As a proud Greek American, I thought it would be great to share a recipe from my culture that tastes delicious and is fun to make. So tie your hair back and get ready for some big flames, today we're making Saganaki.
Flaming Greek Cheese or Saganaki is a dish that defines my childhood. It's my soul food. Saganaki is traditionally made with Halloumi, a hard, briney cheese that's perfect for frying. Cooking Halloumi on a high heat truly brings out its flavor. When making Saganaki, make sure your pan is very hot before placing the cheese in it.
Once you've cooked the Halloumi to a nice golden brown, it's time to add the Ouzo, a greek liquor. Since it's so strong, I encourage you to first pour your desired amount of Ouzo in a small bowl instead of pouring straight into the pan. You don't want to accidentally add too much Ouzo and have it take over the flavor of the Halloumi. Adding the Ouzo is my favorite part of making Saganaki because it makes some pretty awesome flames.
After the flames have died, your Saganaki is complete and ready to enjoy. Just give it a couple minutes to cool down so you don't burn your mouth!
SAGANAKI RECIPE
INGREDIENTS
1 Thick Slice of Halloumi 1 Tbsp olive oil
1/4 cup Flour
2 Tbsp Ouzo
1 Lemon, quartered
INSTRUCTIONS
In a cast iron pan, heat olive oil over medium heat.
Dredge the slice of Halloumi in flour and shake off excess. Add the
cheese to the pan and cook on both sides until it begins to turn golden brown.
Carefully add the Ouzo, and using the stove or a long lighter, ignite the flames.
Allow the flames to completely subside before removing Halloumi from the pan.
Over the past week on CORA-ntine Cuisine, I got to reunite with several friends that Nicole and I have made over the years. Our incredible guests included Maria Shriver, Sheila E, Debi Mazar, Chef Gabriele Corcos, Chef Karen Akunowicz and the Shirley Temple King! Many of the guests spoke of the importance of taking care of your health and eating foods that boost your immune system.
Hey y'all! This past week was one for the books. Not only did we celebrate Greek Easter, but it was also my son Caje's birthday! I got to chat with some incredible special guests including Cameron Mathis, David Burtka, Scott Evans, Chef Andrew Zimmern and superstar film director Tate Taylor! I'm going to share a few of my favorite recipes from last week and fill you in on some of the topics we discussed.
I've had so much fun on CORA-ntine Cuisine this past week. I got to chat with several special guests including Chef Ingrid Hofffman, Chef Dominique Crenn, Cake Wars host Jonathan Bennet and my partners at the Little Kitchen Academy, Felicity and Brian Curin. There's been one common theme in all of my chats so far and that theme is positivity.
