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

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Seafood Platter of Sea Scallops, Lobster Cake & Oven-Roasted Greek Sinagrida.

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Baked Cod, Sautéed Spinach & Salsa of Razor Clams, Cherry Tomatoes & Jumbo Crab Meat

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

PARSNIP SOUP

3 lbs parsnip
2 pc. onions
¼ lb butter
1 cup heavy cream
1 gl. vegetable stock
1 tsp. coriander
1 tsp. cumin
1 tsp. cardamom
Salt and white pepper to taste

In a frying pan toast the spices for few minutes and set aside.
Wash the parsnips well and cut into small pieces, peel the onions and dice.
In a stock pot melt the butter and sauté the parsnips and onions for a few minutes, add the toasted spices, add the vegetable stock and simmer till very soft.

Remove the soup from the burner and add the heavy cream. Strain well and adjust
the salt and white pepper


Kali Orexi
Chef Greg Zapantis

Swiss Chard and Manouri Ravioli, braised artichokes, chanterelle mushrooms, egg/lemon sause

3 raviolis

5 pieces braised artichoke

8 pieces braised chanterelle mushrooms

1 ounce baby chard

5 pieces braised oil cure olive

2 ounces egg lemon sauce

Salt & pepper to taste

Cook ravioli for 3 minutes in boiling salted water.

Warm next 4 ingredients in sauté pan with a little of braising oil until chard is wilted; add ravioli toss and season.

Place ravioli and vegetable onto medium oval plate, spoon sauce around and garnish with a little of the braising oil.

For Egg Lemon Sauce:

1 cup diced onion

½ cup diced shallot

1 T. chopped garlic

2 Tbsp extra virgin oil

1 bay leaf

½ cup lemon juice

6 cups vegetable stock

1 cup egg yolks

Salt and fresh pepper

2 t. fennel pollen

Place first 5 ingredients in a stainless steel pot and cook until soft but not brown over medium low heat.

Add stock bring to a simmer, skim any scum that rises to the surface and cook for 20 minutes.

Add lemon juice, season and temper in egg yolks.

Cook until sauce coats back of spoon; strain in to container and add fennel pollen; chill

PUMPKIN YOGURT CAKE
Ingredients
12 pc. Mini pumpkins
½ cup butter
1 tsp. ground cinnamon
Cut the top from the pumpkins and remove with a spoon all the seeds, rub the inside of the fruit with soft butter. Sprinkle with cinnamon and bake @ 350 oven For 15 minutes. Remove from the oven and let cool
Cake
1 lb yogurt
4 pc. Eggs
1/4 cup sugar
2 tsp. vanilla extract
1 cup heavy cream
2 Tbsp honey

Mix all the above ingredients in bowl well and fill the mini Pumpkins. Save the tops, you will need them after baking the dessert .Bake the pumpkin Yogurt cake in water bath @ 275 for 40 minutes. Remove from the oven and now place the top on the pumpkin , refrigerate for a minimum of 6 hrs.



Kali Orexi

Chef Gregory zapantis

Spanakopita (spinach pies)

Ingredients:
· 2 # Fresh spinach
· 1 pc medium sized Spanish onions medium dice
· 1 bunch scallions sliced
· 1 small leek (well cleaned) medium diced
· 2 oz butter
· 3 eggs
· 2 lbs feta crumbs
· salt and pepper to taste
· 2 ½ boxes (1lb each) fillo thick
· 1 cup clarified butter and vegetable oil blend

Method:
1. Sweat onions, scallions, and leeks in butter until soft and sweet.
2. Place the feta in a bowl of a mixer with the paddle attachment and mix to slightly break it down, but still remain chunky. Add the spinach and onion mixture and continue to mix until evenly incorporated. Place the mixture in a bowl and refrigerate until cold. Fold in the egg mixture and refrigerate again.
3. Butter the fillo strips and stuff with spinach mixture and fold into triangles.
4. After triangles are formed place on sheet trays and brush with butter/oil mixture and sprinkle with sesame seeds. Bake in a 325 degree oven until golden brown and crispy. Make sure any excess butter is drained from the pan after cooking.


Kali Orexi

Chef Greg Zapantis

Tonos Tartare

4 oz tuna # 1 or # 2 + diced small
1 tsp lemon juice
1 Tbsp olive oil extra virgin
1 tsp chives cut small
Sea salt & white pepper to taste

1 Tbsp. taramosalata for garnish
¼ tsp tobiko caviar [black]
1 tsp balsamic reduction
1 pc of frisse for garnish


Place the cut tuna In a stainless still bowl and add the olive oil , lemon , chives and the sea salt and pepper mix well.
Use a 3” ring and pack the tuna tight
Place the taramosalata in the plate and top with the tobiko
Garnish with the balsamic reduction and frisse and serve


Kali Orexi

Chef Greg Zapantis

Mastiha Rice Pudding

3 qt. Milk
12 oz. Arborio rice
4 pc. Cinnamon sticks
1/2 pc. Orange
2 pc. Mastiha nuggets

In a heavy skillet simmer slowly all above ingridients until the arborio rice is fully cooked
about 45 minutes

1 cup Sugar
5 Eggs
1 qt. Heavy cream
in a stainless steel bowl mix the remaining of the ingredients and slowly add them to the skillet .when the rice pudding thickens about 5 minutes,remove from the heat and serve in small bowls dusted with cinnamon powder



Kali Orexi
Chef Greg Zapantis

Cretan Style Saligaria

1 Cup Extra Virgin Olive Oil

1 ½ lb Onions Diced Fine

6 – 8 pc. Garlic Cloves sliced thin

6 – 8 Springs of fresh Thyme

1 Table Spoon Tomato Paste

3 p.c. Fresh Tomatoes Grated

½ btl. White Wine

8 – 10 pc. Whole All Spice

4 pc. Bay leaves

2 lb Snails
Salt & Pepper


Sauté the onions and the garlic in the olive oil for few minutes add the remaining of the ingredients except the escargots , simmer for 15 minutes . Add the escargot and simmer an additional 15 minutes..



Kali Orexi


Chef Greg Zapantis

Diver Sea Scallops Wrapped With Kataifi

Makes 4 servings.


2 cups balsamic vinegar
4 extra large sea scallops
Salt and pepper to taste
1/4 lb kataifi filo
4 tablespoons butter, melted
1 tomato, diced
1/4 cup diced scallions
1/4 cup chopped dill
For the butter sauce
1 medium shallot, sliced
1 teaspoon chopped fresh thyme
1 cup white wine
1/2 lb butter, cut into small bits, thoroughly chilled

Preparation

In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
Bake the scallops until just done, about 15 minutes.
To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.

Kali Orexi

Chef Greg Zapantis

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