Portes Cuisine - Galopita 

Cuisine: Galopita

Posted Portes Magazine CUISINE
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Galopita is a baked custard particularly popular during the Easter season. It is easy to make, and there is no phyllo dough or syrup required for this recipe. Enjoy!

GREGORAKOS SALAD 

Cuisine: Fancy Greek Salad

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Learn how to prepare a creative twist to the classic Greek salad with tips from chef George Gregorakos. A quick and easy recipe sure to delight anyone who tries it.

Portes Cuisine - Balsamic Octopus 

Cuisine: Balsamic Octopus

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Ingredients: 2 lbs baby octopus, (preferably imported from Greece) extra virgin olive oil balsamic vinegar 2-3 garlic cloves 2 dafni leaves   Instructions:  Wash & cut octopus. Grab a pot & fill it with 8-10 oz. of olive oil for every 2 lbs of octopus. Add 2-3 garlic cloves (chopped). Sautee garlic in the pot  […]

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Greek-style Lamb Chops 

Cuisine: Greek-style Lamb Chops

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by Greek Islands Restaurant Chicago Instructions: The secret to savory Greek-Style baby lamb chops, a simple to make delicacy, is to use the best raw ingredients. Season the fresh meat with a little salt and pepper, and throw it on the hot grill or barbecue. Cook to your desired level, then serve hot with Greek […]

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