“Enter as stranger, Leave as friend”
Our philosophy here at Kellari we strive in the Greek fashion to shorten the time and distance any ingredient
spends from the soil, or the water, or the air, to the plate.
We purchase directly from Greek and Mediterranean importers fish, oil, cheese, balsamic vinegar, sea salt and
beans because they are so distinct and virtually indispensable to the creation of a great Greek meal.
We fervently believe in the inherent quality, freshness and greatness of our regions ingredients purchased from local,
predominantly organic, farmers and friends, many of them from forgotten or heirloom varietals.
Our desserts are like none you have ever eaten in Greece, yet they feel and taste totally Greek.
Below are some easy and savory recipes to try home and enjoy an excellent family seafood dinner.
Clams, mussels and gulf shrimp baked with feta cheese and toasted orzo in tomato shellfish broth
Mise en place
Feta cheese, crumble
New Zealand cockles
4 P.E.I Mussels
3 Gulf shrimp
1 tbl. Minced garlic
4 tbl. White wine
¼ c. Feta cheese, crumble
2 tbl Chopped parsley
2 tbl. Chopped chives
8 oz Tomato shellfish broth
½ # Orzo, toasted
Procedure: In medium sauté pan cover bottom of pan lightly with oil. Heat to smoking quickly brown garlic lightly add shellfish toss altogether de-glaze with white wine and cover to steam. Add shellfish sauce check seasoning Add 8 oz of toasted orzo, feta cheese toss to mix but not melt all cheese. Toss with ¼ c shopped parsley & ¼ c chopped chives.In separate sauté pan heat 2 tbl. oil. Place shrimp and sear for 1 minute each side.
Tomato shellfish broth:
1 case tomatoes, halved & cored
1 c Olive oil, Salt & pepper
¼ C Garlic, minced
3 qts Shellfish stock
Procedure: Toss tomatoes with garlic oil & seasoning lay tomatoes flesh side down on sheet pan place in oven at 500 degrees and roast until skins are blackened and tomatoes are soft. Remove skins from tomatoes pass tomatoes through food mill. Place in stockpot with shellfish broth.Reduce for 30 minutes.
For plate: Place all shellfish orzo mixture in bottom of large bowl, intertwining the shrimp stack all three. Place one tablespoon of crumbled feta cheese on top.
Summer Seafood Stew
There’s a lot of liquid here, so be sure to use a very large pot to prepare the stew.
1/4 cup olive oil
5 cups chopped onions
3 tablespoons minced garlic
2 28-ounce cans diced tomatoes in juice
3 cups dry white wine
3 8-ounce bottles clam juice
3/4 cup tomato paste (about 1 1/2 six-ounce cans)
3 bay leaves
2 tablespoons chopped fresh thyme
2 1/2 teaspoons grated orange peel
2 1/2 teaspoons fennel seeds, crushed
3/4 teaspoon dried crushed red pepper 24 little neck clams, scrubbed
2 3/4 pounds cod fillets, cut into 2-inch pieces
1 1/2 pounds uncooked large shrimp, peeled
1 pound bay scallops
Procedure: Chopped fresh basil Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.)Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.Ladle stew into bowls. Sprinkle with basil and serve.
Baked Sole With Crab, Tomato, Basil and Feta
2 Tbl Whole Butter
14oz of Fresh Sole Fillets
4oz. of Fresh Crab Meat
2 Roma Tomatoes Chopped
1 Tbl Of Fresh Chopped Basil
1/2 Cup Feta Cheese Crumbled
Salt & Pepper
1 Cup Fish Stock
2 Tbl of Fresh Chopped Parsley
Procedure: Mix The Crab, Tomatoes,Basil And Feta Together In A Bowl, Season With S&P Lightly Butter The Bottom Of An Oven Proof Pan. Lay Out Your Sole Fillet Distribute The Crab Mixture On One Half Of The Fillet And Fold Over The Other Half Covering The Mixture. Place The Fillets In The Pan Add The Fish Stock And Season The Tops Of The Fillets With S&P Bake At 400 Degrees For About 10-12 Minutes
Remove The Fillets To A Platter And Keep Warm With The Liquid Left In The Pan-Reduce By Half And Mix In The Butter And Parsley.
Pour This Over The Fillets