Ouzo Mezedes, Part II

Anise-flavored ouzo pairs well with seafood, so it was a given that octopus, shrimp, mussels and some small fish would have to make up the menu for our Foodbuzz 24, 24, 24: Greek Ouzo Tasting ... in New York. There were also some chicken kabobs, sauteed potatoes, manitaropita (mushroom pie) and much more for guests to munch on as they sipped their ouzo. So here's the last installment (finally!) of Ouzo Mezedes we served:

Garides se Kantaifi me Pikantiki Magioneza--Shrimp Wrapped in Kataifi with Spicy Remoulade

(Shrimp in Kataifi adapted from a recipe in Gastronomos)

1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons olive oil
3 teaspoons ouzo
Salt and pepper, to taste
2 lbs. jumbo peeled shrimp, with their tails on
1/2 pound kataifi, thawed
Olive oil for frying

Combine the first five ingredients in a bowl; add shrimp and marinate for about 15 minutes.

Heat about an inch of olive oil in a dutch oven. Take a few strands of kataifi and begin wrapping the shrimp, leaving the tails unwrapped and tightening the kataifi as much as possible around the shrimp. Add immediately to the hot oil and fry until the kataifi is golden, turning once. Drain on paper towels and serve warm with the remoulade.

For the remoulade, combine 1 cup mayonnaise, 1 minced garlic clove, 2 tablespoons chopped capers, 2 tablespoons finely chopped parsley, 1 teaspoon chopped tarragon, 1 tablespoon Dijon mustard, 3 finely chopped anchovies, 1/4 teaspoon cayenne, salt, pepper and a dash of Tabasco. Stir well and adjust seasonings. Serve with shrimp wrapped in kataifi or any other seafood dish.

Kotopoulo me Piperies kai Kremmydakia--Chicken Kabobs

Whole chicken breasts, about 4
1 large green pepper, sliced into 1-inch pieces

1 large red pepper, sliced into 1-inch pieces
1 pound pearl onions, peeled and left whole
Juice of 1 lemon
4 cloves of garlic, minced
1 teaspoon dried Greek oregano
1/2 teaspoon dried thyme
Salt and freshly ground pepper
1/4 cup olive oil
Wooden skewers

Remove skin from the chicken and slice breast off the bone. Cut into large chunks (1 to 1 1/2 inches) and place in a large bowl or dish. Stir in the pepper chunks, the pear onions, lemon juice, garlic, oregano, thyme, salt, pepper and olive oil. Toss to coat the chicken well; cover and marinate overnight.

Turn broiler on low. Thread chicken onto skewers; beginning with a piece of chicken, then adding some pepper, chicken, onion/pepper and finally chicken (or as much as your skewers can hold). Line the skewers on a baking sheet and place under the broiler for just less than five minutes per side, until the chicken and veggies get a nice color. Place on a heated platter, squeeze more lemon juice over, garnish with lemon slices and serve hot.

Sardela me Ntomata kai Kapari--Sardines with Tomato and Capers

1/3 cup olive oil
2 to 2.5 pounds whole sardines, cleaned
2 large tomatoes, finely diced or 1 cup canned
4 cloves garlic, thinly sliced
1 tablespoon capers
1 small bunch parsley, finely chopped
1/4 cup breadcrumbs

In a large oven-proof skillet heat the oil and stir in the capers. Once heated through, add half the garlic and saute until fragrant. Stir in the tomatoes and half the parsley, lower the heat and simmer for about 10 to 15 minutes.

Heat the oven to 375 degrees. Place sardines into the skillet ad spoon some sauce over. Sprinkle with the remaining garlic, parsley and finally the breadcrumbs. Place the skillet in the oven for about 25 minutes or so.

Midia Saganaki--Mussels Saganaki

3 pounds mussels, scrubbed and de-bearded
1/4 cup olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 green bell pepper, diced
1 teaspoon dried Greek oregano
1 cup dry red wine
1 26.5 ounce box chopped tomatoes
Handful of parsley, finely chopped
1 cup feta cheese, crumbled
Salt and freshly ground pepper, to taste

In a large pot, heat the olive oil on medium-high heat and add the onion, garlic and bell pepper. Saute until softened and stir in the oregano. Add the wine and boil for about a minute. Stir in the tomatoes, bring to a boil season with salt and pepper, turn the heat to low and simmer for about 5 minutes. Add the mussels to the pot, cover and turn the heat a little higher. Cook for about 3-5 minutes, or until the mussels have opened. Just before serving, stir in the feta cheese and parsley. Adjust the seasonings and serve warm.

Patates me Paprika kai Elies--Potatoes with Paprika and Kalamata Olives

1/3 cup olive oil
4 to 5 large potatoes, peeled, sliced into thick rounds and seasoned with salt and pepper
2 medium onions, sliced thin
4 cloves garlic, minced
Paprika, to taste
Salt and freshly ground pepper, to taste
1/3 cup Kalamata olive, pitted and halved
Small bunch parsley, finely chopped

Heat oil in a large skillet and saute potatoes until golden. Add the onions and garlic and cook for a minute or so, shaking the skillet occasionally instead of stirring (as you'll break apart the potatoes if you do). Add the paprika, salt, pepper and a little water to the skillet. Cover and cook for 5 to 10 minutes more, until your potatoes are done. Toss in the olives and heat through. Sprinkle with parsley and additional paprika before serving.

Manitaropita

1/3 cup olive oil
2 pounds mushrooms, sliced
1 large onion, finely chopped
3 cloves garlic
2 tablespoons ouzo
Small bunch parsley, chopped
1 cup crumbled Feta
2 eggs, beaten
1 stick of butter, melted
12 to 15 sheets of phyllo

Heat oven to 375 degrees. In a large skillet heat the olive oil and saute the mushrooms until softened. Add the onion and the garlic and stir until fragrant. With the heat still on high, add the ouzo and allow to nearly evaporate. Remove skillet from heat and set aside to cool slightly. Stir in the parsley, feta and eggs and season to taste with salt and pepper.

Brush a 13x9-inch baking dish with butter and begin layering 8 to 10 sheets of phyllo, brushing each sheet with butter before adding the next. Add the filling to the baking dish and begin layering the remaining phyllo over top, brushing each sheet with butter as well. Fold the overlapping edges of the top and bottom phyllo sheets together to form a "crust." Brush top and crust with butter and bake int he oven until golden (45 minutes).