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CRAZY FETA

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I can’t take credit for this. All thanks go to Jessica at How Sweet it Is for this amazing mixture of deliciousness. I will take credit for being a Google ninja and finding it, though.

So you see, I was having my annual Summer Solstice dinner on June 21, which was – surprise!  – the actual Summer Solstice. I think Middle Eastern and Greek food goes especially well in the summer, so I was looking for those kinds of dishes. (For some reason I only have one cookbook dedicated to that region, and it seems to be on loan somewhere.) And that was when I found the directions for a Greek Layered Salad, which also comes from Jessica at How Sweet it Is.

But it was the Crazy Feta that really sold  me. All by itself, this stuff is so fantastic; made into a Greek salad, it approximates Nirvana.

Here is what you do.

CRAZY FETA

  • 1 pound feta cheese
  • 1 head of garlic
  • 3 Jalapeno peppers
  • juice and zest of 1/2 a lemon
  • olive oil
  • pepper

Slice the top quarter off the entire head of garlic, just enough to expose the cloves (do not peel away the papery skin). Place head on a sheet of aluminum foil. Drizzle with a very small amount of olive oil, then wrap the foil around the garlic and place it at one end of a small baking dish. At the other end, put the Jalapenos. Put the dish in the oven at 400 degrees.

Turn the Jalapenos after about 15 minutes.  After about 30 minutes, remove the dish from the oven.  Place the peppers in a paper or plastic bag and let them steam about 15 minutes. Then cut the stem end from the Jalapenos, remove the seeds, and remove the blistered skin. Chop peppers finely.

NOW WASH YOUR HANDS THOROUGHLY. DO NOT TOUCH YOUR EYES OR ANY OTHER TENDER BODY PART FOR AT LEAST THREE HOURS.

008

I couldn’t find blocks of feta packed in water at the Grocery Outlet, but I did find these two packages, which totaled 1 pound.Works for me.

Mash the feta with a big fork. Add the zest and juice of 1/2 a lemon, the minced Jalapenos, and about 1/4 cup olive oil. Then take the roasted garlic and squeeze the sweet caramelized cloves right out of their skins into the bowl.

Mash mash mash. You want this to be spreadable and dipable but not runny. You may need more olive oil.  Taste and add pepper (and salt, if necessary).

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When the consistency seems just right to you, pull out a bag of chips and cram everything into your face  cover and store in the refrigerator for one week.

This is an essential ingredient in the next recipe, Greek Layered Salad.

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One response »

  1. Pingback: THE GREEK LAYERED SALAD | Eggs In Hell

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