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Easy summer recipes from top Galveston kitchens. EATcetera’s Chilled Cucumber Soup & Olympia Grill’s Kota Kapama.

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AndreaHunting
EATcetera's Andrea Hunting

EATcetera’s Chilled Cucumber Soup

3 cucumbers, peeled
½ tbs butter
½ tbs extra virgin olive oil
¼ cup chopped red onion
1 tbs unbleached flour
2 cups vegetable stock
2 tbs fresh dill
¾ cup low fat milk
¼ cup half-and-half

Heat butter and olive oil in a heavy saucepan. Add two of the peeled, sliced cucumbers and chopped onions and cook until tender. Stir in the flour and continue to cook for one minute, stirring constantly. Add the vegetable broth and simmer gently for 20 minutes. Puree the remaining cucumber in a food processor. Add fresh dill (reserve a few sprigs for garnish). Transfer to large non-reactive bowl. Puree the cooked cucumber mixture to the same texture and combine. Add half-and-half and milk, chill completely. Serve in cold bowls with sprigs of dill.

4 servings

This recipe was provided by EATcetera Restaurant, 408 25th Street, Galveston. 409.762.0803 EATcetera owner Andrea Hunting (see photo) is on site daily, Tuesday through Saturday, for her guests at this stylish new restaurant. And, they are also open for Sunday Brunch.

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MichaelKriticos
Michael Kriticos and Olympia Grill

Kota kapama
Braised chicken in tomato and… cinnamon sauce

2-3 lbs of chicken cut into serving pieces
Salt and black pepper to taste
4 tbs olive oil
1 medium yellow onion chopped
1 clove of fresh garlic chopped
6 whole clove spice (remove after cooking)
1 3-to-4-inch whole cinnamon stick
¼ cup fruity Greek white wine
1½ cups peeled can tomatoes, drained and chopped
2 tbs tomato paste diluted in a little (3-4 oz) water
2 cups water

Sprinkle chicken pieces with salt and black pepper. In a large sauce pan, heat the olive oil and sauté the chicken pieces until all sides are browned. Add onions and garlic and sauté until onions are transparent. Add cloves and cinnamon stick, then stir. Add wine, tomatoes, and diluted tomato paste. Mix well with chicken pieces. Add 2 cups of water, bring to a boil, reduce heat to a simmer and cover. Cook the chicken for 30-45 minutes, or until tender. Stir occasionally during cooking. Taste for seasoning . . . you may want a little more salt or pepper. This serves 4–6 and goes well with pasta or rice.

This recipe was provided by Olympia Grill, 4908 Seawall Blvd., Galveston. 409.766.1222 Michael Kriticos (see photo) will welcome you to his family’s Greek restaurant for healthy eating in a great family atmosphere at the Olympia Grill. There will soon be a second Olympia Grill opening at Pier 21 (21st and Harborside).

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