Greek Style Flamin Cheese Dog Recipes

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.

Steps:

• Grill, steam or boil the hot dogs, and then place them in the buns. Top each with 1 tablespoon relish, 1/2 tablespoon white onion, 3 sport peppers and some yellow mustard.

Steps:

• 1. Dip the block of cheese in water to moisten.
• 2. lightly cover all side with the flour.
• 3. In a sauté pan drizzle with olive oil, and fry about 2-3 mins on each side on medium heat...till brown and crusty.
• 4. Turn off heat..pull pan aside, pour the brandy around the cheese and carefully set on fire with a match or a long lighter...simply turn off with the squeeze of the lemon. Enjoy your flaming Greek cheese! OPA

Steps:

• 1. Heat thin layer of olive oil in frying pan (until tiny bubbles begin to rise)
• 2. Beat egg and milk together. Dip cheese in egg mixture and then into flour.
• 3. Fry until golden brown (appox. 3-5 minutes per side)
• 4. Place on a metal plate. Bring over to your guests who will be wowed. :) Pour the brandy over the cheese and light it as you say Oompa! (Careful, it flames up high!) To put out flame, squeeze lemon over the cheese after the flames settle a bit. Bon Appetit!

Steps:

• To make the lamb, in a cast-iron or other heavy skillet, heat the oil over high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until it begins to brown. Add the salt, oregano, and mint and continue to cook, stirring occasionally, for about 4 minutes, until the lamb is cooked through. Remove from the heat.
• To make the salad, combine all of the ingredients in a bowl and stir to mix well.
• To fry the chickpeas, pour the oil to a depth of 1 to 2 inches into a heavy saucepan or deep sauté pan and heat to 350 degrees F on a deep-frying thermometer. Add the chickpeas and fry for about 5 minutes, until browned and crisp. Drain the chickpeas on a plate lined with paper towels. Transfer to a bowl. Sprinkle with the chili powder and salt and toss to coat evenly.
• Line up half of the bread slices on a work surface. Top each slice with 2 ounces (about 1/3 cup) of the cheese, one-fourth each of the lamb, salad, and chickpeas, and then finish with another 1 ounce (about 2 1/2 tablespoons) of the cheese. Close the sandwiches with the remaining bread slices.
• Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
• Cut the sandwiches in half, plate, and serve.

Steps:

• Heat a large cast-iron griddle over medium heat.
• Cut a 1-inch-thick round from the center of the onion and separate it into rings (reserve the remaining onion for another use). Stack the rings directly on the griddle from largest to smallest so they form the shape of a volcano. Pour the brandy INSIDE the onion stack. Carefully, using a stick lighter, ignite the brandy and watch in awe. Once the flames subside, tumble the stack and dice the onions. Add the mushrooms, zucchini, yellow squash and carrot. Season with salt and pepper and saute until tender, about 10 minutes.
• While the vegetables are cooking, add the hot dogs to the griddle. Cook, turning, until the hot dogs are nicely seared on all sides and the score marks have opened up, about 6 minutes. Brush on the teriyaki sauce and cook until the hot dogs are sticky and shiny!
• Place the dogs in the buns, brush with more teriyaki sauce and top with the Pickled Hibachi Relish and a tight squiggle of Yum Yum Sauce. Sprinkle with toasted sesame seeds. Serve with the hibachi vegetables on the side.
• Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
• Place the buns on the prepared sheet pan, brush with the melted butter and sprinkle the tops with sesame seeds. Bake for 4 minutes.
• Put the zucchini, yellow squash and carrot in a medium heatproof bowl.
• Bring the vinegar, salt, sugar and 3/4 cup water to a boil in a saucepan. Immediately pour into the bowl with the vegetables, then let cool on the counter until room temperature. Transfer to a resealable container and refrigerate for at least 1 hour. The vegetables will stay good for up to 2 weeks refrigerated.
• Combine the mayonnaise, vinegar, tomato paste, butter, sugar, paprika, granulated garlic, hot sauce and onion powder in a medium bowl, whisk together and season to taste. Transfer to a squeeze bottle or resealable container and store in the refrigerator.

Steps:

• Slice the cheese into 1/2" thick triangles or 3-4" squares (depending on the style you buy).
• Place brandy into a zip-lock baggie and add cheese portions, seal and let marinate for 2 hours).
• Heat oil in a cast iron skillet over a med/high heat. Remove cheese portions from marinade, reserving marinade for later use.
• Dredge cheese thru the flour, shaking off excess.
• Fry the cheese slices approx 2 minutes, flip with spatula and fry an additional 1-2 minutes. Remove from heat when nicely seared on each side and gooey.
• Now here is where you need to heed a caution -- Carefully carry the cast iron skillet to the dinner table. Pour 1 ounce of the brandy marinade over the top of the fried cheese, and immediately set ablaze with a lighter. (Be sure to yell "Opa". Immediately squeeze a lemon slice over the top to dowse the flames.
• Serve with warmed pita slices and additional lemon wedges. Enjoy!

Steps:

• 1 Season both sides of cheese with salt and pepper. Place cheese in shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours.
• 2 Season flour with salt and freshly ground pepper.
• 3 Remove cheese from dish, reserve 1/4 c brandy. Dredge cheese in seasoned flour coating completely.
• 4 In a large saute pan over medium heat, melt butter.
• 5 Pan fry cheese 2 minutes per side. Add reserved brandy and carefully flame the brandy, shaking pan back and forth several times.
• 6 Add lemon juice.
• 7 Remove cheese from pan and serve with pita bread and olives.