Greece Not Grease

When that song comes on – the one you sing in the shower – in the car – in the kitchen with a micropho- wooden spoon…

You’re the one that I want
You are the one I want
Oh, honey
The one that I want
You are the one I want
Oh, honey
The one that I want
You are the one I want
Oh, the one I need
Oh, yes indeed

And you start thinking about John Travolta in black? WITH THOSE SIDEBURNS. Not to mention Sandy? IN THOSE LEGGINGS.

*shimmy to the front, shimmy to the back*

GREASE, PEOPLE.

But let’s talk about Greece, people.

Because I’d rather travel to the country –

than watch the film.

(I was an extra on set during my high school’s production of said musical, so I’m allowed to say these things.)

MONDAY : GREEK SEASONING

I kid you NOT, I began Greek week (not to be confused with the weeklong celebration practiced by sororities and fraternities on campuses like CSU here in FOCO ➡️ Greek Week) by spilling hundreds of dolla- dimes worth of spice. After an “I HATE MYSELF,” I went back to the drawing board and created this:

A FINE LOOKING SPECIMEN OF HERBS.

In a mason jar. Classic.

Recipe found here.

ALSO MONDAY : GREEK-STYLE (GRILLED) COD

Instead of baking the cod featured above, I decided to grill because

But ah, oh, those summer nights

So I left out the flour and wrapped the fish in aluminum foil with red potatoes cut into cubes.

Good flavor, but if I had to do it over again, I’d let the fish marinate for an hour or so before grilling.

Recipe found here.

TUESDAY : GREEK FRAPPE

Coffee with a side of coffee, please. Me. Every morning.

I had to work for it (i.e., two minutes of shaking), but it was worth it.

Three simple ingredients:

One simply delicious caffeinated beverage:

Hashtag MORNING VIEWS / hashtag NO FILTER

Recipe found here.

WEDNESDAY : SOUVLAKI (WITH GLUTEN FREE PITA BREAD AND HOMEMADE TZATZIKI SAUCE)

If you live in Fort Collins, and you happen to find yourself in Old Town after 9 PM, be sure to hit up the gyro stand on the corner of Mountain and College. My tastebuds have never been so pleased with a $6 + tip purchase.

Typically, when I think of gyro, I think of lamb… But pork and chicken were cheaper. So I marinated each set of meat in different ingredients (however, both containing oregano), and skewered them for the grill.

Souvlaki literally means “meat grilled on a skewer,” which I paired with gluten free pitas (recipe found here), romaine lettuce, tomato, homemade tzatziki sauce (prepared the day before – recipe found here), and not to mention potato chips because WHY NOT?

Recipe featuring pork found here.

Recipe featuring chicken found here.

(PORK > CHICKEN FYI)

THURSDAY : SISTER DATE @ HEARTH RESTAURANT AND PUB

FRIDAY : BAKLAVA

I worked at a local Mediterranean restaurant in my hometown – Pella, Iowa – after I graduated in 2012. From March of 2013 to August of 2014, I was serving baklava to patrons who craved the sweet treat. And in honor of Kaldera Restaurant and Lounge (by the way, I loved and continue to love each dish, so if you travel in or through the Midwest, plan to stop for dinner at this fine dining establishment), I made baklava. By scratch. And that involves a lot of butter.

I used the recipe found here, but I layered the baklava using the video found here.

It’s not complicated, but it does take time. And you have to be able to count to 8.

LOOK AT THOSE PHYLLO LAYERS.

Heavenly. Just sweet enough to enjoy as a pastry with your cup of coffee in the mornings. Which is exactly what I did. Three days in a row.

I was pleased with each recipe, but especially with the tzatziki sauce recipe. The whole souvlaki dish came together nicely, so it’s earned a stamp of approval from me. And I’ve enjoyed a Greek frappe on more than one occasion – even after leaving and moving on to another country. I have yet to use the Greek seasoning, but in the midst of grilling season, I’m sure I can find a chicken or fish to dress with the flavors of Greece.

τα λέμε, Greece!

Happy eating, friends.

Kate

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