>Going to a Greek themed dinner and we're bringin' appetizers. Looked on the
>internet and, of course, found a bazillion choices.
>
>So, we probably need to have a stuffed grape leaf thing, there was a
>zucchini and pepper one (Giouzlemedes), saw herring mentioned a few times,
>and lamb things.
>
>Anyone have better guidance?

1. Good and interestingly different:

PICKLED SQUID
Serves 6

12 medium squid
3 tablespoons olive oil
Salt
Freshly ground pepper
1/4 cup chopped fresh parsley
A few sprigs fresh rosemary
2 cups white vinegar (approx.)

Pickling Spices & Herbs
8 black peppercorns
2 garlic cloves
1 bay leaf
1 sprig fresh rosemary

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small sand
bag and ink. Rub salt on the outer sacs and rinse them inside and out with cold
water. Heads and tentacles should be rinsed thoroughly. Cut the sacs into
1/2-inch wide rounds. Heat the oil in a frying pan and slip in the squid
rounds, heads and tentacles. Cover and simmer until bright pink and tender
(approximately 30 minutes), adding salt and pepper to taste, parsley and
rosemary during the last 15 minutes. Half fill a clean
quart-sized jar with the squid and all the juices remaining in the pan.

Add white vinegar almost to the top, then the pickling spices and herbs. Seal
the jar tightly and shake. Marinate at least one day before serving. Keep in
the refrigerator. To serve, remove from marinade and serve cold, within 10
days.


2. Outstanding:

From the San Francisco Chronicle, May 15, 2002, from a review of Rosemary
Barron's "Meze: Small Bites, Big Flavors from the Greek Table."

SWEET & SOUR SHALLOTS
Gently baked with bay leaves, olive oil, wine, red wine vinegar, currants and
honey, these shallots are meltingly soft and mellow and the sauce thick and
tangy. Small onions, plump green onions, young leeks or tiny carrots may be
substituted for the shallots. .

12 shallots (about 14 ounces)
2 tablespoons extra virgin olive oil
4 bay leaves
1/4 cup red wine vinegar, or 2 tablespoons balsamic vinegar mixed with 2
tablespoons water
1/4 cup dried currants or small seedless dark raisins
2 tablespoons Hymettus or other strongly flavored honey (see Notes)
1/4 cup Mavrodaphne, Madeira, or port wine (see Notes)
Coarse sea salt and coarsely ground pepper to taste

Neatly trim off the shallot root ends and remove a very thin slice from each
stem end. In a medium saucepan of boiling water, cook the shallots for 5
minutes. Drain and set aside to cool.

Choose a heavy, shallow baking dish just large enough to hold the shallots in a
single layer. Place in the oven and preheat the oven to 325 degrees. Remove the
shallot skins with a paring knife. Pour the olive oil into the baking dish. Add
the shallots, turn in the oil to coat, and tuck the bay leaves among them.
Bake, uncovered, for 20 minutes.

Meanwhile, combine the vinegar and currants in a small bowl. Stir the honey
into the currant mixture and add this sauce and the wine to the shallots. Baste
the shallots and continue baking for 40 minutes to 1 hour, or until the sauce
is syrupy. Baste occasionally; if the dish appears dry, add a few tablespoons
of water and lightly cover with aluminum foil.

Transfer the shallots to a serving platter or shallow bowl and pour the sauce
and bay leaves over. Sprinkle with salt and pepper. Serve at room temperature.

Yields 8 meze or 4 side-dish servings.

NOTES: Hymettus is Greek thyme-blossom honey, and is available in Greek and
Middle Eastern stores. Mavrodaphne is a portlike dessert wine that's produced
near Patras. The name means "black laurel."

PER SERVING (8 servings): 95 calories, 1 g protein, 13 g carbohydrate, 4 g fat
(0 saturated), 0 cholesterol, 6 mg sodium, 1 g fiber.


3. Also outstanding

Greek Stuffed Mushrooms
Serves 8

24 mushrooms, fresh, stemmed
10 ounces spinach, frozen
1/2 cup Parmesan cheese, grated
4 ounces Feta cheese -- rinsed, crumbled
1/2 cup chopped green onions -- finely chopped
1/2 cup chopped parsley -- finely chopped
1 dash salt
Top quality olive oil

Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing
out moisture.

In mixing bowl, combine spinach, cheeses, onion, parsley and salt to taste. Mix
well. Mound mushroom caps high with spinach mixture. (Spinach mixture may be
formed into balls and frozen to be placed in mushroom caps just before
microwaving.) Drizzle a little olive oil over top, for extra flavor. Arrange
on serving plate and cook on HIGH until steaming - approximately 4 - 6 minutes.