A Feast Fit for Greek Gods and Goddesses

I have had some SERIOUS cravings for greek food recently. Now, I know the first thing you are probably thinking, cravings? Does that mean..... Nope, unfortunately, I'm not. I know it would bring me one step closer to being a house betch. But I've got some things I'd like to accomplish first! Now I know the next thing you are thinking of is, can this woman really do everything? She can conquer the most amazing french toast in the world and cook a mean greek meal...well, yes I can, but sorry boys, this gal is already half way down the aisle. Okay fine, I wont lie, this meal required help...a lot of help. I'd like to introduce you to two new characters in my life, my Sassy Sista, Jenna and her lovely boyfriend, Veggie Kenny.  Sassy Jenna is self explanatory, but Veggie Kenny has basically ruined all of our lives by becoming vegetarian. I mean really???? I remember when they first started dating he could eat about 5 pounds of filet in one sitting. Now all of the sudden he is this vegetarian. My Sassy Sis and I try and tempt him with delicious meats...he isn't budging...DARN! Here is a picture of the two. I do have to admit, they are the cutest.

Major height difference, much?

So before I get into the recipes, I have to come clean. I have failed you my fellow readers. I bow my head in shame. I can not for the LIFE of me figure out dolmades. I have tried two recipes so far and each one I'm getting closer, but no cigar. At this point, I'm a little grape leaved out and don't think I can ingest another for some time. So if you have a recipe, email me, send smoke signals, a carrier pigeon, or just comment below to let me know! Here is a picture of the dolmades. Yes they look delicious but the taste, eh not so much.

Check out that presentation

I will say the winner with these is the rice mixture. For Dolmades you are supposed to scoop a teaspoon of the rice mixture on the grape leaf and roll it. Here is a picture of Veggie Kenny rolling up those grape leaves like its NOBODYS BIDNESS.

Rolling, Rolling, Rolling. Get those Grape Leaves GOING!

Here is the recipe for the rice mixture. I think this would be great to make as a side with lamb chops or a steak.

Shopping List:

1 cup uncooked long-grain rice (white or brown)

2-3 Tblsp Extra Virgin Olive Oil

1 Medium white onion, chopped

1/4 cup fresh dill, chopped

1/4 cup fresh mint leaves, chopped

1tsp salt

1 large lemon, juiced (use some zest for later)

Half of a 32oz container of vegetable or chicken stock

Directions:

In a large saucepan over medium-high heat, sauté the onion in 2 tblsp of Extra Virgin Olive Oil for a few minutes, then add in the rice and herbs and continue stirring until the onion has softened. Slowly, pour in the vegetable or chicken stock and reduce heat to medium-low and simmer for another 12 minutes until your rice is al-dente. Once the time is up and the rice has soaked up all of the stock, stir in the lemon juice, and if you want a little extra, POW add some lemon zest. Remove from heat and serve!

Now for the Greek Lamb with Mint Yogurt

Shopping List for the Lamb:

4 large garlic cloves

2 Tblsp chopped fresh Rosemary

1 1/2 tsp dried oregano

Kosher salt and pepper

1/2 cup freshly squeezed lemon juice (4 Lemons)

1/2 cup olive oil

1/2 cup red wine

2 racks of lamb, frenched and cut into 8 chops each

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight, but I let them sit for 4-5 hours and they were AMAZBALLS!

When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.

Shopping List for the Yogurt Mint Sauce:

6 Scallions, white and green parts, chopped

1/2 cup chopped fresh mint leaves

2 Tbsp minced fresh dill

Pinch of crushed red pepper flakes

1 Tbsp olive oil

1 Tbsp lemon juice

7 ounces greek yogurt

1 tsp kosher salt

1/2 tsp black pepper

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

Here are some more pictures of food from the evening! Lots of laughs, wine and fun! What do you think my next feast should be?

Sassy Sister ready to chow down

Another angle of the feast

This is what no make up and hours in the kitchen looks like