feta Archives - Taste With The Eyes

Summery Strawberry Watermelon Salad

🍓🍉🇺🇸 Strawberry Watermelon Salad 🍓🍉🇺🇸
Feta Cheese, Toasted Almonds, Balsamic Glaze

A fantastic seasonal Strawberry Watermelon Salad paired so well with our Memorial Day BBQ of grilled Tri-Tip au Jus and Corn on the Cob, it would be excellent on Flag Day or the 4th of July or really any day for a cookout this summer! ☀️

This salad was inspired by one of the dishes we enjoyed last month at Primal Steakhouse Las Vegas. It was quite a celebration at Primal where they set things on fire and employ lots of smoke in their cocktails and dishes. 🔥

Their Watermelon Salad was surpringly fresh and delightful, a perfect counterbalance to all the rich smoky foods including bone marrow shanks, bacony seared scallops, four cheese lobster mac, smoked NY steak, and more.

The service was super-fun and super-friendly. The themed atmosphere was charmingly mysterious and medieval. Guests are fully encouraged to unsheathe and pose with the assorment of swords from a coat of arms hanging on the wall, as well as take pics wearing helmets fashioned from the middle ages!

Themed restaurants unfortunately can vary widely in the quality of their food. This one impressed us by offering delicious upscale food and entertaining service, as well as a unique and memorable dining experience.

And while our dessert crème brûlée was set ablaze, the server handed me a heavy 4-foot-sword to heave into the air while all the folks in the dining room sang “happy birthday” and finished with “off with his head!”

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Winter Radish Salad

Winter Radish Salad
Feta, Kalamata Olive, Frisée, Baby Celery, Upland Cress
Dressed with Fresh Lime Juice & Olive Oil

It was difficult to resist all those colorful heirloom radishes…and the frilly heads of frisée, hydroponically grown long thin stalks of baby celery and the delicate lime green leaves of upland cress too. While strolling the outdoor aisles of the Torrance Farmers Market – a crunchy, peppery, chromatic winter salad began to take shape.

Watermelon radish – an heirloom Chinese daikon – is a stunner with its white and green shoulders and vibrant fuchsia interior. The taste is mild with almond-sweet notes. Purple radishes – a Korean radish hybrid – are small and plump with a gorgeous violet ring around striated white flesh. They are far more peppery than the watermelon variety. I chose watermelon and purple radishes for their visual appeal and different flavor profiles.

Frisée, baby celery, upland cress, and chives make up the green elements of this winter salad. With a bittersweet flavor and unique frizzy texture, frisée adds character. Upland cress has pretty leaves with a pungent spicy flavor. The baby celery has an intense celery flavor concentrated in the leaves. Chives bring that mild classic onion flavor.

Winter Radish Salad Recipe

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Global Shrimp: Haricots Verts, Chickpeas, Feta

Shrimp, Haricots Verts, Chickpeas
Soy Soju Marinade
Feta, Gochugaru, and Sesame Seeds

The classic Greek pairing of shrimp and feta, along with French haricots verts, Indian chickpeas, and a Korean soju & soy marinade result in a side dish most likely to attract attention. This global amalgamation of ingredients is finished with a sprinkling of toasted sesame seeds and gochugaru, a Korean red chile powder that is barely spicy, and somewhat sweet and smoky. Served at room temperature – it’s a fusion dish that would make a terrific addition to any buffet, BBQ, or picnic.

Global Shrimp Recipe

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Lori Lynn, please bring an appetizer…

Shrimp & Feta
Kalamata Olives, Lemon Wheels
Oregano, Red Chile Flakes, Olive Oil, Lemon Juice

The following note was in my mailbox at work:

Lori Lynn – Please bring an APPETIZER for the party on Tuesday.
Thanks!

Once a month we have a festive luncheon for the faculty and staff who are celebrating birthdays. This month I brought spicy Shrimp & Feta which is definitely a crowd-pleaser. And it couldn’t be much easier or quicker to prepare.

Place cooked shrimp in a large ziplock bag with hunks of good feta and lemon wheels. Add dried oregano and red chile flakes to taste. Pour in plenty of fruity olive oil and fresh squeezed lemon juice to well-coat the mixture. Place drained pitted kalamata olives in a separate baggie to keep them from discoloring the feta. Travel time to work or to a party gives the mixture time to marinate. To serve, gently toss the bag to mix all the ingredients then pour into a pretty serving bowl. Top with the olives. That’s it.

Wow, might be my shortest post since 2007.

Grilled Salmon Dolmades, Pine Nut Lemon Sauce

GRΣΣK MΣZΣ MAKΣΦVΣR
Grilled Salmon Dolmades, Pine Nut Lemon Sauce

Hello and welcome to the 5 Star Makeover Taverna, a unique virtual restaurant specializing in Greek mezes, featuring a twist on classic ingredients and recipes. My contribution to the Taverna is Grilled Salmon Dolmades with a Pine Nut Lemon Sauce. Here, grape leaves are stuffed with fresh Alaska King Salmon that has been grilled on a cedar plank, along with sticky brown rice, crumbled feta, chopped kalamata olives, and fresh dill. The grape leaves are brushed with olive oil and cooked over a hot fire until the grape leaves start to crisp and char. The tangy sauce is make from pine nuts, lemon, red pepper flakes, dill, and olive oil. Grilled lemons accompany the platters.

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