The BEST Greek Salad on the planet.... Top secret restaurant recipe!

MAKE it TONIGHT, super easy and the Best Greek Salad Recipe.

Ingredients

PART ONE:
1 head Lettuce, rinse shake dry and chopped. (Romaine is Best)
1 Medium Red Onion take off the bad looking stuff and slice thin.
2-3 Roma Tomatoes, cut into wedges
1 Small Jar pitted Kalamata Olives
1 Cup Feta Cheese, crumbled dice smaller
1 Small Jar drained Mezzetta Imported Garlic & Dill Peperoncini (Best)
1 large Cucumber, Sliced and cut again.

PART TWO:
1/2 Cup Olive Oil (extra virgin first cold pressed)
1 Cup Red Wine Vinegar
1 tsp. Garlic Powder or Fresh garlic clove minced 1-2
1 tsp. Dried Oregano
1 tsp. Dried Basil
1 tsp. Balsamic Vinegar
1 tsp. Black pepper
1 tsp. Dijon Mustard or spicy brown

The FINAL PART

1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last.

2. In a side bowl or the feta container, mix together all "Part Two" ingredients.

3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day.

4. cover while storing, otherwise your refrigerator will remember for a few days what your made!

Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle... It is worth it...

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MMM SUSHI AT HOME, try it!

OUTDOOR CHEF KURT loves to roll sushi.

Salmon tastes great in sushi and it is easy to make, click any of the light blue links to buy or look at the products we used.

You can use raw salmon after it has been frozen.The freezing process kills all of the bacteria in the meat so it is safe to eat raw.

I make my rice and then add some seasoned rice vinegar, this is called a sue, and when mixed with the hot rice it flavors it and also makes it into sticky rice which is perfect for rolling sushi.

Lay out my seaweed sheets and spread the rice evenly across the sheet.

leave about 1inch with no rice on one side so I can seal the roll when it is rolled up.I then lay my raw salmon in the middle of the spread out rice in small strips.

Now it is time to lay the seaweed sheet on my Bamboo Mat
and start a tight roll.

When i get to the 1inch bare spot I dip my finger into a small bowl of water I have on hand and wet the 1 inch section and then keep rolling the roll to the end and the wet part seals the roll tight.

Slice it into 1inch rolls and place on platter.

A bowl of soy sauce is great for dipping and adds a great flavor to the sushi.

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HAPPY SUSHI ROLLING FROM OUTDOOR CHEF KURT




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