John Kerry "blah, blah e mas blah". That pretty much sums up his appearance at the VFW convention. Kerry demands that vets be treated with the respect they deserve...except for the part about baby-killing, raping, torturing and pillaging. Is he kidding us?
It's all Greek to me... which dovetails into Wictory Wednesday, the $7 Billion non-event in Athens and today's recipe.
Greek Eggs:
Is this an authentic Greek dish? Who knows, it was always on the table at a Greek friends home and when pressed for the name of the dish, his mother responded: "You want the Greek? You don't know from Greek! It's hard-boiled eggs! You raised by stupid people?! Here, eat one...maybe two." So there you have it...straight from Mrs. M's mouth to your ear.
This dish is a great small plate for cocktails, a satisfying addition to a mixed green salad or as summer BBQ buffet dish. One hopes your friends don't jostle over who gets to sop up the left-over dressing like mine do.
You will need 1 hard-boiled egg per serving for a starter course or 6 eggs for a buffet/ small plate offering. You do know how to boil eggs, don't you Bunky? No? Go here.
Ingredients:
Hard boiled eggs
2- Tablespoons White wine vinegar
4- Tablespoons Olive Oil
1/2 Teaspoon Dijon style mustard
1/4 Teaspoon salt
A large pinch of sugar
*1- Teaspoon of fresh chopped Oregano
1 clove of Garlic, peeled and finely minced
1 thin Baguette, or 3-4 Pita breads
Method:
Prepare vinaigrette dressing:
Wisk wine vinegar, mustard, salt and sugar in a small deep glass bowl. Slowly add the olive oil a tablespoon at a time, whisking vigorously. The mixture will emulsify. Taste, if too sharp add another tiny pinch of sugar, if too bland add 1/2 teaspoon vinegar. Add the garlic and oregano and mix well.
TIP: Classic vinaigrette dressing shouldn't separate on standing if you have the correct ratio of oil & vinegar, which is usually 2 parts vinegar to 4 parts oil...but the weight and viscosity of good olive oil varies, so it is not a hard and fast rule.
Peel and slice the eggs in half length wise, then quarter. Nicely arrange the egg quarters in a shallow bowl or deep serving platter, spoon the dressing over the eggs evenly, making sure each yolk is dressed and garnish with a few sprigs of fresh Oregano and grinds of black pepper. Do not refrigerate the dressed eggs as the olive oil will coagulate. These are best prepared 15 minutes before you serve to allow the flavors intensify.
Serve a basket of thinly sliced baguette or triangles of pita bread along side. Guests spoon an egg and a little of the dressing onto a slice of bread and eat out of hand or as part of a small plate assortment. Small bowls of bowl of fresh radishes and Kalamata olives are a perfect accompaniment.
* If fresh Oregano is not available, DO NOT use dried, it is to strong, substitute with 1/4 Teaspoon dried Tarragon or Thyme.
.-.-.-.-.-.-.
Posted by feste at August 18, 2004 02:14 PM | TrackBack