Long Beach Grecian Festival by the Sea Cookbook

Chicken Lemon with Potatoes  ( Kotopoulo  Lemonato me Pata tes)  Bake: 50-60 min Prep: 8-10 min Serves: 4-5   4 chicken thighs (2 pounds) with skin 1/2 cup olive oil 2 medium russet potatoes 3 tablespoons lemon juice Salt and pepper, to taste 1 tablespoon dried oregano       Wipe chicken thighs dry with a paper towel. Peel and cut potatoes into wedges. Prepare a 9 by 13-inch casserole dish with oil spray. Place chicken thighs and potato wedges in casserole. Add salt and pepper. Whisk together olive oil, lemon juice and oregano and pour over thighs and potatoes. Cover with plastic wrap and marinate for one hour. Bake uncovered at 400 0 F for 50 - 60 minute, basting every 20 -30 minutes, until desired doneness. Chicken should be cooked to a minimum of 165 0 F. Let chicken rest for about 10 minutes before serving with potatoes....

  Mac and Cheese Greek Style   Cook: 5-10 min. Prep: 8-10 min Serves: 6-8   Greek mythology suggests that Hephaestus, a Greek god, of fire and metal work invented a device to make threads of dough. This may be the first mention of a pasta machine. Kefalograviera gives the dish a nice nutty flavor; however, fontina may be used in place of the kefalograviera.    1/2 cup olive oil, divided 1/2 cup flat-leaf parsley, chopped 1 large American or globe eggplant, 1 teaspoon black pepper, divided 1 1/2 teaspoon salt, divided 1- pound box ziti or penne 2 garlic cloves, minced 2 cups kefalograviera or 2 cups fontina   Peal eggplant, or not, your choice. Cut eggplant into small cubes, about ¼-inch. Place ¼ cup olive oil in a large sauce pan and bring to a moderately high heat. Add eggplant and 1 teaspoon of salt, stirring c...

(Picture) T his is the Greek version of chicken soup for the soul. The word "avgolemono" comes from the Greek words avgo (egg) and lemono (lemon). The broth is made from a whole chicken and it also, may  include shredded chicken.  You could call it Kota (chicken) Avgolemono (egg-lemon)  με  (with) Ryzi (rice)  S oúpa (soup) . So many words -  just call it Avgolemono soup. If you look at cookbooks or on-line, you will see many different versions of recipes for the avgolemono portion. The original Grecian Festival by the Sea has recipes avgolemono sauce recipes with 2 whole eggs, 3 whole eggs, separating the egg whites from the egg yolks and beating the egg white separately before mixing with beaten egg yolks or even using 4 whole eggs placed in a blender (my sister's version). One person I spoke to only uses egg yolks. It's your choice. The one thing I learned is that you need to pay attention to is the tempering process when you are pouring hot broth into t...