|
| |
Grape Leaves, Stuffed
Serves
| Combine rice, onion, parsley, mint, egg, 3/4 tsp salt and pepper. Add lamb. Mix well. Place rounded tsp in center of each leaf. Fold in
sides and roll up. Place in 3 qt saucepan, side by side and in layers. Add water, butter and 1 tsp salt. Press w heat proof plate that fits
inside pan. Cover and simmer 45 min. Drain, reserving 1 c broth. Place leaves on platter and keep warm. Serve w Egg Lemon Sauce.
Makes 48 pieces. |
| Onion | 1 |
| small, finely chopped |
|
Line bottom of
dish w dill. Place salmon filet, skin side down, on dill. Sprinkle w
ground fennel seed. Mix salt w sugars and saltpeter. Cover w dill and
another dish. Weight down for 3-4 days, draining dish of liquid every day.
Slice very thin, parallel to board, always moving toward tail. Serve w
buttered hard rye and Mustard Dill Sauce. |
|
Gravlox,
Tequila Cured |
Serves |
|
Mix sugar &
salt. Mix seasonings w tequila and place in glass dish. Place salmon on
top, skin side up. Sprinkle w sugar mix. Cover & weight down.
Refrigerate 3 days. Remove salmon from dish. Stir mix to dissolve lumps.
Replace salmon, flesh side down (do not weight). Cover and refrigerate 24
more hours. Place skin side down on cutting board. With long sharp knife,
cut almost parallel to board into very thin slices. Keep any unused salmon
in curing mix. |
|
Salmon |
3 |
|
-4 lb fillet,
skin on |
|
Greek
Croustade |
Serves |
10 |
|
Cook & drain
spinach. Sauté onions in 3T butter till tender. Stir in herbs and flour.
Add milk all at once. Cook & stir till thick and bubbly. Stir part of
hot milk into beaten eggs & return to pan. Stir in cheeses &
spinach and set aside. Brush 1 sheet of phyllo w/ melted butter; fold into
thirds lengthwise. Place this and rest on pizza pan like spokes,
overlapping edges. Spread mix in center. Lift edge of each phyllo &
bring toward center. Twist end, coil & tuck. Drizzle w/ remaining
butter & bake @ 375 for 30-35 min. Serve warm in wedges. |
|
Spinach |
10 |
|
oz frozen
chopped |
|
Cottage Cheese |
1 |
|
c creamed |
| Green Olive Tapenade | Serves |
| Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process
until blended. Transfer to bowl. Stir in cilantro. Season w pepper. (Can be made 1 day ahead. Cover and refrigerate). Serve w
crackers. (1 c) |
| Cilantro | 1 |
| T fresh, chopped |
Grilled Haloumi Cheese
Thread 2 blocks of cheese lengthwise onto wooden skewers (6-8" each). Cover
with cold water and soak 1 hour. Stir together oil and oregano in a 13- by
9-inch shallow dish. Drain cheese skewers on paper towels and pat dry, then
grill, covered on pre-heated and well-greased gas grill (or uncovered if
charcoal), turning (use a metal spatula) until evenly browned, 3-7 minutes
total. Add skewers to oil and turn to coat.
Cheese, Haloumi 0.5 lb,
cut into 12 rectangular blocks
Olive Oil 2 T extra virgin
Oregano 2 tsp fresh, chopped
|
Guacamole
Serves 6
| Mix well. (Corn off 3 ears may be
added) (Another twist--mix the mashed avocado with 1/2 of the herbs, etc. Mix the remainder and 2 tsp
olive oil with 1/2 lb lump crabmeat. Fold the crab mix into mashed avocado, stirring but being careful not to break up crab.) serve in
chilled martini glasses w chips |
| Tomato | 1 |
| c. peeled & chopped |
| Guacamole w Lump
Crabameat | Serves | 4 |
| In
a large bowl, place all but 1/4 c. of the avocado pieces. Add 2 T lime
juice, 2 T cilantro, 1 tsp jalapeno, 1/2 tsp cumin, 1/4 tsp of garlic, 1/4 tsp
salt, pinch of cayenne, and a dash of coriander. Mash w back of fork
until smooth. Add 1/4 c onions, 1/4 c tomatoes and 1/4 c jicama and stir
well to combine. In a separate bowl, combine remaining ingredients
w crab and gently toss to combine. Fold crab mix into mashed avocado
mix, stirring to combine, but being careful not to break up crab.
Season. Divide among 4 chilled martini glasses and serve w warm tortilla
chips. |
| Pepper, Jalapeno | 1 |
| T
minced |
| Tomato | .5 |
| c. peeled & chopped |
| Avocado | 3 |
| peeled
& cut into 1/2" pieces |
| Olive
oil | 2 | | tsp |
| Crab | .5 | | c
jumbo lump |
|