“Insanely delicious scallops&shrimp on eggy noodles w creamy ouzo sauce @my FAVE Manhatt greek resto #Pylos. Their tarama DE-stroys all others.”  If you are not from the U.S. you may not know Kelly Choi who Wikipedia says “is the former host of Bravo TV‘s Top Chef spin-off, Top Chef Masters, which premiered on June 10, 2009.^[1] Choi is also an Emmy-award winning Korean–American television personality on NYC TV, one of the broadcast stations of NYC Media Group, the television and media network owned by the City of New York.”

In any case, she needs to improve her photography skills or get a better phone because this surely doesn’t look very appealing!

INGREDIENTS

• 1/5kgr mussels in shells
• 3 cloves garlic (whole)
• 2 tablespoons olive oil
• 2/3 cup of ouzo or tsipouro
• 2 lemons (juice)
• Salt and pepper

METHOD

1. Wash the mussels with a brush to remove the fluff parts.
2. In a saucepan sauté the garlic in the olive oil.
3. Once the garlic begins to golden brown, remove it from the saucepan.
4. Add the mussels to saucepan, the lemon juice and cover the pan for 2′.
5. Check if there is any mussels that have not opened and discard them.
6. Add the ouzo and let it boil over medium heat until evaporates the alcohol.
7. Serve as long as they are warm.

Recipe from FoodBuzz – original article and photo link here.

Ouzo Sausage Patties With Mushrooms

Adapted from New Greek Cuisine: Fresh and Modern Recipes From Aristedes’ Kitchen, by Aristedes Pasparakis and Byron Ayanoglu. Tzatziki is a Greek yogurt and cucumber sauce. It is sold in supermarkets.

3/4 lb each: ground lamb, ground beef

1/4 cup ouzo

1 tbsp ground coriander

1 tsp ground anise

1/2 tsp chili flakes

3/4 tsp sea salt + more to taste

Freshly ground pepper to taste

3/4 lb (350 g) mixed mushrooms (button, oyster, stemmed shiitakes), thinly sliced

2 tbsp each: extra-virgin olive oil, lemon juice

Homemade or store-bought tzatziki to taste

Chopped parsley to taste

Chopped chives to taste

In large bowl, blend meat, ouzo, coriander, anise, chili flakes, 3/4 teaspoon salt and pepper. Shape into 16 oval patties, each about 3/8-inch thick. Lay in one layer on cutting board. Cover with clean kitchen towel and set aside at room temperature 30 minutes.

Heat medium skillet on medium-high heat 2 minutes. Add mushrooms. Sear, turning once, 4 to 5 minutes, until withered and starting to brown. Add oil and lemon juice, plus salt and pepper to taste. Cook, tossing, until liquid is absorbed, about 1 minute. Remove from heat. Place on heatproof dish in preheated 200F oven to keep warm.

Heat large non-stick pan on medium-high 1 minute. Cook patties in batches, turning occasionally, until browned and cooked through, about 6 minutes. Reduce heat to medium if necessary. Drain on paper towels. Place on heatproof dish in oven to keep warm.

To serve, plate mushrooms and tzatziki alongside patties. Sprinkle parsley and chives on top.

Makes 6 servings.

Star-tested by Susan Sampson. ssampson@thestar.ca – Click here for original article source

100 gr eggplant

100gr carrots

30ml ouzo

30ml olive oil

50ml cream

salt and pepper to taste

5 No5 sized shrimp

Grate the carrots and eggplants (not too fine), wash and clean the shrimps.   Heat the olive oil in a frying pan and sautee the shrimps for 3 minutes.   Add the vegetables and fry for another 2 minutes.   Then add the ouzo and light it up!  (Flambe!)   As soon as the ouzo has evaporated and the fire is out, add the salt and peppet and cream.   Wait it all to congeal and serve.   Enjoy with …ouzo of course!