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.

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. 

PUB EATERY - IT'S ALL GREEK TO ME

Yogurt Sauce - Tzatziki

1lb plain yogurt
1 cucumber, peeled, cored and finely diced
2 tbsp. olive oil
salt
3 or 4 cloves of garlic crushed

Mix crushed garlic with salt, add olive oil. Fold into yogurt and blend. Stir in diced cucumber. Keep chilled.

* Tzatziki is used with everything at my house. My children love to dip chicken cutlets in it. They also love to dip vegetables in Tzatiki - ENJOY!

THE EATERY - IT'S ALL GREEK TO ME

Dawn Boyle


Koulourakia - Easter Cookies

1/2 cup sweet butter (at room temperature)
1/2 cup confectioners sugar
1 egg
1/4 cup heavy cream
2 tablespoons oranage liquor or brandy
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 egg yolk beaten
Sesame seeds

Preheat oven 350'.
In a bowl, cream the butter and add the sugar, beating until creamy.
Add the egg, heavy cream and liquor.
Beat for 5 minutes.
In a separate bowl, sift the flour, salt and baking powder.
Blend into butter mixture, 1/2 cup at a time until dough is formed.
Form dough into 1 1/2 inch balls and then twist.
Place on cookie sheet, brush with egg yolk and sprinkle with sesame seeds.
Bake for 30 minutes, or until golden. Makes approximately 48 cookies.

EATERY IS OPEN - IT'S ALL GREEK TO ME

Dawn Boyle

I am an Irish/German girl that married a Greek guy. When I was dating him, his Aunt Cally gave me a cookbook it is called The Odyssey of Greek Cooking. It was made by The Greek Ladies Philoptochos Society of SS Constantine and Helen Greek Orthodox Church. I love this cookbook and have made almost everything in it. When I first started cooking Greek food, I stuck to the recipe, now I have added my own flare. I hope you enjoy!

MOUSSAKA
2 large eggplants
6 medium ptoatoes, peeled and sliced 1/8 inch thick
1 1/2 pounds of ground beef
1 cup olive oil
2 medium onions
1 1/2 cups of tomato sauce
1/2 stick of butter
1/2 cup of bread crumbs
1 teaspoon of cinnamon
2 cloves of garlic chopped
salt and pepper