Hello Wednesday, and happy Greek day! I have been cooking since yesterday making a few authentic Greek dishes, and some with a twist. 🙂
You will find two recipes of these wonderful dishes I am cooking up later this evening.
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The Winner Of The New Years Contest
Pamela Hoak from Lakeville, Indiana
Leg of Lamb w/Orzo and Green Beans By Pamela hoak
- 1 Leg of Lamb (bone in)
- 2 Lemons juiced
- 1 Tbs Oregano
- 1 Tbs Rosemary
- 1 Tbs Sage
- 1 tsp Sea Salt
- 5 Cloves of Garlic (crushed)
- 1 Pound box of Orzo pasta
- 3 Quarts of boiling water (to cook pasta)
- 1 1/2 cups Lambrusco wine (or your favorite red wine)
- 2 Tbs Tomato Paste
- *Pan drippings
- *Additional water may be necessary so keep a cup or two nearby.
- Preheat oven to 400ºF
- Rub entire leg of lamb with the juice of two lemons.
- Sprinkle all other ingredients over both sides of the lamb.
- Place leg of lamb in the oven on the center rack.
- After 30 minutes reduce the heat to 350ºF and continue to cook for an additional 1 to 1 ½ hours.
- Temperature with a meat thermometer should read 145ºF in the center of the meat.
- Allow meat to rest for 10 minutes before carving.
- PS. Be sure to save the pan drippings to make the orzo.
- In a large pot boil 3 quarts of water.
- While water is coming to a boil, place pan that lamb was cooked in on the stove top on medium heat. Add wine and stir to deglaze the pan. Turn off flame when pan is completely deglazed.
- Add orzo and cook for about 5 minutes. Pasta will not quite be done all the way through. Drain water from pasta leaving some water in the pot. Do not use a colander. You want to keep some of the starchy water in the pot. Put pot back on stove on medium high heat and add tomato paste and pan dripping wine mixture. Stir constantly until pasta is done all the way through. The sauce should be gravy thick.
- (You may have to add additional water if the sauce gets too thick and pasta is not done.)
Green Beans Ingredients:
- Green Beans
- 4 14.5 oz Cans of green beans (fresh or frozen may also be used. I use my own canned green beans so feel free to use what suits your taste)
- 2 14.5 oz. Cans fire roasted diced tomatoes
- If tomatoes are in season you may fire roast your own on the grill
- 8-10 Cloves of Garlic (peeled and whole)
- 1 tsp. Oregano
- ½ tsp. Sea Salt
- In a large pot on medium heat add green beans, tomatoes, garlic, oregano and sea salt. If using frozen green beans you may need to add some water to the pan.
- Cover and simmer, stirring as needed, for 6-8 minutes.
This recipe was picked first place. I submitted over 25 recipes to my friend who is a chef over in Las Vegas, and he had a hard time choosing first place. Below are the 3 main reasons why he chose Pamela’s recipe.
- Great presentation
- Flavors pair well together
Coming in at second place is Kiki Vagianos from Melrose Massachusetts.
She has her own website at (http://www.thegreekvegan.com)
Her recipe is a very authentic Greek recipe, that I love. Please check out her lovely recipe below.
Manestra (traditional creamy tomato soup with orzo) By: Kiki Vagianos
- 2 cups whole, peeled tomatoes (preferably roasted tomatoes)
- 1 1/2 cups orzo
- 1/3 cup olive oil
- 1 cup chopped onion
- 2 tbsp dried, crushed Greek oregano
- 1 tsp salt /freshly ground pepper
- 4 cups water
- Saute onions in olive oil over low heat until soft.
- Add tomatoes, oregano, salt/pepper and orzo.
- Stir to combine well. Cook on low heat for 5 minutes.
- Add water and cook, uncovered, gently on low heat for approximately 25 minutes.
- Stir often to make sure your orzo doesn’t stick to the bottom of your pot.
- Serve hot with crusty bread.
- To reheat, you may need to add a few tablespoons of water to loosen up the soup as the orzo absorbs the soup liquid the longer it sits.
- Reheat, covered, on low heat with added water.
Thank you to everyone who submitted their recipes!! Stay tuned for more recipes to come! Kali Orexi & Opa!
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