Skopelos On The Bay

Executive Chef Gus Silivos
670 Scenic Hwy.
Pensacola, FL
850-432-6565

Dolmades, Veal Chop, Fruit Custard Pie

Dolmades

  • 1 lb. ground beef
  • 3 Tbsp. onion, finely diced
  • 1/4 tsp. chopped garlic
  • 1 tsp. chopped mint
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. raw rice
  • 1 egg
  • Salt and pepper to taste
  • 1 jar grape leaves

In a bowl, mix all the ingredients together except grape leaves. Remove grape leaves from jar and rinse well. Remove stem from each leaf and place leaf smooth side down. Place approximately 1 Tbsp. of beef mixture on each leaf, fold sides and then start rolling into a rectangular shape. Place in a pot in layers. Cover with an inverted plate. Add water to cover the plate. Bring to a boil and simmer for 1 1/2 hours. Drain and remove to a serving dish. Top with sauce and serve.

Dolmades Sauce:

  • 1 Tbsp.water
  • 1 oz. butter
  • 1/2 tsp. lemon juice
  • 1/4 tsp. olive oil
  • Chopped parsley for garnish

Place ingredients, except parsley, in a saucepan. Bring to a boil and reduce to sauce-like consistency. Add parsley and pour over Dolmades.

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Veal Chop

  • 1 veal chop (10 oz.)
  • 3 oz. veal stock
  • 2 oz. butter
  • 1/4 onion, julienne sliced
  • 1/2 sweet potato, peeled, sliced and blanched
  • 1 Tbsp. honey
  • 1 Tbsp. pecans
  • 1 oz. butter
  • 1/2 tsp. brown sugar

In a sauté pan, cook veal chop with 1 oz. butter to preferred doneness. Remove and keep warm. Add butter and onions and cook until onions caramelize. In a separate pan, toast pecans with butter. Add honey and sweet potatoes and glaze. When onions caramelize, add veal stock and reduce until sauce-like consistency. Place on a serving plate, top with veal chop and arrange sweet potatoes around plate.

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Fruit Custard Pie

  • 2 cups milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/4 cup corn starch
  • 1 pie shell (9 inches)
  • 1 oz. butter
  • 8-10 strawberries, sliced
  • 8-10 kiwi, peeled and sliced
  • 1/2 banana, peeled and sliced
  • 1/4 cup apricot jam
  • 1/4 tsp. vanilla

Prick pie shell with a fork. Place in a preheated 350 degree oven and bake for 15-18 minutes or until brown. Allow to cool. Combine all ingredients except butter in a saucepan. Bring to a boil, constantly stirring. Mixture will thicken as it cooks. Remove from heat, add butter and mix thoroughly. Pour into pie shell. Arrange fruit around pie. Heat apricot jam and using a brush, apply to fruit and rim of pie shell. Refrigerate to set.

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