House Salad Dressing

1/4 cup white wine vinegar

1/4 tsp Za’atar seasoning

1/4 tsp dried oregano

1/4 tsp dried parsley

1 tsp honey

2 tbsp mustard (Dijon, brown, course or a combination of mustards, just no yellow)

1/8 tsp garlic powder

1/8 tsp salt

1/8 tsp fresh ground pepper

1/2 cup extra virgin olive oil

1/2 cup or more fresh grated Parmesan cheese

In a glass 4 cup measuring cup, whisk together vinegar, Za’tar, oregano, parsley, honey, mustard, garlic powder, salt and pepper until well combined. Keep whisking and drizzle olive oil slowly to emulsify it in the vinegar. Once a thickened mixture, whisk in the Parmesan cheese until fully combined. Allow to stand 20-30 minutes before using. Dress salad.

Meatball Salad

 Meatballs

flat leaf parsley, chopped

2 cups fresh bread crumbs
1/2 cup seasoned dry bread crumbs
1 cup fresh Parmesan cheese; grated 
1 tbsp kosher salt

1 lb ground veal

1 lb ground pork
2 lb ground beef
1 1/2 cups warm water

2 eggs; beaten
peanut oil

Yields about 40 meatballs

Sauce

2 anchovy filets

2 oz tomato paste

1 shallot; chopped 
3 cloves garlic; minced

1 large cans of Italian peeled tomatoes

single serving bottle red wine

flat leaf parsley; chopped
fresh basil; chopped

salt
pepper

Dressing

1/2 cup red wine vinegar

1 tbsp dried oregano

1 cup olive oil

red onion; 4-6 half-moon slices

1/4 cup Parmesan cheese; grated

1/4 cup of above sauce

Salad

romaine lettuce

celery, half-moon slices

compari tomato wedges

red onion; half-moon slices

olives

Parmesan cheese; grated

For meatballs:

Combine parsley, breadcrumbs, Parm salt in a food processor and set aside.

 

Break apart meat with your hands into a large mixing bowl. Add water; wait 30 seconds; add eggs and breadcrumb mixture, 

Using forks, gently combine. Be careful; over-handling the meat results in dense meatballs. Refrigerate for 30 minutes. Hand form 33-36 2" balls. 

Pour enough peanut oil to cover the bottom of a dutch oven. Brown 11-12 balls on all sides on medium heat in batches 3-5. About 10 minutes per patch. Don't over crowd. Set aside and let balls drain. Freeze the rest. 

For sauce:

Combine parsley, basil and tomatoes in a food processor until sauce is desired consistency. 

 
In the now well-seasoned dutch oven (if needed add fresh oil), add tomato paste and sauté shallot until soft and translucent, 1-2 minutes. Add garlic and anchovies, mashing the filets and sauté for another minute. Add wine; increase heat; reduce and scrape up bits until most wine has evaporated. Reduce heat to lowest setting; add tomatoes, parsley and basil; add balls back; salt and pepper to taste. 

Still Life with Lemons

 

Chef'n FreshForce Citrus Juicer, 10.25 long, Yellow

Roasted Pecans or Walnuts

 12 oz pecans

Heat oven to 350. When ready pour 12 oz of pecans on a baking sheet and roast for 5 minutes; toss and roast for another 5 minutes. Remove from oven and transfer to a plate to cool.

 12 oz walnuts

Heat oven to 350. When ready pour 12 oz of walnuts on a baking sheet and roast for 6 minutes; toss and roast for another 6 minutes. Remove from oven and transfer to a plate to cool.  

Cocktail Sauce

1 cup ketchup

1 tablespoon lemon juice

2 1/2 teaspoons prepared horseradish

1 teaspoon light chili powder

pinch cayenne pepper

salt, pepper

Hummus

1 can (15 ounces) garbanzo beans, drained and rinsed 
2 cloves garlic, peeled 
1 teaspoon sea salt (divided) 
1/4 cup fresh lemon juice

1/4 tsp ground cumin 
2 tablespoons water

3 small ice cubes 
1/3 cup tahini 
2 tablespoons extra virgin olive oil 

Using a food processor, chop two cloves of garlic and a 1/2 teaspoon of sea salt. Process until the garlic is finely minced. 

Add the drained garbanzo beans, fresh lemon juice, cumin and water to processor and continue to chop. After 2 minutes add ice. Blend the mixture until it reaches a smooth consistency, about 4 minutes total. 

Add the tahini and 1/2 teaspoon of salt to the mixture. While the food processor is running, drizzle in the extra virgin olive oil. Continue blending until the hummus becomes creamy. Approx 1 minute. 

Trout Almandine

Trout

2 skin-on filets

1 tbsp peanut oil

salt

pepper

flour

Almandine sauce

8 tbsp unsalted butter

1/2 cup sliced raw sliced almonds

2 tsp lemon zest

4 tsp lemon juice

2 tbsp chopped parsley

salt

pepper

Pat dry filets; salt, pepper both sides and dredge in flour. 

Add peanut oil to a non-stick skillet set to medium-high. When oil is hot, add fish skin side down and fry for 4 minutes; flip and continue with flesh side down for 1-2 minutes longer or until the flesh is slightly browned and fish is done. Remove filets to serving platter.

  

Add butter to the skillet stirring constantly. The butter will froth and cook quickly; within 1 minute the butter will begin to brown, add almonds and continue to stir for less than 1 minute; remove from heat, add lemon zest and juice while stirring. Allow to rest for 15-30 seconds and spoon over trout. Top with chopped parsley.

Roasted Shrimp Panzanella

4 cups 1-inch diced bread; crust removed

1 cup olive oil

1 lb (16-20 count) shrimp, peeled and deveined

1/4 cup plus 2 tablespoons red wine vinegar

1 tablespoon minced garlic

1 tablespoon Dijon mustard

1 lb Campari tomatoes sliced in wedges

1 cucumber, peeled, halved lengthwise with seeds removed, sliced 1/2"

1 yellow, red or orange bell pepper, sliced in strips

1/4 red onion, 1/4" quarter or half rounds

1/4 cup capers drained

3 oz baby arugula

1/4 - 1/2 lb feta cheese

salt

pepper

Preheat oven to 400 degrees.

For the croutons, place bread on sheet pan and drizzles with olive oil, sprinkle with salt and pepper, spread in one layer. Bake for 5 minutes, flip and bake for another 5 or until browned. Transfer and set aside.

Dry shrimp. On same sheet pan toss with olive oil, salt and pepper. Spread and roast for 10 minutes. Transfer and set aside. 

Whisk together 1/4 cup vinegar, garlic, mustard, salt and pepper, emulsify 3/4 cup olive oil into mixture. Set aside.

At room temperature, in large bowl, combine cucumber, tomatoes, bell pepper, red onion, capers and shrimp with a small amount of dressing. Add arugula and and feta, remain dressing and lightly toss and sprinkle with red wince vinegar, salt and pepper. 

Horiatiki (Greek Village Salad)

ripe tomatoes
cucumber
red onion
bell pepper
Kalamata olives 
feta cheese
dry oregano
3 parts extra virgin olive oil 
1 part red wine vinegar

Cut the tomato into wedges not cubes. Peel the cucumber; slice in quarter-inch rounds and cut the rounds in half. Thinly slice onion (half rings) and bell pepper (strips). Put tomatoes and cucumbers in a shallow bowl and combine. Top with sliced onion and pepper. Add the olives and sprinkle with oregano. Spoon on feta. Add more oregano. Whisk together olive oil and vinegar and oregano; drizzle over salad. Salt to taste.

“Clams Casino” Toast

1 can chopped clams; drained

1 clove garlic; minced

2/3 cup Pecorino Romano cheese; grated 

lemon zest

dried oregano

red pepper flakes

1 English muffin

Stir together clams, pecorino cheese, garlic, dried oregano, lemon zest and red pepper flakes. Toast an English muffin. Spoon the clam mixture onto the muffin, then broil until bubbling, just a few minutes. A little singe around the edges of the bread is a bonus.