Long Beach Grecian Festival by the Sea Cookbook

  Wild Greens  (Horta)   Boil: 10-15 min Prep: 5 min Serves: 2-4   A favorite modern Greek dish is wild or cultivated greens, boiled and served with olive oil and lemon juice, to taste. Wild greens were even eaten in ancient Greece and served with honey mixed with wine or water. Today, many think of boiled dandelion greens with olive oil and lemon juice when making horta. There are many available dandelion varieties ranging from sweet (blito) to bitter (radikia). If you should find a dandelion plant showing up in your rose pot after the rains, they will mostly like be sweet and wonderful tasting.     1 bunch of greens Lemon juice Olive oil Salt, to taste     Thoroughly clean your greens of choice such as dandelions, spinach or swiss chard. Boil for 10-15 minutes. Once desired tenderness is obtained, drizzle with olive oil and lemon juice and salt t...

  Chicken Pilaf ( Kotópoulo Pilafi )   Cook: 60-90 min    Prep: 8-10 min     Serves: 4-5       8-10 chicken thighs with skin on 4 tablespoons olive oil Salt and pepper, to taste 2 onions, chopped   18-ounce can tomato sauce 33 cups water, divided 11 cup rice                 Wipe chicken thighs dry with a paper towel and then salt and pepper. Heat olive oil in an 8-quart stock pot over medium heat. Braise chicken by browning each side for 3-4 minutes. Set chicken aside. Sauté onions for 3-4 minutes and then add tomato sauce with ½ cup water. Add chicken back into pot and simmer for about 1 hour. Once chicken is tender, set aside by removing from pot with some of the sauce to keep chicken warm. Chicken s...

Braised Chicken Simmered in Tomato Sauce ( Kotópoulo Kapama )       Cook: 60 min   Prep: 8-10 min   Serves: 4-5   8 chicken thighs with skin on 1/2 cup red wine 4 tablespoons olive oil 1 onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste with 1/4 cup water 1 28-ounce can tomatoes, crushed 1 large cinnamon stick Salt and pepper to taste       Wipe chicken thighs dry with a paper towel. Heat olive oil in a large sauce pan over medium heat. Brown chicken on each side for 3-4 minutes in the hot oil. Set chicken aside. In same sauce pan, sauté onions for 3-4 minutes; then add garlic and sauté for about a minute. Add 1 tablespoon tomato paste, diluted in ¼ cup water, to the onions and garlic and sauté another 1-2 minutes. Stir in wine and tomatoes and add a large cinnamon stick. Add chic...