lemon Oregano Vinaigrette & Marinade Recipes
Asparagus Platter with Gunther's Lemon Oregano Vinaigrette
Yield - 1 Small Platter (8 - 12 servings)
- 1 Whole - Yellow Pepper with a flat bottom
- 1/2 ounce - Almond Silvers, Lightly Toasted
- Garnish - Any Colorful Produce Scraps
- Garnish - 4 -5 Romaine Lettuce Leaves, cleaned and dried
- Bring a large pot of salted water to a rolling boil
- Cut off tough end of each Asparagus spear, usually about 1 to 2 inches up from the bottom of the stalk.
- Place asparagus spears into boiling water and cook for 3 to 6 minutes, depending on the thickness of the asparagus. They're done when they're tender but still have a bit of a snap to them.
- Take out of water and plunge into an ice bath until cooled. This will stop the cooking process and keep them crisp.
- Take out of ice bath and dry them on paper towel.
- Fan out romaine leaves on desired platter, fan asparagus spears, make sure they all face the same direction. (See picture)
- Garnish with leftover strips of peppers, and top with toasted almond slices.
- Take whole yellow pepper and cut top off, remove all seeds, place on platter and fill with Gunther's Lemon Oregano Vinaigrette.
Grecian Chicken Wings & Drumettes
This is a simple twist on Buffalo Wings.
Yield: 1 Dozen Wings/Drumettes
- 3 ounces - Feta Cheese
- 2 Stalks - Celery - Sliced into 3 inch sticks
- 4 ounces - Gunther's Gourmet Lemon Oregano Marinade
- 4 ounces - Hot Sauce (use your favorite)
- In a 375 degree deep fryer, fry wings and drumettes for 8 to 12 minute (depending on size) or until golden brown and cooked through to the bone.
- Place in bowl and toss with your favorite hot sauce.
- The twist here is, instead of ranch or blue cheese dressings, use chilled Gunther's Gourmet Lemon Oregano as a dipping sauce and garnish with feta cheese and celery sticks.
Yield: 4 portions
- 4 ounces - Gunther
- 2 to 3 ounces - Bread Crumbs - Unseasoned - Fresh or store bought
- 2 to 3 ounces - Olive Oil
- 4 each - Lemon Wedges for Garnish, seeds removed
- Chicken Breast
- Marinate trimmed and flattened chicken breast in Gunther.
- Remove from marinade and let excess marinade drip off.
- Lightly dust chicken breast in bread crumbs until evenly and well coated.
- In a large saute pan, one which can hold all 4 chicken breasts without them touching, heat olive oil over high heat.
- Place chicken breast in hot oil, skin side down, and saute til golden brown, about 3 to 5 minutes.
- Turn over and repeat. *Always turn the product you are frying away from you so if there is a splash of oil, it splashes away from you.
- Cook until the chicken breast is golden brown and firm and springs back when touched. If the chicken breast is a nice golden brown but still soft to the touch, remove from pan, place on a cooking sheet and put in a preheated 375 degree oven for 3 to 6 minutes. This finishes cooking the center without burning the outside. This also helps get rid of some of the oil in which you fried the chicken.
- When cooked through, remove from oven and let set for 3 to 5 minutes.
- Slice each breast in half on a bias, plate and serve with lemon wedges, garnish and sides of your choice. *Note: more of Gunther
Yield: 1 Personal Pizza
- 1 1/2 ounces - Gunther's Gourmet Lemon Oregano Marinade
- 2 ounces - Mozzarella Cheese - Shredded
- 1 ounce - Frozen Spinach - Thawed and Drained Well
- 1/4 ounce - Red Onion - Diced
- 1 ounce - Feta Cheese - Crumbled
- 1/2 ounce - Tomato - Seeded or Diced
- 1/2 ounce - Parmesan Cheese - Grated
- Preheat oven to 400 degrees and place rack on middle setting.
- While the oven is heating, coat top of pizza crust or pita bread with Gunther's Gourmet Lemon Oregano Marinade.
- Top with mozzarella cheese, spinach, red onion, feta cheese and tomatoes.
- Place the pizza directly on the middle oven rack and cook for 10 to 14 minutes or until the pizza is golden brown and the cheese is bubbly.
- Remove from oven and sprinkle with parmesan cheese.
- Slice and serve.
Souvlakia (Greek Shish-Kabobs)
Yield: 4 Kabobs (2 portions)
- 12 each - Cherry Tomatoes
- 1 Large - Green Pepper - quartered, cleaned and quartered again
- 1/2 Large - Yellow Onion - quartered
- 4 ounces - Lemon Oregano Marinade
- 1 Cup - White Rice, cooked according to the directions on the box
- Soak 4 wooden skewers in water for about one hour, preheat the oven to 375 degrees.
- On each skewer alternate the pork cubes, green pepper quarters, yellow onion quarters and cherry tomatoes.
- Place kabobs in a zip lock baggie and marinate with Gunther's Lemon Oregano Marinade for at least 1 hour.
- Place kabobs on a cooking rack over a sheet tray and put in the oven, bake for 10 to 12 minutes and rotate.
- Bake for 10 to 12 minutes more or until pork is cooked through.
- Remove and serve with rice pilaf. (See picture)
Tomato & Feta Cheese Salad
Yield: 31 ounces - Approximately 5 to 6 Salad Portions
- 1 ounce - Romaine Lettuce
- 4 ounces - Feta Cheese
- 3 ounces - Red Onion - Medium Dice (approximately 1/3 x 1/3 x 1/3 inches)
- 3 ounces - Gunther
- To Taste - Salt - Kosher
- To taste - Fresh Ground Black Pepper
- Place halved tomatoes in a mixing bowl.
- Gently toss with feta cheese, red onions and Gunther.
- Season with fresh ground black pepper. Add Kosher salt if needed - *Note: Feta Cheese should contain enough sodium to satisfy the need for salt.
- Refrigerate for a minimum of 2 hours in a plastic storage container, as the acid from the tomatoes and marinade will react adversely with an aluminum bowl and impart a metallic flavor to the dish.
- Mix in romaine lettuce just before serving, serve chilled as an appetizer salad or as a side dish with your favorite Mediterranean entree. *Note - this salad is best when made a day in advance.