There is so much you can do with kebabs! I am going to show you how to make three Juicy kebabs on the BBQ : Tuna, Chicken Thigh and a unique pork "short Skewer" known in Greek as " Condosouvle " I am even going to show you how to make dessert kebab and my famous Tzatziki or Greek yogurt sauce !
You're out on the boat fishing, killing the Scup, catching WAY to many Porgies ... what do you do with all of them? Invite them to The Sausage Party! I will show you how to make the absolute best and most delicious fish sausage with Porgy that you will EVER have!
Sea Robin is the fish that almost all fisherman hate. I will show you how to prepare the worst fish you will ever eat, a.k.a. gurnard. So if it is so bad, why does it sell for $19 per pound fileted in the fish market? Watch this video for tips and tricks that will make any fish you cook taste fantastic!
There are at least a dozen tips in this video on the art of frugal shaving! Organic and healthy alternatives and a recipe for a pre-shave oil that is going to give you the best shave of your life! The perfect gift for the holidays and a wonderful way to put those savings back in your pocket!
You have to try these easy chocolate fat bombs! They are so yummy and I am going to show you how to make them! Fat bombs for keto are desserts that can be SO delicious! Check out my beautfiul bride's YouTube debut and join us as we make low carb treats that Maria loves, AND, she doesn't eat chocolate!!
How do you make Ceviche? How do you make it safely? Here you will learn how to make ceviche with striper or striped bass, but you can also learn how to make it using the best way of preparing the fish. Ikejime is a Japanese method of killing a fish, but it also generates the most delicious and cleanest tasting fish ever! Also, this ceviche recipe is keto friendly!
Want to do all your meal prep for the week in one hour? Watch this! Ep. 1: Spend an hour prepping all the ingredients for an unforgettable feast for the week using organic chicken as the main staple in part 1 of 4 of the Chicken Three-Way Series
I will show you how to make the most versatile and extraordinary chicken soup on the planet in no time! From basic to the classic and famous Greek Avgolemono (egg-lemon) style is the best chicken soup, ever! It’s fast organic… soul satisfying! Chicken 3-way series part 2 of 4
Imagine a Stuffed Leg of Lamb with no gaminess? There are so many people that prefer not have lamb for the wrong reasons. I'm going to show you how to take all the gaminess out of the lamb and make the best stuffed leg of lamb you've ever had! Delicious toasted pine nuts and organic gala apples make this dish an unforgettable feast!
I am going to show you how to make the best, healthy salad dressings. With these easy recipes and some quality oils, you may never buy a ready-made dressing again! But wait! There's more! They're not just for salads, they taste great on seafood, chicken and any grilled meats!
Want to grill Perfect Steaks for Father’s Day? Worried about flare-ups ruining an expensive steak? Fear not! I’m going to teach you how to make the perfect, steakhouse-quality steak! It’s a guaranteed way to grill confidently and consistently every time!
Pork loin can be a part of a $5 meal and today they are being raised natural, without hormones or antibiotics! Pair that with some organic butternut squash and organic Brussels sprouts and you have a healthy, inexpensive dinner! You will learn how to cook that lean meat so that its juicy and moist, as a roast, on skewers or as steaks!
My father and family created the Hellenic Snack Bar & Restaurant in 1976!
What started as a six-stool shack, famous for its fresh, made-to-order lemonade is now a 250 seat indoor/outdoor restaurant and caterer.
(we're still famous for our lemonade)
Ferry Tales I & II are a collection of personal, introspective and comical stories about my life in a restaurant that started by accident in the middle of nowhere.
In 1976 a simple real estate transaction affected my life forever. "Brown's Cabins" on the North Fork of Long Island became "Hellenic Cabins & Snack Bar." My father, a Greek immigrant, poured his efforts into the Snack Bar portion of the business. Unaware of his incredible, gifted palate, he created a landmark restaurant, by accident, in the middle of nowhere; a business affected by the cross migration of travelers using the ferry terminal at the end of the island. "Ferry Tales" is about a seed planted over thirty years ago grown into a bonsai tree, groomed by the evolution of its clients, trained by a business that is either a madhouse or empty, rooted in Greek culture, potted in a region that bears the geographic uniqueness of the Garden of Eden, and nurtured by a gateway across America. It is based on comical, real events, belabored by the stresses of a successful family business, and fixed in the history and culture of a unique area, poised as the next great wine region of America.
On a bright and sunny Fourth of July day in 1976, an eighty-year-old snack bar became the Hellenic Snack Bar, situated in the middle of the greatest potato farming region on the east coast of the United States. Fast-forward to 2016, and the same family-owned 250-seat Hellenic Snack Bar & Restaurant stands at the tail-end of the three thousand acres of grapes that traded places with the potatoes. The focus on wine has changed the rural landscape dramatically. Owner George Giannaris shares the history of the restaurant, recipes, comical short stories and his philosophical insights.