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nm1999

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These are the types of peppers you'll find in Americanized Greek salads. I like to add them in sandwiches and put them in my Greek charcuterie boards. This is the recipe! The longer you marines them in a jar, the better
  • 20 - 30 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavor)
Piperies-Mikres-Toursi-720x480.jpg
 
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These are the types of peppers you'll find in Americanized Greek salads. I like to add them in sandwiches and put them in my Greek charcuterie boards. This is the recipe! The longer you marines them in a jar, the better
  • 20 - 30 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavor)
View attachment 729
Nice, you mentioned Anaheim peppers.....I have been there, what a trip that was...our peppers here in Thailand are to rocket fuel!! 🚀🚀....so very hot....I try to mellow them in vinegar and lots of olive oil and sometimes in Balsamic vinegar too.... Your recipe sounds nice.... Please say Hi to Anaheim if you are from there for me !!❤️❤️
 
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Nice, you mentioned Anaheim peppers.....I have been there, what a trip that was...our peppers here in Thailand are to rocket fuel!! 🚀🚀....so very hot....I try to mellow them in vinegar and lots of olive oil and sometimes in Balsamic vinegar too.... Your recipe sounds nice.... Please say Hi to Anaheim if you are from there for me !!❤️❤️
Some peppers that I've bought are so hot that I have to take out the seeds with gloves before cooking with them!!
 
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Some peppers that I've bought are so hot that I have to take out the seeds with gloves before cooking with them!!
Even after taking the seeds out they are so hot!...The hottest peppers I have ever eaten were in Antigua in the Caribbean.... just unbelievable!!!.... stinging tongue for hours afterwards... Kalley Mera!..🔥
 
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Even after taking the seeds out they are so hot!...The hottest peppers I have ever eaten were in Antigua in the Caribbean.... just unbelievable!!!.... stinging tongue for hours afterwards... Kalley Mera!..🔥
Caribbean peppers are super spicy, was it a scotch bonnet??
 
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Don't know what they are called, they were bright red and yellow colours, little tubby and round.... Perfect antibiotics😢😂😅!❤️,but it was when the Hurricane Higgins struck Antigua,I was there just a few days afterwards....( To see what a hurricane does is a Jaw dropping experience,same as Tsunami here in Thailand,we went to see the aftermath and donate some money! ❤️... Kalley Mera..
Caribbean peppers are super spicy, was it a scotch bonnet??
 
These are ALWAYS in American-Style Greek salads. I don't mind it, they're delicious. Thank you for the recipe!
 

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.

Planning a "Greek" Garden - Tips?

Nothing tastes better than vegetables, fruits, herbs, et cetera that have come straight from the earth to the plate. The only way to really have full control is to grow a lot of food on my own. I am sure this is one of the reasons why food tastes so good in Greece.

It's time to start planning my garden because before I know it, I will need to start planting. And, I might want to start some things from seed. I know realistically I won't be able to grow 100% of my produce, but I would at least like to contribute.

What should I plant?

Priority are tomatoes. I would also like to grow some lettuce and other things. Bell peppers. For herbs, oregano, basil, dill, parsley, mint. Maybe cucumbers and squash? Was thinking maybe to grow strawberries and some other fruits - but fruit seems a lot tricker.

What do you guys think?

Best way to make saganaki?

I went to a restaurant the other day and they lit the saganaki on fire! When I make saganaki at home, I don't do that - mainly because my recipe doesn't call for it.

How does one incorporate the fire into creating the dish?

From what I can tell, the restaurant prepares the saganaki and then before they bring it out, I think they douse it in ouzo and let it with a torch on the way to the table.

It's a fun thing to watch. It kind of freaks me out at home - mainly because I would be merely guessing at this point. Any ideas?
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