• Showmar's

    From JIM WELLER@1:135/392 to RUTH HAFFLY on Thursday, February 24, 2022 22:10:00
    Quoting Ruth Haffly to Dave Drum <=-

    Showmar's for supper. They're a Greek/Southern small chain

    I too looked up their website to scope out their menu.

    The dish called Santorini caught my attention as it was unfamiliar
    to me. Turns out it's a Greek Island that's a major tourist
    destination and restaurants attach the name to all kinds of chicken
    dishes that are "Greekish" which are most unalike. There is no one
    definitive dish that's from there.

    Here's one that sounds pretty good, although not necessarily close to
    what you could order there.

    From: https://steffaniebusseyathome.com/

    --MM

    Baked Chicken Santorini

    CHICKEN MARINADE:
    8 Chicken Thighs, bone in, skin on
    1 each Lemon,
    2 Tbsp Extra Virgin Olive Oil
    2 cloves Garlic, Chopped
    1 tsp Oregano, dry
    1/2 tsp Kosher Salt
    1/4 tsp Black Pepper, fresh ground
    THE DISH:
    1 Tbsp Extra Virgin Olive Oil
    1 medium Red Onion, sliced
    4 cloves Garlic, Chopped
    1/3 cup White Wine
    1/2 cup Cherry Tomatoes
    1 Tbsp Capers, rinsed
    1/2 cup Kalamata Olives, drained
    1 Tbsp Oregano, fresh, chopped
    1 each Lemon
    1/4 tsp Crushed Red Pepper
    1 oz Feta, crumbled

    Crispy chicken thighs marinated in lemon, garlic and olive oil are
    perfect! But, paired with briny olives, summer tomatoes and creamy
    feta in a one pan dish and you've got yourself a new go to weeknight
    dinner that is a family favorite!

    I usually use cast iron skillets for these one pan dishes but all
    the lemon and acid in this dish makes that a no go! The acid will
    react with the pan and there goes your lovely seasoned pan. So stick
    to a heavy bottom oven proof stainless variety or something similar.

    Serve this with a side of creamy orzo or roasted potatoes.

    Chicken Marinade: In a mixing bowl combine the juice of the lemon
    with the rest of the ingredients and add the chicken. You can do
    this in a gallon zip top bag for convenience. Allow the chicken to
    marinade for at least 30 minutes and up to 2 hours.

    The Dish: Remove the chicken from the marinade and pat dry. Discard
    the marinade. Preheat oven to 425 F. Place a large heavy bottom and
    oven safe pan over medium high heat. Add the Olive oil to the pan
    and sear the chicken skin side down for 2-3 minutes or until lightly
    browned. turn over and repeat. Cook the chicken in batches so the
    pan is not over crowded. Set aside.

    Once the chicken is all seared, pour out most of the fat, leaving 2
    Tbsp. Add the onion and garlic to the pan and saute for 2-3 minutes.
    Deglaze the pan with the white wine, scraping up the bits on the
    bottom. Add in the lemon juice, capers, tomatoes, oregano and
    crushed red pepper.

    Nestle the chicken onto the pan leaving the skin up and exposed.
    Place into the pre-heated oven for 30 - 40 minutes or until a
    thermometer reads 155F on the thickest piece of chicken. Remove from
    the oven and allow to rest for 10 minutes. The finished temperature
    after resting should be at least 165F.

    To serve, sprinkle the top with the crumbled feta and some fresh
    chopped oregano. Enjoy!

    Steffanie Bussey

    ---

    Cheers

    Jim


    ... Lemon and cinnamon make it Greek.

    ___ Blue Wave/QWK v2.20
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Saturday, February 26, 2022 16:10:21
    Hi Jim,

    Showmar's for supper. They're a Greek/Southern small chain

    I too looked up their website to scope out their menu.

    The dish called Santorini caught my attention as it was unfamiliar
    to me. Turns out it's a Greek Island that's a major tourist
    destination and restaurants attach the name to all kinds of chicken
    dishes that are "Greekish" which are most unalike. There is no one definitive dish that's from there.

    I'll have to give it a try next time we go. I know the calabash style
    shrimp is good; it's probably my favorite. I skip the tartar and coctail
    sauces offered, ask for extra lemon. That gets squeezed over it, with a sprinkle of salt and I'll dig in. Servings are ample; one of the guys
    with us ordered the shrimp and flounder plate for his entree. He ended
    up taking the shrimp home; the 2 pieces of flounder, with his sides,
    were enough to fill him. I'm usually filled, but not overstuffed.


    Here's one that sounds pretty good, although not necessarily close to
    what you could order there.

    From: https://steffaniebusseyathome.com/

    --MM

    Baked Chicken Santorini

    Looks like something I'd try. (G)


    (using cast iron)
    the lemon and acid in this dish makes that a no go! The acid will
    react with the pan and there goes your lovely seasoned pan. So stick
    to a heavy bottom oven proof stainless variety or something similar.

    Hmmmmmmmmmm, my bigger skillets are cast iron but my pots are stainless.
    Maybe my Dutch oven?


    Serve this with a side of creamy orzo or roasted potatoes.

    Or couscous.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Some are so educated they can bore you on almost any subject

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)
  • From JIM WELLER@1:135/392 to RUTH HAFFLY on Sunday, February 27, 2022 22:32:00
    Quoting Ruth Haffly to Jim Weller <=-

    Santorini / restaurants attach the name to all kinds of chicken
    dishes that are "Greekish" which are most unalike. There is no one definitive dish that's from there.

    I'll have to give it a try next time we go.

    When you look at the description and the picture on their menu you'll
    see theirs is a very different dish than the one I posted.

    Since the group is talking about Sloppy Joes here's one without
    ketchup:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sloppy Bbq Joes
    Categories: Sandwiches, Groundmeat, Beef, Bbq
    Yield: 4 Servings

    1 lb Ground beef
    1 sm Green pepper, diced
    Salt and pepper
    1 md Onion, chopped
    1/2 c Bottled BBQ sauce
    2 tb Sweet chunky relish
    4 Hamburger buns,
    Split and toasted

    Cook beef in skillet until well browned. Add onion and green
    pepper, cook until vegetables are tender. Drain off fat. Stir in
    BBQ sauce, relish, salt and pepper into meat mixture. Simmer a few
    minutes, stirring often. Serve meat mixture spooned over toasted
    buns.

    MMMMM

    Cheers

    Jim


    ... CINCI GREEK CHILI: Milder, yet somehow more toxic.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Ruth Haffly@1:396/45.28 to JIM WELLER on Monday, February 28, 2022 13:57:25
    Hi Jim,

    Santorini / restaurants attach the name to all kinds of chicken
    dishes that are "Greekish" which are most unalike. There is no one definitive dish that's from there.

    I'll have to give it a try next time we go.

    When you look at the description and the picture on their menu you'll
    see theirs is a very different dish than the one I posted.

    Still, something to try outside of my usual order. (G)

    Since the group is talking about Sloppy Joes here's one without
    ketchup:

    I don't use ketchup in mine, tomato sauce, diced tomatoes with their
    liquid and worchestershire sauce are the main liquids. Sometimes a bit
    of water if needed, or tomato paste to thicken. Also onion and bell
    pepper, a bit of salt & black pepper go in, in varying amounts.


    Title: Sloppy Bbq Joes
    Categories: Sandwiches, Groundmeat, Beef, Bbq
    Yield: 4 Servings

    1 lb Ground beef
    1 sm Green pepper, diced
    Salt and pepper
    1 md Onion, chopped
    1/2 c Bottled BBQ sauce
    2 tb Sweet chunky relish
    4 Hamburger buns,
    Split and toasted


    I don't buy a lot of bottled bbq sauce for beef, never cared for it and
    it's always too sweet. Steve does like different ones for pulled pork
    but I usually just put some pepper vinegar (peppers steeped in whte
    vinegar, let set for a bit to "ripen" flavor) on mine. Makes it close to eastern NC pulled pork bbq.

    ---
    Catch you later,
    Ruth
    rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


    ... Junk: stuff we throw away. Stuff: junk we keep.

    --- PPoint 3.01
    * Origin: Sew! That's My Point (1:396/45.28)