Chef Kari Karch joined us in the Kenmore Live Studio on Sunday night to bring us a little Mediterranean flavor. I may be a bit biased since I already love Greek food, but it was spectacular. Unfortunately, I didn’t get to hoard it all for myself. I had to share.
On the other hand, I did come away with the recipes, so now I, not to mention all of you, can make the delicious lamb sliders, octopus salad and olive tapenade for myself!
Octopodi Salata (Octopus Salad)
- 1-1/2 lbs. cleaned octopus
- 3 carrots, diced
- 3 celery stalks, diced
- 1 T. Greek oregano
- 2 T. white wine vinegar
- 2 T. Greek extra virgin olive oil
- Salt and pepper
Chop octopus into small chunks. Mix all ingredients together in a large bowl. Chill until ready to serve.
Mini ‘Opa’ Sliders
- 2 lbs. ground leg of lamb
- 1 T. mint
- 1 T. parsley
- 1 small onion
- 1 garlic clove
- 10 small hamburger buns or rolls
Place mint, parsley, onion and garlic in food processor and pulse until it forms a paste; set aside. Hand-mix the lamb, salt and pepper, and form mixture into 3-ounce patties. Spread herb/onion paste on rolls. Fry patties over medium-high heat for approximately 2 minutes per side; place on rolls and top with Olive Tapenade.
- 3/4 lb. Kalamata olives
- 3 ounces capers
- 2 anchovy filets
- 5 sprigs thyme
- 1/4 tsp. crushed red pepper
- 1 tsp. Dijon mustard
Chop olives, capers, anchovies and thyme well; mix in small bowl, adding mustard and red pepper. Or combine all ingredients and blend in a food processor. Chill until ready to serve.
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