Happy Holidays to All... Christmas Menu

It’s that time of year again and I am so happy that Food Newsy has entered the homes of so many people! Some of you have been asking what I will serve my guests on Christmas Day. I will share my menu with you along with the recipes... upon request.

We will start off with the best of both worlds - Greece meets Italy...

Fresh sliced Mozzerella with alternate layers of spreads; Sun dried pepper spread for the red, Artichoke spread for the white and Arugula Pesto spread for the green. A Greek Meze platter 
will also be served with Loukinika sausage, grape leaves, hummus, taramasalata, cheeses, gigante beans, tzatziki and pita.

I will then serve a cold shrimp salad with black olives, lemon, garlic, capers, red onion, and celery that my dear friend Maryanne so graciously shared with me.

Onto a refreshing green salad consisting of Arugula with Hazelnuts, Goat Cheese and Fig vinaigerette.

Our dinner course will consist of Fresh Ham - uncured, think Italian, its a very European tradition! I will prepare it with lots of garlic, parsley, rosemary, lemon, oregano and olive oil.

Our side dishes are a mix of wonderful roasted root vegetables with potatoes, stuffed mushrooms, cheddar bacon biscuits (just because we like them!) and spanikopita (spinach pie).

Dessert is a wonderful array of Greek pastries, Venetian rainbow cookies, cakes and pies!

If you really want to make a friend, go to someone's house and eat with them... the people who give you their food give you their heart. Wishing you all a wonderful holiday season and a healthy and happy new year!

Thanksgiving Leftovers - Kentucky Hot Brown Pastry Puff

There's a hotel in Louisville called The Brown Hotel. During the 1920's Chef Fred Schmidt created the Hot Brown for the guests that would dance into the wee hours of the morning. This is my version made with puff pastry and a great recipe to make with leftover thanksgiving turkey!

• 2 puff pastry sheets
• 1 lb. leftover turkey breast slices or chopped
• 10 slices cooked bacon crumbled
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded white cheddar cheese
• 3 tomatoes, sliced thin
• 4 eggs, beaten

Place one square in bottom of 8" pan that is greased or lined with parchment paper. Press to fit pan.

Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers.

Top with remaining pastry square. Pinch edges to seal to bottom pastry. Brush remaining eggs over top.

Bake at 350 for 15 minutes, covered with foil. Remove foil and bake another 15 minutes or until browned. Let stand 20 minutes before serving.

Serve with Mornay Sauce if desired:

• 1/2 cup butter
• 1/3 cup all-purpose flour
• 3 1/2 cups milk
• 1/2 cup shredded Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.

Eggplant Rollatini

Rollatini is an Italian-style dish that is usually made with thin slices of eggplant lightly breaded and covered with ricotta and often other cheeses and seasonings, then rolled up and baked. This recipe is definitely worth the effort and is not all that hard to do! 

• 1 cup ricotta cheese
• 1 egg, beaten
• 1 teaspoon Italian seasonings
• 2 tablespoons olive oil
• 1/2 cup shredded parmesan cheese
• 2 cups shredded mozzarella cheese (divided)
• 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
• 1 cup Italian seasoned bread crumbs
• 14 ounces of tomato basil sauce ( homemade or jarred)

Mix together ricotta, egg, Italian seasoning, parmesan, 1 cup of the mozzarella and salt and pepper to taste. Set aside.

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Brown the eggplant on each side until golden (can be baked in oven using cooking spray for a lighter meal). Remove to a paper towel lined plate to drain.

Preheat the oven to 350 degrees.

Dollap a generous tablespoon of ricotta cheese mixture onto each slice of eggplant. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour sauce over the rolls, and top with 1 cup of the shredded mozzarella cheese.

Bake for 20 minutes in the preheated oven or until the cheese is melted and lightly browned.

Enjoy!

Italian Pizza Chili

This is a really delicious and enjoyable "new" style of chili that serves well as a main meal or great for an appetizer. Make it for your next tailgate party!

• 3 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 1 zucchini peeled and diced
• 1 red bell pepper seeded and diced
• 2 garlic cloves, minced
• 1 pound ground beef
• 1 pound sweet Italian sausage out of casing
• 1 package (8 ounces) sliced sweet pepperoni, diced
• 1 cup spaghetti sauce
• 1 can diced tomatoes
• salt and pepper to taste
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• 4-ounces cream cheese, softened
• ½ cup shredded mozzarella cheese
• ½ cup shredded sharp cheddar cheese
• cooking spray for baking dish
• Bread for serving

Preheat oven to 375.

In a large skillet, heat olive oil over medium heat and add the sliced onion, zucchini, red bell pepper and cook for 3 minutes. Add minced garlic and pepperoni cook 3 minutes. Set aside.

Using the same pan, add beef and sausage and season with salt, pepper, oregano and basil; continue to cook until meat is browned and crumbled. Add back the vegetable mixture that you set aside. 

Stir in the cream cheese, tomato sauce and diced tomatoes and cook for 3 minutes.

Grease a rectangle baking pan. Spread the meat mixture into baking dish and top with mozzarella cheese and cheddar cheese. Bake for 15 to 20 minutes, or until hot and bubbly. Serve with crusty Italian bread!

Crusted Salmon Fillet

Very easy and delicious fish recipe - I use Salmon!

Mix together:

• 1.5 cups fresh breadcrumbs made from white bread in the food processor (can use plain store bright breadcrumbs)I use gluten free bread

• 2 large garlic cloves minced

• 1 teaspoon parsley

• 1/2 stick melted butter

• salt and pepper to taste

• 1 teaspoon McCormick Seafood Rub- Herb with Lemon ( Shop Rite sells it)

Cut Salmon or Fillets into individual servings. I separate them with foil in the pan to hold the crust topping from falling off the fish.

Top each piece with mixture and press down a little to keep on fish.

Bake in 350 degree oven 12 to 15 minutes until done.

Broil tops for the last 2 minutes.

Asian Glazed Chicken Thighs

• 1/3-cup rice vinegar 
• 1/4-cup lower-sodium soy sauce 
• 3 tablespoons honey 
• 2 tablespoons dark sesame oil 
• 1 1/2 tablespoons Chile paste
• 10 garlic cloves, minced 
• 12 boneless chicken thighs, skinned 
• Cooking spray 
• 1/2-teaspoon salt  

1. Combine vinegar, soy sauce, honey, sesame oil, Chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

When it comes to elegant venues you will not find better then the Bella Vista Country Club located at 100 School Rd Marlboro Township, NJ 07746

I cannot begin to say enough great things about the Bella Vista Country Club. When we began to look at party venues, we wanted a place where we could have a party with the elegance of a country club, but also have an intimate feel. The Bella Vista hit on all these marks for us, particularly the Pavilion.

Not only that, they provided the best value of all the venues that we looked at in the area. This included not only the price per person, but also all the food that was included in that price. Our guests couldn't believe how much great food we had at cocktail hour alone!

We worked with owner and Executive Chef Anthony Beshara and Todd Edelman as our party coordinators, who were so responsive and helpful. They quickly responded to all of our requests and questions and were always willing to help with whatever we needed. I was amazed at how smooth the planning process and party day were. It seemed too easy! It all happened thanks to Anthony and his wonderful staff. We also have to compliment Todd. He was by our side all night making sure we had everything we needed, and always having fun.

Add the fact that the grounds are gorgeous; you can't go wrong with choosing the Bella Vista Country Club. Our guests gave so many compliments about everything on the grounds...the venue, and the food. They all had so much fun!

We will cherish the memories forever.

Salmon With Crabmeat and Rice Stuffing

• 2 lb. salmon fillet

• 8 ounces Minute Rice, ready-to-serve multigrain medley

• 2 (5 ounce) cans crabmeat

• 4 tablespoons mayonnaise

• 4 tablespoons parsley, chopped

• 2 tablespoons chives or green onion, chopped

• 2 tablespoons fresh lemon juice

• 2 tablespoons melted butter

• 11 teaspoon paprika

• 1 teaspoon dill weed

Portion the salmon, cutting off any very thin ends of the filet.

Slash the salmon in the center to make a pocket. Cook the rice in the microwave per directions (60 sec.).

Mix the rice, crabmeat, mayonnaise, parsley and onion. Place the salmon on a sheet pan on parchment paper. Spread open the slash in the center of the salmon and press in the rice and crabmeat mixture, mounding it up above the fish fillet.

Mix the butter and lemon juice and lightly brush the exposed salmon flesh with the mixture. Sprinkle paprika over the stuffing in the center and dill over the salmon. Bake in a hot oven (400 degrees. F.) about 20 minutes or until fish flakes easily.

Spicy Thai Squid Salad

A delicious and refreshing summer dish that can be used as an appetizer or a light main course!

• 16 oz. of squid/cuttlefish pieces or rounds
• 2 cups milk
• salt and pepper to taste

• 1 Korean green pepper, seeded and sliced very thin
• 1 tablespoon finely chopped fresh ginger
• 1 spring onion thinly sliced white parts and green separated
• 1 tablespoon soy sauce
• 2 tablespoons sweet chili sauce (any brand)
• 2 teaspoons garlic chili sauce (any brand)
• 2 tablespoons ketchup

• black and white sesame seeds for garnish
• 1 tablespoon sesame oil
• green slices of scallion 

Soak squid in milk for several hours. Drain, rinse and dry squid. Heat pan with a tablespoon of sesame oil. Saute squid on high flame for about 3 minutes. In a colander rinse under cold water to stop cooking process. Put in bowl and season with a little salt and pepper.

In a small bowl mix the pepper, ginger, white part of onion, soy sauce, sweet chili sauce, garlic chili sauce and ketchup and mix into squid. Let sit in refrigerator for a couple of hours for flavors to marry.

Just before serving. Garnish with Green part of scallions and some black and white sesame seeds. Top off with a drizzle of sesame oil and serve.

So What About That Lamb?

Roasts are easy to cook and they serve a lot of people. Although lamb is one of the tougher kinds of meats, you can definitely be successful in cooking a delicious and tender piece of meat.

There are a few ways to buy lamb:
Bone-In or Semi Boneless - will give you the juiciest of meat, but not as easy to carve.
Boneless is easy to carve, but is easier to overcook and tends to be drier.
Butterflied is cut down the middle and is great for stuffing or grilling.

Domestic or Australian? 
I say USA all the way. The difference in the taste is the diet. An Australian lamb diet is mainly grass and tends to be gamier, while the American diet contains grains resulting in a milder tasting meat.

Everyone has their own method of cooking a roast, but I find low and slow produces the most tender lamb. I also soak the lamb in coffee before I season it. YES - I said coffee. The best way to use the tenderizing power of coffee is to brew a strong pot, let that chill and then marinade the meat in the coffee for at least 24 hours. The reason coffee tenderizes so well is not because of the acid level in coffee. Instead, it’s the natural enzymes of the coffee that do the tenderizing work. You will not taste the flavor of the coffee once the lamb is seasoned, I promise! If anything it will enhance your flavors.

There are several ways you can season the lamb. Rosemary, garlic and olive oil, a more American traditional flavor, Greek style with lots of lemon, garlic, oregano and olive oil. The choice is yours! 

Lets talk about cooking… The USDA Recommendation for cooking lamb: rare at 140ºF, medium-rare at 150ºF, and medium at 160ºF. I am not a fan of rare lamb, so I could it somewhere between medium and well.

The most important part of the cooking method is how you treat your meat after it's cooked. Remember you want to remove your lamb about 5 degrees before it reaches the desired internal temperature. This is to allow the juices to redistribute throughout the entire piece of meat. As the meat rests, it will continue to cook about 5 more degrees, the juices will redistribute and you will end up with a more flavorful, tender result. Never remove the meat from the oven and start carving!

Why Lamb on Easter?
The reference to lamb in Christianity goes back to the book of Genesis, When Abraham was asked to sacrifice his son.

In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. It was a popular superstition that the devil, who could take the form of all other animals, was never allowed to appear in the shape of a lamb because of its religious symbolism.

It wasn't too many years before people decided that it was ok to roast parts of lamb instead of the whole bleeting thing. In the spirit of the old days here is a version of leg of lamb that can be done on the BBQ. 

In Greece, Easter is the biggest holiday and  most everyone roasts a whole lamb on a “Souvla” which is a large spit.

So, that's the word on Lamb - enjoy your Easter!

Boneless Leg of Lamb: For 4-7 lb roast in a 325°F. Medium Rare (internal temp should be 145°F) 20 minutes per pound. Medium (internal temp should be 160°F) 25 minutes per pound. Well Done (internal temp should be 170°F) 30 minutes per pound. Uncovered for last 45 minutes or until the outside is a rich, golden brown

For Bone in Leg of Lamb: oven temperature should be 300°F. Oven roasting times as follows:

4 to 4.5 pound leg of lamb roast covered for 4.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown.

5.5 to 6 pounds, roast covered for 5.5 hours and uncovered for another 45 minutes or until the outside is a rich, golden brown.

Greek-Stuffed Artichoke Bottoms

All I can say about this recipe is "YUM"! I will be serving this on Easter!

• 2 bags frozen artichoke bottoms
• 1 onion, diced
• 2 garlic cloves, diced
• 4 tablespoons olive oil
• 1/4 cup plain yogurt
• 5 slices white bread, crust removed
• 2 pounds ground lamb
• 3 eggs, beaten
• 3/4 cup shredded Greek Kasseri cheese (can use Provolone)
• 1/2 cup bread crumbs
• 1/4 cup grilled/fried eggplant, chopped (can use canned)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, minced
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 tablespoon extra virgin olive oil 
• 1 tablespoon butter
• 2 teaspoons lemon juice

Sauté onion and garlic in oil and butter until soft. Add yogurt and bread cubes; soak for 15 minutes. In a bowl, add bread cubes, lamb, eggs, cheese, bread crumbs, olives, oil, parsley, oregano, salt and pepper; mix well. 

Fill artichoke bottoms with lamb mixture; bake at 350°f for about 15 minutes. 

Serve artichoke hearts with lemon and garlic yogurt sauce - In a blender, mix 5 roasted garlic cloves, 1/2 cup fresh lemon juice, 1 cup greek yogurt and 4 teaspoons mayonnaise until smooth. Season as needed.

Note: You can make patties out of leftover stuffing and cook in a pan!

Fasolia Gigantes

This is a traditional Bean dish from Greece and just in time to serve for Easter!
 Good served hot or cold!

• 9 ounces Giant Beans
• 
1 Carrot

• 1 Onion

• 2 tbsp Parsley

• 1 cup Fresh Tomato sauce
• 1-2 garlic cloves
• 3 tbsp Extra Virgin Olive Oil
• Salt & Pepper

Add beans and carrots in hot water and boil for 40 minutes. Remove foam while boiling. Put aside 1 cup of the water. Drain and add to glass casserole dish.

Add rest of ingredients to empty hot pan - oil, onion, parsley, garlic and Saute until almost tender. Add tomato sauce, and reserved water.

Season with salt and pepper to taste. Let sauce boil down a bit and then pour over beans. Bake in oven for about 50 minutes. Add water if needed.

Serve with extra olive oil.

Pasta with Salmon, Scallops and Shrimp in Light Cream Sauce

I like to serve this  delicious pasta dish featuring salmon, scallops and shrimp with crusty Italian bread!

• 1 lb. penne
• 2 tbs. olive oil
• 2 tbs. butter
• 6 garlic cloves
• 1 medium yellow onion
• 2 shallots
• 1 lb. piece of salmon
• 2 leeks
• 1/2 lb. of shrimp
• 1/2 lb. of scallops
• a handful of fresh parsley
• a handful of fresh green onions
• salt & pepper
• 1/4 tsp. red pepper flakes
• 2 tsp. pesto
• Fresh lemon
• 1/2 cup light cream

 Cook pasta as directed. While water is boiling prepare other ingredients.

Clean and wash the shrimps and scallops. Cover them with water and the juice of one lemon and let them rest. Remove the skin from the salmon and cut into chunks and set aside.

Chop up the onion, shallot, garlic, leek and parsley. Heat up the olive oil and butter on a heavy skillet. Add the shallots and onions. Add the garlic once the shallots and onions become translucent.

Cook the garlic for about 30 seconds and add the salmon. After a minute, add the leeks and half of the parsley and green onions. Cook them for another minute or so.

Drain the shrimp and scallops and add them to the salmon. Season everything with salt and pepper and add the oregano and red pepper flakes. Cook covered for about 5 minutes, until the shrimp turn pink all over and the seafood is cooked. Slowly pour and stir in the cream.

Add the cooked pasta and incorporate. Top each plate with a dollop of pesto and squeezed fresh lemon and serve.