This Mississippi native (and only female Iron Chef) shares a few of her favorite Easter dishes reflecting her Greek heritage.
She learned to hold her ground early working in her family’s restaurant. Now, Cat Cora goes head-to-head with the macho superchefs on the Food Network. At home, though, it’s all about family again, where she shares her culinary legacy with her children, including 6-year-old Zoran, pictured. Enjoy the flavors of a classic Greek Easter with her perfectly delicious holiday recipes.
Find out for yourself why this salty spread earned especially rave reviews in our Test Kitchen. Htipiti makes a great starter
and pairs beautifully with the roasted lamb. Serve with crostini or pita chips, and garnish with dried crushed red pepper
and olive oil. You can also process the mixture longer for a sauce-like consistency.
For savory Greek flavor, rub a lamb roast with lemon, oregano, salt and pepper; place garlic cloves around the roast; and drizzle with olive oil. Once cooked, garnish with roasted garlic cloves, baby carrots, radishes, and lettuce leaves.
Lemon juice and fresh thyme provide a springlike flavor to roasted potatoes. To save the time of peeling little potatoes, cut larger peeled Yukons into chunks. Any leftover potatoes are great for a potato salad the next day.
Cat’s green beans are packed full of flavorful herbs and veggies. The beans simmer with sautéed onions and garlic, tomatoes, chicken broth, oregano and thyme; tangy lemon juice and crumbled feta cheese top off the side dish.
For a variation on Cat’s Greek feast, substitute a Boston Butt for the lamb; prepare with the same lemon-and-oregano rub. The savory flavors of roasted pork pair just as scrumptiously with the green beans and potatoes.