26 April, 1986

Greek Salad Ocean Mermaid | Gourmet Magazine

This salad goes nicely with Greek Grilled Marinated Chicken. Refrigerate any left-overs for a pita sandwich the next day.

Greek Salad Ocean Mermaid ingredients (10)
Makes 6 to 8 servings
4 large tomatoes
1/2 cucumber
1 small green pepper
1 small onion
1/2-lb. Feta Cheese
12 Kalamata olives
1 tsp crumbled dried basil
Cracked black pepper

1/4 cup olive oil
2 Tbsp red wine vinegar

Greek Salad Ocean Mermaid Directions
Prepare fresh vegetables and toss together
Core tomatoes and cut into 3/4-inch chunks.

Peel cucumbers and halve lengthwise. Seed cucumbers, and cut cross-wise into 1/2-inch slices.

Thinly slice green pepper and onion.

Toss all vegetables together.

Add dressing and marinate at room temperature
To vegetables, add Feta, olives, basil, and black pepper. Drizzle with olive oil and vinegar, and toss well.

Allow to sit at room temperature for thirty (30) minutes before serving.

Greek Salad Ocean Mermaid Notes

  • When in season, Vidalia® Onions are my first choice. When they are out of season, I use sweet white or red onions.

  • Adapts Author unknown. "Article title unknown." Gourmet Apr. 1986: page unknown. Print.

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Page Last Modified 12 July 2016

Greek Grilled Marinated Chicken | Gourmet Magazine

With some advance planning, this grilled chicken is nice to take along on a picnic or road trip. I slightly modified a recipe in Gourmet Magazine April, 1986 issue. 

Serve this grilled chicken warm or at room temperature. For sides, try Greek Salad Ocean Mermaid, a vegetable casserole (like this or this), and add this Moist Cornbread. For dessert, purchase baklava or brownies. Kahlua® freezes are good, too.

Greek Grilled Marinated Chicken ingredients (7)
Serves 6 to 8
1 cup olive oil
1/4 cup fresh lemon juice
5 garlic cloves, minced and mashed to a paste
3 heaping Tbsp dried oregano
Fresh ground or cracked black pepper (I use about 1 Tbsp)
Salt substitute, to taste
5- to 6-lbs. chicken breasts (you can substitute two 2.5- to 3-lb chickens, cut-up)

Greek Grilled Marinated Chicken Directions
Prepare marinade
In a large bowl, whisk together the olive oil with the lemon juice, garlic, oregano, salt, and pepper.

Marinate chicken forty-eight hours
Add chicken to the marinade, coating well. Transfer chicken to sturdy one-gallon zip-lock freezer bag(s).

Pour all remaining marinade over the chicken and securely close the bag(s). To facilitate handling, layer the freezer bag(s) in a shallow Pyrex® casserole dish. Marinate chicken in the refrigerator 48 hours (yep, forty-eight hours).

Every few hours, move around zipped freezer bags to redistribute the marinade.

Drain chicken, reserving marinade. Leave oregano on the chicken.

Grill and serve
Grill over glowing coals for thirty to thirty-five (30 - 35) minutes, turning once. Brush reserved marinade on the chicken. If using large chicken breasts, longer cooking time may be necessary.

Transfer cooked chicken to clean serving platter and cover with aluminum foil until serving time.

Serve warm or at room temperature.

Greek Grilled Marinated Chicken Notes

  • Between annual Greek festivals, I buy 5-oz Tone's Leaf Oregano at Costco and keep it in the freezer.

  • I often double the recipe for the number of people expected, because my family and friends always ask for a take-home package. Since this grilled chicken may be served warm or at room temperature, it's great to cook once and have more than one meal.

  • Adapts Author unknown. "Article title unknown." Gourmet Apr. 1986: page unknown. Print.

Greek dishes
Grilling / grilled

Page Last Modified 12 July 2016

10 April, 1986

Asparagus Casserole | Southern Sideboards

Assemble this dish the night before baking.

Asparagus Casserole ingredients
Makes 6 servings
1 cup crushed Ritz Crackers
2 (14.5-oz) cans cut green asparagus, drained
1 cup grated sharp cheese
3/4 cup butter, diced
1 cup blanched almonds, toasted and finely ground
1 cup milk

Line a 2-quart casserole with a few cracker crumbs.

Alternate layers of asparagus, cheese, cracker crumbs, butter, and almonds.

Pour the milk in one side of the dish. Cover and refrigerate overnight, or for at least 2 hours.

Bake in preheated 350ºF oven for 1 hour.

This Asparagus Casserole recipe is from the Junior League of JacksonSouthern Sideboards (Jackson: Junior League of Jackson Publications, 1977), 258.

Page Last Updated 27 April 2015

01 April, 1986

Saffron Risotto with Pistachios | The Silver Palate Good Times Cookbook

Silver Palate's Saffron Risotto with Pistachios ingredients
Makes 6 - 8 servings
4 Tbsp unsalted butter (1/2 stick)
1 medium yellow onion, chopped
1 tsp saffron threads
2 cups Italian Arborio Rice
1 cup dry white wine (don't scimp on quality)
4 to 5 cups homemade chicken stock
3 Tbsp shelled pistachio nuts
1 cup freshly grated Parmesan cheese

After making chicken broth, melt butter in 10-inch skillet over Medium heat. Add onion and sauté for five (5) minutes.

Stir in saffron and cook one (1) minute more. Add arborio rice. Stir well to evenly coat with butter and onions.

Pour in wine and 2 Tablespoons of the broth. Simmer, covered, until most of the liquid has been absorbed.

Add 1/2 cup broth at a time, and continue to simmer while covered, until the arborio is tender. This usually take about thirty (30) minutes.

The arborio should be bound lightly together with a little of the cooking liquid.

Stir in pistachios and Parmesan. Serve immediately.

Slightly adapts Julee Rosso and Sheila Lukins with Sarah Leah Chase, The Silver Palate Good Times Cookbook  (New York: Workman Publishing, 1985), 74.

Page Last Updated 18 April 2015