Your Dreams Coming True In The Kitchen

T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon...

We love seafood and pasta. Got my hands on a bunch of cheap frozen mussels the other day, so I decided to divide them into two. We creamed the first half  (previous post )and decided to have the second half with peas, basil and a spicy tomato sauce. Now you'll say where did I get fresh basis during this time of year...

S affron and Turmeric are two fantastic anti-oxidants that not only give a delicious refined taste but also a beautiful color to the cream and the whole dish in general. The finely chopped dill, the zest of one lemon and a splash of Samos sweet wine makes this starter even better....

Summer is coming to an end. September however is the best time of the year when the sea is still warm, kids are back in school and don't bother you on the beach,and the weather is fantastic. The best food you can eat in a fish tavern by the sea while sipping ouzo would be prawns and sardines. You get all the aphrodisiac advantage of the prawns and  the omega 3 from the sardines to keep your heart pumping good while enjoying the many beautiful moments of life.... To cook the prawns and the sardines at home all you need of course are the shrimp, the sardines and a grill to set on your gas stove top or on your bbq. 24 medium large prawns. 24 large sardines. Finely chopped parsley. A few lemon wedges. Some olive oil. Method: Clean prawns from the sand in their spinal cord by cutting using a pair of scissors the shell from the base of the prawn head till you reach the tail. Clean the black stuff and wash well. Clean the sardines as already mentioned in my how to...

Fideuá  is a  Spanish noodle seafood dish in which noodles replace the rice...

Octopus Sauce is the result of cooking octopus on its own without adding any water. We all know that sea food contains about 90 % water, so when you let an octopus cook in a pot, it spills its own liquid and ends up cooked. Since of course octopus lives in the sea, the water comes out salty so never add any salt while cooking octopus.

O ctopus is one of the favorite sea food of the Greece. Eating air-dreid and grilled octopus while drinking ouzo by the sea means summer is here!! This time I propose using octopus for something different. Pasta.....

T he difference between Bulgur and Cracked wheat is that the latter has not been parboiled. Bulgur is considered a whole grain by the U.S.D.A. Cracked wheat is found in most supermarkets and has already been used in this blog. Buckwheat on the other hand has not been used. So this is a completely new recipe. Buckwheat or Φαγόπυρο in Greek is difficult to find in Greece unless searched in Health Food/Organic Food supermarkets. Buckwheat can be found cracked or milled.Wikipedia mentions that buckwheat is not wheat. For all intensive purposes, cracked buckwheat has been used in this recipe and used instead of rice.

These Gambas Come 6-8 Pieces To The Kilo I have one culinary souvenir from my days working in the Red Sea Area of Egypt and this is the size, ease and low price I could come back home in Cairo with nearly 10 kilos of these huge, shrimp/prawns/gambas fresh out of the sea. Always kept a big ice chest in my Chevrolet 4 x 4 for such occasions. For somebody who really likes prawns, the best way to eat them is plain with just lemon and olive oil.  A kind of sauce can be made on the side just in case someone wants to dip his prawn in it. The other day was my 65th birthday, a milestone in my life.  So I decided to have some friends over to give them (and myself) a real treat.... here's how:

Ok that's it! This posting is the last of the Mohecans! Four hundred and sixteen postings of every kind with pictures by somebody who had no idea at all what Blogging meant, is not bad. As from tomorrow I will start enjoying the holidays ....what holidays??....I am always on holiday, I am retired!! Now I don't even have to think myself to sleep every night thinking of what I am going to be cooking next day.  It was just like counting sheep!! However... in a few days you will be getting my Haxe with, beer, and sauerkraut boiled potatoes recipe. Haxe is the pig's hock in German which are presently being cured and should be ready in about a week. In another 5 gallon plastic container I have two pork boneless hams also being cured which should be ready in about 8 days.  Then there is the smoking which will take 1 day then our Holiday treats will be ready!...

Baby cuttlefish are easy to find and quite tasty.  Today I put everything together in one pot and 1hour and 20 minutes later it was ready to eat.

Baby Cuttle Fish Before Separating The Tentacles. S ince the weather is very cold in Greece, let us stay on the subject of the sea and what comes out it...makes lots of sense no?? We have had cuttlefish before but never in this manner. So I would like to share with you this simple but tasty recipe which goes like this...

Once The Skin Looks Crunchy, And Cooked From The Bottom Down Overturn. W hatever the origin of the Salmon you are using, on condition it is filet and not steak, you can enjoy it by just frying it for a few minutes skin down in butter in a skillet on medium heat....

T he other day Maria and I were shopping at our neighborhood supermarket, passed by the frozen fish section and my eye caught a 20 inch (50 cm) long headless fish which looked like salmon...

T his is one dish you can serve your friends for dinner and never go wrong.  Everybody likes shrimp. This is how it goes: