On Wed, 28 Dec 2005 20:32:08 -0600, "Pete Romfh"
> Huffed and Puffed the following
into the madness of usenet:

>This can be a fun way to start an evening or just have a bit of fun at the
>table.
>
> -= Exported from BigOven =-
>
> Saganaki (Greek Flaming Cheese) (Low Carb Version)
>
>This is a nice bit of fun at the table. De-carbed to make it more diabetic
>friendly
>
>Recipe By: Pete Romfh
>Serving Size: 8
>Cuisine: Greek
>Main Ingredient: Cheese
>Categories: Diabetic, Vegetarian, Meatless, Winter, Superbowl, New Year,
>Fall, Fry, Simple - Easy, Snacks, Hors dOeuvres, Brunch, Appetizers
>
>-= Ingredients =-
>8 ounces Hard Greek Cheese ; - Kasseri, Graviera, or Kefalotyri
>1/4 cup Egg Substitute
>1/4 cup Low Carb Baking Mix
>1/2 cup pure olive oil ; - not extra virgin
>1 large ~~ lemon ~~; - OR
>1/4 cup lemon juice
>2 tablespoons brandy ; - optional
>
>-= Instructions =-
>Cut the cheese into four 1/4" slices and put them in a bowl with the egg
>substitute. Place the baking mix is a zip-lock bag, then take each piece of
>cheese and shake it in the bag.
>
>Place the cheese in the freezer for 30 minutes before frying. Remove from
>the freezer just before frying. (The secret to the dish is to have the
>cheese very cold and the oil very hot.)
>

I've never used cold cheese when making saganaki. but I can see that
it would hold it's shape and not melt out of the breading if you
happened to over fry it.


>When ready, drop the cheese into a very hot frying pan with a thin layer of
>olive oil. It browns nicely before the cheese melts.
>
>You may do the next part in the hot pan or on a warmed plate at the table
>depending on the situation. I like to do the whole thing tableside on a
>small burner but I'm kind of a "show off".

for safety, remove the cheese from the oil and let it drip for a few
seconds to remove excess. Brandy(liquor of any kind) and oil and
flame are not good combinations, especially in an amateurs hands.

>
>Add the brandy to the hot pan and tip it to ignite the fumes. Let it flame
>for a few moments and then put the flames out by squeezing a couple quarters
>of a big lemon on it. It is traditional to shout "Opa!" (Hooray!) while
>doing this.
>
>Serve with sections of Whole-wheat pita that have been lightly brushed with
>oil and toasted in the oven.
>A full-bodied dark beer or strong lemonade may be served with this.
>
>AN ALTERNATIVE OPTION: (Southwestern Flamin' Cheese)
>Change the cheese to Pepper Jack. Change the liquor to Tequila, and shout
>"Yee Haw!"
>Dust the fried cheese with a bit of chile powder and serve it with toasted
>low-carb tortilla wedges.
>Margaritas go well with this version.
>
>
>Each (1.2 oz) serving (exclusive to the pita or tortilla) contains:
>Cals: 177, FatCals: 127, TotFat: 24g
>SatFat: 6g; PolyFat: 1g, MonoFat: 6g
>Chol: 25mg, Na: 165mg, K: 133mg
>TotCarb: 2g, Fiber: 1g, Sugars: 1g
>NetCarbs: 1g, Protein: 9g
>
>
>
>** Recipe & photo at: http://www.bigoven.com/recipe160265 **
>** Easy recipe software. Try it free at: http://www.bigoven.com **


change the flavor a little by experimenting with various liquors. You
will pleasantly surprised with many of them.

--
Mck©® Deltec CoZmore Pumper
Type 1 since 1975
http://www.alt-support-diabetes.org
http://www.diabetic-talk.org
http://www.insulin-pumpers.org



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