshly grated Parmesan cheese
• TT Salt and freshly ground black pepper
• TT chopped fresh parsley 

METHOD

1 Bring stock to a simmer in a saucepan.

2 Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and garlic and sauté about 5 minutes . Add the risotto and stir to combine.

3 Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

4 Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.