EATERY IS OPEN - IT'S ALL GREEK TO ME

GRILLED SHRIMP

1/3 cup extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh oregano
2 teaspoons finely grated lemon peel
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 lb. shelled, deveined uncooked large shrimp (16 to 20 per pound)
1 (14-oz.) can artichoke hearts, drained, halved
8 cherry tomatoes
1 cup (4 oz.) crumbled feta cheese

1. In large bowl, stir together oil, garlic, dill, oregano, lemon peel, salt and pepper. Stir in shrimp to coat; cover and refrigerate at least 2 hours or up to 4 hours.

2. Heat grill. Equally divide and thread shrimp, artichoke hearts and tomatoes onto 4 (10- to 12-inch) metal skewers. Brush marinade over shrimp. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 minutes; turn. Place feta on shrimp. Cook an additional 3 minutes or until shrimp turn pink and cheese is melted.

EATERY IS OPEN - IT'S ALL GREEK TO ME

SIZZLING GREEK STEAK

1/2 cup A.1. Original Steak Sauce

2   T-bone or Porterhouse steaks (3/4 lb. each), 3/4 inch thick

1 tsp. dried oregano leaves, crushed

2 Tbsp.  lemon juice

1 Tbsp. olive oil

Make It

MIX all ingredients except steaks until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate.
PREHEAT grill to medium heat. Remove steaks from bag; discard bag and marinade. Grill steaks 10 to 12 min for medium rare to medium doneness, turning occasionally.
REMOVE steaks from grill; remove and discard bones. Cut steaks into thin slices. Drizzle evenly with the reserved steak sauce mixture.

THE EATERY - IT'S ALL GREEK TO ME



BAKLAVA

Dawn Boyle

1lb phyllo dough

2 cups walnuts, finely chopped

1/4 cup sugar

cinnamon to taste

1 cut sweet butter, melted

In a bowl, combine the walnuts, cinnamon and sugar, set aside.

Preheat oven to 350'

Butter a 13 x 10 x 2 baking pan.

Place 10 sheets of phyllo in the pan, 1 at a time, buttering each sheet.

Spread half of nut mixture over pastry.

Continue with another 10 sheets of phyllo, buttering each sheet.

Spread remaining nut mixture over pastry.

Finish with the remaining sheets of phyllo.

Edges of phyllo can be tucked under with a knife.

Cut dough with a sharp knife into triangles.

Pour remaining butter over pastry.

Bake for 45 minutes to an hour, until golden brown.

Syrup

3 cups water

31/2 cups sugar

1 stick cinnamon

1 whole clove

1 slice lemon

Boil ingredients for 15 minutes. Pour syrup over cooked Baklava. 

EATERY IS OPEN - IT'S ALL GREEK TO ME

Dawn Boyle

DOLMATHES - STUFFED GRAPE LEAVES

1/2 lb ground beef
1/2 lb lean pork
1/2 cup rice
1/2 cup chopped parsley
1/2 cup onion - chopped
4 teaspoons butter
50 grape leaves (stems cut)
3 cups water
salt and pepper to taste

Blanch grape leaves in boiling, salted water for 5 minutes.
Drain and rinse in cold water.
If jarred leaves are used, rinse in lukewarm water, drain.
Melt butter, saute onions.
Add meat, rice and seasoning, mix.
Place a few coarse leaves in bottom of pot.
On a large plate, spread 1 leaf at a time with shiny side underneath.
Take 1 teaspoonful of filling and place in center of 1 leaf.
Fold stem end over filling.
Fold each side of leaf. 1 at a time, overlapping lightly over mixture.
Pull up leaf from stem end toward the tip until you have samml compact roll.

*Do not roll too tightly, as rice will expand. Arrange stuffed leaves side by side with seam side down. Add water. Place a heavy plate on top of stuffed leaves to weigh down during cooking.