Ouzo, Oompah and Other Greek Delights
Marty Martindale

Our family has a favorite thing we do when we have time. We run up to Hellas’ Restaurant greekin Tarpon Springs, FL, and always order the same meal.

It goes like this. First, they bring us a shot of ouzo, which we dump on the accompanying rocks. Next comes the generous wedge of flaming Saganaki cheese (OOMPAH!), so yummy along-side the ouzo. We like to receive the next two items together, and they are a so-fresh Horiatiki Salad, a lettuceless combination of tomato wedges, cucumbers, onions, green peppers, Greek olives and feta cheese appropriately drenched with house olive oil dressing.  And, what brings everything together is an order of  crispy Lamb Riblets, which rounds out the meal perfectly.   Continue reading

Mayonnaise, the Work-Saving Ingredient!
Marty Martindale

In this country we have all come to know the salad dressing qualities of straight-from-the-jar mayonnaise, the tuna salad, the egg salad and other early lunch box favorites.mayo2 However, mayonnaise is a very handy base for sauces, other classic salad dressings and in baking.

Mayonnaise, itself, is described as a stable emulsion of oil, egg yolk, vinegar or lemon juice and herbs or spices. While the French like to add mustard to their mayo, the Spaniards and Italians use olive oil and never use mustard.

Mayonnaise has an interesting history which started in Mahon, Spain. It contributed greatly to the country’s famed tapas selections. Continue reading