Shrimp Saganaki

Shrimp Saganaki is a delicious Greek appetizer made with a spicy tomato base and feta. 

Ingredients:

4-5 ripe tomatoes, cubed or sliced 

4 peices of garlic, halved

1 cubanelle pepper

1 cup of feta cheese

1 lb of shrimp 

3 tsp of extra virgin olive oil 

3 tbsp of ouzo

1 tsp of oregano 

1 medium yellow onion 

Directions: 

1. Preheat oven to 420 degrees. Heat oil in a pan that is oven safe. Add the diced and cubanelle pepper. Sautée for 5 minutes and then add in your tomatoes, oregano, and garlic. Cook for 5 minutes. 

2. Add the ouzo and turn up the heat and simmer for 8 minutes until thickened. The tomatoes will break down. You can break them up further with a spoon. 

3. Add in the shrimp and cook on each side for 2-3 minutes. 

4. When each side looks pink, give it a stir. Add the feta to the top and place into the oven. 

5. Cook for ten minutes and then garnish with fresh parsley. Serve with toasted bread. Enjoy! 

Stuffed Artichokes

For years my dad made these and I refused to eat them because I was a stubborn child and they looked weird. Let me tell you, after the first bite I was taring these apart to get to the very heart of the artichoke- which mind you is the best part. These will easily become a family favorite and will quickly make it's way into your "go to" section of your recipe book. 

These make a great side dish when entertaining, or they can be served after soup as the main dish. 

Ingredients: 

4 artichokes  

3 cups of breadcrumbs 

1 cup of shredded provolone cheese (buy the block and shred it)  

1/4 cup of grated Parmesan cheese 

1 1/2 liters of chicken broth 

1 heaping tablespoon of fresh garlic- processed through the food processor 

4 tablespoons of extra virgin olive oil 

Directions: 

1. Wash artichokes and cut the tips off each leaf with a scissor. Just enough to cut the pointy tips of while leaving the leaves big and full. Slice the stem with a sharp knife, leaving a level 1/4 inch of stem so it can stand on it's own. Then turn the artichoke on its side, and cut off the head of the artichoke about 1/2 inch off the top. 

2. Fill a large pot with water and let them soak for an hour or two. Let them drain and dry for an hour. 

3. Prepare your stuffing. In a large bowl mix your breadcrumbs, cheeses and garlic. 

You can see here the top of the artichoke was cut off, the leaves trimmed, and the base cut so it can stand on it's own. You must remember not to cut the entire stem or your artichokes will sit entirely in the broth and become soggy. 

4. Take 1 dry artichoke and stuff each leave with a teaspoon of the stuffing mixture. Go around each artichoke until it is fully stuffed. Repeat with the remaining three artichokes. 

5. In a large metal pot, place your artichokes alongside each other. Sprinkle the oil on top of each artichoke. Fill the pot with chicken broth right to the level of the first row of leaves- about half the chicken broth. 

6. Cook covered on low for 2 hours. Check it every 30 minutes to add more chicken broth as needed. Using a teaspoon sprinkle chicken broth to the dryer leaves while it's cooking. 

7. When the artichoke is falling apart it is ready. The leaves should seperate from the body, with the filling attached to the leaf. Serve immediately with a spoonful of the cheesy broth on top. 

8. The leaves should not be eaten, just the filling off the leaf and the vegetable at the base of the leaf. Once all the main leaves are gone, continue to pull apart the artichoke. You will get to a spiny center. Pull that all off and you will see the heart. Once you remove the white leaves that cover it, it and the stem are edible and quite delicious. Enjoy! 

Lamb Youvetsi

Ingredients:

2.2 lbs of lamb shoulder 

4-5 Roma tomatoes 

2 onions 

1 tablespoon of oregano 

1 teaspoon of cinnamon 

2 cinnamon sticks, snapped in half 

4 cups of beef broth 

4 tablespoons of extra virgin olive oil

2 cups of orzo 

Directions: 

1. In a casserole dish, arrange the lamb,

Chopped onions, spices and cinnamon sticks. Pour the oil over the top and mix well with a spoon until everything is evenly coated. Place uncovered into the oven for 45 minutes at 350 degrees. 

Pictured here are 3 peices of lamb shoulder and a lamb shank. I chose to do this to see how the shank cooked in this dish. The original recipe is made with lamb shoulder. 

2. After 45 minutes, add in your diced tomatoes and beef stock. Add in the uncooked orzo. Place back into the oven and continue to cook for 1 1/2 hours. 

3. Turn and stir occasionally. You can top with cheese or serve warm as is.