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Old 12-14-2004, 01:53 PM   #15
aghiowa
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Location: Iowa
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GREEK GRILLED FISH
(Psaria Skharas Khoriatika)

13 1/2-lbs firm-fleshed fish, cleaned and scaled,
or 4 fish streaks, at least 1/2 inch thick
(about 8 oz. each)
Juice of 1 lemon
(reserve 1 juiced lemon half)
Sea salt and cracked black pepper to taste
Extra-Virgin olive oil to taste
6 sprigs of fresh oregano
3 bay leaves

There are not many culinary treats that can top fresh fish grilled over a
charcoal fire and served with fresh herbs. Walk along any Greek harbor and
you'll find tavernas where the specialty is this culinary masterpiece.

For grilling, Greeks choose a variety of fish and seafood, including red
mullet, bonita, tuna, swordfish, sardines, lobster, shrimp, octopus,
cuttlefish, and squid.

The charcoal should be moderately hot and lightly covered with grey ash.

Herbs, both fresh and dried, are a fundamental way of flavoring grilled
fish. How you use them is more important than which herbs you choose.
Thyme, rosemary and oregano are favorites. We also recommend our Greek
Dressing and Marinade.

The most common problems with grilled fish are drying and breaking. Guard
against this by choosing plump and succulent fish of at least 1 1/2 lbs. in
weight. Smaller fish are better fried. Brush both fish and grill liberally
with olive oil and
take special care over cooking times. Base this on the thickness, not the
length.

Dry fish with paper towels and score fish larger than 2 pounds so they cook
evenly. With a sharp knife, make two or three deep 2-inch parallel diagonal
incisions on each side of the fish. (The heads are always left intact on
fish prepared for the grill- the cheeks taste particularly good.) Rub whole
fish inside and out, steaks on both sides, with half the lemon juice, salt,
pepper, and the olive oil. Dust with herbs.

Grill 4 to 5 inches above hot coals and brush with olive oil. Brush the
fish with some of the remaining olive oil. Be extremely careful of
flare-ups. Olive oil has a relatively low flash point. Combine the
remaining lemon juice and olive oil to make a basting sauce. Grill the fish
on both sides until cooked through, about 10 minutes for steaks, up to 15
minutes for smaller whole fish, and 25 minutes for larger fish.

Serve immediately.


Melitzanes Imam Bayldi
Baked Aubergines with Tomatoes, Onions and Garlic

4 slim, elongated aubergines, about 700 gr.
olive oil to taste
salt and pepper
450 gr. onions, thinly sliced
3-4 cloves garlic, peeled and sliced
450 gr. tomatoes, peeled and sliced
1 teaspoon oregano


Cut the stalks off the aubergines and rinse them. Using a sharp knife, slit
them lengthwise on one side only, making sure you do not slit all the way
through. They should open like a wallet, so you can put the stuffing in the
opening. Shallow-fry them gently all around in olive oil. If
not enough you can add some more oil in the frying pan. Take out and arrange
side by side in a small oven dish and season them. Put the olive
oil in a saucepan and sautee the onions and garlic in it until they are
slightly golden. Add fresh tomatoes and half a cupful of water. Season. Add
the oregano and sugar and cook gently, covered, for 15 minutes. With a
spoon, fill the aubergines with this stuffing, opening them slightly. They
should be quite soft by now. Virtually pile the stuffing in them, filling
them generously. Normally they generate enough juices on their own so no
addition of liquid is necessary in the oven dish. Cook in a pre-heated oven,
gas no. 4 (350 grades F/180 grades C), for 4O minutes; baste them once
during cooking.



Fassolakia
Green Beans in Tomato Sauce

1 kg green beans
300 ml water
1 onion, thinly sliced
olive oil to taste
3 tablespoons finely chopped parsley
500 gr. tomatoes, thinly sticed (or 1 can tomato paste)
salt
Clean the beans by cutting the stringy edges all around with a sharp knife,
rinse and drain them. Sautee the onion in the olive oil in a saucepan, add
the tomatoes and the beans and sautee together for a few minutes. Add the
water (the sauce should cover the beans) and bring to the boil. Add the
parsley and the salt and stir. Cover and cook slowly for approximately 45
minutes. They should have a thick, oily sauce at the end. If you want to
boost the dish up you can add 2 medium potatoes or 4 carrots, sliced thinly.

Briami
Baked Courgettes and Potatoes

700 gr. courgettes
450 gr. potatoes, peeled and sliced
500 gr. tomatoes, sliced
1 green pepper, sliced
3 cloves garlic, peeled and sliced
1 medium onion, finely chopped
olive oil to taste
150 ml water
1 tablespoon oregano
salt and pepper

Scrape the courgettes under running water and slice them in thin round
pieces. Prepare each vegetable accordingly and slice in small but thick
pieces. Mix all the ingredients together in a large baking dish, sprinkle
the oregano on top and season. Cook in a pre-heated oven, gas no. 5 (375
grades F/ 190 grades C), for about 1.5 hours. Mix the vegetables gently
after 30 minutes and baste 2-3 times. Turn the heat up to gas no. 7 (425
grades F/ 220 grades C) for the last 10 minutes in order to get the potatoes
crisp. Serve with soft, white, unsalted cheese.we like to add tomato sauce.
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