CHRISTMAS EVE MENU
by Melanie
Baked Fish (Halibut is best)
Bread, Pitas
Grape Juice
Cheese—Feta, Cheddar
Tabbouleh Salad
Greek Olives
Hummus
Lemons
Tartar Sauce (not authentic, but good with the fish)
Pistachios
Apricots (dried)
Dates
Baklava (optional)
BREADING FOR FISH FILLETS
Combine the following ingredients and mix well:
1 cup all-purpose flour
1 c. Bisquick
½ c. cornmeal
1 tsp. paprika
1 tsp. salt
Optional seasonings: Seasoning salt, Cajun seasoning, granulated garlic and/or onion, black pepper, lemon pepper
Combine in a bowl or shallow pan:
1 egg, beaten
1 c. milk
Dip your choice of fish fillets into egg-milk mixture to dampen. Roll fillet in flour mixture. Deep fry or pan fry in hot oil or shortening until golden. Serve with tartar sauce and lemon wedges.
NOTE: for extra thick fillets, such as halibut, you may need to fry until golden, then bake in 350o oven for 5-10 minutes to finish cooking through.
TABBOULEH
courtesy Tyler Florence and JoAnn Cianciulli
Prep Time: 30 minutes
Inactive Prep Time: 2 hours 45 minutes
Yield: 4 to 6 servings
1 cup bulgur wheat (fine-medium grind)
2 cups hot water (NOT boiling)
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup), optional
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil
Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.
RESTAURANT-STYLE HUMMUS
We recommend Joyva or Krinos tahini and Pastene chickpeas (see related tasting). The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.
Makes about 2 cups
3 tablespoons juice from 1 to 2 lemons
1/4 cup water
6 tablespoons tahini , stirred well (see note)
2 tablespoons extra-virgin olive oil , plus extra for drizzling
1 (14-ounce) can chickpeas , drained and rinsed (see note)
1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon)
1/2 teaspoon table salt
1/4 teaspoon ground cumin
Pinch cayenne
1 tablespoon minced fresh cilantro or parsley leaves
1. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup. Set aside 2 tablespoons chickpeas for garnish.
2. Process remaining chickpeas, garlic, salt, cumin, and cayenne in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.
3. Transfer hummus to serving bowl, sprinkle reserved chickpeas and cilantro over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Trudy’s Notes
I added extra garlic cloves, maybe a couple, and also more lemon juice, about 1-2 tablespoons. It also may need a little more salt and cayenne.
