Greek Feta Saganaki Food

SAGANAKI (FRIED CHEESE) GREEK STYLE

Steps:

• Cut the cheese into strips 2 " wide and 1/2" thick.
• Place strips one by one under the cold water tap and coat lightly with flour, set aside until you have dredged all the strips.
• Heat oil in a heavy skillet and pan fry the cheese, turn once until golden brown on both sides.
• Remove dab with paper towels and serve immediately with lemon wedges.

GREEK FETA SAGANAKI

Steps:

• Slice your feta into small squares, about 2×4 inches- you should be able to get 8 slices out of the 8 ounces.
• In a small bowl- beat egg with oregano. Dip each slice of feta in egg, shake of excess and coat with flour till evenly covered.
• In a large frying pan- heat olive oil over medium heat. Quickly cook cheese in oilve oil, until golden on both sides. Pat dry with paper towels.
• Arrange feta on a large (& pretty) plate with thick tomato slices, season with S & P, garnish with basil.
• Enjoy!

GREEK SALAD WITH SAGANAKI

Steps:

• Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
• Put all the romaine into a large mixing bowl. Add half of the tomatoes, kalamatas and cucumbers and toss to combine. Put the salad into a large decorative bowl, toss with 1 cup of the vinaigrette and garnish with the remaining tomatoes, cucumbers, pepperoncini, kalamatas, and red onion. Serve with the remaining vinaigrette and Saganaki on the side.
• Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
• Put the shallot into the bowl of a food processor and pulse until well chopped. Add the lemon juice, feta, oregano, salt and pepper and pulse again to combine. With the processor running, add the oil in a steady stream. Pour into a small pitcher and set aside.
• Preheat the broiler.
• Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.
• Preheat the broiler.
• Put the kasseri slices onto a baking sheet and brush with the melted butter. Place under the broiler until the cheese starts to bubble, about 4 to 5 minutes. Remove from the oven, douse with the brandy and ignite. Let the flame die down, sprinkle with lemon juice, transfer to a serving platter and serve immediately.

FETA SAGANAKI WITH A SESAME-SEED CRUST

Steps:

• The feta should be a rectangular, not triangular, piece.
• Cut it into four 1/2-inch slices and cut each slice into quarters to get bite-sized rectangles.
• Beat the egg lightly in a shallow bowl. Spread the sesame seeds onto a large plate. Dip the cheese in the egg and then in the sesame seeds.
• Heat the olive oil and butter in a large, heavy, nonstick skillet.
• Place about 6 of the cheese pieces in the skillet, and sauté over medium-high heat.
• As soon as the feta begins to soften, flip it over to brown on the other side.
• Remove and serve hot.
• Repeat with the remaining feta and sesame seeds.

GARIDES SAGANAKI (GREEK SHRIMP WITH FETA)

Steps:

• Peel and devein shrimp.
• Sprinkle with lemon juice and garlic set aside.
• Melt butter in large skillet.
• Saute garlic green onion and tomato.
• Add shrimp and season with oregano salt and pepper to taste.
• Turn shrimp frequently and saute until pink.
• Add feta cheese and cream.
• Bring to boil and cook 3 to 4 minutes.
• Remove shrimp carefully to casserole.
• Spoon cheese mixture over shrimp.
• Serve with rice.

FLAMING CHEESE (GREEK SAGANAKI)

Steps:

• 1 Season both sides of cheese with salt and pepper. Place cheese in shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours.
• 2 Season flour with salt and freshly ground pepper.
• 3 Remove cheese from dish, reserve 1/4 c brandy. Dredge cheese in seasoned flour coating completely.
• 4 In a large saute pan over medium heat, melt butter.
• 5 Pan fry cheese 2 minutes per side. Add reserved brandy and carefully flame the brandy, shaking pan back and forth several times.
• 6 Add lemon juice.
• 7 Remove cheese from pan and serve with pita bread and olives.

BROILED FETA-SAGANAKI

Steps:

• Adjust an oven rack 4 inches from the broiler element and heat the broiler. Pat the feta dry with paper towels and place on a foil-lined baking sheet (or in a broiler-safe gratin dish). Sprinkle with the red pepper flakes and ground black pepper. Broil until the edges of the cheese are golden, 3 to 8 minutes. Drizzle with the oil and sprinkle with the parsley. Serve immediately.