Greek Salad Pitas

I’ve only had a very few outstanding sandwiches in my life–the Vietnamese grilled pork on baguette at Pho Que Huong on Green Springs, and the Cuban steak sandwich from Little Miami in Lake City, Florida–and this is one of them. The combination of fresh bread, salad, yogurt, feta, and meat is sublime. As an added bonus, the leftover spread can be thinned with a couple of tablespoons of olive oil and some lemon juice to make a great salad dressing for the remaining romaine and feta.

For the spread:

• ¾ cup crumbled feta cheese (4 ounces)
• 3 heaping Tbs Greek-style yogurt
• Juice of 1/2 a lemon
• 2 tsp dried oregano
• zest of 1 lemon
• ¼ tsp freshly ground black pepper

For the sandwich:

• 4 pita breads
• 4 large leaves romaine lettuce, torn in half
• 1 cucumber, sliced into half moons
• ¼ cup fresh mint leaves, coarse chiffonade
• Sliced meat (we used steak, but grilled pork would also be good)

Combine all spread ingredients in a small mixing bowl, and mix with a fork. In each pita, put a schmear of spread, then add a couple of slices of meat, some cucumber, mint, and a lettuce leaf. Yum! (I’ve read that a couple of slices of tomato and red onion make a fine vegetarian version, but haven’t confirmed.)

Fried Zucchini Blossoms

Fried Zucchini Blossoms

Originally uploaded by ted_major

1/4 cup beer
1/4 cup water
1/2 cup flour
1/2 tsp curry powder (very mild flavor–use more or less to taste; I’ll use more next time)
3 egg whites, beaten until stiff but not dry
zucchini or squash blossoms, and/or baby squash/zucchini
oil for frying
salt to taste

whisk together liquids, flour, and curry powder; let rest for 20 minutes or so to allow flour to absorb liquids. Fold flour mix and egg whites together.

Dip blossoms and/or baby squash into batter and fry in small batches in 375F oil. Drain on paper towels and salt to taste while hot.

Claire also likes the blossoms stuffed with a ricotta/mozzarella/egg mix before frying

Summer Food

Summer Food

Originally uploaded by ted_major

Yum! Summer food is back. Cucumber, tomato, carrot and dill salad, all from Snow’s Bend Farm at the Homegrown Alabama farmer’s market in Tuscaloosa.

Bavarian Sausage Hot Pot

Bavarian Sausage Hot Pot

Originally uploaded by ted_major

Mmmm, I love sausage. Here’s a quick pot o’ food featuring sausage and some vegetables. Takes about 40 minutes, start to finish, and there’s plenty left for lunch tomorrow.

10 oz bag, shredded cabbage
2 carrots, peeled and cut into chunks
1 lb green beans
1 lb potatoes, peeled and cut into 1/2 inch dice
2 cups frozen tiny peas
3 cups beef stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/8 tsp freshly ground nutmeg
1 tsp carraway seeds
1 lb kielbases, sliced
1/4 cup chopped flat leaf parsley

Put broth, carrots potatoes, salt pepper, nutmeg and carraway in a large heavy kettle and bring to a boil Reduce to a simmer, cover, and cook 20 mins. Add sausage, peas, and green beans and simmer 10 more minutes. Stir in parsley and serve with fresh bread.

Kale & Sausage Stew

Kale & Sausage Stew

Originally uploaded by ted_major

• 2 tbs butter
• 2 leeks, sliced & cleaned
• 6 parsnips, peeled & sliced
• 1 lb sausage, sliced (I used chicken habanero)
• 1 qt chicken stock
• 2 cups water
• 2 baking potatoes, peeled & diced
• 1 large bunch kale, cleaned & torn

Sautee leeks in butter over medium-low heat until wilted. Turn up heat to medium and add parsnips. When parsnips start to soften, add sausage. When sausage starts to brown, add stock & water, then bring to boil. Add potatoes, and cook 20 mins or until potatoes are soft. Stir kale into stew, and heat until wilted.

Steak and Scaffata

Steak and Scaffata

Originally uploaded by ted_major

Tuscaloosa has a wonderful new local and organic framer’s market, and I picked up some organic fava beans from Snow’s Bend Farm, as well as some fresh English peas. Never having cooked fava beans before, I turned to epicurious, where I found a wonderful recipe for braised spring legumes that goes wonderfully with grilled steak.

• 3 tablespoons extra virgin olive oil
• 6 scallions, white and tender parts sliced
• 1 small sweet sping onion, chopped
• 2 pounds fresh peas in the pod, shelled
• 2 pounds fresh fava beans in the pod, shelled
• 1 cup diced zucchini
• 1/2 teaspoon crushed red pepper
• Salt
• 2 cups thinly shredded romaine leaves
• 1 tablespoon finely shredded fresh mint leaves
• 2 New York strip steaks, approximately 1/2 lb. each.

Salt each side of the steaks with coarse salt and set aside at room temperature while you prepare the peas and beans. Preheat the grill.

In a heavy dutch oven with a tight lid, sautee the scallions and onions in olive oil until soft, about 4 minutes. Add peas, beans, zucchini, and red pepper, and reduce heat to low. Stir, cover, and cook about 15 minutes.

Add romaine and mint, stir, and cover, Cook an additional 30 or 40 minutes until the beans are cooked but not mushy.

While the peas & beans finish cooking, grill the steaks over high heat, until done to your liking. Tent with foil, let rest about 10 mins, and then slice diagonally. Each steak should serve 2 people–dinner for 4 or dinner and lunch the next day for 2.

Tuna with Tomato-Pepper Sauce

Tuna with Tomato-Pepper Sauce

Originally uploaded by ted_major

Grilled Tuna Steaks with Tomato-Pepper Sauce

• 1 red onion, coarsely chopped
• 3 cloves garlic, minced
• 1 Tbs extra-virgin olive oil
• Salt
• 1 lb. tomatoes, coarsely chopped
• 1 orange bell pepper, chopped
• 1 Tbs capers, drained
• 1 tsp dried thyme
• 1 bay leaf
• Pinch cayenne pepper
• 2 Tuna steaks
• Olive oil to coat tuna

Preheat grill to high heat.

Sautee onion and garlic in olive oil over medium-high heat, sprinkling lightly with salt. While onion and garlic sautee, lightly salt tuna steaks and let rest. When onion and garlic are soft and translucent, add tomatoes, pepper, capers, thyme, bay leaf, and cayenne. When sauce comes to a boil, reduce heat and let simmer.

Coat tuna with olive oil, the grill over high heat, searing the outside, but being careful not to overcook (it won’t take long! A couple minutes per side should do it.)

Plate tuna and spoon with sauce. Serve with a light salad and fresh bread.

Spinach with Grape Tomatoes and Cannelini

Spinach with Grape Tomatoes and Cannelini

Originally uploaded by ted_major

Spinach with Grape Tomatoes and Cannelini
• 1 bag prewashed baby spinach
• 1 pint grape tomatoes
• 1 can canellini beans
• 1 clove garlic, minced
• 1 lemon
• Olive oil for sauteeing

Heat olive oil in large nonstick skillet over medium-high heat. Add garlic, sautee briefly, then add spinach. As spinach starts to wilt, add tomatoes and beans. Continue sautéing until spinach is wilted and beans and tomatoes are heated through. Remove from heat and squeeze lemon over the vegetable mixture.