Saturday, July 18, 2009
Tuesday, December 23, 2008
Beef & Lamb Pastitsio
Beef & Lamb Pastitsio
(with spiced tomato sauce & yogurt béchamel)
1 square Pastitsio
4 ounces tomato sauce
Fresh chopped parsley for garnish
Place Pastitsio in a sauté pan with vegetable stock and into oven to heat through.
When hot place in center of large yellow plate, ladle hot sauce around & over Pastitsio and garnish with parsley.
For Pastitsio:
2 lbs. of ground chuck
1 lb. ground lamb
3 cups diced onion
3 T. chopped garlic
¾ cup virgin olive oil
2 cinnamon sticks
1 t. ground allspice
1 T. ground coriander
2 t. hot paprika
1 cup red wine
4 cups house tomato sauce
2 T. tomato paste
2 lbs. macaroni #2 blanched for 5 minutes, tossed with a little olive oil and cooled
Yogurt béchamel
In large stainless steel pot lightly brown beef & lamb in olive oil, add onion and garlic and cook until soft.
Add cinnamon, allspice, allspice and paprika; cook 2 minutes.
Add wine, reduce by 3/4‘s, add tomato sauce and tomato paste cook until mixture becomes thick but not dry.
Cool in walk-in.
Mix with pasta, 1 cup of béchamel and check seasoning.
Transfer to a hotel pan, spread evenly into pan and top with béchamel; may make more than you need but can be used for next batch or half a batch.
Bake in a 400 degree oven until lightly brown and completely chill before cutting and using; best chilled overnight.
For Béchamel:
12 ounces butter
12 ounces flour
64 ounces milk
2 ounces egg yolks
½ cup grated kefalotiri cheese
1 cup yogurt
¼ t. freshly grated nutmeg
Salt and fresh pepper to taste
In stainless steel pot cook butter until foam begins to subside, stir in flour and cook for 6 minutes.
Off heat slowly whisk in flour to avoid lumps, place back over heat and cook until mixture begins to boil.
Remove form heat, whisk together yogurt, egg yolks, nutmeg and cheese.
Add about half a cup of béchamel to yogurt mix to temper, stir into béchamel and season.
(with spiced tomato sauce & yogurt béchamel)
1 square Pastitsio
4 ounces tomato sauce
Fresh chopped parsley for garnish
Place Pastitsio in a sauté pan with vegetable stock and into oven to heat through.
When hot place in center of large yellow plate, ladle hot sauce around & over Pastitsio and garnish with parsley.
For Pastitsio:
2 lbs. of ground chuck
1 lb. ground lamb
3 cups diced onion
3 T. chopped garlic
¾ cup virgin olive oil
2 cinnamon sticks
1 t. ground allspice
1 T. ground coriander
2 t. hot paprika
1 cup red wine
4 cups house tomato sauce
2 T. tomato paste
2 lbs. macaroni #2 blanched for 5 minutes, tossed with a little olive oil and cooled
Yogurt béchamel
In large stainless steel pot lightly brown beef & lamb in olive oil, add onion and garlic and cook until soft.
Add cinnamon, allspice, allspice and paprika; cook 2 minutes.
Add wine, reduce by 3/4‘s, add tomato sauce and tomato paste cook until mixture becomes thick but not dry.
Cool in walk-in.
Mix with pasta, 1 cup of béchamel and check seasoning.
Transfer to a hotel pan, spread evenly into pan and top with béchamel; may make more than you need but can be used for next batch or half a batch.
Bake in a 400 degree oven until lightly brown and completely chill before cutting and using; best chilled overnight.
For Béchamel:
12 ounces butter
12 ounces flour
64 ounces milk
2 ounces egg yolks
½ cup grated kefalotiri cheese
1 cup yogurt
¼ t. freshly grated nutmeg
Salt and fresh pepper to taste
In stainless steel pot cook butter until foam begins to subside, stir in flour and cook for 6 minutes.
Off heat slowly whisk in flour to avoid lumps, place back over heat and cook until mixture begins to boil.
Remove form heat, whisk together yogurt, egg yolks, nutmeg and cheese.
Add about half a cup of béchamel to yogurt mix to temper, stir into béchamel and season.
Beef & Lamb Pastitsio
Beef & Lamb Pastitsio
(with spiced tomato sauce & yogurt béchamel)
1 square Pastitsio
4 ounces tomato sauce
Fresh chopped parsley for garnish
Place Pastitsio in a sauté pan with vegetable stock and into oven to heat through.
When hot place in center of large yellow plate, ladle hot sauce around & over Pastitsio and garnish with parsley.
For Pastitsio:
2 lbs. of ground chuck
1 lb. ground lamb
3 cups diced onion
3 T. chopped garlic
¾ cup virgin olive oil
2 cinnamon sticks
1 t. ground allspice
1 T. ground coriander
2 t. hot paprika
1 cup red wine
4 cups house tomato sauce
2 T. tomato paste
2 lbs. macaroni #2 blanched for 5 minutes, tossed with a little olive oil and cooled
Yogurt béchamel
In large stainless steel pot lightly brown beef & lamb in olive oil, add onion and garlic and cook until soft.
Add cinnamon, allspice, allspice and paprika; cook 2 minutes.
Add wine, reduce by 3/4‘s, add tomato sauce and tomato paste cook until mixture becomes thick but not dry.
Cool in walk-in.
Mix with pasta, 1 cup of béchamel and check seasoning.
Transfer to a hotel pan, spread evenly into pan and top with béchamel; may make more than you need but can be used for next batch or half a batch.
Bake in a 400 degree oven until lightly brown and completely chill before cutting and using; best chilled overnight.
For Béchamel:
12 ounces butter
12 ounces flour
64 ounces milk
2 ounces egg yolks
½ cup grated kefalotiri cheese
1 cup yogurt
¼ t. freshly grated nutmeg
Salt and fresh pepper to taste
In stainless steel pot cook butter until foam begins to subside, stir in flour and cook for 6 minutes.
Off heat slowly whisk in flour to avoid lumps, place back over heat and cook until mixture begins to boil.
Remove form heat, whisk together yogurt, egg yolks, nutmeg and cheese.
Add about half a cup of béchamel to yogurt mix to temper, stir into béchamel and season.
(with spiced tomato sauce & yogurt béchamel)
1 square Pastitsio
4 ounces tomato sauce
Fresh chopped parsley for garnish
Place Pastitsio in a sauté pan with vegetable stock and into oven to heat through.
When hot place in center of large yellow plate, ladle hot sauce around & over Pastitsio and garnish with parsley.
For Pastitsio:
2 lbs. of ground chuck
1 lb. ground lamb
3 cups diced onion
3 T. chopped garlic
¾ cup virgin olive oil
2 cinnamon sticks
1 t. ground allspice
1 T. ground coriander
2 t. hot paprika
1 cup red wine
4 cups house tomato sauce
2 T. tomato paste
2 lbs. macaroni #2 blanched for 5 minutes, tossed with a little olive oil and cooled
Yogurt béchamel
In large stainless steel pot lightly brown beef & lamb in olive oil, add onion and garlic and cook until soft.
Add cinnamon, allspice, allspice and paprika; cook 2 minutes.
Add wine, reduce by 3/4‘s, add tomato sauce and tomato paste cook until mixture becomes thick but not dry.
Cool in walk-in.
Mix with pasta, 1 cup of béchamel and check seasoning.
Transfer to a hotel pan, spread evenly into pan and top with béchamel; may make more than you need but can be used for next batch or half a batch.
Bake in a 400 degree oven until lightly brown and completely chill before cutting and using; best chilled overnight.
For Béchamel:
12 ounces butter
12 ounces flour
64 ounces milk
2 ounces egg yolks
½ cup grated kefalotiri cheese
1 cup yogurt
¼ t. freshly grated nutmeg
Salt and fresh pepper to taste
In stainless steel pot cook butter until foam begins to subside, stir in flour and cook for 6 minutes.
Off heat slowly whisk in flour to avoid lumps, place back over heat and cook until mixture begins to boil.
Remove form heat, whisk together yogurt, egg yolks, nutmeg and cheese.
Add about half a cup of béchamel to yogurt mix to temper, stir into béchamel and season.
Monday, September 8, 2008
Barrel Aged Feta Crusted Halibut
Barrel Aged Feta Crusted Halibut
Recipe by Chef Gregory Zapantis
Ingredients:
(Serves 2)
2 pc of 8 oz fillet of halibut- skin on
4 Tbl spoon of extra virgin olive oil
8 oz white wine
1 whole tomato sliced
1 pc Spanish onion
1 tsp of fresh thyme
1 tsp of fresh oregano
4-6 leaves of fresh basil
4-6 oz of barrel aged feta cheese
Fresh pepper to taste
Preparation:
Place the two pieces of Halibut fillets in an oven proof casserole
Rub the fillets with the olive oil and fresh herbs and set them aside (refrigerate for 1 hour)
Slice the tomato and the Spanish onion in four one inch slices and place them in the bottom of the casserole, add the wine and fresh herbs
Place Halibut on top
Crumble the feta and place on top of the Halibut
Bake in oven at 400 degrees for 30 to 40 minutes
Recipe by Chef Gregory Zapantis
Ingredients:
(Serves 2)
2 pc of 8 oz fillet of halibut- skin on
4 Tbl spoon of extra virgin olive oil
8 oz white wine
1 whole tomato sliced
1 pc Spanish onion
1 tsp of fresh thyme
1 tsp of fresh oregano
4-6 leaves of fresh basil
4-6 oz of barrel aged feta cheese
Fresh pepper to taste
Preparation:
Place the two pieces of Halibut fillets in an oven proof casserole
Rub the fillets with the olive oil and fresh herbs and set them aside (refrigerate for 1 hour)
Slice the tomato and the Spanish onion in four one inch slices and place them in the bottom of the casserole, add the wine and fresh herbs
Place Halibut on top
Crumble the feta and place on top of the Halibut
Bake in oven at 400 degrees for 30 to 40 minutes
Barrel Aged Feta Crusted Halibut
Barrel Aged Feta Crusted Halibut
Recipe by Chef Gregory Zapantis
Ingredients:
(Serves 2)
2 pc of 8 oz fillet of halibut- skin on
4 Tbl spoon of extra virgin olive oil
8 oz white wine
1 whole tomato sliced
1 pc Spanish onion
1 tsp of fresh thyme
1 tsp of fresh oregano
4-6 leaves of fresh basil
4-6 oz of barrel aged feta cheese
Fresh pepper to taste
Preparation:
Place the two pieces of Halibut fillets in an oven proof casserole
Rub the fillets with the olive oil and fresh herbs and set them aside (refrigerate for 1 hour)
Slice the tomato and the Spanish onion in four one inch slices and place them in the bottom of the casserole, add the wine and fresh herbs
Place Halibut on top
Crumble the feta and place on top of the Halibut
Bake in oven at 400 degrees for 30 to 40 minutes
Recipe by Chef Gregory Zapantis
Ingredients:
(Serves 2)
2 pc of 8 oz fillet of halibut- skin on
4 Tbl spoon of extra virgin olive oil
8 oz white wine
1 whole tomato sliced
1 pc Spanish onion
1 tsp of fresh thyme
1 tsp of fresh oregano
4-6 leaves of fresh basil
4-6 oz of barrel aged feta cheese
Fresh pepper to taste
Preparation:
Place the two pieces of Halibut fillets in an oven proof casserole
Rub the fillets with the olive oil and fresh herbs and set them aside (refrigerate for 1 hour)
Slice the tomato and the Spanish onion in four one inch slices and place them in the bottom of the casserole, add the wine and fresh herbs
Place Halibut on top
Crumble the feta and place on top of the Halibut
Bake in oven at 400 degrees for 30 to 40 minutes
Tuesday, August 12, 2008
Lavraki Tartare
Lavraki Tartare
Recipe by Chef Gregory Zapantis
Ingredients
2 thin slices of lavraki (Mediterranean sea bass) approx. 4oz.
1 tbsp Scordalia (garlic almond mousse)*
¼ inch thick sliced of a peeled cucumber
¼ inch thick slice of a roasted red pepper
¼ inch thick slice of a roasted beet
6 pcs poached grape leaves
½ tsp lemon and orange zest (mixed)
Salt and pepper to taste
Preparation
Lay out the poached grape leaves, to form a square, and spread the scordalia on one side. Place the lavraki about one third in from the edge and on top of the grape leaves covering the entire length. Place cucumber, pepper and beet over the lavraki. Add zest and salt and pepper to taste. Take hold of the grape leaves and roll the entire length gently, but tight enough to avoid spillage.
Mise en Place
Cut into 1 inch pieces, and place on serving dish.
Top each piece with tobiko caviar.
*Ingredients & Preparation for Garlic Almond Mousse
Makes enough for four cups, which and be refrigerated and used in other dishes, or as a garnish for almost any grilled fish.
1 oz fresh garlic
½ cup blanched almonds
1/3 cup vinegar
½ tsp white pepper
1 tsp sea salt
½ lb Country loaf (crust removed), soaked in cold water and squeezed dry
3 oz extra virgin olive oil
4 oz cold water
Add all ingredients (except the olive oil) to a food processor and blend for 3-4 minutes. Continue to blend while adding the oil in a slow stream. After completely blended, store in the refrigerator until ready to use.
Recipe by Chef Gregory Zapantis
Ingredients
2 thin slices of lavraki (Mediterranean sea bass) approx. 4oz.
1 tbsp Scordalia (garlic almond mousse)*
¼ inch thick sliced of a peeled cucumber
¼ inch thick slice of a roasted red pepper
¼ inch thick slice of a roasted beet
6 pcs poached grape leaves
½ tsp lemon and orange zest (mixed)
Salt and pepper to taste
Preparation
Lay out the poached grape leaves, to form a square, and spread the scordalia on one side. Place the lavraki about one third in from the edge and on top of the grape leaves covering the entire length. Place cucumber, pepper and beet over the lavraki. Add zest and salt and pepper to taste. Take hold of the grape leaves and roll the entire length gently, but tight enough to avoid spillage.
Mise en Place
Cut into 1 inch pieces, and place on serving dish.
Top each piece with tobiko caviar.
*Ingredients & Preparation for Garlic Almond Mousse
Makes enough for four cups, which and be refrigerated and used in other dishes, or as a garnish for almost any grilled fish.
1 oz fresh garlic
½ cup blanched almonds
1/3 cup vinegar
½ tsp white pepper
1 tsp sea salt
½ lb Country loaf (crust removed), soaked in cold water and squeezed dry
3 oz extra virgin olive oil
4 oz cold water
Add all ingredients (except the olive oil) to a food processor and blend for 3-4 minutes. Continue to blend while adding the oil in a slow stream. After completely blended, store in the refrigerator until ready to use.
Subscribe to:
Posts (Atom)