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dimi_pat

Active member
I'm Greek, and one of my favorite things to order at a cafe and on the beach is the club sandwich. By the looks of it, it's probably not Greek....LOL. Does anyone know where it comes from? And we why love it so much?

sandwich.jpg
 
That looks like an amazing sandwich! I think the club-style sandwich is so popular because it has bacon and tomatoes in it! Since tomatoes are so yummy in Greece I can see the sandwich doing well there. This style sandwich is popular in the United States. The origin of that sandwich is under debate, but one of the strongest theories is that it was created in Saratoga Springs, New York in a gambling house known as the Saratoga Club House in the 1890's.
 
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That looks like an amazing sandwich! I think the club-style sandwich is so popular because it has bacon and tomatoes in it! Since tomatoes are so yummy in Greece I can see the sandwich doing well there. This style sandwich is popular in the United States. The origin of that sandwich is under debate, but one of the strongest theories is that it was created in Saratoga Springs, New York in a gambling house known as the Saratoga Club House in the 1890's.
One of my favorites as well. I was informed by one of my uncles years ago that the CLUB stands for Chicken and Lettuce Under Bacon.
Then he said add Tomato because Greeks eat a lot of tomatoes. Not sure if his rendition is true ,but it sounds good.
 
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One of my favorites as well. I was informed by one of my uncles years ago that the CLUB stands for Chicken and Lettuce Under Bacon.
Then he said add Tomato because Greeks eat a lot of tomatoes. Not sure if his rendition is true ,but it sounds good.
Hahahha! I like that explanation
 

Getting souvlaki tender?

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Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

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From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
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