Turkish Stuffed Eggplant (Karniyarik) � Splitting Bellies

�Karniyarik� means �split belly,� which refers to the technique used to stuff them, although depending on the size of your eggplant, it could also refer to you after enjoying this delicious dish. By the way, this was my first time making these, and when I mentioned in the video only doing 15 minutes of research before filming, I wasn�t joking. So, you�ve been warned.

Having said that, I thought these came out really well, and I would only tweak a couple minor things next time. I�d sprinkle the insides with salt before stuffing, since there wasn�t enough in my filling to season them to my taste. I�d also toss in some chopped parsley, which would have added a little freshness to the dish, although the dried rosemary did work nicely.

Lastly, I�d take the advice I got on Twitter, and serve them with a yogurt sauce, like our famous tzatziki. That would be an amazing condiment for these, since the cold, acidic sauce would be a perfect foil for the rich, aromatic, slightly sweet flavor profile. 

Since I�m fully admitting not knowing what I�m doing, I welcome any and all tips and tricks, but most of all, I really do hope you give these a try. Enjoy!

Ingredients for 4 Turkish Stuffed Eggplant (Karniyarik:

4 medium sized eggplant

olive oil as needed

1 yellow onion, diced

1 teaspoon kosher salt, plus more to taste

4 cloves garlic, crushed

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1/2 teaspoon dried rosemary

1/4 cup freshly chopped Italian parsley (I didn�t add, but you should)

2 tablespoons tomato paste

1 pound ground lamb or beef
1 1/2 cups diced sweet and/or hot peppers

1 ounce (about 1 cup unpacked) finely, freshly grated Pecorino cheese, or whatever you�re into

1 cup chicken broth

- Roast eggplant at 400 F. until just barely soft, stuff, and continue baking until very tender.

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Feta Roast Chicken � Making Chicken Betta with Feta

I really loved everything about this feta roast chicken, as long as I was eating with my eyes closed, and that�s because despite the juicy texture, and wonderful flavor, I had trouble getting past the grainy-looking appearance of the cooked cheese mixture. The good news is, it was mostly an aesthetic issue, and the mouthfeel wasn�t nearly as dry and grainy as it looked. Having said that, the next time I make this I will probably go with a little higher-end sheep�s milk feta which is much softer, and creamier. Speaking of the feta, you may need to add some salt to the mixture, depending how salty the one you use is.

As usual, your roasting time will depend on the size of your chicken, and the feta under the skin will increase the time needed, so check with a thermometer, and shoot for 155-160 F. in the thickest part of the thigh. Surprisingly, even though the feta was only under the breast, the thighs did actually pick up some of the flavor, which is enhanced even further if you create a simple pan sauce from the drippings.

While your chicken is resting, pour off all, some, or none of the fat from the pan, and squeeze in your lemon. Set over medium heat, and use the juice to deglaze the browned bits from the bottom of the pan. You may need/want to add a splash of broth or water, but once hot, and adjusted for seasoning, it�s ready to spoon over your sliced chicken. For an experiment, I thought this was very successful, if not triumphantly so, and I do hope you give it a try soon. Enjoy!

Ingredients for one large whole chicken:

1 large whole chicken

kosher salt, as needed

a few fresh rosemary and oregano sprigs

2 teaspoons olive oil for coating chicken

cayenne to taste

For the feta cheese mixture:

4 ounces feta cheese

3 garlic cloves, crushed

1/2 teaspoon red pepper flakes, or to taste

1 teaspoon freshly ground black pepper

zest from one lemon (save juice for pan sauce)

2 teaspoon dried oregano

3 tablespoons olive oil, or enough to make a smooth paste

salt to taste

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Roasted Lemon Pepper Potatoes � The Side Dish That Doesn�t Play Second Fiddle

If you�ve made and loved our Greek Lemon Chicken, and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it�s basically the best of those two recipes put together, minus the chicken. The only problem is, whatever main course you decide to go with is in serious danger of being upstaged.

Speaking of chicken, if you happen to be roasting one, besides keeping the bones for stock, be sure to save the rendered fat as well, since that will elevate this dish to even greater heights. Also, feel free to add some garlic here, but if you do, I�d go with whole cloves, since minced garlic may burn onto the bottom of the dish towards the end of the roasting time.

These are incredible eaten hot and fresh, but if for some reason you don�t finish them all, they make the best homefries you�ll ever eat. Just cut them up, and fry in some olive oil until crispy. They�re so good, you�ll be tempted to make them just for that purpose, although that will take way more willpower than I possess. Regardless, I really do hope you give these Lemon Pepper Potatoes a try soon. Enjoy!

Ingredients for 8 Portions Lemon Pepper Potatoes:

4 large russet potatoes

salt, freshly ground black pepper and cayenne to taste

1/4 cup olive oil, or enough to cover bottom of baking dish

fresh oregano springs, optional

1 cup chicken broth

2 teaspoons lemon zest

juice from 1 or 2 lemons

- Roast at 400 F. for 20 minutes, flip and cook another 15 min., then flip again, and continue roasting until very tender and crusty.

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My Big Fat Greek Salad and Its Big Fat Unoriginal Name

I had a feeling I wasn�t the first person to think of this cinematic play on words, but like I said in the video, so many other people called this a big fat Greek salad, I figured I wouldn�t get in too much trouble. If I had to guess, it was probably the caterer on the set of the movie who first coined the name, or at least I hope so.

This is such a simple salad that there�s no need for me to share a bunch of tips and tricks, although I will reiterate the most important instruction of all.  Be sure to toss the salad with the vinegar first, before adding the olive oil. If you don�t, it will not taste as good. Which reminds me, giving the amounts here is very difficult, since this really should be made to your tastes, so please use the ingredient list below as a very rough outline.

If you need to make this the day before, I suggest making the dressing separate, and then mixing everything before the event.  I think this should only be dressed about 30 to 60 minutes before service for maximum enjoyment, but that�s just my approach, and some folks prefer an overnight marination. Regardless of how long you let your ingredients �marry,� you�re going to be enjoying one amazing salad, which is why I really do hope you give this a try soon. Enjoy!

Ingredients for 1 Big Fat Greek Salad:

2 large English cucumbers

2 cups halved cherry tomatoes

1/4 red onion, thinly sliced

1/2 red bell pepper, diced

1 cup sliced olives

2 tablespoons minced fresh oregano, or 1/2 teaspoon of dried

salt, freshly ground black pepper, cayenne to taste

1/4 cup red wine vinegar, or to taste

1/3 cup olive oil, or to taste

4 to 6 ounces feta cheese

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Flaming Greek Cheese (Saganaki) � Burning For You

I usually try to squeeze in one more sexy dessert video before Valentine�s Day, but instead I opted for this show-stopping, and super-savory saganaki. What it lacks in chocolate, it more than makes up in being on fire. I know what you�re probably thinking� what about a flaming chocolate dessert? Maybe next year.

In case you�re wondering, the original saganaki was not flamb�ed. This flaming cheese ritual was started by restaurateurs in Chicago, who were hoping a little bit of showmanship would help increase cheese appetizer sales, which it certainly did. They also made the experience interactive by encouraging customers to yell, �Opa!� as the plate was being ignited. If there�s one thing people love even more that flaming fried cheese, it�s yelling.

I really love kasseri cheese for this, since it holds its shape, crusts up nicely, and melts beautifully. I�ve also done this with a cheese called haloumi, which is tasty, but doesn�t melt at all, and for me that�s the best part. Beside those two, you can also use graviera, kefalograviera, kefalotyri, or even a firm feta cheese. No matter which cheese you use, I really do hope you give this a try soon. Enjoy!

Ingredients for 2 large portions:

4 ounce slab of kasseri cheese (about 3/8 inch thick), or other cheeses listed above

water and flour as needed

1 tablespoon olive oil

2 tablespoons brandy, room temp

1/2 lemon to squeeze over, or to taste

1 tablespoon freshly chopped Italian parsley

sliced fresh or grilled bread to serve alongside

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Baklava � So Good, It�s Nuts!

Assuming you haven�t used up all your homemade filo dough already, as promised, here�s my method for building what I think is a beautiful baklava. Like lasagna, there are as many versions of this, as there are cooks who make it, but regardless of the exact ingredients, or specific number of layers, the technique is the same. 

I tend to enjoy a generous ratio between nuts and pastry, as that makes me feel a little bit better about the copious amounts of sugar in this, but above and beyond that, I think this approach produces the best texture. As I mentioned in the video, you can use as many layers of filo as you want, but be careful, since too many may not cook through, and the only way to mess this up is to undercook the dough. The top and bottom layers need to dry out, and thoroughly crisp up, otherwise, once the syrup gets ladled over, you�ll have a soggy mess.

I would start peeking at it after about 45 minutes, but it�s probably going to need closer to an hour, or even more, depending on how much �stuff� you used. Once done, and finished with the syrup, you need to let this cool down to room temp, which is incredibly hard to do. But, your patience will be rewarded with one of the most delicious things known to man. I really hope you give this a try soon. Enjoy!

Makes one 9-inch round Baklava:

*Note: I don�t know how this translate to different size pans, but I�m sure you�ll figure that out.

Ingredients:

16 sheets homemade filo/phyllo dough (or 1 package frozen filo/phyllo dough, defrosted)

1 stick (1/2-cup) melted unsalted butter

- For the syrup:

1 1/2 cups sugar

3/4 cup water

1/4 cup honey

3 whole cloves

1/4 teaspoon vanilla

1 1/2 teaspoons orange blossom water (or sub some orange and lemon peel)

- For the nut mixture:

2 1/2 cups walnut halves

1 cup shelled pistachios

1 1/2 teaspoons cinnamon

- Bake at 350 F. for about 1 hour, let rest for 5 minutes, and apply syrup

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