Malabar rice

Ingredients

2 cup long grain rice
4 cup water
2 tbsp vegetable oil
1 large onion, chopped
8 green cardamoms
5″ cinnamon stick
8 cloves

1 tsp cumin seeds
12 black peppercorns
2 tsp salt

How to prepare

Wash rice and leave to soak for 30 minutes in the water. Heat oil in a heavy pan and fry the onion until golden. Bruise the cardamoms lightly and break the cinnamon into three pieces. Add them to the onion with the cloves, cumin and peppercorns. Fry gently for about 30 seconds until the spices are slightly puffed and browned. Drain rice, reserve the water and put the rice into the pan. Fry for about 3 minutes until the rice becomes translucent, then add the water and salt. Stir frequently and bring to boil. Reduce heat to very low. Cover pan and simmer for 20 minutes or until all the water is absorbed. The surface of the rice will be covered with tiny holes. Turn off heat, replace the lid and leave rice to steam for another 10 minutes. Turn rice out on to a warmed platter with a wooden fork, fluffing it as you do so.

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Broiled garlic oysters

Ingredients

24 oysters, on the half shell
4 oz butter
3 cloves garlic
6 green onions
1 tbsp parsley, chopped fine
salt
pepper

How to prepare

Place the oysters on the broiler tray. Preheat the broiler. Crush the garlic. Chop the green onions very fine. Combine the butter, salt to taste, pepper to taste, crushed garlic, chopped green onions and chopped parsley in a saucepan over low heat. Cook, stirring frequently, until the butter is melted. Spoon the mixture over the oysters. Place the broiler tray in the broiler until the oysters have been warmed through (2-3 minutes). Serve warm.

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Melon or watermelon granita

Ingredients

4 1/2 cup melon or watermelon juice*
1/4 cup sugar (or to taste)
Lemon juice to taste
1/4 cup midori (melon-flavored liqueur)

How to prepare

Add sugar and lemon to melon juice to correct flavor add liqueur pour mixture into jelly roll pans to a depth of approximately 1/4″ (if you pour any deeper, ice crystals will not form properly ) when you see a layer of ice on the surface, scrape to break it up and put pan back in freezer continue this process until completely frozen final product should look like sequins serves 6 *make juice by pureeing melon and straining out solids copyright c 1993 by wolfgang puck.

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Pork pita pockets

Ingredients

1 lb boneless pork
2 pita loaves
4 tbsp olive oil
1 tbsp prepared mustard
1 tsp dried oregano
4 tbsp lemon juice
2 cloves garlic, minced

Marinade
1 cup plain yogurt
1/2 tsp crushed garlic
1 cucumber
1/2 tsp dill weed

How to prepare

Cut pork into thin strips. Combine olive oil, lemon juice, mustard, garlic, and oregano. Pour over pork. Refrigerate 1 to 4 hours. Chop cucumber. Combine remaining ingredients in container, cover, and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan, over medium heat for 2 to 3 minutes.
Halve pita loaves and open to form pocket. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.

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Grecian steak rolls

Ingredients

1 1/2 lb sirloin, boneless top, well trimmed
2 tsp greek seasoning, divided
3 tbsp olive oil, divided
juice of 1/2 lemon
4 oz feta cheese (at room temp)
1 1/2 tsp mint, fresh chopped

1/4 cup dry red wine
1/2 cup whipping cream
1 pkg yellow rice – cooked

How to prepare

Lb steak thin. Sprinkle one side with 1 tsp greek seasoning; turn steak over. Drizzle one tbsp of olive oil and the juice of 1/2 lemon evenly over steak. Sprinkle with one tsp of greek seasoning. Crumble feta cheese in very small pieces evenly over steak and sprinkle with fresh mint. Roll steak up tightly starting roll with the longest side and secure with toothpicks. Slice into 1 1/2″ rolls. Heat two tbsp olive oil in skillet and saut

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Garlic soup – skordozoumi

Ingredients

1 garlic head
3 cups water
2 tbsp olive oil
1/4 lb feta cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt
2 eggs, beaten until very frothy

Salt and pepper

How to prepare

Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly stir the beaten eggs into the soup and serve. Serves 4-6.

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Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

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Cuban sandwich

Ingredients

Flank steak (or other lean beef)
2 cups beef bouillon
1 tsp garlic powder
1/2 tsp pepper
1 tsp onion powder
2 tsp salt
1 tsp cumin
1/2 tsp msg
Sherry
Sliced onion
Sliced green pepper
Olive oil
French bread

How to prepare

Cook flank steak in beef bouillon in slow cooker until tender (6-8 hr). Remove, cool slightly, slice against the grain about 1/4″ thick. Mix garlic powder, pepper, onion powder, salt, cumin, and msg, and sprinkle on both sides of the sliced meat. Sprinkle meat with sherry. Saut

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Brown rice with pine nuts

Ingredients

2-1/2 cup water
1 cup brown rice
2 tsp chicken bouillon granules
2 tbsp toasted pine nuts
1 tbsp chopped fresh cilantro
1 tsp grated lemon peel

How to prepare

In 1-qt. Saucepan, combine water, rice and bouillon. Bring mixture to boiling. Reduce heat to low, cover and simmer 40 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with fork and stir in pine nuts, cilantro, and lemon peel. Makes 4 servings.
Note: to toast pine nuts, spread in a shallow, ungreased pan and bake at 350 degrees 5 to 7 minutes, until lightly browned and fragrant.

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