Saganaki Flambe Food

FLAMING GREEK CHEESE (SAGANAKI)

Steps:

• Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
• Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
• Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.

SAGANAKI: FLAMING CHEESE

Steps:

• Slice the cheese into 1/2" thick triangles or 3-4" squares (depending on the style you buy).
• Place brandy into a zip-lock baggie and add cheese portions, seal and let marinate for 2 hours).
• Heat oil in a cast iron skillet over a med/high heat. Remove cheese portions from marinade, reserving marinade for later use.
• Dredge cheese thru the flour, shaking off excess.
• Fry the cheese slices approx 2 minutes, flip with spatula and fry an additional 1-2 minutes. Remove from heat when nicely seared on each side and gooey.
• Now here is where you need to heed a caution -- Carefully carry the cast iron skillet to the dinner table. Pour 1 ounce of the brandy marinade over the top of the fried cheese, and immediately set ablaze with a lighter. (Be sure to yell "Opa". Immediately squeeze a lemon slice over the top to dowse the flames.
• Serve with warmed pita slices and additional lemon wedges. Enjoy!

GREEK SAGANAKI

Steps:

• Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
• Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
• Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.

SAGANAKI FLAMBE

Steps:

• Dust the cheese lightly with flour.
• Heat a skillet over medium-high heat. Add butter and when melted, fry the cheese until golden brown on both sides.
• Remove skillet from stove, pour jigger of warmed brandy over the cheese and light with a long matchstick.
• Serve immediately, when flame subsides, with lemon wedges.

SAGANAKI

Steps:

• Dip the cheese slices in cold water, then flour them lightly.
• Heat 1/4-inch olive oil in a wide pan until smoking. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.
• Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately.
• Suggested drink: Kourtakis Retsina of Attica

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.

PRAWN SAGANAKI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
• Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
• Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
• Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.