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Tag: Greek Food

ASTAKOMAKARONADA: GREECE’S GLORIOUS LOBSTER SPAGHETTI

ASTAKOMAKARONADA: GREECE’S GLORIOUS LOBSTER SPAGHETTI

Greek Lobster Spaghetti combines succulent lobster, tomatoes, fennel, thyme and brandy in an impressive dinner that takes only 30 minutes. By the time you read this, we will be aboard Viking Vesta, sailing from Athens through the Greek islands and along the Adriatic coast to…

30 Minute Dinners, 30 Minute Meals, Astakomakaronada "Lobster Spaghetti", Bucatini, Cruise Travel, Cruise Travel Greece, Cruise Travel Silversea, Cruise Travels, Cuisine on Silversea Cruises, Culinary Cruising Greece, Culinary Travel Greece, Culinary Travel Silversea, Dining on Silversea Cruises, Food in Greece, Food on Silversea Cruises, Food Travel Greece, Greek food, Greek Lobster Spaghetti, Lobster, Lobster Spaghetti, Mediterranean Cooking, Mediterranean Dishes, Misko Greek Pasta, Pasta, Pasta Dishes, Pasta Sauces, Seafood, Seafood Dishes, Silversea Cruises, Silversea Culinary Cruises, Silversea S.A.L.T., Spaghetti
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por Monte Mathews
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Andrew Conquers Phyllo! Recipes for Spanakopita and Saragli…plus a Shore Adventure on Silversea’s S.A.L.T. (Sea And Land Taste)

Andrew Conquers Phyllo! Recipes for Spanakopita and Saragli…plus a Shore Adventure on Silversea’s S.A.L.T. (Sea And Land Taste)

We came back from Greece with a new fondness for Phyllo Andrew and I were blown over by our time in Greece. We loved every minute of our ten-day voyage aboard Silversea’s magnificent Silver Moon.  We were invited to sail on Silver Moon to participate…

Baking, Baklava, Chef Dave Bisland, Classic Recipes, Cruise Travel, Cruise Travel Greece, Cruise Travel Silversea, Cruise Travel Summer 2021, Cruise Travels, Cuisine on Silversea Cruises, Culinary Cruising Greece, Culinary History Greece, Culinary History Phyllo Dough, Culinary Travel Greece, Culinary Travel Silversea, Culinary Vacations, Desserts, Dining on Silversea Cruises, Food in Greece, Food on Silversea Cruises, Food Travel Greece, Greek food, History of Phyllo Dough, Honey, My Travels, Ocean Travel, Phyllo Dough, Picnic Food, Review of Silversea's S.A.L.T. Culinary Arts Program, S.A.L.T. Sea And Land Taste, Saragli, Savory Pastries, Silversea Cruises, Silversea Culinary Cruises, Silversea S.A.L.T., Silversea Summer Cruises 2021, Silversea's Silver Moon, Spanakopita, Spinach Recipes, Sweet Pastry, Sweets
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por Monte Mathews
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0 Comentarios
Greek Tomato Meatballs from Yasmin Khan

Greek Tomato Meatballs from Yasmin Khan

Cover Photo from “Ripe Figs” Credit: Matt Russell We’ve just returned from Greece with some great new recipes In case you don’t follow us on Instagram* or have wondered when our next post was coming, we’re back from one of the most wonderful trips we’ve…

Beef and Pork Meatballs, Best Meatball Recipes, Bison Meatballs, Bison Meatballs in a Spicy Tomato Sauce, Cruise Travel, Cruise Travel Silversea, Culinary Cruising Silversea, Culinary Travel Greece, Culinary Travel Silversea, Food in Greece, Food Travel Silversea Cruises, Greek food, Greek Tomato Meatballs, Ground Beef, Ground Pork, Meatballs, Mediterranean Cooking, Mediterranean Dishes, Orzo, Pork and Beef Meatballs, S.A.L.T. Sea And Land Taste, Silversea Cruises, Silversea S.A.L.T., Silversea's Silver Moon, Soutzoukakia Greek Meatballs, Yasmin Khan, Yasmin Khan's Greek Tomato Meatballs
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por Monte Mathews
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2 Comments

Product News You Can Use

Croton Trading’s Rustic Apple Jam

Wendy Brovetto turns New York orchard apples into four warmly spiced jams: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. We put Ginger Pear to work in skillet apple pork chops, a one-pan supper made for cooler evenings.

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Show the skillet apple pork chops recipe

Sirve para 4 personas. Necesitarás 1½ cucharadas de aceite de oliva, dividido; cuatro chuletas de cerdo con hueso de 6 onzas; ¾ de cucharadita de sal kosher y ¾ de cucharadita de pimienta negra, cada una dividida; ½ taza de caldo de pollo sin sal; 1 taza de mermelada rústica de manzana Croton Trading (la de jengibre y pera funciona bien); 1 cucharada de salvia fresca picada; 1½ cucharaditas de romero fresco picado; 1 cebolla roja pequeña, en rodajas finas; y perejil picado para decorar.

Calienta una sartén grande a fuego medio-alto con 1½ cucharaditas de aceite. Sazona las chuletas con ⅜ de cucharadita de sal y pimienta cada una. Dora durante unos 5 minutos por cada lado, luego retira. Bate el caldo y la mermelada. Añade la cucharada restante de aceite a la sartén con la cebolla, la salvia, el romero y la sal y pimienta restantes; cocina unos 4 minutos, removiendo. Añade la mezcla de mermelada, vuelve a poner las chuletas y cocina unos 3 minutos más, hasta que la salsa se reduzca a la mitad y el cerdo esté bien cocido. Termina con perejil y sirve con mermelada extra al lado.

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