Ate at a restaurant yesterday that has their own fishing boats to supply them with fresh seafood. Had shrimp, flounder and crab cakes. Prices up $4 a plate since last visit! The only complaint is that I ate too much!
Ate at a restaurant yesterday that has their own fishing boats to supply them with fresh seafood. Had shrimp, flounder and crab cakes. Prices up $4 a plate since last visit! The only complaint is that I ate too much!
Dinner last night was sharing platter of dips - taramasalata, tzatsiki, olive tapanade. grilled sea bream, whitebait, horta (wild greens) and stifado for the meat eater.
Last night we had moussaka, grilled red mullet, grilled lamb chops, skordalia and greek salad.
Do you make your own dressing for the greek salad? Is so, would you mind sharing?Originally Posted by IshbelRobertson
Frugal-one, the above was at a different local taverna here in Corfu. My recipe (also used by my daughter is 1/4 red wine vinegar, 3/4 Greek extra virgin oil, squeeze of fresh lemon juice, teaspoon of Dijon mustard, salt and ground pepper to taste and a generous pinch of dried oregano. I don’t measure anything for dressings! Let me know if you try it.
Last edited by IshbelRobertson; 4-29-26 at 6:03am. Reason: Typo
okay----true story: th'other day, i was deep in the heart o' Texess. Cattle Country. Big thick juicy steaks. Well, it was about 8 pm, and i stopped at the local pizza hut. The girl said the buffet is closed, except for salad, but you can order pizza. So yeah---i went to salad bar. One trip through, and they even had celery! It was real good. Yup. I noticed a lot of Texcess ranchers or whatever had goat herds. Not meat goat, i hope, but prolly were in order to feed new arrivals from the third-world. Yup.
Made something very similar this week except not sure if Greek extra virgin olive oil? It was good. Thanks.
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