Day Trip to Lambertsville, NJ & New Hope Pa

Hanging out walking and Shopping! (No not me ever)  All about Kathy today!!  Lots of great places for Food & Drink!!!

SAUTEED SQUID KALAMARAKI

GREEK FESTIVAL

JUNE 7 20015

At Kimisis Tis Theotokou Greek Orthodox Church, Holmdel, NJ.

1/4 cup Ouzo

·      TT lemon zests
·      TT Olive Oil (EVOO)

·      5 # squid tubes cut into 1" rings (Tentacles left whole)

·      1/3 cup fresh lemon juice

TT Julienne Grape Leaves 

TT chopped Fresh Parsely

TT Crushed red Pepper Flakes

4 cloves crushed garlic

1/4 cup grated kefalotyri

Procedure:

1. Place ouzo & zests in a bowl to marinate

2.  Heat the oil in pan over high heat, add squid for about 1 minute as it turns pink

3. Add lemon juice, salt then ouzo & zest mixture, cook till liquid is reduced and slightly thickened, 2-3 minutes.... then transfer to platter, sprinkle with grape leaves, Kefalotyri, pepper flakes & parsley and serve immediately  

Time to Eat!!! JUNE 4 - JUNE 7 2015 @ Kimisis Tis Theotokou Greek Orthodox Church, Holmdel, NJ

Waypoint 622 American Restaurant Union Lane Brielle, NJ 732-528-6235

Kathy & I went out for a soft opening of a new Eatery in Brielle, with AnnMarie, Tom and Nick the other night!!!!

While still under construction on the outside, dinning room was fully operational and we had a great dinner!!  Kathy & I are going for Mothers Day as well, cozy atmosphere and friendly service, The Mad Greek gives it a 4 MG rating!!

 
 

To Dan & Doug Palsi - "Best of Luck"
Dean ......aka "The MadGreek"

Pappardelle with Chicken and Roasted Fresh Vegetables in Tomato Cream Sauce

Mise en place

• TT extra-virgin olive oil
• 1 # cubed chicken tenders 
• Coarse salt and ground pepper
• 1 medium yellow onion, diced medium
• 1 cup cubed baby bella mushrooms
• 1/2 cup cubed peeled eggplant
• 1 cup baby spinach
• 2 garlic cloves, minced
• 1 cup Marinara Sauce
• 1/2 cup heavy cream
• TT fresh oregano
• TT fresh basil
• TT fresh parsley
• 1 pound pappardelle

Procedure:

cook Pappardelle in boiling salted water with a touch of EVOO  (extra-virgin olive oil)

cook till al dente, shock in cold water - drain and hold till service

In a roasting pan @ *350 in a convection oven-mushrooms, onions, garlic, and peeled eggplant with EVOO and spices, roast till browned

In sauce pan with EVOO and salt & pepper, brown cubed chicken till browned, add baby spinach till it wilts, adjust seasoning add roasted veggies, some marinara, then heavy cream-get a nice rose colored sauce......reheat pappaardelle and top with mixture, finish with fresh parsley and some fresh grated parmesan :-D

And of course serve with your favorite fresh artisan bread!!!!

Lasagna

Ingredients:

3-4  Lasagna Sheets

TT  Meat Sauce

TT Ricotta

1 Egg

Salt and Pepper to taste

TT Grated Parmigiana  

TT Mozzarella grated

5 Fresh Basil Leaves

For the Meat Sauce:

TT Onion

TT garlic

3 Tbsp Extra Virgin Olive Oil

40 z  Ground beef

Salt and Pepper to taste

TT Dry Red Wine

 ½ cup Tomato Puree

TT Basil

Procedure:

1) In a large saucepan cook the onion with the olive oil over medium heat, until soft and translucent about 5 minutes.

2) Stir in the sausage and ground beef, breaking it up with a wooden spoon. Cook until the meat is just about cooked through. Add the wine and cook for 1 minute.

3) Add the tomato puree and if the tomato puree is very thick add ½ cup of water. Partially cover the pan, turn the heat down to medium low and cook for 4 hours checking on it every now and then and just giving it a stir.

4) After 4 hours, season with salt and pepper to taste and add the basil leaves partially tearing them as u add them in. Turn heat off and let sit for 10 minutes.

5) Preheat oven to 375 degree   Assembling the Lasagna:

6) Cook the lasagna noodles only for 4 or 5 minutes not cooking them all the way though but just enough so that they are pliable.

7) In a large bowl mix together the ricotta, ½ cup of parmigiana reggiano, the egg and season lightly with salt and pepper

8) Oil a 13 by 9’ deep dish casserole dish. Spread a thin layer of meat sauce on the bottom of the casserole dish. Place a few sheets of lasagna noodles in the pan in a single layer overlapping slightly. Spread evenly with ¼ of the ricotta mixture, add about 1 cup or so of meat sauce and spread evenly. Arrange some slices of mozzarella and sprinkle with parmigiana reggiano.

9) Repeat step 8, 3 more times finishing with the mozzarella and parmigiana reggiano.

10) Bake for 1 hour or until the top is golden brown and the lasagna is bubbly at the bottom. Sprinkle the top with fresh basil.

11) Wait for 20 minutes before cutting otherwise it will fall apart.

Crispy Tilapia Cutlets with Saffron Rice

Crispy Tilapia Cutlets with Saffron Rice

Ingredients:

1 Filet of Tilapia

TT Bread Crumbs

TT All Purpose Flour

1 Egg, beaten

TT Garlic, divided

TT lemon juice

2 Tbsp of Olive Oil

Salt and Pepper, to taste

Procedure:

1) Preheat the olive oil in a large non stick skillet over medium high heat.

2) Season the tilapia with salt and pepper on both sides. Season the egg, flour and bread crumbs with salt and pepper. Add 1 tbsp of the granulated garlic in the flour and 1 tbsp in the bread crumbs. Add the lemon zest in the seasoned bread crumbs and min until everything is combined.

3) Lightly dredge the tilapia in the seasoned flour, shake off the excess flour and dip it in the seasoned eggs and finally coat it in the bread crumb mixture.

4) Add the breaded tilapia in the hot oil and cook for about 3 to 4 minutes on each side. Top with crushed red pepper & parsley.

Saffron rice

2 pinches good quality saffron threads (spice)

1 tbsp extra virgin olive oil

1 small yellow onion, minced (about 1/2 cup)

1 cup rice

1.5 cups chicken stock,

1 tsp salt

In a large saucepan or pot, melt the butter over medium heat. Add the onions while stirring in the rice to coat with the butter. Pour in the chicken stock, saffron, salt and pepper. Raise the heat to high and bring to a boil. 

Cover, turn the heat to low and simmer for about 20 minutes. Remove the lid and fluff with a fork before serving.