Trifole Greek Salad Topped with Ahai Tuna

Ingredients

1 lb. of lettuce spring mix
1/2 head of iceberg lettuce
1 sliced English cucumber
1 cup feta cheese
3/4 cup grape tomatoes
1/2 cup Kalamata olives
1/3 cup sliced red onions
1/2 cup sliced pepperchinis
1 cup Greek salad dressing
8 oz sliced Ahai tuna pre-cooked to medium rare

Put chopped iceberg lettuce and spring mix layer in the bottom of the trifle bowl.

Rim with a layer of cucumbers around the outer edge of the bowl.

Add a layer of feta cheese.

Add another layer of salad mix.

Rim the edge with grape tomatoes.

Rim the outer edge of the bowl with Kalamata olives.

Rim the edge with sliced red onions.

Add another layer of feta cheese.

Top with slices of Ahai tuna.

Dress salad when ready to serve.

Kofinia (Greek pecan baskets)

Ingredients

3 cups of ground pecans
1 tsp. cinnamon
1/2 cup of ground Holland Rusks (or dry toasted bread)
1 cup sugar
4 jumbo eggs slightly beaten
3/4 cup melted butter
1/2 lb. Phyllo dough sheets

Combine and mix dry ingredients.

Alternate and add eggs and butter to the dry mixture.

Brush melted butter on each side of five sheets of Phyllo. You should have five sheets together.

Measure and cut five across and four down to create squares.

Place each square into a muffin pan.

Pour about 2 tbs. of nut mixture into each basket.

Bake for 20 minutes at 350 degrees F.

Let cool and dust with powdered sugar.

Four Cheese Bacon-wrapped Stuffed Shrimp

Photo 1

Photo 2

Photo 3

Ingredients

2 lbs. of 16/20 fresh Argentina jumbo shrimp, peeled and deveined
1 lb. of bacon
1 1/2 lb. of cream cheese
2 oz. of goat cheese
2 tbs. of diced celery
2 tbs. chopped green onions
1 tbs. chopped fresh parsley
Season with salt and pepper to taste
1 tbs. dill weed
2 oz. of Boursin cheese

Use a fork to blend all ingredients together. Use mixture within 10 days. (Photo 1)

Cook bacon until about halfway done. Cut bacon strips in half. (Photo 2)

Place shrimp on bacon and roll a marble-sized ball of the seasoned cheese mixture and place it on top of the shrimp. Wrap the bacon around the shrimp and cheese ball, add a slice of jalapeno pepper if desired, and secure with a toothpick. (Photo 3)

Put wrapped shrimp on a sheet pan that is lightly coated with non-stick spray.

Cook at 375 degrees F for about 10 minutes.

Chocolate Walnut Cake

Cake

10 eggs
1 cup sugar
1/4 cup warm water
1/8 cup vanilla
1 1/2 cup semelina flour
1/2 cup flour
1 1/2 tsp. baking powder
2 tsp. cinnamon
1 1/2 cup chopped walnuts

Beat eggs and sugar until light yellow and foamy with the whip attachment, about 10 minutes. Mixture should not drip off a spoon when ready. Combine all ingredients and add slowly to mixture, ending with walnuts.

Pour into three 10-inch round cake pans lined with parchment paper.

Bake for 15 minutes at 375 degrees F or until done.

Chocolate ganache

1 stick butter
1 block of semi-sweet chocolate
3/4 cup of Half and Half
1/2 cup powdered sugar

Microwave on high for 2 minuts.

Remove and whisk.

Let sit.

Pastry cream

1 cup milk
1/2 cup sugar
1/8 cup cornstarch
2 eggs

Heat milk until hot to touch, combine dry ingredients and beat in eggs.

Add warm milk to mixture of dry ingredients and eggs and return to pot.

Stir over low heat until mixture thickens. Cool.

Mile High Coconut Cream Pie

Ingredients

2 cups milk
1 cup sugar
1/4 cup cornstarch
4 eggs
16 oz. shredded coconut
Vanilla flavoring to taste
1 baked pie shell

Heat milk to hot to finger, not boiling.

Combine dry ingredients, add eggs and beat.

Pour some of the hot mixture into egg, whisk and return to stove.

Cook on low heat, stirring untilmixture thickens. Add coconut and let cool.

Pour into pie shell and top with whipped cream icing made from 1 pint heavy whipping cream and 1/4 cup of powdered sugar.

Top with browned coconut flakes.

Palmetto Style Sushi

Ingredients

1 Tbs. pesto
1 Tbs. softened cream cheese
1 cup mayonnaise
1 lb. oven roasted turkey, sliced in half
1 jar whole pickled okra

Combine pesto, cream cheese and mayonaise in a small bowl. Stir to blend. Spread evenly over turkey slices. Place whole okra onto the turkey. Roll up turkey and okra like a jelly roll. Place on plate, cover with plastic wrap. Chill at least 1 hour before serving.

Slice turkey rolls crosswise into 1/2-inch pieces. Place pieces cut side down on the serving platter. Garnish with parsley if desired. Serve cold.

Maraschino Cherry Cake Pops

Ingredients

1 package of 9 ounce white cake mix
1 egg white
1/2 cup maraschino cherry juice
1/4 cup finely chopped maraschino cherries, drained well
Melted chocolate coating or white chocolate glaze

Prepare cake mix according to package directions (which includes the egg white), substituting maraschino cherry juice for the water.

Fold in chopped maraschino cherries.

Fill each cooking reservoir of a Baby Cakes cake pop maker with about 1 tablespoon of batter and rotate the maker 180 degrees.

Bake 2 to 4 minutes or until a toothpick inserted into a cake pop comes out clean.

Allow to cool. Insert sticks and glaze or coat, as desired.

Makes about 3 dozen cake pops.

Sweet Basil and Artichoke Savory Cheese Torte

Ingredients

4 cups medium pieces of chopped plain bagels
2 Tbs. olive oil
Pam cooking spray
1 lb. cream cheese at room temperature
1 can cream of celery soup
2 eggs
1 Tbs. Greek dried seasoning
1/2 cup scallion
1 tsp. minced fresh garlic
1 1/2 cup chopped artichoke hearts
1/2 cup pimentos, drained
1/2 cup fresh basil, chopped
1/2 cup fresh basil for garnish

In a medium bowl, combin chopped bagels and olive oil. Toss well.

Spray 9-by-2 1/2-inch spring baking pan with cooking spray. Press coated bagel mix into the bottom of the pan. Bake at 375 degrees for 15 minutes and set to cool.

In a large mixing bowl, add cream cheese, cream of celery soup, cracked eggs, scallions, Greek seasonings, garlic, half of the chopped artichokes, chopped basil and half of the pimentos.

Mix well with an electric mixer for 2 to 3 minutes.

Spread half of the cheese mixture over the bagel crust. Top with remaining artichokes and pimentos.

Bake at 375 for 1 hour or until set in the middle of the pan. Cool.

Refrigerate 6 – 8 hours. Run a knife around the edge of the torte. Remove side pans.

Top with fresh basil leaves. Slice thin pieces and serve with assorted crackers.

Serves 25-35 people.

Step-By-Step: Chicken Bite Skewers

Ingredients

2 lbs. boneless chicken thigh meat
1 tsp. salt
½ tsp. pepper
½ tsp. oregano
½ tsp. granulated garlic
½ tsp. Stax seasoning
1½ cup vegetable oil
1 lemon

Cut chicken thigh meat into four or five strips each.

Whisk vegetable oil, add spices. Coat chicken in marinade. This can be done a couple days in advance if needed.

If using wood skewers and grilling, soak skewers in water to prevent burning. Insert skewers through chicken strips.

Bake at 350 degrees for 12-15 minutes. If grilling, cook 3-4 minutes each side under medium heat. Squeeze fresh lemon juice over chicken skewers.

USC Chili

Ingredients

1 lb. hot Italian sausage
1 lb. mild Italian sausage
3 lbs. ground beef
4 cups chopped onions
1/2 cup vegetable oil
48 oz. prepared marinara sauce
1/4 cup chopped chipotle peppers
1 Tbs. salt
1 tsp. ground black pepper
1 Tbs. granulated garlic

Optional condiments:
Guacamole
Sour cream
Sharp cheddar cheese
Chopped red onion

Remove casing from the hot and mild Italian sausage. Saute until brown. Drain excess fat.

Cool sausage and grind in food processor to a medium blend. Place aside.

Pour oil into a saute pan under medium heat. Add onions and cook until opaque.

In a large stock pot, add the onions, ground beef and sausage. Heat to 300 degrees. Add salt, pepper, garlic, marinara sauce and chipotle peppers. Simmer for 45 minutes.

Serves about 20 people.

Athenian Plank Salmon

2 lbs. salmon fillet
1 tsp. salt
½ tsp. pepper
1 tsp. garlic
1 spear of green onion, chopped
½ lb. of softened butter
3 Tbs of pesto
2 ounces of crumbled feta cheese
1 ounce of chopped sun-dried tomatoes

Soak cedar planks in water 2 hours before cooking.

Remove skin from fillet by sliding a knife under the skin while gently pulling (photo 1).

Season with salt, pepper and garlic (photo 2).

In a mixing bowl, add green onion, butter and pesto. Mix. Spread the mixture on both sides of the salmon with your hands. Remove cedar planks from water, drain.

Place salmon on planks and grill at 375 degrees. Close top and cook about 3 – 5 minutes (photo 3). Do not overcook.

Line a cookie sheet with aluminum foil.

Remove planks from grill and place on cookie sheet to cook in a 375 degree oven for 15 minutes.

Remove from oven, top with feta cheese and sun-dried tomatoes and return to grill for 3-2 minutes to finish. Serve immediately (photo 4).

Grilled Zucchini

2 Zucchinis
1 tsp. oregano
1 tsp. granulated garlic
1/4 cup olive oil
1 tsp. salt
1/2 tsp. pepper

Slice zucchini lengthwise into quarters. Add oregano, granulated garlic, salt and pepper. Drizzle with olive oil. Grill for about 10 minutes at 375 degrees.

Greek Yogurt

Fresh blueberries
Fresh strawberries
Fresh orange segments
Fresh blackberries
Seedless grapes
Honey
Greek yogurt
Ground cinnamon

In a parfait dish, layer blueberries, a spoonful of honey, a dollop of yogurt, strawberries, more honey, oranges and grapes, more honey and top with blackberry and a dash of cinnamon. Serve immediately.

Step-By-Step: Greek Lamb Chops

STEP 1
STEP 2
STEP 3

Ingredients

Two racks of French cut New Zealand lamb

Lemon half

Leaves stripped from three sprigs of fresh rosemary

 

Marinade

4 ounces Worcestershire sauce

8 ounces vegetable oil

2 tsp granulated garlic

2 Tbs wild oregano

1 tsp fresh ground pepper

1 Tbs  salt

STEP 4

Directions

Cut a rack of lamb between the bones into individual chops.

In a bowl, add Worcestershire sauce, vegetable oil, garlic, salt, and pepper. Rub oregano between your hands to release the oils. Blend marinade with a whisk.

Add lamb chops. Using your hands, mix the chops to coat evenly. Cover and refrigerate for about two hours.

Heat grill to 375 degrees. Gently shake excess marinade off lamb chops and place on grill. Cook for about three minutes on each side for medium rare (about 120 degrees); well done (about 145-160 degrees). Squeeze lemon juice on top. Top with rosemary. Let rest about 5-10 minutes before serving. Serves 4.

Ingredients

Two racks of French cut New Zealand lamb

Lemon half

Leaves stripped from three sprigs of fresh rosemary

 

Marinade

4 ounces Worcestershire sauce

8 ounces vegetable oil

2 tsp granulated garlic

2 Tbs wild oregano

1 tsp fresh ground pepper

1 Tbs  salt

Directions

Cut a rack of lamb between the bones into individual chops.

In a bowl, add Worcestershire sauce, vegetable oil, garlic, salt, and pepper. Rub oregano between your hands to release the oils. Blend marinade with a whisk.

Add lamb chops. Using your hands, mix the chops to coat evenly. Cover and refrigerate for about two hours.

Heat grill to 375 degrees. Gently shake excess marinade off lamb chops and place on grill. Cook for about three minutes on each side for medium rare (about 120 degrees); well done (about 145-160 degrees). Squeeze lemon juice on top. Top with rosemary. Let rest about 5-10 minutes before serving. Serves 4.

Step-By-Step: Making Baklava

Blend chopped nuts, sugar and cinnamon.
Layer 10 sheets of phyllo to create the crust.
Brush butter between each sheet of phyllo.
Sprinkle the walnut mixture evenly over the entire sheet. Add and butter two sheets of phyllo for each layer. Repeat the layers eight to 10 times. Create another crust for the top.
Score the dish before baking for 45 minutes.
The finished dish.

COOKING WITH CLASS

For more information contact:

Pano Stathakis

(864) 205-4202

panostathakis@gmail.com