My Big Fat Greek Elk Recipes

MY BIG FAT GREEK OMELET

Steps:

• Heat a 12-inch non-stick skillet over low heat. (Use a 10-inch skillet if you halve the recipe to serve 2 instead of 4.) Meanwhile, in a small bowl, mix tomatoes, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. Stir in feta.
• In a medium bowl, whisk eggs together, then stir in spinach, 1/2 tsp. oregano, 1/4 tsp. salt, and pepper to taste. A few minutes before cooking omelet, add oil to the pan, and increase heat to medium-high. Heat until wisps of smoke start to rise from the pan. Add the egg mixture to the skillet. Using a plastic or wooden spatula to push back the eggs that have set, tilt the pan and let the uncooked egg mixture run onto the empty portion of the pan. Continue pushing back cooked eggs, tilting the pan and letting uncooked egg mixture flow onto the empty portion of the pan until omelet is moist but fully cooked, about 3 minutes. Reduce heat to low; pour the tomato mixture over half of the omelet. Using a slotted, flat spatula or turner, carefully fold the untopped half over the filling. Use the turner to slide the omelet onto a cutting board. Let stand a minute or two for the filling to warm.
• Cut the omelet into 4 wedges and serve immediately.

MY BIG FAT GREEK ELK

Steps:

• 1. Make Tzatziki sauce: chop cucumber into small pieces. combine in a bowl with yogurt, garlic clove (minced), dill, and feta. stir and refrigerate until dinner time.
• 2. Brown meat in large saucepan with a bit of olive oil. While browning, once meat is brown yet still very moist (don't drain), put in mint leaves, cumin, and salt and pepper.
• 3. slice eggplant and cover with mixture of olive oil, salt, pepper, oregano. either grill or saute.
• 4. cut pit in half, toast sides.
• 5. Assemble: pit half, cover with tzatziki sauce, eggplant slices, romaine lettuce ground meat, sun dried tomatoes, more tzatziki, and other half of pita. GOOD TO GO!
• 6. eat it as messy as it comes! you'll make a mess but its so worth it! As i stated in my explanation, instead of ground meat you could form patties and make it into a burger! enjoy!

MY BIG FAT GREEK BAKED BEANS

Steps:

• Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
• Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
• Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
• Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

MY BIG FAT GREEK EGGPLANT CASSEROLE

Steps:

• PREPARE EGGPLANT: Cut off the stem sections of 2 large fresh eggplants. Peel eggplant using a sharp vegetable peeler. Cut eggplants lengthwise in even 1/8" thick slices. Pour 1/4-1/3 cup extra virgin olive oil into a large microwave-safe bowl. Mash 2 garlic cloves using a garlic press and add to oil. Add 1/4 teaspoon fine sea salt and 1/4 teaspoon fresh ground black pepper. Stir. Heat mixture in microwave about 30-45 seconds on high. Rub or brush the sliced eggplant with the oil mixture until lightly coated. Wipe the bowl clean with a paper towel and set aside. Arrange seasoned eggplant single-layer onto a flat-ridged or press-type grill on medium-high heat. When the eggplant has dark grill marks, turn and grill other side the same (skip turning eggplant if using a press-type grill). Allow eggplant to "sweat" until needed. Sprinkle, then pat, finished eggplant slices liberally using 1/2 cup powdered parmesan cheese.
• IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves.
• HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened.
• ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking).
• INTO the previously wiped large bowl, separate 4 large eggs, retaining the yolks in bowl (refrigerate egg whites sealed, for another use while fresh);.
• WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside.
• MELT 1/2 cup salted butter over medium heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE.
• PREHEAT oven to 350 F; OIL a 2-3 quart casserole dish with olive oil; SPREAD 1/2 (one half) of the EGGPLANT single-layer in bottom of baking dish; POUR the entire SAUCE mixture over top then smooth; ADD the remaining EGGPLANT over the SAUCE; POUR all of the BECHAMEL sauce over the eggplant; SMOOTH bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING.
• BAKE for 1 hour; ALLOW to rest 20 minutes before slicing.
• SERVE and enjoy!

MY BIG FAT GREEK SALAD

Steps:

• Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
• Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
• While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
• Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
• Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

MY BIG FAT GREEK BURGER

Steps:

• Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
• To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
• Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
• To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.