Tag Archives: greek

Greek Chicken and Potato Traybake

The Greek dish known as kotopoulo skorthato is typically called “Greek garlic-lemon chicken” in English, but the ensemble also includes potatoes, making it a delicious complete meal. OK, so we added a side of roasted broccolini to make it a more veggie-forward dinner.

For this riff, Milk Street used their trusty traybake technique—roasting the ingredients on a rimmed baking sheet in a hot oven to ensure the quickest cooking possible and to develop nice caramelization.

As a finale, toss in black olives, dill and capers to ratchet up the flavors. If using chicken breasts, try to purchase pieces that are close in size so they cook at the same rate. Since we used both thighs (for The Hubs) and breasts (for Yours Truly), we cut the breasts halves in half again, making them more uniform in size to the thighs.

Because we cooked 4 pounds of chicken pieces (25% more), we doubled the spice mixture so that we had enough to sprinkle on all sides of each piece. This meal was sooo flavorful, and not difficult at all!

Don’t use extra-large bone-in chicken breasts if you can help it; 12-ounce pieces work best. If unavoidable, keep in mind that bone-in breasts weighing about 1 pound each require 40 to 50 minutes of roasting.

Greek Chicken and Potato Traybake

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 tsp. dried oregano
  • ¼-½ tsp. red pepper flakes
  • Kosher salt and ground black pepper
  • 4 12-oz. bone-in, skin-on chicken breasts or 3 lbs. bone-in, skin-on chicken thighs, trimmed and patted dry
  • 2 Tbsp. extra-virgin olive oil
  • 1½ lbs. medium Yukon Gold potatoes, not peeled, cut into 1-inch-thick wedges
  • 2 lemons, halved crosswise
  • 8 medium garlic cloves, peeled
  • ½ cup pitted Kalamata olives, roughly chopped
  • 2 Tbsp. drained capers
  • 3 Tbsp. roughly chopped fresh dill, divided

Directions

  • Heat the oven to 475°F with a rack in the middle position. In a large bowl, stir together the oregano, pepper flakes, 1½ teaspoons salt and ½ teaspoon black pepper. Sprinkle 2 teaspoons of the mix onto all sides of the chicken. To the remaining seasoning mix in the bowl, add the oil, potatoes, lemon halves and garlic, then toss to coat.
  • Place the garlic in the center of a rimmed baking sheet, then arrange the chicken, skin up, around the garlic; this placement helps prevent the garlic from scorching during roasting. Arrange the lemons, cut sides up, and the potatoes in an even layer around the chicken. Roast until the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh (if using) reaches 175°F, about 30 minutes.
  • Using tongs, transfer the chicken and lemon halves to a serving platter. Push the potatoes to the edge of the baking sheet, leaving the garlic in the center. Using a fork, mash the garlic to a rough paste. Add the olives, capers and 2 tablespoons of the dill to the baking sheet, then, using a wide metal spatula, stir and toss the ingredients, scraping up any browned bits.
  • Transfer the potato mixture to the platter, placing it around the chicken. Sprinkle with the remaining 1 tablespoon dill.

http://www.lynnandruss.com

Adapted from a recipe by Rebecca Richmond for Milk Street

Grilled Lamb Shoulder Chops Greek-Style

Shoulder chops aren’t the most tender, but they truly have great lamb flavor. Plus, they are far less expensive than other types of lamb chops. The steaks are usually rather thin, therefore make sure you have a hot fire ready so they get a good sear on the outside before they have a chance to overcook on the inside.

Lamb and grilling are a classic combination in Greek cookery. In just minutes over a hot fire, they are nearly ready to serve with that quintessential Greek flavoring combination of fresh oregano, fresh lemon juice, really good olive oil, and just a touch of garlic. Simple is, as simple gets.

To complete the meal we roasted some baby Yukon potatoes which benefited from some of that oregano-garlic sauce; and a side of Roasted Green Beans with Pecorino and Pine Nuts which are mixed with oil, salt, pepper, and a tad of sugar to enhance caramelization.

Grilled Lamb Shoulder Chops Greek-Style

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 10- to 12-ounce lamb shoulder blade chops, 1/2 inch to 1/4 inch thick
  • Kosher salt and freshly cracked black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. roughly chopped fresh oregano
  • 1 tsp. minced garlic
  • 1/2 lemon

Directions

  1. Preheat grill to hot.
  2. Dry the chops with paper towels and sprinkle them generously with salt and pepper. Place the chops on the grill and cook until well seared, 3 to 4 minutes per side. To check for doneness, use an instant-read thermometer. The chops are rare at 120°F, medium rare at 125°F, medium at 130°F, and well done at 145°F and higher. FYI, lamb can take on a gamey flavor when cooked past medium.
  3. When the chops are done, remove them from the grill, cover them loosely with foil, and let them rest for 5 minutes.
  4. Meanwhile, in a small bowl, combine the olive oil, oregano, and garlic and mix well.
  5. Spoon the garlic mixture over the lamb chops, squeeze the lemon on top of them, and serve hot.

http://www.lynnandruss.com

Recipe by John Willoughby and Christopher Schlesinger

Greek-Style Shrimp with Tomatoes and Feta

Saganaki is a traditional Greek dish with sweet, briny shrimp covered with a garlic- and herb-accented tomato sauce, and topped with crumbles of creamy, salty feta cheese. This version hails from America’s Test Kitchen (ATK) “The Complete Mediterranean Cookbook.”

This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. The base for the sauce is provided by canned diced tomatoes along with sautéed onions and garlic. Dry white wine adds acidity, and ouzo brings welcome complexity with its slightly sweet anise flavor.

*Since ouzo is not in everyone’s liquor cabinet (it wasn’t in ours—but is now), here are two alternatives: Pernod—Though slightly sweeter than ouzo, this French anise-flavored liqueur is the next best thing. Or use a combo of Vodka + Anise Seed, with one tablespoon of vodka plus 1/8 teaspoon of anise seed to equal 1 tablespoon of ouzo.

Serve the shrimp with crusty bread or steamed white rice.

Greek-Style Shrimp with Tomatoes and Feta

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. shrimp, peeled and deveined, tails left on, if desired
  • 4 Tbsp. extra-virgin olive oil
  • 3 Tbsp. ouzo (*see note above)
  • 5 medium garlic cloves, minced or pressed through garlic press (about 5 tsp.)
  • 1 tsp. grated zest from 1 lemon
  • Table salt and ground black pepper
  • 1 small onion, diced medium (about 3/4 cup)
  • 1 medium red bell pepper, stemmed, seeded, and diced medium
  • ½ tsp. red pepper flakes
  • 1 28-oz. can diced tomato, drained, 1/3 cup juices reserved
  • ¼ cup dry white wine
  • 2 Tbsp. coarsely chopped fresh parsley leaves
  • 6 oz. feta cheese, crumbled (about 1½ cups)
  • 2 Tbsp. chopped fresh dill leaves

Directions

  1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
  2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer.
  3. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute.
  4. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
  5. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer.
  6. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe for America’s Test Kitchen

Roasted Mediterranean Potatoes

We were Going to the Greek for dinner one Sunday evening when son David, and his lovely Greek girlfriend Vyktorya (Vikki) were paying a visit. It’s always a little tricky with Vikki (rhyme intended) who was a staunch vegan for quite some, but now does eat meat on occasion. Lucky for us lamb is one she enjoys. (Something to do with the Greek ancestry perhaps?)

Once we settled on the entrée, we had to come up with sides that would complement the Greek flavors of the lamb marinade. Potatoes were kind of a no-brainer, and Russ quickly settled on these Best Roasted Greek Potatoes that he found themediterraneandish.com website.

To achieve just the right texture, first the potatoes are baked covered for 40 minutes or so in plenty of liquid—olive oil, lemon juice, and broth. As they are covered, the potatoes tenderize as they absorb steam and take in the perfectly flavored liquid.

A little secret ingredient here is a sprinkle of Parmesan cheese
added midway through baking.

Roasted Mediterranean Potatoes

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 tsp. seasoned salt
  • 1 tsp. black pepper
  • 1 tsp. sweet paprika
  • 1 tsp. rosemary
  • 4 large baking potatoes, peeled, washed, cut into wedges
  • 8 large garlic cloves, chopped
  • 4 Tbsp. extra virgin olive oil
  • 1 lemon, juice of
  • 1 ¼ cup vegetable or chicken broth
  • ½ cup grated parmesan cheese
  • 1 cup parsley leaves, roughly chopped

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together spices. Set aside.
  3. Place potato wedges in a large lightly-oiled baking dish and sprinkle with the spice  mix. Toss potatoes together briefly to evenly distribute spices.
  4. In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
  5. Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
  6. Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
  7. To add more color, place the dish under the broiler for 3 minutes or so, watching carefully.
  8. Remove from oven. Garnish with fresh parsley before serving.
Rounding out the Greek-themed dinner were grilled loin lamb chops with a garlic-oregano paste, and sautéed green beans and grape tomatoes with crumbled feta.

http://www.lynnandruss.com

Recipe found on http://www.themediterraneandish.com