Tag Archives: Greek

Guacamole, Tatziki and Salsa… oh my!

16 Jan

guacamole, tatziki, and salsaLiving in Florida has definitely made me love happy hour. I love a good discount and happy hour usually has them to spare. The problem, I also love good food. Most of the places that have the dynamite specials, usually fall flat on the food. My resolution? Happy hour at home.

I know it might not be as social, but the alcohol is cheaper than any bar special and I can have whatever appetizer I want to whip up. A few nights ago that was a trio of dips. I poured a glass of wine and checked out the fridge for what I could make.

Granted I have more ingredients in my fridge than most people, but you can be creative with just about anything. (I once made a dip from cream cheese, old bay and celery) I had just opened a jar of salsa so that was an easy decision. Don’t judge me, some jarred salsas are pretty good. I also had the makings of a pretty wicked avocado salsa or guacamole. Let me just say that salsa is Spanish for sauce. Guacamole doesn’t really fit into this category since its thickness is much denser than a sauce. Traditional guacamole (at least for me) is simple. Avocado, salt, and lime juice. But, seeing as thought I was feeling creative… I channeled my inner Mexican (also my friend Shaddai Barron’s recipe) and started cooking:

Avocado Salsa

1 large Florida avocado, small dice
1 large jalepeño, minced
a solid hand-full of fresh cilantro, rough chopped
juice of 1 lime
1/4 cup sour cream
salt to taste

Combine all ingredients in a bowl and mix. Serve with chips or veggies.

While I was feeling good about my dip/sauce, I wanted more. Ever excited by variety and never limited by cuisine I found the makings of tatziki sauce. Again this sauce is very simple to make. I wouldn’t have thought to have the 3 sauces together, but çe la vie. For the tatziki I mixed 1 5.5 once container of greek yogurt with 1/2 cup cucumbers cut into a small dice. I like the skins on for texture, but feel free to peel if you prefer. Add 2 tablespoons freshly minced dill, season with salt and pepper and viola! You can also add lemon juice to bring some acidity to the party, but you don’t have to.

So my happy hour turned out wonderful and the best part was that I didn’t have to drive home… I was already there

Always thinking of the next meal

-Katie

It’s all Greek to me!

26 Jul

So I was asked o bring a salad to my cousins bridal shower. The parameters? WHATEVER I WANTED! The only thing I was my cousin wanted chick peas on the salad. I originally thought about making a Mediterranean salad with roasted red peppers and artichokes, but not knowing the tastes of the masses I thought I would go a little less fancy.

Most people like Greek salad so I thought, why not. When making salad for 30 people the best idea is to keep it simple. A few ingredients that work well together and make a big flavor impact. With Greek salad this is easy to do. As with all salads you want to seek a balance of sweet, salty, soft, crunchy, acid and spice. Greek salad embraces all of these elements.

IMG_0695Here’s how I balanced the flavors in the salad.

Sweet: Sundried Tomatoes

Salty: Feta cheese/olives

Soft: Chick Peas/Feta Cheese

Crunchy: Cucumbers/Onions/lettuce

Acid: Peppers/dressing/tomatoes

Spice: Peppers/arugula

The dressing is also a very powerful element in a salad. For a Greek salad this is where the acid, and herbal notes come into play. The dressing recipe follows, but important flavor components come into play through the dressing. Oregano, lemon, and red wine vinegar are in the dressing and play a key role in Greek cooking. Here’s the dressing recipes:IMG_0697

Greek Dressing

1/2 cup red wine vinegar
3/4 extra virgin olive oil
juice of one lemon
2 tablespoons fresh oregano, minced
1 garlic clove, minced
1 tablespoon fresh parsley, minced
1 teaspoon dijon mustard
2 teaspoons honey

Try this salad out it’s definitely a winner on a hot summer night. Add some grilled chicken or salmon for a little boost of protein.

Always thinking of the meal

-Katie