GREEK MEATBALL HERO
Steps:
- For the meatballs: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Mix the breadcrumbs with the milk in a small bowl and rest for 5 minutes. In a large bowl, combine the breadcrumb mixture, the beef, feta, Parmesan, oregano, salt, pepper, garlic and eggs. Portion the meatballs into 3-ounce balls (16 meatballs total), then roll in your hands and place on the prepared baking sheet. Bake until the meatballs start to brown, 15 minutes.
- For the hero: Place the tomatoes, cucumbers, onions and parsley in a bowl. Drizzle the olive oil and lemon juice into the bowl and gently toss the vegetables to coat. Season the salad with salt and set aside.
- Split the hero rolls lengthwise three-quarters of the way through (one end should still be connected). Toast the inside of the rolls on a hot griddle. Place the cooked meatballs on the griddle to crisp the outside and heat through. Place 4 meatballs in a toasted hero roll, then dollop 2 ounces of the tzatziki over the top, and finish with some of the salad. Repeat for the remaining hero rolls, then serve.
TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES
Generally a summer tapa (when peppers are abundant). They are colorful, taste great and make a great addition to your array of tapas. In addition this is a geat vegetarian topping to pasta or rice.
Provided by An American in Spain
Categories Peppers
Time 41m
Yield 6 tapas
Number Of Ingredients 10
Steps:
- Heat olive oil in large frying pan.
- Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
- Add parsley, cilantro and garlic and cook another 2-3 minutes.
- Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
- Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
- (Do not overcook the peppers).
- The sauce should be somewhat thick.
- If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
- Check the seasoning again at this point.
- Add the peppers and onions back into the sauce, if necessary.
- Serve immediately.
- The dish may be made ahead of time and rewarmed when served.
MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
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