Greek is Great–Cook Club, March 16, 2012

Greek truly is great and easy to make!  Try one of these recipes:

Horiatiki (Greek Salad) (red indicates a link to the recipes)

–This recipe is from Ina Garten on the Food Network


–This recipe is from Tyler Florence and JoAnn Cianciulli of the Food Network

Greek Grilled Chicken Breasts (adapted from Emeril LaGasse)

6 boneless chicken breasts, cut into 4 pieces

1/4 cup olive oil

3 Tablespoons fresh lemon juice

4 cloves garlic, minced

2 Tablespoons chopped fresh oregano

1 Tablespoon chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Essence, recipe follows

Pita breads and  Tzatziki Sauce (recipes follow)

In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper.  Put the chicken pieces in a zip-loc plastic bag and pour the oil mixture over it, shake the bag a bit to coat all the pieces of chicken.  Place in the refrigerator for at least and up to 6 hours, turning occasionally.

Remove from the refrigerator and let come to room temperature.  Season lightly on all sides with Essnence.  Brush a grill lightly with olive oil and preheat to medium heat.

Remove the chicken from the marinade and place on the grill.  Cook, turning occasionally until the chicken reaches 165 degrees.

Essence (Emeril’s Creole Seasoning)

2 1/2 Tablespoons paprika

2 Tablespoons salt (I used a lot less than this)

2 Tablespoons garlic powder

1 Tablespoon black pepper

1 Tablespoon onion powder

1 Tablespoon cayenne pepper

1 Tablespoon dried leaf oregano

1 Tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.  Yields about 2/3 cup

Tzatziki Sauce

1 medium cucumber,  peeled, seeded and finely chopped

1 cup plain yogurt

1 Tablespoon olive oil

1 teaspoon lemon juice

1/2 teaspoon salt

1 teaspoon oregano

1 teaspoon minced garlic

In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

Pita Bread

1 1/4 cup hot water

1 Tablespoon active dry yeast

about 3 cups flour

1/2 teaspoon salt

Dissolve yeast in hot water.  Let sit 10 minutes, then stir in flour and salt until a soft dough forms.  Then knead 10 minutes.  Divide into 8 balls.  Roll each ball into a disc shape, 1/4 inch thick.  Place the discs on floured, individual square of wax paper.  Let rise for 45 minutes.  Flip the discs onto the baking sheet (onto the opposite side that they rose on).  Bake at 500 degrees for 8 minutes, turning over half-way through baking.

Rizogalo (Greek Rice Pudding)

–This recipe is from Amanda Hesser of the New York Times, March 1998

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