SOUTSOUKAKIA (Greek meatballs bakes in tomato sauce)
* Cumin in the magic ingredient, but just a little as it can be overpowering. The dish pairs well with rice, mashed potatoes, fries, salad or even a crusty bun.
Meatballs - Mix all together
800g or 28 oz of ground beef
4 cloves of garlic minced
2 eggs
2 teaspoons cumin
1/2 teaspoon cinnamon
Option A - 5 slices of bread soaked in red wine and squeezed dry then diced
Option B - 1 cup bread crumbs
Salt and pepper to taste
Prepare the meatball recipe then refrigerate for 1 hour so that it can be shaped into long, slender meatballs. Either fry in 1/4 cup olive oil or bake in the oven without oil (healthier!)
Sauce - Fry while waiting for the meatballs to cook
3 cup of tomato juice or 28 oz of chopped tomatoes
1 onion - finely chopped
2 cloves of garlic
1 tablespoon tomato paste
1 teaspoon sugar
2 teaspoons cumin
1 bay leaf
Small glug of olive oil
Salt and pepper to taste
Instructions: Sautee onion and garlic until the onion is translucent. Add the rest of the ingredients, bring to a boil, then let simmer until it starts to thicken.
Add in the meatballs and let simmer for 30 minutes so the meatballs can absorb the flavor. Serve hot and enjoy!
From the book Murdery when Benji and Karma go out for lunch to a Greek restaurant.
"It tastes like it's from a restaurant!"
YEMISTA (Stuffed tomatoes and peppers)
INGREDIENTS
Cut off tops of tomatoes and peppers and carefully scoop out flesh (keep tops and tomato flesh for for later but remove seeds of peppers).
Place in a pan large enough to hold them comfortably and sprinkle them with sugar.
Puree tomato flesh, mix in ingredients, then stuff the vegetables and replace tops.
Next, combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper to pour this around the veggies.
Bake in a preheated 375F oven (180C) for approximately 100 minutes as veggies should be easy to poke with a knife.
Turn off oven and leave for one hour before serving. Serve slightly warm or at room temperature.
Serve with feta cheese and wine. Use crusty bread to mop up juice.
From the book Murdery when Benji and Karma go out for lunch to a Greek restaurant.
"I had no idea food could taste this good in my own house!"
INGREDIENTS
- 5 medium tomatoes
- 5 medium peppers
- 3/4 cup olive oil
- 13 tablespoons uncooked rice
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/4 cup fresh spearmint minced
- 1/2 cup parsley minced
- 1/2 cup pine nuts or 1/2 cup slivered almonds
- 1/2 cup kefalograviera cheese or 1/2 cup parmesan cheese, cut into tiny cubes
- 1/2 cup sultana raisin
- 1 1/2 cups water
- 1/2 cup olive oil
- 1 tablespoon tomato paste
- salt and pepper
Cut off tops of tomatoes and peppers and carefully scoop out flesh (keep tops and tomato flesh for for later but remove seeds of peppers).
Place in a pan large enough to hold them comfortably and sprinkle them with sugar.
Puree tomato flesh, mix in ingredients, then stuff the vegetables and replace tops.
Next, combine 1 cup of water and 1/2 cup olive oil with a scant tablespoonful of tomato paste and a little salt and pepper to pour this around the veggies.
Bake in a preheated 375F oven (180C) for approximately 100 minutes as veggies should be easy to poke with a knife.
Turn off oven and leave for one hour before serving. Serve slightly warm or at room temperature.
Serve with feta cheese and wine. Use crusty bread to mop up juice.
From the book Murdery when Benji and Karma go out for lunch to a Greek restaurant.
"I had no idea food could taste this good in my own house!"
BRAISED SIRLOIN WITH RED WINE GRAVY
Ingredients
Preparation
Finish - Glaze with honey and broil (3-ish minutes)
From the book Murdery during the murder mystery weekend event and was served by the caterers.
"It tastes so good I want to suck the juice off of the plate!"
Ingredients
- 1 boneless beef blade roast (3 lbs)
- 1/4 cup olive oil
- 3 shallots, chopped (or onion)
- 2 tablespoons flour
- 2 cups red wine
- 2 cups stock/broth
- 1 tablespoon tomato paste
- 4 large carrots, diced
- 1/4 lb pancetta (or bacon), diced
- 1 tablespoon honey (for final glazing)
- Salt and pepper
Preparation
- Preheat the oven to 180 °C (350 °F).
- In a large ovenproof skillet, brown meat in half the oil. Season with salt and pepper on both sides. Set meat on a plate. In the same skillet, soften shallots with spices in remaining oil. Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly.
- Return meat to the skillet. Add half the stock and paste. Bring to a boil.
- Add carrots and pancetta around roast and continue cooking (covered) for about 1 hour or until meat is fork tender and vegetables are cooked.
- Cover and roast in the oven for at least an hour. Turn meat over three or four times during cooking and baste with stock.
Finish - Glaze with honey and broil (3-ish minutes)
From the book Murdery during the murder mystery weekend event and was served by the caterers.
"It tastes so good I want to suck the juice off of the plate!"
LIVER BOURGUIGNONNE WITH SAUTEED SCALLOPS
From the book Murdery during the murder mystery weekend event and was served by the caterers. PS Don't forget the yellow bean side!
INGREDIENTS
3 lbs cubed liver pieces soaked in milk OR substitute with beef pieces
Salt and pepper (to season)
1 Tbsp vegetable oil
1 sliced onion
4-5 peeled and chopped carrots
3 cups burgundy
¼ cup all purpose flour
3 crushed cloves of garlic
1 Tbsp thyme
1 bay leaf
2-3 Tbsp tomato paste
1 large onion (traditionally pearl onions)
1 Tbsp of vegetable oil
1 cup beef stock
2 Tbsp of butter
8 ounces scallops (sauteed and added last)
Sprinkle with parsley
METHOD
From the book Murdery during the murder mystery weekend event and was served by the caterers. PS Don't forget the yellow bean side!
INGREDIENTS
3 lbs cubed liver pieces soaked in milk OR substitute with beef pieces
Salt and pepper (to season)
1 Tbsp vegetable oil
1 sliced onion
4-5 peeled and chopped carrots
3 cups burgundy
¼ cup all purpose flour
3 crushed cloves of garlic
1 Tbsp thyme
1 bay leaf
2-3 Tbsp tomato paste
1 large onion (traditionally pearl onions)
1 Tbsp of vegetable oil
1 cup beef stock
2 Tbsp of butter
8 ounces scallops (sauteed and added last)
Sprinkle with parsley
METHOD
- Season meat with salt and pepper and set aside.
- Preheat oven to 400°F.
- In large saucepan, over medium heat, warm a tablespoon of vegetable oil. Sauté meat until golden brown on all sides and set aside.
- Add the onion, carrots, and beef stock and wine to the saucepan with oil. Braise 45 minutes.
- Place meat into Dutch oven and toss with flour. Place in the preheated oven for about 10 minutes. Remove and toss again, then back in the oven for another 10 minutes.
- Take out and reduce to 325°F. Then, add vegetables, wine, and beef stock. Add garlic, thyme, bay leaf, and tomato paste. Mix well.
- Place in oven to braise for about 3 hours. Stir occasionally. While in the oven, prepare scallops.
- Remove from oven. Strain the liquid into a large saucepan.
- Over medium-high heat, simmer liquid until thicker.
- Place meat mixture on plate, cover with sauce, top with sautéed scallops and sprinkle with parsley.
pic coming soon
HAND-ROLLED PASTA STUFFED WITH SPINACH AND RICOTTA
Pasta is nothing more than choice of flour and egg until it is the right consistency.
Filling Ingredients:
Marinara Ingredients:
Directions:
Prepare marinara sauce. Let stand while preparing pasta.
Cook the oil, garlic, onion, and spinach. Cool just a bit and add rest of ingredients to fill pasta shells.
Roll pasta into a rectangle shape. Spread filling and roll the long side so it is a long tube. Cut and place in pan filled with marina sauce. Spoon more sauce over top. Cover and bake 40 minutes. Let stand 10 minutes before serving.
From the book Murdery during the murder mystery weekend event and was served by the caterers.
sorry still cooking, please check back soon
Pasta is nothing more than choice of flour and egg until it is the right consistency.
Filling Ingredients:
- 1 1/2 tbsp olive oil
- 2 tsp minced garlic
- 1/4 cup minced onion
- 4 cups chopped spinach leaves
- 1 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tbsp chopped basil
- sprinkle salt and pepper
- garnish with basil
Marinara Ingredients:
- 2 Tbsp olive oil
- 1/2 cup chopped onion
- 3 minced garlic cloves
- 28 oz crushed tomatoes
- 1/2 tsp oregano
- dash salt and pepper
Directions:
Prepare marinara sauce. Let stand while preparing pasta.
Cook the oil, garlic, onion, and spinach. Cool just a bit and add rest of ingredients to fill pasta shells.
Roll pasta into a rectangle shape. Spread filling and roll the long side so it is a long tube. Cut and place in pan filled with marina sauce. Spoon more sauce over top. Cover and bake 40 minutes. Let stand 10 minutes before serving.
From the book Murdery during the murder mystery weekend event and was served by the caterers.
sorry still cooking, please check back soon
CHOCOLATE SOUFFLE WITH RASPBERRY SAUCE
From the book Murdery during the murder mystery weekend event and was served by the caterers.
Ingredients
Soufflé Batter
From the book Murdery during the murder mystery weekend event and was served by the caterers.
Ingredients
Soufflé Batter
- 4 Tablespoons butter
- 4 ounce (113g) semi-sweet chocolate bar or chips
- 3 eggs, separated
- 1 teaspoon vanilla
- dash salt
- dash cream of tartar
- 3 Tablespoons sugar
- Batter: Melt butter and chocolate in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until melted. Slightly cool for 3-5 minutes.
- Whisk egg yolks, vanilla, and salt. Set aside.
- Whisk egg whites and cream of tartar until soft peaks form (2 minutes). Slowly add sugar, beating throughout until stiff peaks form, about (2 minutes). Do not over-beat.
- Slowly, gently fold egg whites into chocolate mixture.
- Refrigerate for 5-10 minutes and preheat oven to 400°F (204°C).
- Prepare the cooking dish with butter and sprinkle entirely with sugar to coat.
- Spoon into dish and run spatula along edge of dish to create a channel for better rising
- Reduce oven to 375°F (191°C). Bake for 13-14 minutes.
BLOODY MARY - wet and salt rim of glass, 3/4 cup tomato juice, 1 ounce vodka, dash Worcestershire sauce, dash hot pepper sauce, salt and ground black pepper to taste, 1 stalk celery - pic coming soon
REVOLVER - 2 ounces bourbon, 1/2 ounce coffee liqueur, 2 dashes orange bitters
From the book Murdery during the murder mystery weekend event.
REVOLVER - 2 ounces bourbon, 1/2 ounce coffee liqueur, 2 dashes orange bitters
From the book Murdery during the murder mystery weekend event.
GRILLED CHICKEN WITH WHITE WINE SAUCE TOPPED WITH MUSHROOMS
Serve with stuffed potatoes and oven roasted vegetables (don't forget the brussell sprouts and yellow beans!)
From the book Murdery during the murder mystery weekend event and was served by the caterers.
sorry still cooking, please check back soon
Serve with stuffed potatoes and oven roasted vegetables (don't forget the brussell sprouts and yellow beans!)
From the book Murdery during the murder mystery weekend event and was served by the caterers.
sorry still cooking, please check back soon
PAN-SEARED HALIBUT WITH SAGE BUTTER
Serve with stuffed potatoes and oven roasted vegetables (don't forget the brussell sprouts and yellow beans!)
From the book Murdery during the murder mystery weekend event and was served by the caterers.
sorry still cooking, please check back soon
Serve with stuffed potatoes and oven roasted vegetables (don't forget the brussell sprouts and yellow beans!)
From the book Murdery during the murder mystery weekend event and was served by the caterers.
sorry still cooking, please check back soon
STUFFED POTATOES
From the book Murdery during the murder mystery weekend event and was served by the caterers.
sorry still cooking, please check back soon
From the book Murdery during the murder mystery weekend event and was served by the caterers.
sorry still cooking, please check back soon