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In article >,
lock (K ACKRMAN) wrote:

> >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.
>
>
>

I'm saving these...
I'm always looking for creative things to do with seafood, and I LOVE
squid and baby Octopus. Baby Ocotpus is usually available at CM and is
reasonably priced.

K.

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