Here are all the recipes from our Greek menu last night. We made 576 baked lemon chicken breasts (bone-in, skin on), 165 pounds of roasted yukon gold potatoes, and 350 servings of Greek Salad. On the side we had pita bread with 24 pounds of prepared Hummus and 2 gallons of Kronos Tzatziki sauce that were ordered from Sysco.
Here’s the original recipe from Ina Garten, “The Barefoot Contessa”, from her newest cookbook How Easy Is That?
Lemon Chicken Breast
Ingredients:
» 1/4 cup good olive oil
» 3 tablespoons minced garlic (9 cloves)
» 1/3 cup dry white wine
» 1 tablespoon grated lemon zest (2 lemons)
» 2 tablespoons freshly squeezed lemon juice
» 1 1/2 teaspoons dried oregano
» 1 teaspoon minced fresh thyme leaves
» Kosher salt and freshly ground black pepper
» 4 boneless chicken breasts, skin on (6 to 8 ounces each)
» 1 lemon
Serves 4
Preheat the oven to 400 F.
Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just one minute — but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme and 1 teaspoon salt, and pour into a 9-by-12-inch baking dish.
Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in eight wedges and tuck it among the pieces of chicken.
Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for two minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
GREEK SALAD: 350 servings
50# case Cucumbers, seeded, peeled, cubed (about 50 lg or 80 smaller cucumbers)
25# case Roma tomatoes, diced (about 100-120)
2 large red onions, about 2#, thinly sliced lengthwise
12# feta cheese, either crumbled or cubed
12 cups kalamata olives, pitted ( 4.4# jar from Sysco)
Dressing: Whisk to combine
2 cups lemon juice
1 cup red wine vinegar
7 ½ cups olive oil
2 cups dried oregano
2 TBSP Salt
1 TBSP pepper
If you don’t have 350 to feed for dinner, here’s the smaller version of the recipe:
GREEK SALAD FOR 20
3 1/2# Cucumbers, seeded, peeled, cubed (about 5)
1 3/4# Roma tomatoes, diced (about 7)
1/4 of a large red onion, thinly sliced lengthwise
12 oz feta cheese, cubed or crumbled
¾ cup kalamata olives, pitted
Dressing: Whisk to combine
2 TBSP lemon juice
1 TBSP red wine vinegar
½ cups olive oil
2 TBSP dried oregano
½ tsp Salt
½ tsp pepper
Greek Roasted Potatoes with Garlic, Lemon, and Oregano
Serves 10
3 pounds pre-cooked Yukon Gold potatoes, use either whole small potatoes, or larger ones cut into wedges
¼ cup olive oil
½ tsp garlic powder
¾ tsp dried oregano, crumbled
½ tsp salt
¼ tsp ground black pepper
¼ cup chicken stock
2 TBSP freshly squeezed lemon juice
Preheat oven to 375°F convection. Combine all ingredients except potatoes in large bowl. Toss potatoes in marinade to coat. Put on sheet pans covered with Silicone mats or foil in a single layer. Drizzle extra marinade over potatoes.
Baking time will depend on whether or not potatoes were pre-cooked. The pre-cooked, frozen potatoes will take about 35 minutes to roast until golden brown. Uncooked potatoes will take additional time. Add more salt and pepper to taste.
Cooking for a Crowd:
Greek Roasted Potatoes with Garlic, Lemon, and Oregano
Serves 525 5 oz servings
165 pounds pre-cooked Yukon Gold potatoes (Eleven 15# cases Baby Bakers frozen potatoes from Sysco) or use fresh uncooked Yukon Gold Potatoes cut into wedges
10 ½ cups olive oil
12 TBSP garlic powder
13 TBSP dried oregano, crumbled
4 TBSP salt
1 TBSP ground black pepper
130 oz chicken stock
6 ½ cups freshly squeezed lemon juice
Preheat oven to 375°F convection. Combine all ingredients except potatoes in large bowl. Toss potatoes in marinade to coat. Put on sheet pans covered with Silicone mats or foil in a single layer. Drizzle extra marinade over potatoes.
Baking time will depend on whether or not potatoes were pre-cooked. The pre-cooked, frozen potatoes will take about 35 minutes to roast until golden brown. Uncooked potatoes will take additional time. Add more salt and pepper to taste.
For dessert we served Blue Bunny Mango Tango Sorbet and Wholesome Farms Raspberry Sherbet.
καλή όρεξη kali orexi
Enjoy your dinner!
Bon Appetit!
thenewchurchsupper 
