Haven't updated this blog in awhile. Thought I would update with a few recipes from the first USC football tailgate of the year, for the 12:30 game on 9/5/09.
As it was a breakfast pre-game, the original gyro idea was not implemented, but we had a grand breakfast spread, as well as some Greek foods for our post-game meal, after a very hot game in the Coliseum...and a 56-3 win by the Trojans.
We also served an abundance of fresh grapes (green, red, purple) at breakfast.
The baklava from Costco was a spectacular dessert treat post-game, as well.
Here are a few recipes from the day... great reference for any future tailgates with an opponent that fits the Greek theme.
Greek Tart (Quiche) with Feta, Olives & Sun Dried Tomatoes
(based on a recipe from http://whippedtheblog.com/2009/07/10/greek-quiche-with-feta-olives-sun-dried-tomatoes/ -- see photo on that site)
Recipe makes one quiche.
- 1 single pie crust (homemade or use a ready made one, e.g., Trader Joes, Pillsbury version) for a 9 or 10 inch pie pan.
- 4 eggs
- 1 cup whole milk
- 1/2 cups whipping cream (you can use a mixture of milk and whipping cream or half and half)
- 3 green onions, finely chopped
- 1/3 cup sliced pitted kalamata olives
- 1/3 cup sundried tomatoes, chopped (I used dried tomatoes, rehydrated with boiling water)1/2 cup feta cheese, crumbled
- 1 teaspoon dried oregano
- salt & pepper
Sprinkle onions, olives, sun dried tomatoes, and feta over cooked tart. In a bowl, whisk eggs with cream/milk mixture, oregano and salt and pepper. Pour egg mixture into shell.
Bake at 350 degrees for 20-30 minutes, maybe longer depending on pie plate size and depth. It is done when egg is set and knife comes out clean from the center.
Greek Pasta Casserole
(from Pam Scwhene, taken from the The New Vegetarian Epicure cookbook, by Anna Thomas)
- 2 large eggplant (at least 1 lb.)
- 2 large green or red bell peppers
- 3 lbs ripe red tomatoes
- 2 large yellow onions
- 2 large cloves garlic
- 3 tbsps olive oil
- 1 cup sun-dried tomatoes, halved or sliced
- salt and pepper
- 2/3 cup dry red wine
- 1 tbsp fresh oregano or 1 tsp dried (to taste_
- 2 lbs. shell pasta (small shells)
- 2/3 cup sliced kalamata olives
- 3/4 feta cheese, coursely crumbled (Bulgarian feta suggested)
Note that for the tailgate, Pam substituted mozzarella cheese for the feta and omitted the olives... delicious with these changes!
Trim the eggplant and slice crosswise 1/3 inch thick. Salt the slices lightly on both sides and leave them in a non-reactive tray to drain for about 30 minutes. Rinse the eggplant quickly and blot it dry on paper towels (press gently). Cut the eggplant slices into cubes.
Trim and seed the bell peppers, cut into a size similar to the eggplant and set aside.
Homemade tomato sauce: While eggplant is draining, scald the ripe tomaotes, peel (skins should slip off), and cut into medium-sized wedges. Coarsely chop the onions and finely chop the garlic. Saute onions and garlic in 2 tbsps of the olive oil over high flame. Stir often, cook until begins to color. Add both the fresh and sun-dried tomatoes, a little salt and pepper, and simmer for a few minutes. Add the wine and about of 1 tbsp of fresh oregano (or 1 tsp dried). Simmer about 5 to 6 more minutes, until liquid is slightly reduced.
Heat the remaining tablespoon of olive oil in a heavy-bottomed, non-stick pan and saute the eggplant and peppers with a sprinkle of salt and pepper, until the vegetables are tender and the eggplant is beginning to color.
Cook the pasta in boiling, salted water until it is al dente, then drain.
In your largest bowl, combine the cooked pasta, the tomato sauce, the sauteed eggplant and peppers, the sliced olives, and half the cheese. Mix together well.
Spoon the mixture into an oiled large casserole dish or aluminum foil container (13X9 for example)-- you may need two containers as this makes a lot. At this point, you can refrigerate the casserole for up to a day for later cooking.
To cook, cover the dish with foil and bake at 350 degrees for about 20 minutes if the mixture is still warm, or about 35 to 40 minutes, if refrigerated. Remove the foil for the last 5 minutes and raise the heat to brown the cheese slightly.
Greek Salad (large recipe for a 10 people or so)
based on a recipe from Liza Weissler (taken from Sunset magazine years ago)
easy...went very well with the pasta above; salad is best when it has been thoroughly chilled, say sitting in a plastic resealable bag in an ice chest.
Use your judgment on the amounts of the ingredients you wish to include in the salad.
- 1 pkg of romaine hearts from Trader Joe's torn in bite-size pieces
- ripe tomatoes (chopped)
- cucumber, sliced or chopped
- green bell pepper (julienned or chopped)
- sliced red onion
- greek (kalamata olives), sliced
- feta cheese, crumbled
- croutons
Take salad items in plastic sealed bags to tailgate; bring dressing in container. Toss with dressing just before serving. We use the aluminum foil cooking trays to mix/serve on site.
You may want to serve the feta and olives on the side, as these are strong ingredients and people like to add to taste (or maybe not at all).
Dressing is equal parts fresh lemon juice and olive oil (I used 1/2 cup of each for 1 pkg of romaine hearts), with a pinch of oregano, some salt and pepper.
