Episode 9

Stuffed Grape Leaves

Brady Farmer - Cooking on High

Chef Brady

  • ½ lbs ground pork
  • ½ lbs ground beef
  • ½ lbs ground chicken
  • grape leaves
  • 1 celery root, finely shredded
  • 1 lemon, zested and squeezed
  • 1 bunch dill finely chopped, save some for garnish
  • ½ cup rice, par cooked
  • 1 garlic clove, pressed
  • 4 Persian cucumbers, 3 sliced for salad & 1 deseeded and shredded for tzatziki
  • 1 yellow, 1 red heirloom tomatoes sliced for salad
  • ½ bunch chives chopped for salad and tzatziki
  • Kalamata olives chopped for salad
  • Feta cheese crumbled for salad
  • weed oil
  • sugar for pickling
  • red wine vinegar for dressing and pickling
  • 2 cups 2% Fage greek yogurt
  • red onion shaved thin for salad
  • salt and pepper
  • lemon pepper,
  • cayenne pepper
  • cumin
  • nutmeg
  • dried oregano

Instructions

Stuffed grape leaves directions:

  1. Mix meat, celery root, rice and seasonings.
  2. Roll meat mix into grape leaves.
  3. Simmer in a pot of water and juices from the grape leave bottle for 5 min

Tzatziki Directions:

  1. Mix yogurt, garlic, cucumber, lemon juice and zest, dill, and salt and pepper to taste

Cucumber & tomato salad Directions:

  1. Mix oil, red wine vinegar, lemon juice, dried oregano for dressing.
  2. Stack cucumbers on top of tomatoes, top with feta cheese, olives, chives, dill and red onion.
  3. Drizzle dressing over top.