I am thrilled to have access to a back yard in the city! I proudly roll out my grill and add natural burning charcoal, start up the kindle and watch it burn. It is so primitive, and I know you are wondering "what's so Diva about that?".
Oh hell, what can I say I'm a Leo and I like the drama! The roaring flames, the loud sizzles, the smoke in my face...it's all a big production.
I recently had some friends over for an afternoon
Bar-b-que. On the menu: grilled flank steaks with chimichurri, orzo salad with feta and tomato, summer veggies with balsamic glaze and grilled nectarines topped off with fresh mint. Yum!!
Grilled Flank Steak with Chimichurri & Fresh Summer Salads
Friends Chillin' in the Yard!
Last weekend I hosted a cooking class for Serendipity, a social club were hungry singles in the city get together to mingle and cook. The menu was Greek and the food was divine! We roasted, baked, fried, sauteed and grilled. It gets a bit crazy in a kitchen with about 30 people and 3 chefs. Throw in some ouzu, upbeat jams and we got a party...opa!
On the menu that night were delightful lamb and beef meatballs swimming in a rich tomato sauce spiked with cinnamon and allspice. The meatballs were made with breadcrumbs, some egg and tons of chopped onion, garlic and mint. The petite meatballs were blasted in the broiler and came out crisp on the outside and juicy in the center.
My ever so cool grill man Byron Auker worked the hot station. Chicken slouvaki marinated in Kalamata balsamic vinegar, fresh oregano from my garden, lemon and honey was done up nicely on the grill. Along with the chicken, vegetable kebabs featuring locally grown produce were cooked up with rosemary and olive oil. Italian zucchini, patty pan squash and baby eggplants were naturally sweet and grilled beautifully with a hint of charring.
Farm Fresh Produce from Monterey Market in Berkley
Pastry master Roger Feely had fun with the sticky part of the evening. Loukamades, were deep fried golden brown and drizzled with a rich luscious syrup of orange and honey. The little fritters were then topped off with toasted sesame seeds. I have had the pleasure of working with Roger for a little over a year, and let me tell you he is amazing when it comes to sugar.
He makes twirls and swirls, candy and cookies, cakes and tarts and sabayon from orange pop! Yes, that's right. A classic sabayon sauce, traditionally made with egg yolks, sugar and marsala wine was doctored up with Orange Pelegrino. Now that's a sugar daddy for ya!
Almond cakes with mixed berry compote, almond praline, orange soda sabayon, whipped cream and sugar coils, created by Roger Feely, The Sugar Daddy!
Thanks go out to Greek Imports Inc.
I appreciate all the help with the shopping, and thanks for the coffee and cookie! See you soon!
Until next time, fire up the grill and Happy Eating! The Food Diva
