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

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

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

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

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

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

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

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

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

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

KELLARI TAVERNA'S FISH OF THE DAY

Kellari Taverna's Fish of the Day Chef’s Specialty: Oven-Baked Tilapia over Wild Mushroom Risotto

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

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

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

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

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