We are right in the middle of Greek Carnival Season known as Apokries. Greek street foods are, of course, a big part of the celebrations. So this week I wanted to feature one of my favorite Greek appetizers, Kolokithokeftedes. Ok, that may seem Greek to you, but really, they are just delicious deep fried zucchini balls paired here with a fantastic dipping sauce, and pronouncing the word correctly is not part of the recipe, so don’t worry about a thing! (For the record, it’s pronounced Kolo-Keetho- Kef-ted-es.) You’ll love the crunch and the fabulous flavor combination of zucchini, cheese, onion, garlic and a hint of white truffle oil, made even more delicious by dipping them in a zesty red sauce. There’s only one more thing to say about this delightful Mediterranean treat, “Nostimótatos!” ( Delicious!)
I’m not sure “a comeback” is quite accurate. That’s what social media claims is happening with the Classic Tuna Melt. I say that because I’m not sure its popularity ever went away. But perhaps it’s getting more attention these days because a lot more people are consuming canned tuna. Reddit, the aggregate of social media news, claims that references to canned tuna are up more than 60% among its nearly 19 million member food community. I’m sure it all started when the pandemic hit. We were all a bit panicked and started filling our pantries with canned foods, and tuna was flying off the shelf. Well, what better way to use up some of those cans than by making the sandwich that’s been a favorite for decades? Where its popularity all started is a bit unclear. Some references claim that The Tuna Melt was invented at the Woolworth’s lunch counter on King Street in Charleston, South Carolina. Other articles say that the popularity of the Tuna Melt was the work of Kraft Foods which wanted to prove the versatility of their Velveeta cheese. One way or the other, this ironic sandwich caught a wave of popularity and never let up. This particular recipe is for the Ultimate Tuna Melt, and trust me, it’s fully loaded. The Tuna mixture is a combination of creamy dressing, crunchy veggies and relish for sweetness. Then, two cheeses get added to mix; a slice of your favorite cheese and a shredded mozzarella. The bread? Entirely your call, but in order to make it Ultimate, you’ve got to spread mayonnaise on both sides of the bread, which adds a rich flavor and a beautiful deep golden brown crust. This month is National Sandwich Month! This one’s in the can!
Dad deserves a delicious dish for Father’s Day, and this one is hearty enough for a Man Cave meal, and elegant enough for a gourmet dinner! Who doesn’t love a giant juicy meatball surrounded by melted cheesey deliciousness hiding inside a delicate puff pastry? They are so easy to prepare, and it all starts with puff pastry sheets. The only tricky thing about this recipe is to remember to buy the puff pastry sheets (they will be frozen) and let them thaw out in the refrigerator overnight. (Never thaw the puff pastry sheets on the counter at room temperature. You’ll end up with a doughy mess!)
Other than that, it’s a breeze! I love meatballs that have an equal amount of beef and pork or pork Italian sausage, although I’ve made these with turkey meatballs and they’re just as delicious!
The original recipe calls for adding raw onion and garlic to the meatball mixture, but I always sauté the onion and garlic first, then let it cool down before adding it to the mixture. By doing that, you’ll get a richer, sweeter flavor out of the meatballs!
Happy Father’s Day, Dads! Let’s hope meatballs are on your Father’s Day menu!
Watch my How To Video for Meatballs in Puff Pastry here!