š„ Get ready for some serious heat and flavor on this week’s Aleda Chefs! We’re diving into a delicious journey with creamy, tangy Tzatziki dip served with fresh veggies and crispy French bread. But hold onto your forksāthings are about to get š„ as we ignite a sizzling Saganaki, flambĆ©ed with Whiskey, right before your eyes! It’s the Greek dish you know and love, but with an unforgettable twist! And did we mention weāve got a special guest? š¾ Meet the Borzois, making a cameo thatās sure to steal the show!
Joining us for this fiery feast is athlete Cam Davis from the University of Minnesotaābringing the heat both in the kitchen and on the field. Whether youāre a foodie, a sports fan, or just love a good flame, this episode has something for you!
So grab your forks and fireproof glasses, because Aleda Chefs is bringing the heat and fun like never before. You wonāt want to miss this culinary spectacle!
#AledaChefs #FlamingSaganaki #TzatzikiDip #GreekCuisine #WhiskeyFlames #CamDavis #UniversityofMinnesota #NIL #NCAA #BorzoisCameo #CookingShow #FoodieAdventure #CulinaryFlames #SizzlingRecipes #FireAndFlavor #AthletesInTheKitchen #BuzzworthyEats #TastyAndFiery #FoodWithFlare #CookingWithAthletes #FamousForFlames #AledaChefsChannel #FlameOn #GreekFoodLovers
Alita chef. [Music] Welcome to Chefs. I’m your host Scott and today we have a very special guest chef Marty Michaelus. You’ve got it. Perfect. Thanks for having me. Well, and we’re really excited because we’re going to do some special things and we’re going to put a little culture in today’s episode. And specifically, we have this great picture of we’re getting back to my roots. This is my Greek family. The family photo from 1936. There must be a hundred of them. And uh that’s where they settled in Boston, Massachusetts. Wow. And so I’m really excited to bring them on board. And guess we’re going to do some Greek dishes today. And so tell me a little bit about yourself. You I know you’re I I met you at a dog show. So yes, we’re all dog show people, but there’s more to me than that. Uh I’m Greek. I love dogs. I’m a native Californian. And the kind of the big deal in my life is I own a pet resort here in Riverside, California. So that’s really what I do most of the time. Awesome. And I heard you had some dog that’s really good. Oh, okay. A little claim to fame here. I’ll have to brag. So, my blood hound Sherman was top dog last year in blood hounds and he won the national. So, we’re still excited from that. Way to go, Sherman. All right, so let’s get started. We’re going to do some Greek dishes today. And thank you for coming on to do this. And thanks for having me. All right, so we’re going to start with our first dish. And this is one I can never pronounce. What is this? Taziki. Ah, so what’s in taziki? All right, we’ve got our ingredients here. Earlier, we grabbed the Greek yogurt and we started with that. Then you’ve got olive oil, you’ve got dill, lemon, garlic clove, and of course the famous cucumber that goes into the taziki. Wow. And that looks lovely. And so once we get that, we’re going to do what’s this? The taziki is the sauce. Then we’re going to go ahead and plate it. And it’s an appetizer for today. We’ve got carrots, cherry tomatoes, and some bread. We’ll put it on this plate. It’ll look beautiful, and we can all have a snack. Awesome. That sounds good. So, we’ve got this laid out. This looks really good. So, what are we going to do here? Okay. Well, we’ve already plated and started with some bread and the taziki sauce that we made earlier. And first thing I’ll do is cut up the cucumber. Awesome. Our [Music] athlete of the week is Cam Davis, Minnesota Gophers. Wow. So So now we have this beautiful tassiki plate and and it’s this that I’ve already snacked on it. It’s good. Appetizer number one. Yeah. Number one. All right. Now, we’re going to start on the second appetizer, and it’s called saganaki. Yes. And this is the one that lights on fire. I’m excited. This is Yeah. So, tell me about this one. This one might be more fun to make than it is to eat. So, uh, this one, what we’ve done is we’ve already cut up the cheese, which is a Monterey Jack, and it’s roughly 3 to four inches square and a half inch thick. So, we’ve got our Monterey Jack. We’re going to put it in the water, a little bit of flour, and then once the pan is hot, we’re going to sautĆ© that in there with a little bit of whiskey. So, there’s something unique about this whiskey, right? Well, we’re going to you’re going to see in a minute, but we’re going to pour it on there and say, “Oh, there’s a whole routine to this.” Awesome. And I heard that this didn’t even come from Greece. No. Okay. So that’s a misunderstanding from a lot of people. The OPA actually originated in the 1960s in Greek Town, Chicago. And there was one restaurant that made it famous. So people think it’s from Greece, but was actually 1960s Greek Town. They poured the uh whiskey or another type of alcohol that’s 40% into the pan for flambe and yelled oa. So that’s what made it popular. Wow. Well, awesome. Well, let’s get started on this one. Okay, sounds good to me. So now, how we got our nice hot uh skillet here. So, how do we what what do we do? Okay, we got a few steps here. Take our cheese, put it in the water, make sure it gets a little bit wet, so that the next step is the flour, and we want that to stick, right? And I think you really need to get a good coat on there. We’ve done this before where it wasn’t quite coated enough. So, next up, you’ve got the olive oil. Thank you for helping me. You’re welcome. Gives me a job. And that’s nice and hot. Okay, get that around. There we go. All right. Hopefully we’re not a hazard here in the kitchen. That [Music] apartment. All right. Okay. This is our our 40% alcohol. Woohoo. OA. Holy moly. Set the house on fire. All right. And now we’re going to put it out with this lemon. Wow. All right. Warning to viewers at home. This is fun, but be careful. Ah, there we go. Oh my gosh, it smells so good. Perfect. And now we get to plate it. I cannot wait to eat this. It is so melty brown. Wow. I can smell it. Looks good. It smells like it’s got more than just the cheese in there. Wow, that is good. All right, let’s go ahead and we’ll put this on the plate. Who’s hungry? Wow. Nice. Oh my gosh. Okay. Wow. Besides not setting the house on fire, this was an amazing amazing episode. This is fun. So, let’s get a We do have our our taster, a resident taster here. And and director Joey, how what do you think of this? We I’m going to get some tiki sauce here. Okay, my turn. I’ve been dying all afternoon for this. Oh, this is delicious. I like that. I’ve never met a cheese I didn’t like, so I think I’m going to like this one. That looks good. All right. Well, number one, I’m using some of that whiskey to toast with you. Fine wine. OA. OA. So, thank you so much for coming down and showing me this. This is an amazing dish. I love the fire. Maybe not in the house, but I love the fire. And that was a little unexpected and I’m really excited to to do this again. But um please take time, subscribe to this video, h like and definitely take the time to buy one of our athletes of the week trading cards. See you next time.
