Two 16-ounce cans black beans, drained and rinsed
2 medium red bell peppers, cut into short thin strips
1/2 cup natural low-fat vinaigrette
1/2 cup fresh parsley
1/2 to 2/3 cup crumbled feta or goat cheese
Combine the beans, red bell peppers, vinaigrette, and parsley in a mixing bowl and toss well. Divide the salad among individual plates or shallow bowls. Top each serving with some of the feta cheese.
1 C. Chicken Stock
1 medium onion, finely chopped (1/2 C.)
2 cloves garlic, minced
1 tsp. dried oregano, crushed
1/2 tsp. finely shredded lemon peel or 1 T. lemon juice
1/8 tsp. pepper
1/2 C. long grain rice
1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
Lemon zest
In a medium saucepan combine stock, onion, garlic, oregano, lemon peel or juice, and pepper. Bring to boiling. Stir in rice; reduce heat. Cover and simmer for 15 minutes. Stir in spinach. Cover and cook for 5 to 10 minutes more or till rice is tender and liquid is absorbed. Stir lightly with a fork before serving. Garnish with lemon peel strips, if desired.
1 lb. lg. shrimp
3 green onions, including tops
1/2 med. cucumber
1 (4 oz.) jar pimento
2 T. snipped fresh dill or minced parsley
1/4C. rinsed and crumbled feta cheese (1 oz.)
2 T. lemon juice
2 T. olive oil
1 T. white wine vinegar
1 tsp. Dijon-style mustard or spicy brown mustard
1 clove garlic, minced
1/2 tsp. black pepper
Shell and devein shrimp. Slice onions thin. Peel, seed, and chop cucumber. Drain pimentos and pat dry. Bring 1 quart unsalted water to boil. Add shrimp and cook, stirring until just firm, about 2 minutes. Drain, rinse under cold running water, and drain again. Place shrimp in large bowl and add green onions, cucumber, pimentos, dill, and cheese. In small bowl whisk together lemon juice, olive oil, vinegar, mustard, garlic and pepper. Pour over the shrimp mixture and toss gently to mix.
Yield: 4 servings
Calories: 193
Fat: 10g
Fiber: 0g
4 (4-oz.) skinned, boned chicken breast halves
2 T. all-purpose flour
1 tsp. dried oregano
1 T. olive oil
1 C. thinly sliced onion
3 garlic cloves, minced
1-1/2 C. fat-free, less-sodium chicken broth
1/3 C. golden raisins
2 T. lemon juice
2 T. capers
1/4 C. (1 oz.) crumbled feta cheese
4 thin lemon slices
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour and oregano in a shallow dish; dredge chicken in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Remove chicken from pan; keep warm. Add onion and garlic to pan; sauté 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; keep warm. Add capers and cheese to pan, stirring with a whisk; top each chicken breast with 1/4 C. sauce and 1 lemon slice.
Yield: 4 servings
Servign Size: 1 Breast + 1/4 C. Sauce + 1 lemon Slice
Calories: 256
Fat: 6.5g
Fiber: 1.3g
6 skinless boneless chicken breast
1/4 C. dry bread crumbs divided
6 oz. tomato basil feta cheese crumbled
1/4 pkg. Frozen chopped spinach, thawed & squeezed dry
Preheat oven to 350 degrees F. Lb. chicken breasts to 1/4 inch thick. Spray 9 X 13 baking disk with no-stick butter flavored cooking spray. Spread 2 T. of the breadcrumbs in the bottom. Place 1 oz. feta cheese in the center of each chicken breast, top with some spinach, and then fold in half. Then place them in baking dish. Sprinkle remaining breadcrumbs over chicken and bake in preheated oven for 25-30 minutes. (Or until chicken is done)
8 ounces dried rotini pasta
12 ounces boneless beef sirloin steak or top round steak
1 T. cooking oil
1 26-ounce jar ripe olive and mushroom pasta sauce, ripe olive and green olive pasta sauce, or marinara pasta sauce
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
1/3 C. crumbled feta cheese
Cook pasta according to package directions; drain. Meanwhile, trim fat from meat. Thinly slice beef across the grain into bite-size strips. In a large skillet cook and stir beef in hot oil for 2 to 3 minutes or until desired doneness. Add pasta sauce, salt, and cinnamon. Cook and stir until sauce is bubbly. Add cooked pasta and spinach. Cook and stir until heated through. Sprinkle individual servings with feta cheese.
3 lbs Yukon gold potatoes, peeled
½ C. fresh lemon juice
1/3 C. olive oil
2 cloves garlic, minced
1 tsp. oregano
½ tsp. sea salt
¼ tsp. ground black pepper
1 (14 oz) can chicken broth
Peel potatoes and cut them in half. Let them stand in water while preparing sauce. Combine all other ingredients in large, heavy-duty, Ziploc bag and shake to combine. Dry potatoes and put them all in bag and marinade for 2 hours. Preheat oven to 400 degrees. Empty bag into large casserole dish. Roast for 1 hour and 10 minutes, turning occasionally. For crispy potatoes- broil for an extra 5 minutes or so.
Yield:
Calories:
Fat:
Fiber:
1 C. fresh basil leaves, packed
1 T. minced garlic
3 T. crumbled feta cheese
1/8 tsp. salt
1/8 tsp. black pepper
1 1/2 tsp. white wine vinegar
2 T. extra virgin olive oil
8 pitted, chopped kalamata olives
2 portabella mushroom caps, stemmed, sliced into 1/2″ thick vertical slices
1 red bell pepper, quartered
1 red onion, sliced
1 small eggplant, sliced into eight 1/2″ thin horizontal slices
1 large zucchini, sliced into vertical 1/4″ planks
Salt, pepper to taste
Nonstick pan spray
2 medium tomatoes, sliced
1 C. shredded lettuce
4
whole wheat hoagie buns, split
Puree the basil through the olive oil in a food processor or blender. Pulse in the olives, and set aside. Spray the mushrooms, bell pepper, onion, eggplant and zucchini with nonstick spray. Season with salt and pepper, then grill until softened and slightly charred. Layer the cooked vegetables onto the buns; top with tomatoes, lettuce and pesto.
1 1/2 C. cracked wheat
4 C. finely chopped green onion
3 large, extra-ripe tomatoes, grated (see Note)
1/2 C. extra-virgin olive oil
Salt and freshly ground black pepper to taste
2 heaping tsp. ground cumin
1 C. snipped fresh dill
1/2 C. chopped fresh mint
One 10-oz. jar grape leaves in brine
Juice of 1 large lemon, plus more to taste
Combine the cracked wheat, onion, tomatoes, and olive oil in a large bowl. Season with salt, pepper, and the cumin. Cover and let rest for 2 hours, then mix in the dill and mint. While the wheat mixture is resting, drain the grape leaves and rinse well in a colander. Bring a large pot of water to a rolling boil and blanch the grape leaves, in batches if necessary, for 4 to 5 minutes. Drain and immediately rinse under cold running water. Trim the tough stems off the leaves and set aside the ones that are either very small or torn. Place a heaping tsp. of filling in the bottom center of each leaf on the table. Fold the bottom over the filling, then fold the sides over it and roll up, tucking the sides in as you go. Place the grape leaves seam side down in the pot, snugly next to each other, in layers. Pour the lemon juice over them, then pour in enough water to barely cover the surface of the dolmathes. Cut a piece of parchment to the circumference of the pot and fit it over the leaves. Cover with a plate to keep the grape leaves in place and place the lid on the pot. Simmer until the leaves and cracked wheat are tender and the pot juices absorbed, about 50 minutes. Remove from the heat and serve. Note: How to Grate Tomatoes This is one of the great rustic techniques of the Greek kitchen. Have ready a hand grater, preferably one with coarse teeth. Make sure the tomatoes are washed and dried. Hold the grater over a plate or shallow bowl. Hold each tomato from the stem end and grate it along the coarse openings of the grater until all that remains is the tomato’s skin, flat and wide open. What you are left with are the pulp, the seeds, and the juice. As for the seeds, most traditional cooks aren’t bothered by them.
Yields:
Calories:
Fat:
Fiber:
One 3oz block feta cheese
1 T. olive oil
2 bone-in chicken legs with thighs skinned
1 medium-size yellow onion, thinly sliced
1 clove garlic, minced
Salt and freshly ground black pepper to taste
1/2 of a 14.5oz can diced tomatoes, undrained
1 T. tomato paste
Pinch of Greek oregano
Place the feta in a bowl with cold water to cover and set aside (this leaches out some of the salt). Heat the olive oil in a medium-size skillet and brown the chicken on both sides. While the chicken is browning, spray the inside of the crock with nonstick cooking spray and lay the onion and garlic in the bottom. Place the browned chicken on top, sprinkle with salt and pepper, and add the tomatoes in juice, tomato paste, and oregano. Cover and cook on LOW 6-8 hours, until the chicken is tender and cooked through. Remove the feta from the water, cut in slices, and arrange the slices over the top of the chicken. Cover and cook for 15 minutes to melt the cheese. Serve immediately.
1 mediu
m bulb garlic, end cut off, 1 clove reserved
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 cup walnut halves, toasted
1 1/2 cups feta cheese, crumbles
1/2 cup milk
1 teaspoon dried oregano
1/4 cup flat-leaf parsley, a handful of leaves
Freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, reserved from above, cracked away from skin
4 flat breads or pitas, cut into wedges and toasted
Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.
4 C. s
hredded cooked chicken
2 large cucumbers, peeled, seeded, and cut into ½” cubes (3 C.)
2 scallions, white and light green parts, chopped (1/4 C.)
8 Kalamata Olives, pitted
1 pint cherry tomatoes, halved or 2 large ripe tomatoes, chopped (2 C.)
1/2 C. plain yogurt
1/2 C. crumbled feta
1 tsp. oregano (optional)
Fresh ground black pepper
1/4 C. chopped parsley or mint
Pita bread
Combine chicken, cucumbers, scallions, olives and tomatoes in bowl. Mix up feta and yogurt — you can do this by hand if you like chunkier dressing or in a food processor if you like it smooth. Mix in the oregano, if using. Pour dressing over chicken mixture and stir just to coat. Sprinkle with pepper and parsley and serve with crisped wedges of pita bread.
1 1/2 pounds of potatoes for boiling
6-12 cloves of garlic, minced or grated (to taste) – firm, fresh, crisp garlic
1 C. extra virgin olive oil
Juice of 2 lemons
1 tsp. salt
1/2 tsp. freshly ground black pepper
Add the salt to a large pot of water. Peel the potatoes and boil in salted water until well done (easily pierced with a fork). While they are cooking, crush garlic cloves with salt using a mortar and pestle. Drain potatoes and pass through a ricer. Add pureed garlic and pour in lemon juice and olive oil. Beat briskly with wooden spoon until well mixed and smooth. Season well with salt and pepper. Stir in 3 tsp. or so of the cooking water (or hot fish broth if you have it). Serve with fried salt cod.
3 3/4 C. (about 18 3/4 oz.) all purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. kosher salt
1 C. (about 7 oz.) sugar
3/4 C. olive oil
3/4 C. freshly squeezed orange juice from about 3 large oranges
1 tsp. vanilla extract
Confectioners’ sugar
Adjust oven rack to middle position and preheat oven to 350°F. Grease springform pan with olive oil and dust with flour, knocking out any excess. In a large bowl, whisk together flour, baking powder, cinnamon, salt, and sugar. Add olive oil, orange juice, and vanilla and stir to combine. Batter will be very thick. Scrape batter into prepared pan and bake until golden and a tester inserted into the middle of the cake comes out clean, about 45 minutes. Let cool 10 minutes then release springform and continue to cool on a wire rack. Dust with confectioners’ sugar before serving. Garnish with slices of orange if desired.
Cake Layer:
2 C. Panko or regular bread crumbs (about 4 oz.)
1 C. pistachio, whole and roasted
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. nutmeg
4 large eggs, room temperature
3/4 C. (5-1/4 oz.) granulated sugar
4 oz. (1 stick) unsalted butter, melted and cooled slightly
Orange-scented syrup, recipe to follow
1-1/2 C. pistachios, toasted and ground, for decorating
Adjust oven rack to middle position and preheat oven to 350℉. Butter two 6-by-2-inch round cake pans; line each with a circle of parchment paper. Butter paper, and dust pans with flour; tap out excess. Set aside. In a mini food processor, add panko, pistachio, baking powder, cinnamon and nutmeg. Process until finely chopped, set aside. In the bowl of a stand mixer fitted with a whisk attachment, whisk eggs and sugar until thick and pale, about 5 minutes. The mixture should fall in a ribbon rather than a stream. Gently fold in nut mixture by hand with the whisk attachment. Add melted butter in a slow stream and fold into the batter with a rubber spatula. Divide batter into the prepared pans and bake until cake tester inserted into center of cakes comes out clean, about 25-30 minutes. Cool cake on wire rack for 10 minutes, remove cake from pan and set it on cooling rack. Generously brush syrup on the top and sides of cake, let cool completely. Wash cake pans, to be used in baklava layers.
Baklava Layer
3 oz. (6 T.) unsalted butter, melted
16 sheets of phyllo pastry
1 C. pistachio,toasted and ground
Orange scented syrup, recipe to follow
Fold phyllo sheets in half along the long edge. Use cake pan as template and cut out 8-inch circles, roughly 1-inch wider than the pan on all sides. (Circles do not have to be perfect.) Cover phyllo with damp towel. Adjust oven rack to middle position and preheat oven to 350℉. Brush two 6-by-2-inch round cake pans with melted butter. Place one sheet of phyllo in one pan and fold in edges to fit the pan. Brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry. Scatter ground pistachio over the pastry and continue the layering and buttering for 8 more layers. Repeat process with the second pan. Place pan in oven and bake until golden brown and crisp on top. about 30-35 minutes. Remove pan from oven and slowly drizzle 1/4 C. syrup into each pan. Set aside to cool completely. While baklava layers are baking, roughly tear/chop up leftover phyllo into chards and brush generously with butter. Spread pastry chards on parchment lined baking sheet. When baklava are done, place baking pan in oven and baking until golden brown, about 18-25 minutes. (Keep a close eye towards the end to avoid burning of pastry.)
Orange-scented Syrup
1 C. (5 oz.) of granulated sugar
1/4 C. honey
3/4 C. water
2 tsp. lemon juice, freshly squeezed
1/4 tsp. rose water
1/2 tsp. orange flower water
Combine sugar, honey, water and lemon juice in a heavy saucepan over medium heat. Bring to a boil, then lower heat and simmer until slightly thicken, about 5 minutes. Remove from heat and set aside to cool. Stir rose and orange flower water to cool syrup. Add more, a few drops at a time, to taste. (Flavor will mellow out after it sits for a while.)
Assembly: Level top of the cakes with serrated knife to remove indent in the center of cake. Place one cake layer on cake stand or plate, brush top of cake generously with syrup. Place a layer of baklava on top of cake, brush top of baklava layer with syrup if it’s not sticky and top with second cake layer. Brush with more syrup and top with second baklava layer. Brush baklava layer with more syrup to make it sticky. Decorate top with baklava shards, press slightly to make sure they adhere to cake. Brush side of cake with syrup and apply ground pistachio evenly on the side of cake, pressing lightly to adhere. Sprinkle top of cake with more ground pistachio if desire. Serve.
2 tsp. Active Dry Yeast
Pinch Sugar
2 ½ C. Bread Flour
½ tsp. Salt
¼ C. Olive Oil
Topping:
1 tsp. Bread Flour
½ tsp. Olive Oil
¼ tsp. Salt
1 1.2 tsp. Sesame Seeds
Sprinkle dried yeast into large bowl. Add sugar and 7 oz. lukewarm water and leave until it starts to activate and bubble. Add flour, salt, and olive oil and mix together with a wooden spoon until a loose dough forms. If it seems dry, add a few drops of water. Knead for 6 to 7 minutes on lightly floured surface, until smooth and spongy. Wipe out bowl with oiled paper towels and place dough in bowl. Cover with plastic wrap, then a dish cloth, and leave in a warm spot for 2 ½ hours or until puffed and doubled in size. Line a baking sheet with parchment paper. Punch dough down and shape by stretching and rolling into a rough 10×12 rectangle, 3/8 – ¼ inch thick. Place on lined sheet and dent the top with many holes with the tips of your fingers for the traditional puckered look. Cover with dish cloth and leave to rise another 30 minutes. Preheat oven to 400. Whisk topping flour, oil, salt and 2 tsp. water together. Gently brush over the top of the bread and sprinkle with sesame seeds. Bake 20 minutes, or until golden.
1 – 1 1/2 lbs. salt cod
2 C. self-rising flour
Approximately 2 C. water
Salt and freshly ground black pepper
Canola or vegetable oil for frying
Rinse the fish under cold water and remove any scales or visible bones. Soak in cold water for at least 12 hours changing out the water a few times. It can take up to 2-3 days to rid the fish of an overly salty flavor. Drain and pat dry. Cut the fish into 2 inch pieces and set aside on a plate. Add the flour to a large bowl. Using a whisk, slowly whisk in the water until a thick batter forms. You don’t want it to be runny, it should be thicker so that it can adhere to the fish without running off. Season the batter generously with salt and freshly ground black pepper. In a large skillet or frying pan, heat the oil over medium high heat until a droplet of water sizzles and jumps when dropped in the pan. If you have an oil/candy thermometer, the temperature of the oil should be at least 350 degrees F. (175 C). Dip the fish in the batter and carefully place it in the hot oil. Fry the fish until golden brown on each side then remove and drain on paper towels. Place the fish on a baking rack over a sheet pan in a warm oven to keep it warm and crisp until ready to serve. Serve with the delicious garlic dip known as Skordalia and enjoy.
1
pound Large Shrimp (10-15 count) – thawed, peeled, deveined, and tails still in tact
Extra Virgin Olive Oil (about 1 – 2 T.)
Sea Salt
Freshly Ground Black Pepper
Tzatziki Sauce:
1 medium Hothouse Cucumber – peeled, and grated, using the side with large holes, on a box grater
1 ¼ tsp Kosher Salt, divided
1 Cups plain Greek Yogurt
3 Cloves of Garlic – minced
2 tsp Lemon Juice (can substitute white wine vinegar)
1 heaping T. fresh Dill – chopped
⅛ tsp Black Pepper, or more to taste
2 tsp Extra Virgin Olive Oil, for drizzling over tzatziki, optional
Prepare the Tzatziki Sauce: Place a fine mesh colander into a large bowl, add the grated cucumber to the colander. Using a clean kitchen towel, press down on the cucumber to remove as much excess moisture as possible. Sprinkle with 1 tsp salt and toss to evenly coat. Allow the cucumber to strain for 20-30 minutes. Using another clean kitchen towel, press down again to remove any remaining liquid from the cucumber and discard liquid. In a medium sized mixing bowl, combine the remaining tzatziki ingredients, except for the olive oil. When cucumbers are thoroughly drained, add them to the mixing bowl and gently stir to combine. Cover with plastic wrap and allow flavors to marry for at least 2 hours, preferably overnight. For the Shrimp: Preheat the oven to 400 degrees F. Place shrimp in a large mixing bowl, drizzle with a couple glugs of extra virgin olive oil (about 1-2 T.). Season generously with salt and pepper (about ½ tsp of each). Toss to coat evenly. Transfer the shrimp to a baking sheet or a large baking dish and arrange in a single layer, being sure to not overlap the shrimp. Roast for 7-8 minutes, or until shrimp are pink-opaque and firm to touch. To serve: Taste the tzatziki sauce and adjust for seasoning. Drizzle the top of the tzatziki sauce with a little bit of olive oil if desired. Serve with the roasted shrimp. Serving options: over lettuce, with pita bread, sliced tomatoes, pitted olives, sliced red onions, roasted red peppers, feta cheese.
Skillet Spanikopita
8 T. unsalted butter (1 stick)
2 medium leeks (about 1 1/2 pounds), white and pale-green parts only, halved lengthwise and thinly sliced crosswise (about 3 C.)
6 garlic cloves, chopped
Kosher salt and black pepper
1 ½ pounds fresh baby spinach
¾ C. chopped fresh parsley leaves
½ C. chopped fresh dill
½ C. freshly grated Parmesan
2 tsp. lemon zest, plus 2 tsp. juice (from 1 large lemon)
Pinch of ground nutmeg
2 large eggs, beaten
6 ounces fresh Greek sheep’s-milk feta in brine, drained and crumbled (about 1 1/2 C. feta)
8 sheets phyllo dough of any size, thawed, laid flat on a sheet pan and loosely covered with a towel
In a large (preferably 10-inch) cast-iron skillet, melt 3 T. butter over medium heat. Add the leeks and garlic, season generously with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add one large handful of spinach at a time, sprinkle lightly with salt and pepper and stir until wilted, until you’ve added and seasoned all of the spinach and the mixture is thoroughly combined, about 12 minutes. Remove the skillet from the heat and let cool. Arrange an oven rack in the middle position, and heat the oven to 400 degrees. In a large bowl, combine the parsley, dill, Parmesan, lemon zest and juice, and nutmeg, and stir to combine. Working with about 1 C. at a time, transfer the spinach mixture to a fine-mesh strainer or sieve set in the sink and press the mixture to remove as much liquid as possible, then add to the parsley mixture. Stir to combine, and season to taste with salt and pepper. (Feta is salty, so season very lightly with salt here.) Stir in the eggs, then gently fold in the feta, doing your best to leave the larger chunks intact. Prepare the phyllo crust: Wipe the skillet clean with a paper towel. In a small saucepan over low heat or in a microwave-safe bowl in the microwave, melt the remaining 5 T. butter; set aside. Brush the bottom and sides of the skillet with melted butter. Working quickly with one phyllo sheet at a time, lightly brush the top of one sheet with butter, then lay it in the skillet, buttered-side up, with an overhang on all sides. Gently press it in to eliminate any large air bubbles between the phyllo and the pan. Repeat with the remaining phyllo sheets, rotating each sheet in a different direction as you add it. Spoon the spinach-feta mixture into the skillet, spreading in an even layer. Working with one tip of overhanging phyllo dough at a time, starting with the top layer first, lift it over the spinach-feta mixture and toward the center of the pan, loosely crinkling it as you go. Repeat with all of the phyllo sheets, then lightly brush the exposed surface of the phyllo with butter. (You should have a circle of uncovered spinach-feta mixture in the center, surrounded by a ring of crinkled phyllo dough.) Cook over medium heat on the stovetop for about 5 minutes to crisp the bottom crust. Transfer to middle rack of the oven, and bake until phyllo is golden and the filling is warmed, 20 to 25 minutes. Remove from oven, and let sit 10 minutes to cool and firm up. Sprinkle small sprigs of parsley and dill over the spinach-feta mixture, if desired. Slice into 6 to 8 wedges to serve. The spanakopita can be served warm or at room temperature.
Stifatho (Greek Beef Stew)
3 T. olive oil
3 lbs. beef chuck, cut in 1 1/2″ cubes
1/2-1 c. flour
3 lbs. pearl onions (approx. 3 14-oz. packages frozen) or 3 large yellow onions, cut in 1/2″ dice
2 c. canned or roasted tomatoes
1/2 c. red wine vinegar
5 cloves garlic, minced
1 T. oregano
3 bay leaves
1 T. fish sauce
1 stick cinnamon (optional)
2 T. brown sugar or to taste
Salt and pepper
Preheat oven to 350°. Heat oil in large Dutch oven over medium-high heat. Put flour in a 1 gallon zip-lock bag with a generous amount of salt and pepper and shake to combine. Add 8-10 cubes meat to the bag and shake to cover them with flour, working in batches to do all of the meat. You only want a dusting on each piece, so shake them off to make sure they’re not clumped with flour. Heat oil in a large Dutch oven. When oil is hot, add floured cubes to the pan, making sure not to crowd them. Brown them well on at least two sides. This will require several batches, so as they brown remove them to a plate or bowl. When all the cubes are browned, put them back in the Dutch oven and add onions, tomatoes, vinegar, garlic, oregano and bay leaves. Place in oven for 90 minutes. Remove from oven. At this point you can either serve it later or finish seasoning the stew. If you’re making it ahead you can cool it and either keep it in the refrigerator or transfer it to containers and freeze it. When you’re ready to heat it for serving, thaw it or pull it out of the refrigerator and remove the fat that has solidified and proceed as below. To finish the stew, stir in the fish sauce and cinnamon stick and heat on the stovetop. Taste, adding salt as needed, and when you can just detect the cinnamon flavor, remove the stick or it will dominate the stew. If it’s overly vinegary for you, start adding brown sugar a T. at a time, stirring it in and letting the stew sit for a few minutes before tasting again, since the vinegar flavor will get milder as it rests. The thing you want to avoid is a baked-bean sweetness, so add a splash of additional vinegar if that happens.