Serves 4
1 lb feta cheese
2 pc. Whole eggs
1 cup sesame seeds
1 cup all purpose flour
¼ tsp. Cayenne pepper
1 cup Olive oil
1 tbsp. Chives
Instructions:
Beat the eggs and a tablespoon of water in a small bowl.
Mix the flour, cayenne pepper and the sliced chives in a separate bowl.
Cut the feta with a cheese cutting bow into an inch thick pieces and dust with the flour mixture.
Continue by dipping into the egg and then the sesame.
Heat the olive oil in a frying pan and lightly fry the feta on both sides.
until it gets golden brown and strain it on paper towels.
Serve warm as an appetizer or over a salad.
Kali Orexi
Chef Gregory Zapantis
Friday, June 24, 2011
PICKLED MEDITERRANEAN OCTOPUS
HTAPODI TOURSI
1 p.c. Mediterranean Octopus (4-5 lbs)
½ cup Extra Virgin Olive Oil
½ cup Red wine vinegar
1 p.c. Spanish onions
8-10 p.c. Black peppercorns
4-6 stalks fresh thyme
Directions
Back home, in Greece when fisherman caught Octopus they tenderized it by beating it on large rock at the beach.
Here in the States we can do almost the same, in our kitchen sink .Some restaurants have a washing machine
that is only used to tenderize the octopus.
Place the octopus head and tentacles in a pan with the rest of the ingredients cover and bake in a 450 degree oven
for 1-1.25 hours
until it is tender. Test if the octopus is done with a small paring knife.
Drain off any remaining liquid and set aside to cool.
Cut the octopus tentacles in 1 inch pieces and the head into strips
Marinade
1 cup Extra Virgin Olive Oil
2 cups red wine vinegar
2 p.c. bay leaves
½ tsp. dry Oregano
1 p.c. Garlic clove
1 Tbsp. Orange zest
Toss the octopus in the marinade, and place in a glass container it must be cured for a minimum
Of 3 days. Pickled Octopus is a great Ouzo meze or it can be served over any salad.
Kali Orexi
Chef Gregory Zapantis
1 p.c. Mediterranean Octopus (4-5 lbs)
½ cup Extra Virgin Olive Oil
½ cup Red wine vinegar
1 p.c. Spanish onions
8-10 p.c. Black peppercorns
4-6 stalks fresh thyme
Directions
Back home, in Greece when fisherman caught Octopus they tenderized it by beating it on large rock at the beach.
Here in the States we can do almost the same, in our kitchen sink .Some restaurants have a washing machine
that is only used to tenderize the octopus.
Place the octopus head and tentacles in a pan with the rest of the ingredients cover and bake in a 450 degree oven
for 1-1.25 hours
until it is tender. Test if the octopus is done with a small paring knife.
Drain off any remaining liquid and set aside to cool.
Cut the octopus tentacles in 1 inch pieces and the head into strips
Marinade
1 cup Extra Virgin Olive Oil
2 cups red wine vinegar
2 p.c. bay leaves
½ tsp. dry Oregano
1 p.c. Garlic clove
1 Tbsp. Orange zest
Toss the octopus in the marinade, and place in a glass container it must be cured for a minimum
Of 3 days. Pickled Octopus is a great Ouzo meze or it can be served over any salad.
Kali Orexi
Chef Gregory Zapantis
Thursday, May 26, 2011
Grouper Roasted in Vine Leaves
Serves 6
Ingredients:
5 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Freshly-squeezed lemon juice
1 Fennel bulb, halved lengthwise and very thinly sliced crosswise,
leaves reserved and chopped
6 Grouper fillets, 5 ounces each
24 large vine (grape) leaves packed in brine, well rinsed
4 Lemons
1 tsp sea salt
1 tsp Freshly-ground black pepper
Method:
Pre heat the oven to 400 degrees.
Juice three of the lemons, making sure to remove and seeds from the juice. Quarter the remaining lemon and cut each piece in half widthwise.
In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Stir to combine. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it seam-side down in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
Bake 20 to 30 minutes, and open one package to check for doneness. The fish is ready when it is opaque throughout. Immediately transfer to serving plates and let guests unwrap the fish at the table.
Kali Orexi
Chef Gregory Zapantis
Ingredients:
5 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Freshly-squeezed lemon juice
1 Fennel bulb, halved lengthwise and very thinly sliced crosswise,
leaves reserved and chopped
6 Grouper fillets, 5 ounces each
24 large vine (grape) leaves packed in brine, well rinsed
4 Lemons
1 tsp sea salt
1 tsp Freshly-ground black pepper
Method:
Pre heat the oven to 400 degrees.
Juice three of the lemons, making sure to remove and seeds from the juice. Quarter the remaining lemon and cut each piece in half widthwise.
In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Stir to combine. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it seam-side down in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
Bake 20 to 30 minutes, and open one package to check for doneness. The fish is ready when it is opaque throughout. Immediately transfer to serving plates and let guests unwrap the fish at the table.
Kali Orexi
Chef Gregory Zapantis
Mustard Greens Salad
Mustard Greens
with Granny Smith Apples, Figs, Walnuts
and Feta Cheese Dressing
Serves 4 pp
Ingredients:
6 cups Organic Baby Mustard Greens
5 oz. Feta cheese
2 pc. Granny Smith Apple
6 pc. Figs
1 cup Walnuts – Toasted
Feta Cheese Dressing:
4 oz Feta Cheese
2 fl. oz. Extra Virgin Olive Oil
1 fl. oz. Red Wine Vinegar
2fl. oz. Water
In a blender mix all of the above ingredients for 2-3 minutes.
Preparation:
In a stainless bowl toss salad with the toasted walnuts and the sliced figs. Add a tsp. of freshly ground pepper and the feta cheese dressing. Slice the granny Smith apples and place in the center
Of two plates, add the salad on top and garnish with crumble Feta
Cheese
Chef Edi Seitllari
with Granny Smith Apples, Figs, Walnuts
and Feta Cheese Dressing
Serves 4 pp
Ingredients:
6 cups Organic Baby Mustard Greens
5 oz. Feta cheese
2 pc. Granny Smith Apple
6 pc. Figs
1 cup Walnuts – Toasted
Feta Cheese Dressing:
4 oz Feta Cheese
2 fl. oz. Extra Virgin Olive Oil
1 fl. oz. Red Wine Vinegar
2fl. oz. Water
In a blender mix all of the above ingredients for 2-3 minutes.
Preparation:
In a stainless bowl toss salad with the toasted walnuts and the sliced figs. Add a tsp. of freshly ground pepper and the feta cheese dressing. Slice the granny Smith apples and place in the center
Of two plates, add the salad on top and garnish with crumble Feta
Cheese
Chef Edi Seitllari
Thursday, April 21, 2011
TZATZIKI
Garlic Yogurt Spread
• 1 Qt. yogurt ( strained)
• 1 pc. Cucumber (small diced)
• 1 Tbsp. dill chopped
• 4 pc. Garlic (chopped)
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp. white pepper
• 1 tsp. sea salt
In a stainless bowl mix all of the above ingredients and refrigerate for a minimum of 24 hrs.
Serve with warm toasted pita bread.
Chef Gregory Zapantis
• 1 Qt. yogurt ( strained)
• 1 pc. Cucumber (small diced)
• 1 Tbsp. dill chopped
• 4 pc. Garlic (chopped)
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp. white pepper
• 1 tsp. sea salt
In a stainless bowl mix all of the above ingredients and refrigerate for a minimum of 24 hrs.
Serve with warm toasted pita bread.
Chef Gregory Zapantis
Tsoureki Greek Easter bread
1 Cup milk
4 1/2 - Cupsflour, divided
3/4 C sugar
1 1/2 Tbsp yeast
3 eggs
1 egg yolk
1 tsp. salt
1/2 C butter, softened
2 Tbsp orange juice
2 tsp. orange zest
2 tsp. Vanilla extract
Makes 2 Loaves
Heat milk to 115° F and pour into the bowl of mixer. Whisk in 1 1/2 cups flour, sugar and yeast. Combine well. Remove bowl and cover with plastic wrap; let stand in a warm place for about 30 minutes.
Pre-heat oven to 350 F.
Line a large baking sheet with parchment paper.
Fit mixer with a dough hook and beat one eggs at a time to the yeast mixture. Add 1 cup of flour, zest and salt; keep adding the softened butter, vanilla and orange juice. Mix well, then slowly add remaining flour to form a soft dough that is sticky and smooth.
Remove dough from bowl and knead dough into a ball.
Coat a bowl with olive oil and place dough ball in bowl to lightly coat with oil. Cover with plastic wrap and let it rise to double its size, about 1 hour.
Make two straight braid loaves by first dividing the dough in half, then dividing each half into thirds. Roll each of these thirds into a long rope and make a straight braid, tucking the ends under. Make a second braided loaf with remaining dough.
Cover the prepared bread with plastic wrap and let rise in a warm, place once again, until doubled in size, about 1 1/2 hours.
Mix egg yolk with 1 tablespoon water. Brush loaves with egg mixture, sprinkle with sesame and bake for 15 minutes. bake @ 350° F for about 30 minutes or until golden brown.
Chef Gregory Zapantis
4 1/2 - Cupsflour, divided
3/4 C sugar
1 1/2 Tbsp yeast
3 eggs
1 egg yolk
1 tsp. salt
1/2 C butter, softened
2 Tbsp orange juice
2 tsp. orange zest
2 tsp. Vanilla extract
Makes 2 Loaves
Heat milk to 115° F and pour into the bowl of mixer. Whisk in 1 1/2 cups flour, sugar and yeast. Combine well. Remove bowl and cover with plastic wrap; let stand in a warm place for about 30 minutes.
Pre-heat oven to 350 F.
Line a large baking sheet with parchment paper.
Fit mixer with a dough hook and beat one eggs at a time to the yeast mixture. Add 1 cup of flour, zest and salt; keep adding the softened butter, vanilla and orange juice. Mix well, then slowly add remaining flour to form a soft dough that is sticky and smooth.
Remove dough from bowl and knead dough into a ball.
Coat a bowl with olive oil and place dough ball in bowl to lightly coat with oil. Cover with plastic wrap and let it rise to double its size, about 1 hour.
Make two straight braid loaves by first dividing the dough in half, then dividing each half into thirds. Roll each of these thirds into a long rope and make a straight braid, tucking the ends under. Make a second braided loaf with remaining dough.
Cover the prepared bread with plastic wrap and let rise in a warm, place once again, until doubled in size, about 1 1/2 hours.
Mix egg yolk with 1 tablespoon water. Brush loaves with egg mixture, sprinkle with sesame and bake for 15 minutes. bake @ 350° F for about 30 minutes or until golden brown.
Chef Gregory Zapantis
Easter Red Eggs
For the dye
16 pc. Skins of Spanish onions
3 Tbsps white vinegar
6 cups water
In a stainless saucepan bring all of the above ingredients into a simmer for an hour
Strain and cool for a day at room temperature
Directions
12 . Eggs (organic – brown)
1 qt. red dye
In a stainless saucepan add the eggs and the red dye and simmer for 20 minutes
Remove from heat and leave the eggs in the pot until desired color is reached .
Happy Easter
Chef Gregory Zapantis
16 pc. Skins of Spanish onions
3 Tbsps white vinegar
6 cups water
In a stainless saucepan bring all of the above ingredients into a simmer for an hour
Strain and cool for a day at room temperature
Directions
12 . Eggs (organic – brown)
1 qt. red dye
In a stainless saucepan add the eggs and the red dye and simmer for 20 minutes
Remove from heat and leave the eggs in the pot until desired color is reached .
Happy Easter
Chef Gregory Zapantis
Roast leg of lamb
Ingredients
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1 cup Extra Virgin Olive Oil
1/4 cup fresh lemon juice
6 pc. Cloves garlic
4 Tbsp. Fresh rosemary leaves
1Tbsp. salt
2 tsp. Freshly ground black pepper
1 pc. onion medium size
1 cup red wine
Directions
Preheat the oven to 375 degrees F.
Using your hands, rub the lamb with the Extra Virgin Olive Oil and lemon juice. Insert the garlic and the rosemary in the meat making small incisions evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan over the sliced onions and add the red wine. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 325 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees Remove the lamb from the oven and allow to rest for 20 minutes before serving.
Chef Gregory Zapantis
Kali Orexi
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1 cup Extra Virgin Olive Oil
1/4 cup fresh lemon juice
6 pc. Cloves garlic
4 Tbsp. Fresh rosemary leaves
1Tbsp. salt
2 tsp. Freshly ground black pepper
1 pc. onion medium size
1 cup red wine
Directions
Preheat the oven to 375 degrees F.
Using your hands, rub the lamb with the Extra Virgin Olive Oil and lemon juice. Insert the garlic and the rosemary in the meat making small incisions evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan over the sliced onions and add the red wine. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 325 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees Remove the lamb from the oven and allow to rest for 20 minutes before serving.
Chef Gregory Zapantis
Kali Orexi
Friday, April 8, 2011
Grouper Baked in Vine Leaves
Serves 6
Ingredients:
5 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Freshly-squeezed lemon juice
1 Fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and chopped
6 Grouper fillets, 5 ounces each
24 large vine (grape) leaves packed in brine, well rinsed
4 Lemons
1 tsp sea salt
1 tsp Freshly-ground black pepper
Method:
Pre heat the oven to 400 degrees.
Juice three of the lemons, making sure to remove and seeds from the juice. Quarter the remaining lemon and cut each piece in half widthwise.
In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Stir to combine. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it seam-side down in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
Bake 20 to 30 minutes, and open one package to check for doneness. The fish is ready when it is opaque throughout. Immediately transfer to serving plates and let guests unwrap the fish at the table.
Kali Orexi
Chef Gregory Zapantis
Ingredients:
5 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Freshly-squeezed lemon juice
1 Fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and chopped
6 Grouper fillets, 5 ounces each
24 large vine (grape) leaves packed in brine, well rinsed
4 Lemons
1 tsp sea salt
1 tsp Freshly-ground black pepper
Method:
Pre heat the oven to 400 degrees.
Juice three of the lemons, making sure to remove and seeds from the juice. Quarter the remaining lemon and cut each piece in half widthwise.
In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Stir to combine. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it seam-side down in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
Bake 20 to 30 minutes, and open one package to check for doneness. The fish is ready when it is opaque throughout. Immediately transfer to serving plates and let guests unwrap the fish at the table.
Kali Orexi
Chef Gregory Zapantis
Tuesday, April 5, 2011
KELLARI TAVERNA'S FISH OF THE DAY
Kellari Taverna's Fish of the Day Grilled Swordfish with Gigantes Bean Tomato Salad. Finished up with Tomato Vinaigrette Coulis
Monday, April 4, 2011
KELLARI TAVERNA'S FISH OF THE DAY
Kellari Taverna's Fish of the Day Pan-seared Tilapia over Truffle Mashed Potatoes & Sautéed Spinach. Finished up with Chunky Tomato Salsa
Thursday, March 31, 2011
KELLARI TAVERNA'S FISH OF THE DAY
Kellari Taverna's Fish of the Day Chef’s Specialty: Oven-Baked Tilapia over Wild Mushroom Risotto
Wednesday, March 30, 2011
KELLARI TAVERNA'S FISH OF THE DAY
Kellari Taverna's Fish of the Day
Pan-seared Sesame Seed Sushi-Grade Tuna with Baby Bok Choy & Mango Salsa. Finished up with Citrus Reduction
Tuesday, March 29, 2011
KELLARI TAVERNA'S FISH IF THE DAY
Kellari Taverna's Fish of the Day
Seafood Platter of Sea Scallops, Lobster Cake & Oven-Roasted Greek Sinagrida.
Finished up with Champagne Reduction
Monday, March 28, 2011
KELLARI TAVERNA'S FISH OF THE DAY
Kellari Taverna's Fish of the Day
Pan-roasted Big-Eye Hawaiian Snapper, Saffron Cauliflower Puree on Watercress & Commandaria Redwine Reduction
Friday, March 25, 2011
KELLARI TAVERNA'S FISH OF THE DAY
Kellari Taverna's Fish of the Day
Baked Cod, Sautéed Spinach & Salsa of Razor Clams, Cherry Tomatoes & Jumbo Crab Meat
Thursday, March 24, 2011
Roasted Rockfish
Rockfish, which can be found all along the East coast and down to Florida, has white flesh, a mild flavor, and can grow up to 25 pounds. In this simple Mediterranean dish, the hearty texture of both the fish and crabmeat pair perfectly with the silky consistency of the yogurt and horseradish. When heating the garlic, be sure to add it to the oil and bring the temperature up slowly, as heating garlic too quickly seals in the flavor and prevents it from infusing the oil.
Serves 4
8 oz. Jumbo lump crabmeat
1 Tbsp. Horseradish
4 oz. Greek yogurt
4 6 oz. Rockfish filets, skinless
4 Tbsp. Extra virgin olive oil, divided in half
3 Garlic cloves thinly sliced
1 lb. Fresh Spinach
Salt and freshly ground white pepper
Directions
Preheat the oven to 375 degrees.
Strain any excess liquid from the yogurt. Combine strained yogurt, horseradish and jumbo lump crabmeat gently in a stainless steel bowl, being careful not to break the crabmeat, and refrigerate.
Rub the rockfish filets with half of the extra virgin olive oil and sprinkle with salt and freshly ground white pepper.
Place in a casserole dish and bake for 12 to 15 minutes.
Remove from the oven and spoon the crabmeat mixture over the filets.
Bake for an additional 5 minutes.
In a large, heavy skillet, add the additional olive oil and slices of garlic and bring to medium heat. Allow the garlic to cook about two minutes. When the garlic becomes fragrant, bring the oil and garlic to high heat. Slowly add the spinach and sauté, stirring continuously. When the spinach is bright green and slightly wilted, remove it from the pan to avoid overcooking.
Divide the sautéed spinach over four plates and place the rockfish filet on top.
Kali Orexi
Chef Gregory Zapantis
Kellari Restaurant Group
Serves 4
8 oz. Jumbo lump crabmeat
1 Tbsp. Horseradish
4 oz. Greek yogurt
4 6 oz. Rockfish filets, skinless
4 Tbsp. Extra virgin olive oil, divided in half
3 Garlic cloves thinly sliced
1 lb. Fresh Spinach
Salt and freshly ground white pepper
Directions
Preheat the oven to 375 degrees.
Strain any excess liquid from the yogurt. Combine strained yogurt, horseradish and jumbo lump crabmeat gently in a stainless steel bowl, being careful not to break the crabmeat, and refrigerate.
Rub the rockfish filets with half of the extra virgin olive oil and sprinkle with salt and freshly ground white pepper.
Place in a casserole dish and bake for 12 to 15 minutes.
Remove from the oven and spoon the crabmeat mixture over the filets.
Bake for an additional 5 minutes.
In a large, heavy skillet, add the additional olive oil and slices of garlic and bring to medium heat. Allow the garlic to cook about two minutes. When the garlic becomes fragrant, bring the oil and garlic to high heat. Slowly add the spinach and sauté, stirring continuously. When the spinach is bright green and slightly wilted, remove it from the pan to avoid overcooking.
Divide the sautéed spinach over four plates and place the rockfish filet on top.
Kali Orexi
Chef Gregory Zapantis
Kellari Restaurant Group
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