Broiled Brandy Saganaki Recipes
FLAMING GREEK CHEESE (SAGANAKI)
This flaming cheese ritual was started by restaurateurs in Chicago, who encouraged customers to yell, 'Opa!' as the plate was being ignited. You can recreate the tradition at home in minutes, whether you'd like to spark up a little romance with an old flame on date night or just try a fast and fun cheese dish on a chilly weeknight. Serve with sliced fresh or grilled bread.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 13m
Yield 2
Number Of Ingredients 7
Steps:
- Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
- Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
- Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.
Nutrition Facts : Calories 391.2 calories, Carbohydrate 15 g, Cholesterol 61.2 mg, Fat 25.4 g, Fiber 1.8 g, Protein 16.3 g, SaturatedFat 11.2 g, Sodium 543.5 mg, Sugar 0.1 g
GREEK SAGANAKI
Provided by Emeril Lagasse
Categories appetizer
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the dish, reserving 1/4 cup of the brandy, and dredge in the seasoned flour, coating completely.
- In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice, to taste. Remove from the pan and serve with the pita bread and olives.
BROILED BRANDY SAGANAKI
Most saganaki seems to be fried with ouzo. Thought this might be a good alternative for those who don't want to "fry" or don't have ouzo on hand. Got this recipe from "Food Festival USA" cookbook. Haven't tried it yet, but it sounds good! Posted for ZWT II - Greece
Provided by Mrs Goodall
Categories Cheese
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place cheese on a buttered broiler pan. Pour on melted butter. Broil 4 - 6 inches from heat until cheese is bubbly and golden.
- Warm brandy in microwave or small sauce pan.
- Place cheese in ovenproof dish to flame before serving.
- Pour warmed brandy over hot cheese and ignite immediately.
- Squeeze lemon over cheese as flame begins to die.
Nutrition Facts : Calories 48.5, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 33.9, Carbohydrate 0.3, Sugar 0.1, Protein 0.1
GREEK SAGANAKI
Steps:
- Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.
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