Fotis and Son Imports proudly presents the premier episode of
"A Greek Holiday Dinner with Chef OH".
staring our very own *Chef OH* (Orestis Hillas)
Watch Chef OH create a delicious Greek Holiday Meal. Starting with a Cretan Shrimp Appetizer complimented with a beautiful platter filled with figs, olives, cheese, red peppers and more ~ all imported from Greece. He'll also show you how to throw together a fantastic Romaine, Dill and Feta Salad. Chef OH then takes you to the creation of preparing the perfect Grecian Herbed Lamb Shanks Braised in White Wine dinner ~ sided with Greek Style Beets and Orzo. He tops it of with a magnificent Galactoboureko Dessert.
***Chef OH's Recipes are below - OPA!!
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Grecian Herbed Lamb Shanks Braised in White Wine
6 Lamb Shanks
4 table spoon Greek Extra virgin olive oil
1 ½ cups chopped onion
1 cup finely chopped carrots
5 cloves garlic, crushed
4 sprigs thyme
2 sprigs rosemary
2 cups white wine
1 cup tomato sauce
1 ½ cup crushed tomato
Add Extra virgin to pot and brown lamb shanks on both side and remove and set aside. In the same pot add onion, carrots and garlic and let sauté for 3 to 4 minutes. Add thyme and rosemary and wine and bring to a boil and then place lamb shanks back into pot. Once in pot pour crushed tomato and tomato sauce on top and cover and place pot in a 350 degree oven for 2.5 to 3 hours until meat is falling off bones.
Remove and let sit for 10 minutes before serving on top of orzo. Grade some mizthra cheese on top and chopped parsley and serve.
Greek Style Beets
Wash and clean beets Remove stems and place in foil and about 2 table spoons of extra virgin olive oil and wrap. Place in a 375 degree oven for 45 minutes or until beets are tender. Remove and place under cold running water and peel. Place in bowl to cool completely. Thinly slice, place on plate and drizzle with extra virgin olive oil.
3 quarts water boiling
2 cups orzo
3 table spoons extra virgin olive oil
Boil, drain and toss with olive oil and set aside.
Romaine, Dill and Feta Salad
2 heads Romaine Lettuce chopped into ¼ "strips
1 ½ cups green onion, finely chopped
8 oz Greek Feta (cheese)
½ cup fresh dill, chopped
½ tsp salt
½ tsp pepper
Juice of 1 lemon
4 tsp Greek Extra Virgin Olive Oil
½ tsp lemon zest
Add lettuce, green onion, feta, dill, salt, pepper, and lemon zest into large bowl. Pour lemon Juice and Extra virgin olive oil and toss till salad is completely mixed with dressing.
3 Tbsp Greek Extra Virgin Olive Oil
1 ½ cup chopped onion
1 tsp garlic
1 Lb Shrimp tail removed and cut into 3 small pieces
3 cups canned chopped tomato, drained
½ tsp dried oregano
½ tsp salt
½ tsp pepper
4 oz Cretiki Graviera (chees)
6 oz crumbled Greek Feta (cheese)
Chopped Italian parsley for Garnish
Place extra virgin olive oil in large pan and Sauté onions and garlic till lightly browned. Add shrimp, chopped tomatoes, pepper and let simmer to reduce liquid by 50%. Once reduced pour mixture in oven pan (6" x 11") and spread out evenly. Mix Feta and Graviera and spread over shrimp mix and sprinkle with oregano. Place in 350 degree oven for 15 to 20 minutes or until cheese begins to melt.
Bake at 350
6 cups whole milk
1 cup semolina
9 egg yolks
1 cup sugar
1 tsp vanilla
1 tbsp butter
½ lb pastry sheets
Scald milk and add sugar. Add semolina gradually, stirring constantly until thickened. Remove from burner. Beat egg yolks and add to milk mixture, stir continually while pouring. Cool and add butter and vanilla.
Grease 13 x 9 x 2 baking inch pan. Brush 8 pastry sheets individually with butter and place in pan. Pour custard mixture over sheets and top with 8 more pastry sheets, which have also been brushed with butter. Cut into desired sizes and bake at 350 degrees for approximately 45 minutes or until light brown.