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Greek Avgolemono Soup

Ingredients: 6 whole eggs/ separated 48 oz. chicken stock 6 juicy lemons/ need 6 oz. juice- no seeds, please! 4 chicken breasts/thighs/whatever 1 cup finely chopped Italian parsley 2 T fresh crushed black pepper 2 T. paprika ¾ lb. orzo 2 oz. Strompolos’ “Authentic” Greek Dressing Directions Saute chicken and add to liquid. Bring liquid to boil to cook chicken.  Remove chicken and put aside, covered to keep warm.  Add orzo and slow boil for 10 minutes until cooked.   Turn off and let cool / 10-15 minutes (important) so the eggs do not curdle when they are added.  Whip the egg yolks and whites separately, using a hand whisker. The egg whites should be frothy, cold and starting to thicken....

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Strompolos' Barbecued or Grilled Ravioli

Ingredients: Fresh or frozen ravioli (I use the larges ones stuffed with feta and spinach) Chopped parsley Feta Cheese (garnish) Strompolos’ Greek Dressing Directions: Marinate ravioli overnight, lightly basted in dressing. Drain well and slowly broil in oven or on low heat on barbecue grill until edges are crispy. Broil or grill both sides. If you don't have time to marinate overnight, baste well, then broil, basting again after flipping. Serve with parsley garnish as appetizer, main meal by itself or with a meat, or use smaller raviolis as appetizers.

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Strompolos' Greek Chicken and Potatoes

Ingredients: 1 approx 3 pound chicken. 4 juicy lemons 1 med sized onion, peeled and whole 1/2 qt.- chicken stock ½ qt. water 3 pounds Idaho potatoes, peeled fresh, cut in i inch pieces 1 bunch Italian parsley ½ bottle Strompolos’ “Authentic” Greek Dressing Directions: Rinse chicken in cold water inside and out. Cut excess fat and hind end away. In a shallow baking pan, set chicken with backside down and peeled potatoes around it. Squeeze ½ of a lemon over the chicken, then put inside chicken along with the whole onion. Put aside 2 lemons to squeeze over the chicken and potatoes before serving. Put chicken broth and water in pan, covering potatoes over ½ way.  Squeeze lemon, then...

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