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By DineHuntington.com/Foodie@longislandernews.com
KALÓ PÁSCHA: It’s Greek to us, but if you’re
Greek you know it says, “Beautiful Easter to you.”
Since the Greek Orthodox Church follows a different calendar
than the rest of Western Christianity, Greeks will celebrate
Easter this coming Sunday, April 15. In the home country,
celebrations for this highest of church holidays culminate
with a feast of whole spiced lamb or goat roast over an open
fire. If that’s too ambitious an undertaking, Ieronomous
Pefanis, executive chef for Southdown Marketplace (205 Wall
St., Huntington 631-351-9660 www.southdownmarketplace.com)
and Christina’s Epicure in East Norwich offers this oven-sized
recipe:
Roasted Butterflied Leg of Lamb with Spinach and Feta
4-4.5 lb butterflied leg of lamb; ½ cup extra virgin
Greek olive oil;
1 lb Greek feta (crumbled)
1/2 lb baby spinach
2 Tbs fresh mashed garlic
1 cup fresh oregano, finely chopped
1 cup fresh rosemary finely chopped
1 cup fresh thyme finely chopped
3 Tbs Salt
2 tsp pepper
Butcher string
Preheat oven 350 degrees F
To prepare the marinade, combine extra virgin olive oil, fresh
garlic, oregano, thyme, rosemary, salt and pepper and mix
well. Wash the butterflied leg of lamb with cold water and
dry with paper towels. Use half the marinade and spread inside
leg of lamb. In a mixing bowl, combine fresh baby spinach
and feta. Place the mixture inside the middle, roll up the
meat and tie with butcher string. Pour the rest of the marinade
over the stuffed leg of lamb and roast at 350 degrees allowing
25 minutes per pound. Allow roast to rest before carving lamb
in slices to serve.
THERE’S AN APP FOR THAT: An app on the market will put
an end to your whining when you can’t think of a good
wine pairing. The Natalie MacLean app is the latest from the
wine guru, author of “Red, White and Drunk All Over”
and “Unquenchable: A Tipsy Search for the World’s
Best Bargain Wines.” Under the Pairings tab of the wine
app, you’ll find Natalie’s top five matches for
Mother’s Day Brunch: Spanish omelette with Pinot Grigio;
spinach and bacon quiche with Sauvignon Blanc; crepes Suzanne
with Icewine; French toast and raspberries with champagne;
and smoked salmon and cream cheese on bagels with Pinot Noir.
Natalie’s top five wine matches for Father’s Day
barbecue are: seared pepper steak with Shiraz; planked salmon
with Riesling; flame-broiled hamburgers with Zinfandel; grilled
chicken with Chardonnay; and BBQ pork chops with Merlot. The
app also allows you to access tasting notes, scores, prices,
recipes and food pairings; search 150,000 wines at retailers
across the country; and create a wine journal with your own
wine notes and pictures. The app is available for iPhone,
Android and BlackBerry. Find it at www.nataliemaclean.com.
POLITICAL PUNDIT AT PRIME: Political commentator Bill O’Reilly
enjoyed dinner with friends and a view of Huntington Harbor
last Friday night at Prime – An American Kitchen and
Bar (117 New York Avenue, Huntington 631-385-1515 www.restaurantprime.com).
“The O'Reilly Factor” host downed a dozen littleneck
clams followed by a gnocchi appetizer specially prepared by
Chef Gregg Lauletta as a mid-course to share, and a crab cake.
O'Reilly also indulged in the chocolate cake for dessert.
HEY, DUDE: Bad Dawgs devotees (44 Gerard St., Huntington 631-923-1201)
can now snap up the Dude Ranch Dawg ($3.75), a deliciously
devilish creation boasting French fries, shredded cheddar,
bacon and ranch dressing. The featured Dawg of April joins
a roster of dozens of dogs, hamburgers and other goodies.
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