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Monday, July 25, 2011

Cooking Show

Thursday will be the cooking show July 28.  This is what I will be making.  I have never tried this on so lets keep our fingers crossed it will be good. 

This is from Rachael Ray 30 minute melas 2

Village Salad with Grilled Pita Bread
3 vine ripe tomatoes, cut into chunks
1 medium red onion, thinly sliced
1/2 english cucumber, seeded and chunked
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cup Kalamata olives
1/2 cup chopped parsley
1/2 pound feta cheese sliced
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
salt and pepper to taste
pita bread
Combine veggies, olives, and parsley in a large bowl.  Rest sliced feta on top of salad.  Combine oil, vinegar and oregano in a plastic container with a lid and shake.  Pour over salad.  Season with salt and pepper and let marinate until ready to serve.  Serve with blistered pita bread.

Greek Meatballs in Wine Sauce
3/4 pound ground lamb
3/4 pound ground beef or veal
1 small onion, minced or hand grated
a hand full of chopped parsley
salt and pepper to taste
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup white wine
1/2 lemon
In a large bowl, combine meats, onion, parsley, salt and peper.  Melt butter into oil in the pan and begin rolling the meat mixture into small, bite size balls, adding to the pan as you roll them.  Saute, 10 to12 minutes, shaking the pan to brown equally on all sides.  Deglaze pan with wine and allow it to reduce by half, 1 or 2 minutes.  Remove pan from heat, squeeze the lemon juice over the meatballs in the skillet and serve.

Baked Gigantes Beans
2 cans (15 oz each) butter beans, drained
1 cup tomato sauce
a handful chopped parsely
1/2 teaspoon dried oregano
extra virgin olive oil
salt and pepper to taste
Preheat oven to 450 F
In a small oven safe casserole combine beans with tomato sauce, parsley, and oregano.  Drizzle with a touch of oil and season with salt and pepper.  Combine with a final toss.  Bake in oven 12 minutes or until sauce is bubbling and beans are heated through.

Grilled Shrimp
16 uncooked jumbo shrimp (deviened)
extra virgin olive oil
salt and pepper
2 lemons, halved

Preheat pan over high heat

Butterfly shrimp by slicing almost through lengthwise, but leaving shell on-this will keep shrimp tender when cooking over high heat.  Place lemons cut side down on grill pan at eth last minute.  The heat will release the juice from the lemons.  To serve, squeeze lemon on shrimp.

1 comment:

  1. I'm hungry...This show I will not want to miss. :) Too bad we're not going to get to taste it.