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kosta_karapinotis

Active member
I love grilling. I started making a marinade with these ingredients that I find I can use with a lot of different meats when I want a "Greek" flavor. I also use it for souvlaki:

- 1/4 cup lemon juice
- 1 garlic clove, chopped fine
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil

I add the ingredients to a mason jar, cover it, and shake it.
 
I love grilling. I started making a marinade with these ingredients that I find I can use with a lot of different meats when I want a "Greek" flavor. I also use it for souvlaki:

- 1/4 cup lemon juice
- 1 garlic clove, chopped fine
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil

I add the ingredients to a mason jar, cover it, and shake it.
This is pretty close to what I do, but I don't always have garlic on hand - it runs out fast! If that happens, I use dried garlic. Sometimes out of laziness I might not even put the seasoning and I just shake some dried garlic, oregano, salt, and pepper over the meat before grilling it after it comes out of the lemon/olive oil mixture.
 
This is pretty close to what I do, but I don't always have garlic on hand - it runs out fast! If that happens, I use dried garlic. Sometimes out of laziness I might not even put the seasoning and I just shake some dried garlic, oregano, salt, and pepper over the meat before grilling it after it comes out of the lemon/olive oil mixture.
I forgot to mention that sometimes I add red pepper flakes to give it some heat. I know that isn't always a Greek thing, to put heat in the food, but I like hot foods sometimes.
 

Adding Hot Pepper to Tiropita?

I'm planning to make Greek tiropita (cheese pie) for a family gathering, and I was thinking of adding a twist by incorporating jalapeño peppers. Has anyone tried this before? I'm curious about how well the spiciness of the jalapeños would complement the creamy cheese filling and the flaky phyllo dough. Would the flavors blend well, or would it be too overpowering? Also, should I use fresh jalapeños, or would pickled ones be better for this recipe?

If you have any tips on how to incorporate them effectively, such as how to prepare the jalapeños or how much to use, I'd really appreciate your advice. I'm aiming for a balance where the heat adds an interesting kick without overwhelming the traditional taste of the tiropita.

Best Greek Olive Oil for Salads?

I’m looking to elevate my salad game and have heard that Greek olive oil is a fantastic choice for getting that rich, authentic flavor. With so many options out there, I’m a bit overwhelmed and could use some guidance from those who have experience in this area.

What are your top recommendations for the best Greek olive oil to use for salads? I'm specifically looking for:
  1. Quality: I want something that's high-quality with a robust flavor profile.
  2. Authenticity: Ideally, the olive oil should be authentic and imported from Greece.
  3. Versatility: While my main focus is on salads, it would be great if the olive oil can also be used for other dishes.
I’ve heard brands like Kalios, Iliada, and Gaea are pretty good, but I’d love to hear your personal favorites and why you recommend them.

greek-olive-oil.jpg

List of Famous Greek Chefs?

I'm looking to explore the world of Greek cuisine and would love to get a list of famous Greek chefs. Who are the top chefs in Greece known for their exceptional culinary skills and contributions to Greek gastronomy?

I'd appreciate any recommendations, whether they are well-known for traditional dishes or modern takes on Greek food.

Thanks in advance! Content can be in Greek or English too.

What is Greek Retsina Wine?

I'm intrigued by Greek wines and recently came across Retsina wine. Could anyone share insights into what Retsina wine is? I'm curious about its unique flavor profile, production methods, and any cultural significance it holds in Greece. How is it traditionally enjoyed, and are there specific dishes it pairs well with?

Moreover, I'd appreciate recommendations on notable brands or regions known for producing quality Retsina. If you have any personal experiences with Retsina or tips on where to purchase it outside of Greece, that would be fantastic too.

Tips for Baking Greek Bread?

Does anyone have any tips or secrets for baking Greek bread at home? Here are a few specific areas where I could use some advice - I am new to baking bread, and most Greek breads I have had taste different than other breads I've had - so I am guessing there are nuances I need to learn.
  1. Are there specific types of flour or yeast that are essential for authentic Greek bread?
  2. Any particular methods that work best for achieving the right dough consistency?
  3. How long should the dough be left to rise, and are there any tricks to getting the perfect rise?
  4. Ideal oven temperature and baking times?
  5. Any traditional additives or spices that can elevate the bread?
I appreciate any insights or experiences you all could share!
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