Salata Horiatiki (Country Greek Salad)

     If there is any one salad I love above all others, it is the Greek salad. The combination of flavors is wonderful. There are a ton of variations on this salad, but this one from The Best Traditional Recipes of Greek Cooking is one of my favorites because it is Too Damned Easy.  It comes together in minutes and is a visually impressive dish. I, personally, would add anchovies to this, but the Wife isn't a huge fan of the little fishies, so I generally leave them off. Other than that, there isn't much I would change here. This is a winner as-is. As always, notes are in blue.

Salata Horaitiki (Country Greek Salad)
via The Best Traditional Recipes of Greek Cookingby Maria Mavromataki

Ingredients

• 3-4 tomatoes
• 2 medium cucumbers, sliced
• 1 onion, sliced
• 5 ounces black olives
• 2 medium green bell peppers, seeded and cut into big pieces
• 2-3 tablespoons red wine vinegar
• 3-4 tablespoons olive oil
• Salt, oregano
• 7 ounces feta cheese, cut into chunks (our ALDI only sells crumbled feta, so that's what we used)

Directions

1. Wash and slice the tomatoes in quarters and place them in a bowl. Add cucumber, onion, olives and peppers
2. Dress the salad with the vinegar, olive oil, salt and oregano
3. Add feta, toss and serve

Good times!

Corn Relish

     I've loved corn relish ever since I was little. It was on a salad bar in a rib joint. It was thick, almost like a chutney. This recipe is not. I guess I wasted your time with that little bit of nostalgia. This version is not thick, probably due to the fact that it doesn't use a ton of sugar or cook for very long. I suppose if you let it cook for a lot longer. It is, however, delicious. It is just the right combination of sweet and tangy. Plus it looks great. You can toy with the ingredients, shifting different kinds of peppers in and out. The last batch we made added a couple of chopped jalapenos. Fair warning, this stuff stains the crap out of anything it touches. If you're a sloppy eater, I hope you're a fan of little yellow spots on your clothes.

Corn Relish

Ingredients

• 2 quarts sweet corn kernels 
• 4 cups chopped cabbage 
• 1 cup chopped onion 
• 1 cup chopped green bell pepper (sometimes we'll use yellow pepper in place of green)
• 1 cup chopped red bell pepper 
• 1 cup white sugar 
• 2 tablespoons ground dry mustard 
• 1 tablespoon celery seed 
• 1 tablespoon mustard seed 
• 1 tablespoon salt 
• 1 tablespoon ground turmeric 
• 1 quart apple cider vinegar 
• 1 cup water

Directions

1. In a large saucepan, mix corn, cabbage, onion, green bell pepper, red bell pepper, white sugar, ground dry mustard, celery seed, mustard seed, salt, turmeric, apple cider vinegar and water. Bring to a boil. Reduce heat and simmer 20 minutes. 
2. Transfer the mixture to sterile containers. Seal and process in boiling water bath. Process 25 minutes for quart jars. As always, refer to the National Center for Home Food Preservation for tips on how to not accidentally poison yourself or loved ones.

Good times!

Griddled Chicken with Chorizo and Butter Bean Mash via Channel 4

     I think part of the reason I like cooking so much is that I don't really know what I'm doing. Having no actual training, I have no idea if I'm doing something wrong. Unless the food comes out totally inedible I'm calling it a victory. This sort of became my attitude towards cooking. "Close enough is good enough" became my motto. It's served me well so far.
     A prime example is this recipe I pulled off Channel 4 when I was just starting more serious cooking. I misidentified ingredients, I left stuff out. Changes were made. The results were indisputably delicious. It doesn't have to be right to be good. So here is one of my first real attempts at cooking. As always, changes and notes are in blue.

Griddled Chicken with Chorizo and Butter Bean Mash
via Channel 4

Ingredients

(The original recipe is only intended to serve one. Double all ingredients if you're serving for two. The butter beans should be fine for two people without doubling)

• 1 boneless, skinless chicken breast (preferably free-range or organic) (I used two. They were not free-range or organic. I guess technically frozen chicken breasts from Aldi count as "organic" inasmuch as they are not "synthetic.")
• Fine sea salt and freshly ground black pepper 
• 1 tbsp olive oil
• 2 ounces chorizo (Spanish sausage), sliced (So I grabbed out a tube of Mexican chorizo. This is when I learned that Spanish chorizo and Mexican chorizo were not at all the same thing.)
• ½ small red onion, peeled and sliced (I used yellow)
• ½ small red pepper, deseeded and sliced (pretty sure I used red peppers from a jar)
• ½ small yellow pepper, deseeded and sliced (Yellow peppers were nutty expensive. I used green.)
• ½ garlic clove, peeled and finely chopped (I used a whole clove.)
• ½ small red chilli, finely chopped (I used 1/2 teaspoon of red chili flakes)
• 1 tsp sherry vinegar (At the time I figured red wine vinegar was close enough)
• 3-4 fresh basil leaves, roughly shredded (Not something I had in the house. I went with 1/2 teaspoon dried basil.)

For the Butter Beans

• 14.5 ounce can butter beans, drained and rinsed in a sieve (I actually had a can of these lurking in the back of the cabinet!)
• ½ small garlic clove, peeled and finely chopped (I don't understand this "half a small garlic clove" nonsense. That's just weak. You can't live in fear. I used a whole clove).
• 2 tbsp olive oil

Directions

1. Heat a griddle pan (I used a nonstick fry pan. I had no idea what a griddle pan was at the time) on the hob (Hob? What the hell is a hob? Hobgoblin? Hobnails? I'm hoping they mean the stove, because there's not really anywhere else in the house to heat a pan). Carefully cut the chicken horizontally almost all the way through the middle and open out (butterflying was not in my skill set at the time. The chicken was getting cooked as is.) Season with salt and pepper.
2. Drizzle the chicken with half the oil and add to the pan. Fry for 4-5 minutes then turn over and cook on the other side for about 3 minutes more until the chicken is cooked through.
3. Add the remaining oil to a frying pan and cook the chorizo, onion and peppers for 5 minutes, stirring regularly. Add the garlic and chilli for the last minute of cooking time.
4. Tip the butter beans into a saucepan with the garlic and add 5 tbsp of water. Bring to the boil and cook for 2-3 minutes until then beans are hot, stirring occasionally. Remove from the heat, add the olive oil and blend with a stick blender until smooth. Season to taste.
5. Pour the vinegar into the pan with the chorizo and vegetables. Simmer for a few seconds. Stir in the basil and season.
6. Spoon the butter bean mash onto a plate and top with the chorizo sauce and chicken. Serve.

Good times!