This week, Guy Fieri and his son Hunter began their month-long journey across Europe, kicking things off in Athens, on a quest to find the best gyro. If you haven’t already watched the episode, you can watch it online here.
Gyro is a popular Greek dish made of pork, beef or chicken cooked on a vertical rotisserie and wrapped in a flatbread with fries, tomato, onion and tzatziki sauce. It’s Greece’s own version of the much loved donair or shawarma.
The island of Crete, 400 kilometers south of Athens was Guy & Hunter’s next stop, where the two hopped on a boat to do some fishing. The father-son team were just in time for lobster season, so they had plenty of crustaceans to bring back for a big dinner with new friends. The two were surprised to learn that lobsters are as popular in the Mediterranean as they are North America. Tasty crustaceans are versatile and can be added to a soup or bisque, baked in a roll or steamed whole and then dipped in butter. Yum!
Finally, Hunter wrapped up his old-world culinary experience in Greece by milking sheep on the hillside of Malaxa. Sheep milk is used to produce a wide range of cheese, and the most popular in Crete is graviera. It’s a hard cheese with a mild, semi-sweet taste, perfect for sprinkling over pasta or served in slices as an appetizer. Kasseri cheese is another cheese popular among locals best used in sandwiches or pies.
Take a trip to the Mediterranean just like Guy and Hunter and eat like a Grecian with this inspired menu.
Minted Watermelon and Feta Salad
Butterflied Lobster Tails with Garlic-Lemon Butter
Loukoumades and Coffee