My World Famous Greek Stuffed Sweet peppers

This is a pretty easy dish to make. I've made this 20 times or so and it's always a hit!

1 LB Ground lamb
Sweet red peppers
2 Cloves garlic, minced
1 Egg
1 tsp Olive oil
1/2 Cup Bread crumbs, I used panko
1 Cup Feta cheese, crumbled
1 tsp Greek Oregano, www.penzeys.com
1 tsp Basil
Salt, pinch
Pepper, pinch

In a medium sized bowl mix everything but the sweet peppers together. Do not over mix this mixture... Once you have a good mix cover and put in the fridge for an hour - this will make the stuffing go a lot easier if you ask me. While your mixture is cooling off prep the peppers - start by cutting off the root end and cleaning out all the seeds. Once this is done wash the peppers in cold water and pat them dry. Take the mixture out of the fridge and using your hands stuff the peppers full. I like to cut off the bottom tip of the peppers just in case there is mega expansion that happens when baking. Put in a baking dish and drizzle a little olive oil over the top of the peppers. Cover with foil and bake at 350 for about an hour. Serve with rice, pasta etc... Eat & Enjoy!

Happy Cooking & Eating!

~Nikko

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Lamb Burgers

These lamb burgers will make you happy...

1 lb ground lamb
1 small onion diced
1 tsp mint
1 Tbsp Penzeys Greek seasoning
2 Tbsp soda water
Salt
Pepper

Arugula
Tzatziki sauce
Baguette


You will need a large enough bowl to handle a pound of meat, a grill or grill pan (can use a broiler if you want, I've done it and it works just fine), and a set of hands (or a spoon)...

In a large bowl add everything but the arugula, tzatziki sauce, and the baguette. Mix with a large spoon or your hands until everything is well incorporated. Form into long thinner patties. Grill your lamb burgers until they are cooked to your preferred temperature. Like I said you can do this on a grill, on the stove in a pan, or under the broiler - I've used them all and they all work well...

Build - Cut the baguette into pieces that will accommodate the burgers (if you really want to get crazy you can toast the baguette before use). Spread the tzatziki sauce on both sides of the baguette. Put some of the arugula down on the bottom of the baguette, top with the burger then put on the top piece - Eat & Enjoy!

Bon Appetit...

~Nikko

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Lamb Chops - Broiled

I've said it before, and I'll say it again - I Love lamb. Although you don't get a lot of meat off of them, lamb chops are so succulent if not over cooked. My favorite way to cook lamb is on the grill but when that's not a option I use the broiler. It's just an upside down grill right? I like lamb so much because it fits into almost every culture. It's good dressed up or just with a bit of salt and pepper...






I went with a Herbs de Provence flavor on the chops.

A normal HdP has basil, fennel, lavender, marjoram, oregano, rosemary, savory, and thyme.

I didn't have any marjoram or fennel but I didn't let that stop me - I soldiered right on...

Rub a spot of oil on the chops so the herbs stick well...

Under the broiler getting happy...

With a preheated broiler it only takes 4-7 minutes on each side. Like always - never leave the broiler when you have food in there! It could catch fire....

The finished chops! They were so delicious!

Bon Appetit...

~Nikko

Moussaka

I have to admit that Pastichio is my favorite Greek food but I also love moussaka...

4 Large eggplants

Meat mixture

2 Lb Lamb ground
1 Lb Beef ground
1 Large onion diced
4 Tbs Penzeys Greek seasoning
1/4 Tsp nutmeg
1/4 Tsp cinnamon

Sauce

4 Tbs Butter
4 Tbs Flour
4 Cups Milk
3 Egg Yokes
1 Cup Kefalotiri cheese grated


Add meat and onion to a heated pan - add the Penzeys Greek seasoning, nutmeg, and cinnamon - mix in well. Once cooked drain off all the fat - set aside. Slice the eggplant into rounds and place on a sheet pan. Lightly salt the eggplant and cook at 400 degrees for 10 min or so just to soften them up a bit. Melt the butter in a large pan then add the flour to form a roux. Slowly add the milk and bring back to temperature so it thickens. Temper the egg yokes, then add to the bashamel. Stir in the cheese and mix well. Coat the bottom of a large pan with a bit of the sauce. Put down a layer of eggplant, lay on all the meat. Layer on the rest of the eggplant. Cover with the remaining sauce. Bake in the oven for 45 minutes or until it is nice and brown on top. Eat and enjoy - drink ouzo - dance - throw dishes and yell Opa!

Bon Appetit...

~Nikko

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Roasted Leg of Lamb

I'm Greek so loving the flavor of lamb is in my DNA. I'll take lamb just about any way I can get it. Chops, loin, leg, roast - Gimme! When I was a kid my uncle Tony would sit out in the garage with his makeshift BBQ pit (he put down bricks then piled coals ontop of them and hand cranked an old Q he got in Greece... He would sit out there all day with a leg of lamb (or 2 or 3 or 4) drink ouzo, smoke cigars and talk to his buddies or my other uncles. I'll never forget the first time he let me come and hang out with him. It was truly a right of passage in our family. Anyhow - Tina and I do lamb once a month or so and here's a good one we did...

1 Bone in leg of lamb
1 Cup Olive oil
6 cloves garlic minced
3-6 Tbs rosemary
9 Anchovy fillets (no we're not kidding)
Salt
Pepper

Put your leg of lam on a rack in a roasting pan. In a bowl combine the olive oil, rosemary, anchovy, a bit of pepper and mix well. Cut small slits into the lamb and stick in some garlic and spices into each hole. Cover the rest of the lamb with the oil/spice mixture. Let sit for an hour covered or put in the fridge for 5 hours or so. Preheat oven to 400 degrees - cook lamb for about an hour or until medium rare - about 160 degrees F.

There are other things made in this video - beats, beat greens, rice... I'll let you watch the video to see how they're done...

Bon Appetit...

~Nikko

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As someone who loves animals - Make sure you buy your meat from ranchers/companies who treat their animals well...