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September 27, 2005
TPCs Mediterranean Madness
(All photos: Mary, of TPC's Mediterranean Madness)
Okay, so I overdid it. Ana's entry really got me thinking about a style of food that I haven't prepared nearly enough, and it was time to correct that a bit. Ana's salad featured homemade falafel and pita bread, so I had to make those, but what else? Part of the charm of Mediterranean cuisine is all the wonderful side dishes- dips, spreads, salads, so I had to make some of those, too.
This was getting to be a lot of work, and I hadn't even gotten to an entrée yet! To keep it simple, I decided to grill a bunch of kabobs, chicken, shrimp and lots of veggies. Something for everyone, and some low/no carb options for those who requested it. I'll post some recipes later, lots of pics and comments are posted below. Thanks to Mary, a great photographer friend of mine, who took all these great pictures, despite inadequate lighting and all of us trying to steal food off the plates before she could shoot them.
TPCs Mediterranean Madness
Menu (all from scratch):
Pita, served with hummus, tabouli and tapenade:
Grilled shrimp, marinated in lemon juice, tons of garlic, oregano and Survival Spice™:
Chicken, squash, zucchini, red and yellow bell peppers, and red onion kabobs marinated in organic Tibvrtini Olio Extra Vergine di Oliva and Aceto di Vino Bianco, garlic, onions, organic oregano and thyme, kosher salt, and cracked black pepper, and lemons:
I was really happy with the way it all turned out.
Posted by The Pragmatic Chef at September 27, 2005 7:10 AM
Filed under:
FF4- Interpreted
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Poultry
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Recipes/Techniques
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Sauces
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Seafood
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Vegetables