Tuesday, May 27, 2014

A weekend of cooking

Of course memorial day is a somber holiday,
saluting those who have given their lives in wars we have been involved in,
but it also marks the beginning of Summer and outdoor grilling (where it is not raining) is a must.
While i did a significant portion of grilling and slow smoking, Hamburgers and a Korean style short rib,
there was a major request, nay an insistence that i bring my Greek inspired Tapenade.
Not cooked, not grilled and served with crusty slices of a french baguette, here is what does it:

Tapenade


20 oz jar of pitted Kalmata olives with half the juice, minced
6 oz of black olives, drained and minced
1 tablespoon apple Cider vinegar
1 clove garlic, minced fine
1/4 teaspoon crushed red pepper
8 oz Tomato and basil feta, crumbles
4 oz plain feta, crumbled
1 tablespoon fresh basil, minced fine

Mix, add more olive liquid to the desired consistency
half is usually good, depending on if the feta cheese is drier or wetter.
salt to taste many times not needed
let sit in the refrigerator and serve cold with crusty bread!