Santorini, Greece: Greek Salad from Esperas Traditional Houses

Santorini, Greece: Greek Salad
The real deal Greek salad. No lettuce needed. So so salty. So so yummy.

We stayed in Oia on the island of Santorini. It is heaven. It is also the reason I cried when I woke up this morning, realizing the honeymoon was over. Esperas Traditional Houses is a "hotel" just outside of town (but within walking distance), that are literally caves, built into the side of the mountain, with private balconies overlooking the Aegean Sea. I might start crying again thinking about it. Once again, we would stay there again in a heart beat.

They had this snack bar that delivered food to your room, and, of course, the first day, I had to order the Greek Salad. And, man, was I glad I did.


Cheesy Factor (1 no cheese, 10 all cheese): 5
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1

Greek Salad
Red Bell Pepper, sliced
Yellow Bell Pepper, sliced
Green Bell Pepper, sliced
Red Onion, sliced
Cherry or Grape Tomatoes, halved 
Kalamata Olives
Feta Cheese, Cubed
Capers
Olive Oil
Salt/Pepper
Oregano

Mix all ingredients in bowl, toss with olive oil. Season with salt, pepper, and oregano to taste. Instant salad.


This is so unbelievably simple. And so delicious. Especially if you love salt, like I do. This is the true Greek Salad, and I could eat it a million times a week. Serve it with grilled meats, and a side of pita with tzatziki sauce for the perfect Greek meal.

Rome, Italy: Bruschetta from Ristorante Cleto

Rome, Italy: Bruschetta
For those of you going to Rome in the near future: don't miss out on Ristorante Cleto. It's a little back-alley, mom'n'pop Italian restaurant in Rome, Italy, close to the Colosseum and Roman Forum. You probably won't find it in any guide book, but believe, you, me. It's amazing. They have the most amazing pasta you have ever tasted. And even better than that, is the bruschetta (pronounced "broosketta", as I was soon corrected on).

http://www.ristorantecleto.com/

We were recommended this little place by Francoise at Nicolas Inn, an AMAZING bed and breakfast in Rome. I highly recommend staying there. Francoise and Melissa, the owners, are such amazing hosts, and had so many wonderful recommendations for us from restaurants, to secret entrances to attractions, to shopping. I really can't imagine staying anywhere else. Plus, it's less than a block to the Roman Forum, and less than 3 blocks from the Colosseum. Talk about location.

http://www.nicolasinn.com/en


Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 3

Bruschetta
(Serves 6)
2 tomatoes on the vine, diced
1 package of Grape Tomatoes, diced
Olive Oil
3-4 cloves garlic, minced
3-4 leaves fresh basil, chopped
Loaf of French Bread (or your favorite fresh loaf of Italian bread), sliced
1 Tbl fresh lemon juice
Salt/Pepper 

In mixing bowl, combine tomatoes, garlic, basil, lemon juice, and salt and pepper (to taste), along with about 1-2 Tbl of olive oil. Mix. Lightly toast or broil sliced bread on baking sheet. Then brush heavily with olive oil. Top each slice of bread with tomato mixture, and place tray under broiler for about a minute. Serve warm.


The key to this, in my opinion, is the brushing of the olive oil on the toasted bread before putting the tomatoes on. At Ristorante Cleto, the toast was basically soaked in olive oil and it was so amazing. Also, don't be shy with the seasoning of salt and pepper in the tomato mixture. Continually taste while you are seasoning, so you can tell how much you like. I, as I am sure you have noticed already, LOVE salt and pepper.

The other key to this, don't forget about things when they are in the broiler. I made this last night and completely charred my bread because I forgot about it. Oops.

You can also mix up the types of tomatoes for this with whatever you have in your fridge or garden. Cherry tomatoes would be great too. But, I think, the sweeter the better for bruschetta, which is why I chose grape tomatoes. You could also top with a little grated cheese but it's not necessary (I can't believe I just said that, I know).

Oh, and if you have some quality oil you have been saving for something special, this is it. Use the good stuff.

Nice, France: the Pizza and Chili Oil at Sporting Plage

Nice, France: the Pizza
I don't really understand why, at all, but the French Riviera cities LOVE pizza. Flat-bread pizza, to be exact. All of the beaches in the city of Nice are on rocks, so when you go to a private beach, you pay like 40 Euro for the whole day, and they give you lounge chairs with cushions, towels, an umbrella, a waiter, etc. We went to supposedly the best beach every day, called Sporting Plage, which also had a restaurant, where I ordered pizza, of course.

The key to the pizza in France: chili oil. I have seen this before in those high end olive oil stores, or at outdoor specialty markets, but now, I will actually buy some next time I see it. It's basically olive oil that has chili peppers soaking in it, bottled with it. Let me tell you, it's better than crushed red peppers on a pizza. I know it sounds strange, but I am fully addicted!!!


Cheesy Factor (1 no cheese, 10 all cheese): 8
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 3


Pizza Quesadilla
1 thick tortilla (burrito or large taco size per person)
Tomato Sauce (homemade or jarred)
Prosciutto
Green leaf lettuce or baby spinach
Fresh buffalo mozzarella cheese 
Kalamatta Olives 

Cook a tortilla in a large frying pan, on both sides, until warm. Then, basically, make a pizza on top of the tortilla using the sauce, sliced mozzarella, and sliced prosciutto, in a large frying pan (Use less of each ingredient than you think you should, because you will be folding in half). Cook, open-faced, in pan, until cheese starts to melt. Add a few leaves of the green leaf lettuce (or baby spinach), then fold in half, and cook "quesadilla" on both sides, until crispy. Serve with chili oil.


I know this recipe sounds strange. But it is delicious. The original actually is served as pizza on crispy flat-bread, but since I don't know anyone that often has that laying around, I decided to mix it up with a tortilla instead, turning into a pizza pocket, if you will. And if you are a herbivore, substitute mixed mushrooms or something for the prosciutto.But seriously, don't forget the chili oil. I'm not kidding. It won't be the same without it and you can thank me later.

Mediterranean Adventures: Nice, France; Rome, Italy; and Santorini, Greece

So for those of you who were not aware: I just got married!!! WOOHOOO! James and Abby Melad were married on Friday, July 30, 2010, in Charlevoix, Michigan. We left from there on Sunday for Europe for two weeks for our honeymoon, visiting the countries of France, Monaco, Italy, and Greece. It has been the most amazing time in my life and there are not even enough words to describe how happy I am.

What this means for all of you, for a while at least, is that I will probably be blogging about the food found on the Mediterranean, as well as some travel gems of wisdom.

Our itinerary was:
Nice, France
Monte Carlo, Monaco
Cannes, France
Rome, Italy
Oia, Santorini, Greece

Most amazing trip ever, but I am, for the first time ever, finding out what jet-lag is. And it is awful. People aren't kidding around when they talk about how awful they feel with it. I woke up at 4:45am yesterday and wasn't sure what to do with myself.

Now, back to the real world. Sad.

Why Can't Life Be Easy Salsa???

I had no idea how crazy I would feel before we leave for 3 weeks of wedding and honeymoon bliss. I am surprisingly calm about the wedding. Believe it or not, at this point, the wedding is calming to me. Preparing to leave my commission- only sales job for 3 weeks....NOT calming. How am I supposed to teach another rep about my entire business in one email?? UGH.

I fell asleep last night in my work clothes (after I worked until 1am) with a half eaten hot pocket in my hand. Tired and anxiety are words I have given a whole new respect to.

I don't want to sound like I am complaining, because even through all this work crap, I am the happiest I have ever been! But it did get me thinking about what I wanted to put on the blog next and all that came to mind was "something easy".


Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 1
Time Factor (1 shortest, 10 longest): 1 shortest

World's Easiest Salsa
1 Can of stewed or diced tomatoes
2-3 Tbl fresh cilantro (just eye ball a small handful, no need to chop or measure)
1 slice of white, red, or sweet onion
4-6 slices of jarred jalapenos
2 tsp pickled jalapeno juice from jar
Salt and Pepper to taste
2-3 Tbl whole corn kernels (optional)

Just throw all the ingredients (except corn, if using) into a blender, use the pulse setting, and blend until have desired consistency. Taste with a spoon and adjust taste if necessary. If using corn, just stir into salsa with spoon.

I, personally, add lots of cilantro and onion and salt and pepper, because that's the way I like salsa to taste. But you will figure your own out. I love it so much that one time, I finished a whole bowl in one setting. I put it on egg white omelettes too! Tastes delicious.

Sakai's Salad Dressing

My new cousins, Clint and Loretta, traveled from Molokai, Hawaii, to sunny California this week, en route to the midwest, and finally, to Charlevoix, Michigan for our wedding! They recently had a baby, Sakai, who is now almost 3 months old, and is the sweetest thing you have ever seen! They stayed with us last night, and although I love her dearly, Lo is allergic to cheese!!!! I KNOW! The torture! I can't even imagine.

So, I go to make a salad last night and realize, of course, all of my salad dressings, somehow, have cheese in them. Shocking! Then I decide to make my own!!! I mean, how hard can it be??? Meanwhile, Sakai is coo-ing away in his chair. Talking to us, looking around at this foreign place, and I can barely concentrate on dinner I am so in love with him.

I found this recipe in one of my Emeril cookbooks, and I kid you not, it is FANTASTIC. I was embarrassed because when we were washing the dishes, I was purposely hoarding the left-over dressing, and dipping a spoon (ok, it was my finger) into it over and over and over. I literally had to cut myself off, or I would have drank it.

And get this......there's no cheese in it?!?! I am recently discovering that any concoction with oil, lemon, and salt is A-Okay by me!


Cheesy Factor (1 no cheese, 10 all cheese): I don't even want to say it
Dummy Factor (1 easiest, 10 hardest): Sakai could have done this himself
Time Factor (1 shortest, 10 longest): you chop, you whisk. Done.

Sakai's Salad Dressing (Lemon-Herb Vinaigrette)
2 Tbl chopped fresh herbs (I used Oregano and Cilantro)
1 Tbl minced shallots
1 tsp minced garlic
3 Tbl fresh lemon juice
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 Tbl Balsamic vinegar

Combine herbs, shallots, garlic, lemon juice, salt, and pepper in a mixing bowl, and whisk to blend. Then slowly add olive oil in this steady stream, whisking until vinaigrette thickens. (If using vinegar, whisk in after oil.)

As I am sure you read in the last post, I love vinegar. But for whatever reason, I didn't use vinegar last night. We used the dressing as is, and then I proceeding to basically drink the dressing that was leftover. I couldn't stop myself.

Oh, and by the way, 1 tsp minced garlic??? Seriously? What am I supposed to do with that. I added at least 2-3 times that amount of garlic. It's like an addiction. I can't stop once I start. It stings.

And if you are too lazy to go to the store and get fresh herbs, use 1 tsp dry herbs for every 1 Tbl fresh herbs that recipe calls for. But know you are missing out. And that you are lazy. And that you have no real excuse by now to not have fresh herbs laying around.


T-minus 8 days until the wedding. Maybe my quest to gain a gadonka-donk can be expedited if I continually drink salad dressing. Or I might die trying.

Jerked Flank Steak Tacos with Cantaloupe Salsa and a Side of Florida Slaw

I had 3 people ask me last week if I have lost weight. This is NOT acceptable to me. I do not have weight to lose, and definitely not before my wedding. If anything, a little more junk in the trunk could be a good thing for this skin-tight wedding dress I have. The comments caught me a little off guard.

So if you are a recent bride who had to starve yourself to fit into your wedding dress, don't hate me, but I have the best wedding diet ever! I eat anything and everything possible. I had spaghetti for breakfast this morning. And I am seriously contemplating making a milkshake to chase it down. I will try and add some of my hearty recipes to my diet (and my blog) this week before leaving, but then you are going to have to come up with your own recipes for 3 weeks until I am back. But I promise to bring back some French, Italian, and Greek yumminess for you!



One of my favorite things to do recently is take recipes from cookbooks and change them up and tweek them to make 'em my own. This meal is a combination of like 15 difference recipes.

Cheesy Factor (1 no cheese, 10 all cheese): 1blah
Dummy Factor (1 easiest, 10 hardest): 5
Time Factor (1 shortest, 10 longest): 6

Jerked Flank Steak
Flank Steak
Lawry's Caribbean Jerk Marinade 
Small corn or flour tortillas 
Sour cream (optional) 

This is the easiest part: marinate flank steak in casserole dish with Jerk Marinade for as long as you have time for...the longer the better. Grill over medium heat until inside temperature is around 140. Let meat rest for at least 5 minute after taking off grill. Slice thinly, against the grain, with a long serrated knife. Serve with tortillas, cantaloupe salsa, and sour cream for tacos.



Cantaloupe Salsa

Half of a Cantaloupe, diced
1/4 red bell pepper, diced
2-3 slices of red onion, diced
1 Tbl fresh cilantro, chopped finely
1 Tbl olive oil
1 Tbl white distilled vinegar 
Salt

In large mixing bowl, combine all ingredients and mix. Season heavily with salt. Correct ingredients to taste.
* Note: this is NOT one of those situations where you should substitute whatever vinegar you have for the listed vinegar in the recipe. I learned this the hard way. I didn't think the vinegar was strong enough, so I added some cider vinegar. GROSS. All I could taste was cider vinegar after that. Don't do it, trust me.


Florida Slaw
Pickling:
1 cup distilled white vinegar
1 cup water
1 Tbl salt
1/2 tsp sugar (optional)


Dressing:
1/3 cup mayonnaise
3 Tbl sour cream
1/4 cup Orange Syrup or Orange juice concentrate
2 Tbl rice wine vinegar
2 Tbl lime juice
Salt and Pepper to taste

1/2 green cabbage, cored and thinly shredded (or 2 bags of pre-shredded cabbage)
2 carrots, peeled and shredded (I just used a peeler to "shred" them)
2 Jalapenos, cored, de-seeded, and finely minced
3 cloves garlic, minced
2 slices of red onion, minced

1 ripe mango, diced (optional)

Whisk together vinegar, water, salt, and sugar until sugar dissolved. In shallow baking dish, mix together cabbage, carrots, jalapenos, garlic, and onion. Pour vinegar mixture over it and toss to coat. Put in refrigerator and let pickle for at least 2 hours, up to overnight, continually tossing in vinegar.

Once cabbage is done pickling, drain out all liquid. Prepare the dressing by whisking mayo and sour cream in large mixing bowl until smooth. Then whisk in orange syrup, vinegar, lime juice, salt and pepper. Correct seasonings, adding lime juice or salt to taste.

Mix cabbage mixture with dressing and toss until completely coated, and then decorate with mango (or stir mango in, whichever you prefer.)


Soooo....what the h*ll is orange syrup??? I have no idea, so I just used good, fresh OJ, and it worked fine.

The one thing I will say about this entire meal is that it is pretty vinegar-y. Mind you, I added almost double the amount of vinegar to the salsa AND the coleslaw the first time I made this. But I have since learned that, as much as I love vinegar, I really didn't want an entire meal that tasted like it.

Oh, and also, if you like your food a little on the spicier side, I suggest rubbing the flank steak in some sort of jerk rub before marinating also. I like the Lawry's Caribbean Jerk marinade because it's sweet, and it's already made. But there are tons of amazing jerk marinade recipes to choose from if you want to make your own.