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Stella's owner Katrina Giavos Photo by Beth Furgurson
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Village salad with olive oil, red wine vinegar and Champagne vinegar Photo by Beth Furgurson
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Grilled octopus (left) and lima bean salad Photo by Beth Furgurson
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Briami (left) and Chicken and pork souvlaki Photo by Beth Furgurson
Thirty years, and three Stella's locations later, Katrina Giavos is helping keep her mother's namesake and restaurant alive. Stella Dikos is still involved with the restaurant, coming in to prep and make bread, but Giavos has found herself taking a more active role, overseeing the kitchen while simultaneously charming her customers.
Olive Oil Croutons
Ingredients Fresh, crusty bread Salt and pepper, to taste Dried oregano, to taste Diections Cut bread into one-inch cubes. Season with salt, pepper and oregano. Broil in oven until light brown.
Serves 4-6 people Ingredients 4 fresh vine ripe or Hanover tomatoes, cut into eight wedges each 2 English cucumbers, seeded and cubed 1 red onion, thinly sliced 2 yellow peppers, seeded and cubed Kalamata olives 1/4 pound of feta cheese, sliced Dried oregano, to taste Salt and pepper, to taste 1/8 cup of Champagne vinegar 1/2 cup of extra-virgin olive oil Olive oil croutons (optional) Directions Whisk or shake Champagne vinegar, red wine vinegar, olive oil, and salt and pepper together. Toss all of the vegetables with croutons in a salad bowl. Sprinkle oregano and toss with dressing. Lay slices of feta cheese on top.
Lima Bean Salad
Serves 10 Ingredients 1 pound of frozen or fresh lima beans 1/2 pound of feta cheese, crumbled 1/2 cup of scallions, diced 1/2 cup of sweet onion, diced 1/2 cup of celery, diced Juice of one lemon 1 tablespoon of fresh dill, chopped 2 tablespoons of flat-leaf parsley, chopped 1 teaspoon of dried oregano 1/2 teaspoon of salt 1/2 teaspoon of freshly ground black pepper 1 cup of extra-virgin olive oil Directions Boil the lima beans until tender; strain and let cool. Mix the lima beans with the onion and celery. Add parsley, dill, olive oil, lemon juice, salt, pepper, oregano and crumbled feta. Mix well, chill and serve.
Serves 8-10 Ingredients 1 4-pound frozen octopus or 6-pound fresh octopus Romaine lettuce, for serving Marinade: 1/4 cup of red wine vinegar 1/2 cup of Greek or extra-virgin olive oil 1 tablespoon of dried oregano 1/2 tablespoon of kosher salt + 1/2 tablespoon of coarse pepper mix Directions If the octopus is cleaned and frozen, defrost fully. If fresh, remove the brain and organ matter, along with ink sac, within the head cavity. Remove the beak and eyes with shears. Bring two gallons of heavily salted water to a boil in a three-gallon pot. Submerge the octopus in the boiling water and allow to return to a boil. Lower the temperature to medium. The water will foam and then dissipate. Continue cooking, and check periodically for tenderness. Take tongs and pull on the inside of the thickest tentacle and see if it pulls apart, with a little resistance. Every octopus cooks differently, so keep checking. Once tender, remove to an ice-water bath and shock completely. Drain thoroughly. Pull the jellied skin off the tentacles and the head with your fingers, leaving the tentacles suckers intact. Cut the octopus head into 1/2-inch rings and the tentacles into 1 1/2-inch pieces. Marinate the octopus in the red wine, extra-virgin olive oil, oregano, and salt and pepper. Place the octopus pieces on the grill, turning often, lightly caramelizing the meat. Serve over julienned Romaine lettuce on a platter and top with more of the marinade as a dressing.
(roasted vegetables) Serves 10-12 Ingredients 2 large eggplants, skin partially stripped and cut into 1-inch long strips 2 medium acorn squash, seeded and sliced 4 zucchini, sliced lengthwise on an angle 5 medium carrots, peeled and sliced on an angle 2 red peppers, seeded and sliced into long strips 1/2 pound of small red potatoes, skins on, sliced in half 2 bulbs of fennel, sliced, with the fronds removed and reserved 2 or 3 sweet onions, sliced 2 tablespoons of the reserved fennel fronds, chopped 1 1/2 cups of tomato sauce 1 cup of extra-virgin olive oil 1 1/2 teaspoon of salt 1 1/2 teaspoon of freshly ground pepper 2 tablespoons of sliced garlic 1/2 cup of fresh mint, chopped Directions Toss all of the ingredients in a large bowl and spread in one layer a large baking dish. Cover with foil and bake at 375 degrees for about 45 minutes. Periodically check for tenderness of the potatoes and other vegetables and stir.
Chicken or Pork Souvlaki on the Grill
Makes 4-6 kabobs Ingredients 1 pork tenderloin or 5 extra-large chicken breasts 1 large sweet onion 2 green peppers 1 red pepper 1/4 cup of canola oil 1/3 cup of fresh lemon juice 2 teaspoons of kosher salt 1 teaspoon of coarsely ground black pepper 1 tablespon of dried oregano 1 tablespoon of granulated garlic 1 tablespoon of smoked paprika 4-6 12-inch wood or metal skewers Olive oil cooking spray Directions Rinse the meat thoroughly and cut into 1 1/2-inch cubes. Combine the lemon juice and canola oil with salt, pepper, oregano, garlic and smoked paprika in a large mixing bowl. Toss with the meat, and let marinate in the refrigerator for 24 hours. Cut the onions and peppers into 1 1/2-inch squares. Take 12-inch skewers (if wood, make sure to soak them in water so that they don't burn on grill) and alternate the meat, onion and pepper pieces, leaving a half-inch on each end. Spray the kabobs with the olive oil spray and place on grill, turning until cooked through.