Friday, October 14, 2011

CHEF OH'S NEW MEDITERRANEAN TAPENADE

Chef OH's Mediterranean Olive and Mediterranean Olive & Roasted Tomato Tapenade now available at COSTCO

READ MORE ABOUT CHEF OH'S MEDITERRANEAN TAPENADES IN SELECTED COSTCO LOCATIONS:
http://myemail.constantcontact.com/Chef-OH-s-Mediterranean-Tapenade-available-at-COSTCO.html?soid=1103486361054&aid=wcELCa9ba_Y


Thursday, August 11, 2011

Chef OH Mediterranean Olive & Roasted Tomato Tapenade available at COSTCO



August 2011 - Fotis and Son Imports announces Chef OH's Mediterranean Olive & Roasted Tomato Tapenade is now available at COSTCO locations in San Diego, CA, Arizona & Utah.

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Chef OH Mediterranean Olive Tapenade available at COSTCO



July 2011 - Fotis and Son Imports announces Chef OH's Mediterranean Olive Tapenade is now available in the Los Angeles and Orange County, CA COSTCO locations.

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Monday, May 9, 2011

Orestis' Kouzina: Slow Roasted Leg of Lamb w/ Chef OH (Orestis Hillas)



Chef OH shows you how to make the Best Greek Style Slow Roasted Leg of Lamb! See below for Chef OH's recipe.

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Leg of lamb (slow cooked) 7 hours

5 lbs bone in leg of lamb
½ cup Olga Greek Extra virgin olive oil
8 garlic cloves
Thyme
Rosemary
½ Tsp Salt
½ Tsp Pepper
1 Tsp Oregano

Preheat oven to 500F. Mix your marinade of olive oil, salt, pepper and oregano in a bowl. With a small knife make small slits in leg of lamb so you can slide slivers of Garlic into lamb. Pour your marinade over lamb and rub into meat on all sides. Place on rack in a pan and add several sprigs of thyme and rosemary on sides of lamb. Add about a cup of wine to bottom and place in heated oven. Cook at 500 F for about 20 minutes and then lower temp to 275 F for the next 6 hours and 30 minutes. Remove lamb and let set for 10 minutes before carving. The lamb will be melting off the bone.

Suggested wine pairing: Monemvasia St. George red or Moschofilero white (available at www.greekfoodandwine.com)

Orestis' Kouzina Patatosalata: Greek Potato Salad w/ Chef OH (Orestis Hillas)




Chef OH shows you how to make the Best Greek Potato Salad (Patatosalata)! See below for Chef OH's recipe.

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Greek Potato Salad (Patatosalata)
2 lbs Red Potato
5 Tbs bunch Green onion chipped
5 Tbs Sundried Tomato chopped
5 Tbs Olga Pitted Kalamata olives Chopped
4 Tbs Olga Greek Extra virgin olive oil

Salt and Pepper to taste.
Peel and boil potatoes until fork tender. Let cool and add green onion, sundried tomatoes, kalamata olives and extra virgin olive oil and salt and peppers to taste. You can also add 5 oz of Feta cheese to this dish.

***NOTE: OLGA products available at www.greekfoodandwine.com

Orestis' Kouzina: Greek Taramasalata w/ Chef OH (Orestis Hillas)



Chef OH shows you how to make the Best Greek Taramasalata! See below for Chef OH's recipe.

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GREEK TARAMASALATA

1 Large French bread
1/2 Large Yellow onion
6 oz Tarama caviar
6 oz lb Cream Cheese
1 cups Olga Greek Extra virgin Olive oil (avail at www.greekfoodandwine.com)
1/4 cup Lemon juice

Trim crust from bread. Make bread crumbs from the bread in the food processor. Add onion. Chop. Add Tarama, and lemon juice. Mix well. Add cream cheese a bit at a time until mixed well. While processor is running, slowly drizzle in the olive oil. Stop, scrape sides, and restart. Mix well until texture is smooth and creamy.

Saturday, February 12, 2011

Orestis' Kouzina: "Greek Keftedes with Chef OH" (Orestis Hillas)




Chef OH shows you how to make the Best Greek Keftedes! See below for Chef OH's recipe.

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KEFTEDES (Greek meat balls)

2 lbs Ground Chuck
½ cup Greek Yogurt
½ cup fine dry bread crumbs
4 green onions finely chopped
½ cup Italian parsley finely chopped
3 tbsp Greek Extra Virgin olive oil
2 Egg yolks
2 garlic cloves minced
¼ Tea Spoon Kosher Salt
¼ Tea Spoon Ground Pepper

Mix all ingredients together and let marinate for 2 hours in refrigerator. Scoop out, form into a ball and set aside.

1 cup extra virgin olive oil
¼ cup Italian Parsley finely chopped

In a separate skillet pour enough extra virgin to cover the pan about ½" and turn fire on medium heat. Start sautéing the Keftedes until golden brown and be careful turning not to break them. Remove form skillet once cooked about 3 to 4 minutes and place on some paper towels to drain. Place on serving dish and sprinkle with parsley. Great for dipping in Tzatziki.

Friday, January 7, 2011

Orestis' Kouzina "Greek Chicken Souvlaki with Chef OH" (Orestis Hillas)


Chef OH shows you how to make the BEST Greek Chicken Souvlaki!

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Greek Chicken Souvlaki

2 lb Chicken breast (boneless/skinless)
4 Tablespoon Greek Extra Virgin olive oil
2 Lemons
3 cloves chopped garlic
1 Tablespoon Greek ground oregano
½ Teaspoon salt
½ Teaspoon pepper

Clean excess fat off chicken breast and cut into 1 inch pieces. Place and add Extra virgin and mix. Once this is done add all ingredients mix again. Let marinate for 2 hours before skewering. BBQ until chicken is cook and squeeze lemon and sprinkle with oregano.