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540 Posts in 244 Topics by 486 Members Latest Member: - sandra Most online today: 19 - most online ever: 215 (October 16, 2007, 02:43:27 PM)
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Author Topic: Saginaki  (Read 11694 times)
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« on: October 13, 2006, 08:19:41 PM »

subject: Saginaki
from: angel
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Looking for recipe
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« Reply #1 on: October 13, 2006, 08:19:56 PM »

subject: Saginaki
from: Priscilla Reeves
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Try contacting Pappas' Restaurant in Tarpon Springs, Fla. I'm sure their Chef can help you. If you like Greek Food and live anywhere near there I recommend that you give them a visit. Make sure to try their Greek Salad.
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« Reply #2 on: October 13, 2006, 08:20:11 PM »

subject: Saganaki
from: Jim H.
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This recipe was stolen from the Parthenon Restaurant in Chicago. The BEST...including Greece.

1. Get some Kaseri cheese. Approx 1/2 to 3/4 inch thick. Some Italian cheeses are close, Asiago, soft Romano. It shouldn't be too hard.

2. Dust in flour. Very important. Must not stick to pan.

3. Heat 1/4 inch good olive oil in pan (virginity unimportant).

4. Fry cheese on both sides, until lightly browned.

5. Drain, put in flameproof dish, pour on brandy.

6. Ignite. Let burn for appropriate period of time.

7. Extinguish with juice of freshly squeezed lemon.

8. Eat and enjoy!

9. Do not try to show off like the waiters at the Parthenon, or you will dine one-handed in the emergency room.
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« Reply #3 on: October 13, 2006, 08:20:31 PM »

subject: saginaki
from: cathy b
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My husband is on a heart smart diet and he is only allowed 2000 mg of sodium a day does anyone know the calorie and sodium content in this flaming cheese?
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