T1B

Aight. Two things:

What are you eating for lunch and what are you eating for dinner?

I'm thinking about ordering a fucking pizza online from Pizza hut but I can't decide. I know I want something that will take a few days off my life though. Sounds right for a thin double hamburger, bacon and onion pie from THE MOTHERFUCKING HUT.

for dinner I'm going to my friend's new joint he's running for his parents. The mom was instrumental in creating the menu for the best Greek joint in town and now she's on her own. I'll be chowing on ethier dolmades or lamb chops later tonight so that's going to be pretty fucking decadent. These motherfuckers know their greek food like you wouldn't believe.

kalefuckingmera you fucking mavris

What's on the chow horizon for you motherfuckers?

For dinner tonight (this was going to be last night's but I got too stuffed with nachos and beer to cook anything) -

grilled swordfish steaks
steamed artichokes with melted butter
angel hair pasta with EVOO and garlic
salad with baby salad greens, tomatoes and avocados, dressed with Pat & Oscar's awesome Greek salad dressing

http://www.breadstick.com/home.tpl

pork chops
mit sauerkraut und knoeffles
(German dumplings)

yum

they place was real good as I knew it would be.

the hummus and skordalia were top notch

i had the dolmades and the others had moussaka, spanikopita and spanakorizo, all great. I've had her recipes before at her old place and she's da bomb. She's from Rhodes. Jam!

her spanikopita is different than mine but the spanakorizo is almost identical but she uses dill and I use oregano.

RACK Greek food when done right.

I made skordalia yesterday... first time. I used a little too much garlic. Here is the correct amount...

4 thick slices bread, crust removed
4 garlic cloves
4 tbsp. EVOO
1 tbsp. red wine vinegar
1 tbsp. lemon juice

Soak bread in water. Squeeze out water and put bread in processor. Add garlic, red wine vinegar, and lemon juice... process until blended, then drizzle in oil slowly.

Serve with pita chips:

Cut pitas into wedges and toss with olive oil, salt, pepper, and dried oregano. Bake 10-12 min at around 375 or until toasty and delicious.

Dip to your heart's content.

Love skordalia!

Isn't it supposed to have potatoes in it?

I made pork chops with ketchup. OK sounds wierd but it is REALLY good.

5-6 thin pork chops
1 green pepper
1 yellow onion
1/2 big bottle of ketchup (more is better)
1 box of mushrooms
1/2 stick of butter

Preheat oven to 350 degrees.
Chop up green pepper and onion.
Lightly brown 5-6 thin pork chops in a skillet w/ garlic salt, pepper, butter, onions, green peppers, and shrooms.
Layer in a casserole dish and pour ketchup liberally over the chops and veggies.
Cover and cook for an hour and a half.
Serve with Mashed taters (the ketchup mixture goes great over them).

Wolfman wrote:pork chops
mit sauerkraut und knoeffles
(German dumplings)

yum

and apple sauce

Mikey wrote:Isn't it supposed to have potatoes in it?

No.

ppanther wrote:I made skordalia yesterday... first time. I used a little too much garlic. Here is the correct amount...

4 thick slices bread, crust removed
4 garlic cloves
4 tbsp. EVOO
1 tbsp. red wine vinegar
1 tbsp. lemon juice

Soak bread in water. Squeeze out water and put bread in processor. Add garlic, red wine vinegar, and lemon juice... process until blended, then drizzle in oil slowly.

Serve with pita chips:

Cut pitas into wedges and toss with olive oil, salt, pepper, and dried oregano. Bake 10-12 min at around 375 or until toasty and delicious.

Dip to your heart's content.

Love skordalia!

Thanks, that looks good & easy.

It is. It's a lot like hummus, but bread is the main ingredient. It probably works better with day-old bread, but I used fresh and it was just fine.

The BF and I love skordalia; there are two restaurants we frequent that serve it, and we always have to order it. For some reason, I thought it'd be harder to make.

Easy easy. Enjoy!

pp, does any kind of bread in particular work best? My favorite bakery alway has day old bread and rolls, but you never know what they'll have.

I'd think any kind of bread that you'd use for breadcrumbs... I'd probably lean toward a white or sourdough french, or an italian... Just something with enough substance to be soaked in water without dissolving or completely falling apart!