Greek Classics For A Special Dinner At Home

gardides-me-feta-1 Greek food is one that is festive, healthy, simple and delicious, and Greek restaurants are always fun to go to. Greek food is easy to cook at home too, as long as you have the basic staples — none of which are exotic — such as olive oil, tomatoes, oregano, lemon and feta cheese.

When I crave Greek food I don’t bother Googling “Greek restaurants” but simply open the refrigerator. Here are two very simple recipes I make when I think, “How about Greek tonight?” Both use feta cheese, one with meat, one with seafood. I was introduced to both these dishes during my travels in Greece and realized that they are very doable at home. The stifado is simple braised beef with lots of garlic, onions and interesting spicing. The baked shrimp with feta is probably even easier to do, and I’ve never made it without people asking for seconds. READ MORE.

Grilled Porterhouse Steak Very Rare

beef-porterhouse-grilled-3 Grilling a whole, thick, big porterhouse steak that can feed four people is not only a great treat, but tricky enough to require some attention. In Florence, this very same steak is known as bistecca alla Fiorentina. In the region around Florence, a tall, lean, and heavy breed of cattle called Chianina is raised: a two-year-old might weigh 2,000 pounds. But it is the steer between 14 and 16 months old that is used for this famous Florentine steak. Because we Americans have both very good beef and a tradition of grilling steaks this famous preparation should be easily replicated. Because of the nature of a tender and lean steak, its expense, and tradition, I do not recommend cooking the steak beyond medium-rare. What exactly is so tricky? First, one does not want to over cook it so use a meat thermometer until the internal temperature is 120 degrees F. If you like well done meat, then eat stew, not an expensive juicy steak. Second, don’t fiddle with the steak: place is it over the charcoal and grill, turning only once.

Grilled Porterhouse Steak beef-porterhouse-grilled-2
Prep time
Cook time
Total time
Recipe type: Grill
Cuisine: American/Italian
Serves: 4
  • One 3-pound porterhouse steak (preferably dry-aged USDA Prime), about 2 inches thick
  • Salt and freshly and coarsely crushed black pepper to taste
  • Extra-virgin olive oil
  1. Prepare a charcoal fire or preheat a gas grill for 15 minutes on high.
  2. Sprinkle the steak with salt and pepper to taste and brush it lightly with olive oil. Carefully lay the steak on the gas grill or about 5 inches from a very hot hardwood charcoal fire. Do not move or touch the steak for 10 minutes. Turn, using a grill spatula or tongs. Grill until one side has black grid marks, about another 10 minutes, and remove from the fire to a serving platter. Salt and pepper to taste and brush both sides with olive oil. This is the amount of time for a rare steak. Serve the steak whole and sliced off portions by cutting from the bone outwards.


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