Shrimp Saganaki with Tomato Pilaf

The trick to this dish is to buy whole shrimp with their heads and make a flavorful broth with the shrimp heads, shells and tomatoes. Then use the broth to cook the pilaf. The same method can also be used for lobster. Mussels and clams can also be steamed open in white wine add their liquid used for cooking the rice.

2 lb. medium sized shrimp (heads and shells removed and reserved)
4 tomatoes chopped
1 cup dry White Wine
2 cups water
salt & pepper to taste
1 cup extra virgin olive oil
1 medium onion finely chopped
2 garlic cloves finely chopped
½ tsp. chopped fresh thyme or marjoram
1 ½ cups of long-grain rice
½ lb feta cheese (crumbled)

Preparing the Shrimp Broth:

Combine the shrimp heads and shells with the tomatoes in a food processor and puree for the 30 seconds. Add the wine to get the shrimps to move around. Add the water and the wine, shrimp and tomato mixture in a sauce pan and gently simmer for 30 minutes. Strain through a fine mesh strainer. If you end up with less than 3 cups, add enough water to make 3 cups.

Cooking the Rice:

Preheat the oven to 350 degrees. Heat ½ cup of the olive oil in heavy ovenproof pot, over medium heat. Stir in the onions, garlic and thyme and continue stirring until the onions turn translucent, about 10 minutes. Pour in the rice and stir for about 5 minutes more, until the rice starts to turn milky white. Pour the shrimp broth over the rice and stir quickly, scraping the bottom of the pot. Place a sheet of aluminum foil over the pot, place in the oven for 20 minutes.

Cooking the Shrimp and Serving the Pilaf:

When the rice is ready, sauté the shrimp in the remaining olive oil. Season with pepper and add the crumbs of feta cheese.

Mound the pilaf in an oval bowl and arrange the shrimp over the rice.
Serves 4.


Kali Orexi

Chef Gregory Zapantis

GALAKTOBOUREKO

5 1/2 cups milk
1 cup sugar
1 cup semolina flour
1 tsp. Vanilla powde
5 pc. Large eggs
1 lb (20 pc) fillo sheets
½ lb butter, unsalted melted


In a heavy-bottomed 3-quart saucepan over medium flame, add milk, sugar, vanilla and stir in 2-3 Tbsp. of the farina. Remove from heat and stirring continuously, adding the remaining farina. Return to flame and continue stirring to boiling point. Meanwhile, beat the eggs in a bowl and while stirring vigorously, slowly add to the semolina mixture. Continue to stir mixture over heat until boiling point and then remove from flame. Add butter and set aside stirring occasionally to prevent from forming a crust.

Lightly brush a 9- by 13-inch baking pan with melted butter. Line the first layer with sufficient length of phyllo so that phyllo sheet is hanging over the sides of pan. Butter generously and repeat process with layers two and three. Continue layering bottom with seven more layers of phyllo, buttering between every layer. Pour custard evenly in the pan over the fillo.
Fold the overhanging fillo over the custard buttering the overlapping corners. Layer eight more sheets of fillo, buttering between all layers with the top 3-4 layers being complete sheets fitting the dimensions of the pan. With a sharp knife, score only the top 2-3 layers of the fillo with small perforations to make square or diamond patterns, and brush generously with butter.
Bake in a pre-heated, 325 degree oven, for 45 minutes, or until fillo is golden and crispy.
SYRUP

2 cups sugar
2 cups water
Peel of 1 orange or lemon
2 Tbs. brandy
6-8 pc Cloves
While custard is baking, prepare syrup by boiling sugar, water and orange or lemon peel for 5 minutes. Remove from heat, add brandy and set aside.


Remove the Galaktoboureko from the oven and immediately spoon the syrup over the entire pan, particularly the edges. Cool thoroughly before cutting and serving.


Kali Orexi


Chef Gregory Zapantis

Poached Salmon in Retsina Wine sauce

Serves 4

Ingredients:
1 qt. water
1 cup Retsina Wine
1 medium sized onion, sliced
2 carrots, peeled & sliced
1 fennel cut in quart
2 bay leaves
2 potatoes, sliced ½ inch thick
4-5 springs of fresh dill
4 10oz steak cut pieces of Salmon
2 lemons
8 oz. plain yogurt
1 tsp of fresh mint, chopped


Preparation:
Mix the yogurt and fresh mint well and refrigerate.

Heat the poaching liquid (water and retsina wine) and all the vegetables and keep it simmering in a medium size sauce pot until the fennel is barely tender and the broth well flavored.
Add the salmon steaks and simmer for 15 minutes.
After the salmon is cooked, squeeze the juice of 2 lemons over the fish.



Place the salmon steaks in large bowls over the cooked vegetables and divide the broth equally between the four bowls. Just before serving add 1 tablespoon of the yogurt mint sauce over the fish.



Kali Orexi

Chef Gregory Zapantis

Mediterranean Sword Fish Grilled With Tomato Concasse and Asparagus

Ingredients:

12 oz Black Island Sword Fish
4 oz of Tomato Concasse
4 pcs Whole Organic Asparagus


Concasse Ingredients:

½ cup Diced vine ripened tomatoes
2 oz. Feta cheese
1 tsp. Fresh finely chopped basil
1 tsp. Fresh oregano
2 oz Pine nuts
Extra virgin olive oil and Red wine vinegar to taste

Mix all ingredients for the concasse and set aside while preparing the swordfish and asparagus


Preparation:

Brush sword fish with extra virgin olive oil and grill for 8 minutes on each side.
At the same time brush and grill asparagus until tender.


Presentation:

Arrange sword fish on plate, place concasse on top of the swordfish and place asparagus on the side.



Kali Orexi

Chef Gregory Zapantis

Sea Bass Plaki

serves 4

4 Pc. of 8 oz. Sea Bass Filet
2 oz extra virgin olive oil
1 Onion cut ¼ inch thick
1 Tomato cut ¼ inch thick
8 Pieces of Fingerling Potatoes cut in half
1 Tbsp. Shallots
2 Tbsp. Capers
1 Tbsp. Fresh Oregano
1 Cup White Wine
2 Tbsp. Butter
Sea salt and freshly ground pepper to taste

In a skillet sear the Sea Bass in Extra Virgin Olive Oil. Remove and set aside. Sauté the sliced onion on both sides and add the Sea Bass fillets over the inions .Place the tomato slices over the fish and add the potatoes, shallots, capers and oregano. Add the White Wine and Butter and transfer everything to a clay vessel .Now you can add the sea salt and the pepper . Bake it for 15-20 minutes in a, at 350 degrees.




Kali Orexi



Chef Gregory Zapantis

Langouste Fricassee

Can be substituted with North American Lobster

4 main course entrees

1 ¼ -1 ½ lb Lobsters
½ cup Olive oil
1 cup White wine
1 ea Medium onion finely chopped
1 cup Scallions, chopped
¼ cup Dill, chopped
Salt and Pepper to taste
2 ea Romaine Lettuce shredded
4 cups Fish broth or Vegetable broth
3 ea Eggs
¼ cup Lemon Juice

Procedures:
1. Rinse the lobster under cold running water. Cut the lobsters lengthwise with a large chef’s knife in a large pot
2. Sauté the lobsters in the olive oil for 6-8 minutes. Add the diced onions stirring every minute or so after the onions become translucent.
3. Add the scallions and the dill. Deglaze the pot by adding the white wine. Cook off for 2-3 minutes add the fish or vegetable broth simmer for 12-14 minutes.
4. Add the romaine to the lobster, take one cup of juice from the lobsters and set aside.
5. In a blender or a mixer beat eggs thoroughly, slowly add lemon juice and hot lobster broth and continue beating for 1-2 minutes.
6. Add the egg lemon lobster sauce in the pot over the lobsters gently.



Kali Orexi

Chef Gregory Zapantis

Mini Pumpkin stuffed with Lobster and Hilopites Pasta

Serves 4

Ingredients:
4 ¼ lb small pumpkins
1 cup water
4 tsp butter
salt and fresh ground white pepper to taste


Pumpkin Preparation:
Cut the top of the each pumpkin and spoon out all the seeds. Rub the inside of pumpkin with room temperature butter and salt and white pepper. Place the pumpkins upside down in a 6”x10” pan with one cup of water. Bake in a 450 degree oven for 15 minutes. Remove and set aside.


Lobster and Pasta Stuffing Ingredients:
2 lobsters (2 ½ -3 lb each)
½ cup extra virgin olive oil
2 pc shallots, peeled and diced
2 pc garlic cloves, sliced
¼ cup sun dried tomatoes cut into strips
1 cup white wine
2 cups water
salt and fresh ground white pepper to taste
1lb hilopites pasta


Preparation:
Cut your two lobsters lengthwise and remove the grain sack. Snap and twist off the claws where they join the lobster body. In a roasting pan, sauté the lobster in the extra virgin olive oil for 4-5 minutes. Add the diced shallots and sliced garlic. Stir for an additional 3-4 minutes. Deglaze the roasting pan with the wine and add the water and sun dried tomato strips. Bring to boil. Adjust the seasoning with salt and freshly ground white pepper. Add the hilopites pasta and place the roasting pan in a 400 degree oven for 25-30 minutes. After removing the pan from the oven, put it aside for 10 minutes. Remove the lobster meat from its shell and cut into chunks. Fill the mini pumpkins with the lobster meat and pasta and serve.



Kali Orexi
Chef Gregory Zapantis

Mediterranean grilled Fagri

3 lb Fagri -cleaned (scaled and gutted)
1 Tbsp of small capers
½ Tbsp of chopped flat leaf parsley
1 Tbsp of dried Greek wild oregano
1 fish cage


Ingredients for ladolemono sauce:

1 cup extra virgin olive oil
½ cup fresh squeeze lemon juice
6 pcs of saffron
1 tsp white pepper
1 tsp Sea salt
½ Tbsp dried mustard


Preparation for ladolemono:

Combine all the ingredients for the ladolemono sauce in a blender. Blend until emulsified.


Preparation:

Score the fish by the back and belly bones . Place the fish in the cage and grill for 15-20 minutes on each side. While grilling the fish, baste with ladolemono sauce. After the fish is cooked, carefully remove from cage and place on a hot plate. Debone the grilled fish and remove most of its bones with a serrated knife. Dress with herbs (oregano and parsley) and capers. Spoon ladolemono sauce on the grilled fish and serve hot .

Kali Orexi

Chef Gregory Zapantis

Tsipoura Spetsiota style

Oven Baked Tsipoura
Spetsiota

Serves 2
One two lb. whole Tsipoura
Or you can substitute with American Red Snapper or any type of whole fish.



4 oz. extra virgin olive oil.
3 pc garlic gloves
2 medium shallots
1 pc of fresh thyme
1 whole tomato.
1/3 cup cappers
1/4 cup lemon juice
10 oz. white wine
8-10 pc fingerling pot
Sea salt and pepper to taste

Wash and dry the whole fish. Dress the fish with the lemon juice salt and pepper and set aside for 30 – 45 minutes. Heat the olive oil in a sauté pan add the fish and seared it on both sides. Slice and add the shallots and the garlic in the pan sautéed for an additional 3- 4 minutes. Add the sliced tomato and fresh herbs.
Deglaze with the white wine add the potatoes. Place the sauté pan in the oven and bake it for 30- 40 minutes at 375
Serve with a good glass of Retsina wine



Kali Orexi

Chef Gregory Zapantis

Horiatiki - Organic Greens Salad

Horiatiki

Country- Style Salad


Serves 4


6 Cups Organic Salad Greens
Escarole, arugula, romaine or other greens

6-8 Radishes sliced.
1 Red onion medium “peeled and cut into rings”
1 Clove of garlic
1 Small green pepper, cored, seeded, and cut into thin strips.
1 Cucumber. Thinly sliced
1 tomato cut into wedges
1/2 cup feta cheese crumbled
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup kalamata black olives
1 teaspoon dried oregano
2 tablespoons red wine vinegar
2 teaspoons valsamic vinegar
1/4 cup Extra Virgin Olive Oil


Wash and dry the salad greens. Tear into bit-sized pieces. Prepare radishes, onion, green peppers, cucumber and tomatoes. Crush garlic cloves and rub it around the surface of the bowl. Add salad greens prepared vegetables cheese salt and pepper and oregano. Sprinkle with red wine vinegar, valsamic and extra virgin olive oil. Toss lightly - serve immediately.



Kali Orexi


Chef Gregory Zapantis

Olive Oil Cured Sea Scallops

Olive Oil Cured Diver Sea Scallop over Taramosalata on Crostini


Taramosalata [ Caviar mousse ]
(makes 1 quart)

2 Tbsp Carp roe
4 slices of white bread, crust removed
½ cup olive oil (adjust according to texture and taste preference)
2 Tbsp fresh lemon juice
1 tsp chopped red onion

Place roe in a food processor and mix for 1 minute. Moisten the bread under cold running water. Then squeeze out any excess water. Add bread, onion, and the lemon juice to the roe and start to blend for 3 minutes. Add olive oil in a steady stream while blending and continue to blend. Blend for another 2 more minutes after all the olive oil is added.


Olive oil cured diver sea scallops
(3 servings)

1pc. Sliced scallops
½ c. olive oil
1 zest of lemon
Salt and pepper to taste

Place all ingredients in a bowl and refrigerate overnight.


Shredded phylo pastry
Brush with butter and bake at 350 degrees until golden brown.


Crostini
Slice baguettes into thin rounds. Drizzle with extra virgin olive oil, salt and oregano. Bake at 300 degrees until golden.



Place a teaspoon of caviar mousse on crostini. Add one piece scallop and top with kataifi. Garnish with chopped chives.



Kali Orexi
Chef Gregory Zapantis

Ouzo Infused Grilled Wild Salmon

Ouzo Infused Grilled Wild Salmon

Recipe Serves 4

Ingredients:

2 lbs Wild King Salmon, cut into 4 – 8 oz pieces
3 tbs. Extra Virgin Greek Olive Oil
2 tbs. Fresh Squeezed Lemon Juice
4 pcs. Fresh Scallions thinly sliced
1 pc. Clove of Garlic, crushed
12 oz. Crumbled Dodonis Feta Cheese
8 Tbs. Ouzo
1 tsp. Fresh or Dried Oregano
2 tbs. Fresh Chopped Parsley
1 tbs. Fresh Chopped Dill
Salt and Freshly Ground Pepper to taste


Clean salmon under cold running water and pat dry with paper toweling. In a large bowl mix together the olive oil, lemon juice, Ouzo, scallions, garlic, oregano parsley, dill and salt and pepper. Add the salmon filets and coat on all sides with the marinade. Cover and refrigerate for a minimum of 4 hrs. but no more than 8 hrs, because the acidity of the marinade will ‘cook’ the delicate fish. Grill the salmon over charcoal for 10-12 minutes, or under a broiler for 15-18 minutes. Top with the crumbled feta before serving with steamed horta and fresh lemon.



Kali Orexi

Chef Gregory Zapantis

Octopus Stifado slowly braised with pearl onions

Ingredients:

1 3-4lb octopus
1 cup red wine vinegar
6-8 black peppercorns
2 pieces of bay leaves
¼ cup extra virgin olive oil
1 ½ lb pearl onions
3 pieces tomatoes-skin and seeds removed and diced
4 pieces whole all spice
1 piece cinnamon stick
2 cups mavrodaphne wine
Freshly ground pepper and sea salt to taste

Preparation:

Wash the octopus and discard the head. Place the legs in a roasting pan with one cup of red wine vinegar, 6-8 black peppercorns and 2 bay leaves. Cover the pan with foil and place in a 300 degree oven for 2 -2 1/4 hours until the octopus is tender but not fully cooked. Remove from the oven and let cool for about one hour. Slice the octopus tentacles into ¼ inch thick pieces.

Use a cast iron skillet to sauté the pearl onions in extra virgin olive oil until brown. Add the diced tomatoes and stir for about 4-5 minutes. Add the octopus and deglaze with the mavrodaphne wine. Place the cinnamon stick and the 4 pieces of whole spice in the pan and simmer for 30 minutes, stirring occasionally. Add sea salt and pepper to taste.

Can be served on its own, or with steamed rice as an accompaniment.

Chef Gregory Zapantis

Kali Orexi

Pan Roasted Fillet of Strawberry Grouper

Pan Roasted Strawberry Group Filet

Serves 4 people


Ingredients:

4 10oz pieces of Strawberry Grouper Filet
½ cup Extra Virgin Olive Oil
1 cup White Wine
1 large Onion (sliced)
2pcs. garlic cloves (sliced)
1 large tomato (sliced)
2pc. Potatoes (sliced)
2tblsp Basil (chopped)
4tblsp Flat Leaf Parsley (chopped)
Sea Salt and Black Pepper to Taste


Preparation:

Preheat the oven to 400 degrees. Wash and dry the strawberry grouper filet. Rub extra virgin olive oil on the grouper and season with sea salt and freshly ground black pepper.
Place the sliced onions on the bottom of a 13x9 inch oven proof casserole pan. Add the filets of grouper over the onions and top with the tomato slices, basil and parsley. Add the wine into the casserole pan and the ¼ inch sliced potatoes. Bake for 45-50 minutes at 400 degrees.


Chef Greg Zapantis

Kali Orexi

Soft Shell Crabs with organic beets

Soft Shell Crabs Pan Seared in Extra Virgin Olive Oil
with Organic Roasted Beets and Scordalia



Serves 4

Soft Shell Crab Ingredients:
4 piece soft shell crabs
½ cup all-purpose flour
½ cup extra virgin olive oil
Sea salt and pepper

Roasted Beets Ingredients:
1lb organic red or yellow beets
1 cup water
½ cup red wine vinegar
2 pieces bay leaves

Scordalia Ingredients:
3 garlic cloves
¼ cup almonds
¼ cup white vinegar
½ tsp white pepper
1 tsp sea salt
1lb loaf of bread, crust removed, soaked in water and drained
1 cup extra virgin olive oil


Soft Shell Crab Preparation:

Soft shell crabs should be cleaned immediately before they are cooked. Rinse them under running cold water. Curl back the pointed side of the top shell to expose and cut the gills. Repeat on the other side. Cut across the front of the crab behind the eyes and mouth. Toss the crabs in flour in a large mixing bowl. Pat them gently to remove excess flour. In a sauté pan, heat the olive oil and gently slide the crabs’ top shell into the pan. Cook the crabs over medium heat for 3-4 minutes on each side.

Roasted Beets Preparation:

In a 6 x 10 inch roasting pan, place the beets, water, vinegar and bay leaves and bake at 425 degrees for 1 hour. Remove from the oven. Let cool. Once the beets are cool, peel and slice them.

Scordalia Preparation:

In a blender add all the ingredients except the olive oil. Blend at high speed for 2-3 minutes. Reduce speed to medium and slowly add the olive oil.

Kellari fish display

Kellari fresh fish

About whole Fish by the Pound
We purchase seafood through select European exporters and special arrangements
with local purveyors at the New York Fulton market.
All our fish is grilled in cages whose handles are bent away from each other. This done so that the fish is kept elevated from the fire, therefore cooked evenly with crisp skin. The fish is then cleaned of all the bones and seasoned with salt, pepper, oregano and a light lemon and olive oil sauce. The head and tail are left on.
Most of our fish is sold by the pound meaning that the sizes vary from day to day. So when we order our fish we only get wild fish meaning they are not farm raised so there is no control over what sizes we receive.

Kellari Taverna - Lamb Chops Greek Style