The Kefi of Avgos - Grecian Frittata

I have mentioned this before, but I will reiterate.

I LOVE eggs

In all forms of preparation. Not the least of which is the delicious Italian open-faced Omelet known as the Frittata.

Today I decided it was time to re-flex my "Greek" muscles a little bit and throw together a frittata with a few Greco-Roman ingredients such as Peperoncini, Kalamata Olives, Capers, Almonds, Feta

and, of course, Myzithra.

Oh yeah baby! One bite and I was breakin' plates and yellin' "Opah!!" Oh, and as a side note, Ouzo does NOT go with a frittata. ;)

I like to use an old Corningware Pyro-Ceramic petite pan for this, cause nothin' goes so easily from stove top to broiler as well as good old Corningware. (They REALLY need to start making that stuff again instead of the cheap stoneware they replaced it with) Oh, and when I use the broiler in the oven, I have it set to 400 degrees.

Grecian Frittata

Olive Oil
2 eggs, lightly beaten
Salt and Pepper
2 slices of Feta; broken
5-6 Kalamata olives, cut in half
1-2 Peperoncini, sliced into ribbons (or use the pre-sliced kind)
1-2 tsp Capers, rinsed
1 TB toasted slivered Almonds
1-2 TB Myzithra, Grated

Preheat the broiler to 400 degrees.
Heat olive oil in a small 6 inch skillet over medium low heat.

When oil it hot, add the beaten eggs, then season with a pinch of salt and some black pepper.

When the edges begin to "set" lay down the broken Feta.

Then top with sliced Kalamata Olives, Peperoncini, Capers and Slivered Almonds.

Sprinkle the whole thing with Myzithra and place under the broiler

Watch it closely, this will only take about 1-2 minutes before the cheese browns and the frittata "sets", then remove it from the oven.

Cut into wedges and serve.


Yes, a well made Frittata can bring much 'kefi' (joy) to your morning.

Mangia!!
~~

Shuffalo Burger - Sheep Feta Stuffed Bison

This is really just a re-visitation of the Gorgonzola stuffed burgers I made a couple weeks ago. This time, however, I found some ground bison.

OK, Fun facts about Bison... The way Beef SHOULD taste. Ounce for ounce, Bison is 30% higher in protein than Beef, and contains less cholesterol than Chicken (with the skin removed, even)

3 oz of Bison contains 93 Calories; 1.8g of Fat; 43mg Cholesterol

3 oz of Beef contains 183 Calories; a whopping 8.7g of Fat; 55mg of Cholesterol

Persons who have Beef allergies, do not experience a reaction when eating Bison. All this, AND it was actually cheaper than the 90/10 ground beef! So I happily tossed a Bison into my cart and toddled on down the aisle, only to discover sheep milk feta was on sale. Then the wheels started turning... This however did not slow down my shopping expedition.

Upon grabbing milk I happened to notice something different stashed in among the various little containers of Yogurt...

Yep, a small single serving size Greek yogurt!!! Just enough to make tzatziki for a single meal. Woo Hoo!!

So the wheels in my head finally stopped on Feta burgers with tzatziki. Cause that way I got to play with my little BBQ grill.

Shuffalo Burger

1 lb Ground Bison
1 egg
2 TB Panko
Kosher Salt and Pepper

For Stuffing:
Sheep Feta
Lemon Zest
Oregano
Thyme
Garlic powder

I simply followed the same procedure that I did for the Gorgonzola burgers.

Mix the egg, Salt and Pepper into the ground bison, then add the panko and mix again.
Divide into 4 equal portions, then divide each of those in 1/2

Divide each one of those into two pieces and flatten, placing crumbled feta and top with a little lemon zest.

Sprinkle the herbs, a pinch of Oregano, a pinch of Thyme, a little Garlic Powder in the center of one.

Cover with the other half of the patty and press together.

Repeat... then chill while the grill is heating up...
Take them to the grill and cook em up about 3 minutes on each side.

Place on toasted focaccia rolls with Tzatziki.....


Make up the Tzatziki,

Honestly this time I just eye-balled it this time, because I am use to making a large amount and the 5.3 oz was about 1/3 of a cup of yogurt, so I couldn't really do a simply halving or quartering my original recipe from "Greek week", but this is my guess on the amounts I used. The garlic ended up being a little stronger than my original recipe, but it stood up to the bison a little better.

5.3 oz Greek Yogurt
4 Mint leaves, Chopped
1 tsp Chopped Dill
1/2 tsp Lemon zest
1/4 tsp Lemon juice
1 clove garlic, minced fine
3 TB Chopped Cucumber
Kosher salt
White or Green pepper

Chop up the Mint and Dill, then add it to the yogurt along with the Lemon Zest, Lemon Juice and Garlic.

Chop cucumber....

Add to the mix and stir until combined, then season with salt and white or green pepper.

One should always consume 1 large spoonful, just to check the seasoning, before serving... ;)

Mangia!!
~~

Spanakopeta - Popeye Would Be Proud

OK, This is gonna be a long one…. But I suppose it’s fitting… Since it’s the last Greek recipe of “Greek Week”… Don’t be sad though, I made a promise to make Baklava this weekend, so there will be at least 1 dessert coming up…

Spanakopeta, has got to be one of my favorite Ovo-Lacto Vegetarian Dishes. Obviously, I am not a vegetarian, in any way shape or form, just see a few of my other posts. Occasionally, however, I do not feel like eating meat, I know, it sounds kind of crazy to most omnivores out there. I can’t explain it, it just is… LOL

So tonight, as a send off for Greek Week, here is how I make Spanakopeta.

Oh, but before I begin... The filling can be made 24 hours in advance, BUT, it has to be left in 2 parts... The Egg/Feta must be kept separate from the Spinach/Herb/Onion mixture until right before you are ready to wrap it in phyllo. If you mix them together, lemon juice begins to denature the proteins in the eggs, thus causing water to seep from the eggs which turns the filling into soup (I learned that the hard way).

Spanakopeta

20 oz Fresh Spinach; Chopped

1/2 cup Green Onion; Chopped
1 Shallot; Minced
3 Garlic cloves; Finely Minced
Juice and Zest of 1/2 Large Lemon (if medium, use a whole Lemon)
1/4 cup Mint; Chopped
1/4 cup Italian Parsley; Chopped
1/4 cup Dill Weed; Chopped
8 oz Feta; Crumbled
3 Eggs
1 tsp Coriander
1/4 tsp Mace
Dash of Cinnamon
10 TB Unsalted Butter, Melted
3/4 LB Filo Pastry Sheets

In a big pot, boil about 8 cups of water (You won’t need much)
Rough chop spinach. (Yes, That is a Uber-Mega-Giganta-sized Mezzaluna - It's actually a pizza cutter, but it's great for stuff like this)

When water boils, add salt and the spinach and blanch for 2 minutes.

Remove with a skimmer and let cool.

Chop Green onion, Shallot, Garlic and zest and juice the Lemon.

Meanwhile, sauté green onion and shallot for 2 minutes, then add the garlic.

Remove from heat when onion/shallot/garlic are soft and add lemon juice and zest stirring to combine.

Add Mint, Parsley and Dill; stirring to combine.

Squeeze as much water form the spinach as possible, using cheesecloth if necessary. (I squeezed and extra cup of liquid out of it AFTER I had already drained it)

Add to the onion/shallot/garlic/lemon mixture and tear with a fork, to combine well.

In a separate bowl, mix crumbled Feta, Eggs, Coriander, Mace and Cinnamon till combined.

Add egg mixture to spinach and mix well.

Preheat oven to 350 degrees.
Melt butter and grab a pasty brush.

Brush a baking sheet lightly with melted butter.

Unroll Phyllo and cut into 3 equal strips with a pizza cutter. (usually about 4 1/2 inches wide)

Take one sheet and brush with butter, place another sheet on top of the first, and brush that one with butter as well. (When you fold it the butter on the second layer will be in contact with the un-buttered outside)

Place 2 1/2 TB of filling in the bottom.

and fold up the corner in a triangular fashion.

Continue folding into a triangle.

Brush butter on the ending flap and fold it over.

Place on buttered baking sheet with the left over flap (shown above) on the bottom. Then brush the top with a little more butter.

When finished with all the filling (should make about 12)

Brush them all with a little more butter.
Bake in the oven for 25-30 minutes until golden brown.

Delicious served both Warm and/or Cold.

Mangia!!
~~

"Gyro my Hero!!", said the Po' Boy

See, I told you. Just wait until tomorrow's "lamè de résistance" title.

The Gyro was my first "Greek Cuisina" experience, without even knowing it. Gyro makers abound in malls with their slowly turning spindles of pressed and formed meat, thinly shaved and served on flat bread with copious amounts of Tzatziki, Red Onion, Tomato and Feta.

The first time I had one, I was in smitten, and had no idea what culinary course my love of the Gyro would eventually take me on. But in all honesty, what is available in the Mega-Malls and/or "Shopping Towns", across America, is a mere penumbral shadow of what can be achieved by the home cook. (most of them are only 20% lamb)

Take it from me, the only thing better than a homemade Gyro is 2 homemade Gyros; and a stomach big enough to hold both of them, of course. It really is surprisingly simple to make a great gyro at home.

There are mixes available in the store, but most of these contain fillers, at which point you are really making a Greek meatloaf. I urge you to try this at home, it is actually very simple, throw everything in to the food processor, bake and press. Granted, gyro meat is base on the "doner kebab" of Turkey and requires roasting on a vertical spit, but this is the next best thing, and it still tastes better than the Mega-Mall. I read a blog where a guy built a vertical spit, but I wont be trying that until spring or summer...

The process I am currently using is "a la Alton Brown". I use to form a tube, wrap it tightly in plastic wrap and and chill, then spit on my Farberware Open Hearth Rotisserie... But my motor burnt out. It was a DARK day.... So I took my queue from Alton and now press with a couple of bricks to get the proper density to the meat.

Before I slip into my actual recipe, I would like to talk about meat. I already mentioned that most commercially produced Gyro meat is 80% beef or even more. Personally, I think the best combination is Goat and Lamb in equal parts. The Cheven (goat) meat has more body and gives you a firm toothiness while the lamb lends a tender velvety mouth feel from the lanolin in the fat. Seriously, it's THAT good... But since I don't know anyone raising cheven in Southern California, I have used beef here, as I usually end up doing. True, you can use all lamb, but I find that to be a little TOO velvety.

OK, I am done babbling at you now.

Gyros

1 Red onion; Chopped
1 lb ground Lamb
1 lb ground Beef (85/15)

2 TB Garlic; finely Minced
3 TB Fresh Oregano or Marjoram; Chopped (1TB Dried)
3 TB Fresh Thyme; Light Chopped (1 TB Dried)
2 TB Fresh Mint; Chopped (2 tsp Dried)
Zest of 1 Lemon
2 TB Fresh Dill Weed; Chopped (2 tsp Dried)
1 tsp Cinnamon
1/2 tsp Mace
1/8 tsp Clove
2 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper

Serving:

Plain Pita
Tzatziti
Red Onion; sliced
Tomatoes; sliced

Greek Feta (Usually made with Sheep or Goat Milk; Not Cow milk)

Preheat the oven to 325 degrees F.
In a food processor with the blade attachment, process onion until fine, move to a tea towel or cheese cloth, gather the ends and squeeze out as much onion juice as possible.

Then return the onion to the processor,

along with the Lamb, Beef, garlic, marjoram, thyme, mint, lemon zest, dill weed, cinnamon, mace, clove, salt and pepper. (Basically everything)

Process this into a kind of paste.

Press the mixture into a loaf pan with wet fingers .

Bake in a water bath for 1 hour to 1 hour 10 min. (Temp should be about 170 degrees).

Prepare your weight... Take to heavy bricks and wrap in foil.

When Gyro loaf reaches 170 degrees, remove from the oven and pour off any residual liquid fat.
Place pan on a stable surface and cover the surface with a double layer of foil,

then place your brick or cast iron bacon press with pantry cans placed on to compress the meat while it rests for about 20 minutes (The internal temp should climb to about 175).

Remove weight, turn out the meat “loaf” onto a cutting board, slice thinly,

Brown lightly in a skillet over medium heat with just a little olive oil for a little extra crispiness.

Then combine with tzatziki, tomato, red onion, and feta on plain pita (not pocket pita).

Mangia!!
~~