Greek Potluck

We're branching out here on Wipeout Potluck nights and trying new things! Southern, Breakfast, Italian, and Mexican are somewhat part of our eating and cooking repertoire. But not Greek! (Or at least mine.) In my opinion we had a very successful potluck. Surprisingly no olives were present in the potluck. Browse the post and let me know what you think!

The Greek Feast! (L>R) Hummus, Pita Sammies, Moussaka, Lamb Meatballs with Feta, Eggplant Salad, Shrimp Saganaki, Greek Couscous
Lamb Meatballs with Feta prepared by Chef Romin
"Soaked a couple slices of wheat bread in water, then broke up into pieces and placed in large mixing bowl.  Half a large onion, 4 cloves of garlic, salt, pepper, cayenne, a few dabs of hot sauce, and extra virgin olive oil were added to the bowl and mixed.  Then added 1 lb of ground lamb + 1 lb of 93% lean ground beef.  Cracked 2 eggs over the top and mixed in, along with a little more oil until it looked semi-moist.  After thorough mixing, formed into balls, and stuffed with a generous amount of feta (fat-free!).  Placed on a baking sheet and cooked in the oven for about 20 minutes on 400 degrees."

Eggplant Salad prepared by Chef Mimi
The recipe was found here. Mimi put her own twist on the salad by adding red onions!
Also enjoying browsing that food blog. I just found a couple of things I want to try.

Moussaka prepared by Chefs Richard & Natalie
"I will just highlight the general recipe for the moussaka because it could get complicated to explain...
Meat Layer:
1 lb ground lamb with spices (cinnamon, ginger, allspice, pepper) seared and put aside.
chopped onion, bell pepper, and garlic cooked until soft.
return lamb into the same pan as the vegetables.
add 2 cups of wine and 28 oz crushed tomatoes.
add dried parsley and oregano.
let reduce for about 30 minutes.
Eggplant Layer:
sliced eggplant roasted in oven with olive oil, salt, and pepper.
Bechamel Sauce (ours turned out a little thick, but was according to the recipe!)
6 tbsp butter melted in pan.
add 1/2 c flour for roux, let cook.
add 2.5 c milk, nutmeg, bay leaf and continue stirring.
add 1/2 c goat cheese

Assemble in Casserole Dish (in this order):
Eggplant Layer, Meat Layer, Eggplant Layer, Bechamel Sauce
Cook in oven at 400F for about 45 min.

Think that was just about it. Tried to follow Bobby Flay's Moussaka recipe, which you can find on the Food Network website."
Editor's Note: Here's the link to Bobby Flay's recipe. If you're reading this and want more information I can put you in touch with Richard! Also Richard and Natalie's dish looks exactly like the picture from the website... and I'm sure tasted just as good!

Greek Couscous prepared by Chef Patrick
One box of wholewheat couscous tossed with spring onions and sun-dried tomatoes.

Pita Sammies prepared by Chef Holly
"Cut the pita bread into fourths, spread tzatziki sauce in the pita, then put crumbled feta cheese in the pita, then sliced tomato and sliced cucumber. Serve extra tzatziki or hummus on the side for dipping. Would also be good to add herbs, spices, or fresh basil to the pita."

Pita with Hummus provided by Chef Tim
Toasted pita wedges served with classic hummus and garlic hummus!

Shrimp Saganaki prepared by me
Adapted from the EatingWell website; the recipe can be found here
Saute fennel (1 medium bulb), scallions (5), and chile pepper (1 jalapeno) for 3 to 5 minutes, until soft and beginning to brown. Pour in wine (1/2 cup Chardonnay). Cook, stirring, for 1 minute. Add lemon juice, feta (1/2 cup crumbled), and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Place warmed shrimp (I used frozen, recipe uses raw and cooks it on the fennel) on top of the fennel mixture. Serve.

No comments:

Post a Comment