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When walking into My Big Fat Greek Restaurant, authenticity is evident throughout. We have brought the atmosphere of Greece right to South Florida. We have captured some of the most stunning elements including visualizations of Greece's ancient and present-day natural beauties and customs...
Giant beans baked with beer, honey & hot peppers
Ingredients:½ pound giant beans, soaked over night and drained
6 slices bacon
2 red onions, minced
2 garlic cloves, minced
1 ½ cups spicy barbecue sauce
1 cup Fischer beer
4 Tbs Greek honey
3 Tbs Dijon mustard
3 Tbs dark sugar
2 Tbs Worcesteshire sayce
1 Tbs low-sodium soy sauce
1/3 cup extra-virgin olive oil
hot sauce as desired or chopped fresh chili peppers, as desired
1 small bunch fresh, flat-leaf parsley, chopped
Directions:After soaking the beans overnight, drain and refill a large pot with fresh water. Add the beans, bring to a boil over high heat, reduce the heat and simmer for about one hour, until the beans are tender but al dente. Remove and drain, saving about 2 cups of their boiling liquid.
Saute the bacon over medium heat until crisp. Remove from the skilelt and chop. Combine the beans, bacon, onions, and remaining ingredients in a large bowl and toss to combine. Pour the mixture into a large baking pan, and bake, covered, until the beans are very tender but not so soft that they disintegrate. Remove, cool slightly and serve, either warm or at room temperature.