Follow Chef Kydes “the Greek” as he Creates Incredible Mediterranean Dishes on His Livestream Cooking Channel
The Flaming Greek TV
Get ready to be entertained by The Flaming Greek livestream TV Channel as he uses his “torch” to cook up dishes like Beef Tenderloin Sliders with Mustard Sauce. Chef Kydes is an on-air personality, culinary entertainer and cookbook author and has been setting the culinary world on fire with his wild way of cooking healthier foods we love to eat.
His signature Mykonos Stone Crab with minty orange yogurt sauce (recipe below) won’t break the calorie bank and is absolutely mouthwatering.
Greek Waffles with Warm Blueberry Sauce
Yield: 2 servings
- 2 cups fresh blueberries
- 2 teaspoon agave nectar
- ¼ cup of water
- 3 cups all-purpose flour
- 1/8 teaspoon vanilla extract
- 2 tablespoons of sugar
- 1 teaspoon heavy cream
- 1 stick butter
- ½ shredded Gruyere cheese
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 ¼ cups of whole milk
- 2 large brown eggs
- 6 bacon strips, diced
- Powdered sugar
For the warm blueberry sauce:
Combine blueberries, agave and water in a small saucepan and set over medium heat. Bring mix to a simmer and let cook until blueberries break down into thick bubbles. Let cool.
For the waffles:
Whisk together the flour, salt and baking powder. In a separate bowl, whisk together the sugar, milk, and eggs. Melt the butter and place in bowl. Whisk again until smooth. Pour the ingredients overthe flour, salt and powder mixture and stir with a wooden spoon. Proceed to add the rest of the ingredients.
Place waffles in a waffle iron. Cook until golden, approximately 6 minutes. Transfer the waffles to a cooling rack. Once the waffle has slightly cooled, delicately pour the blueberry sauce over thewaffles. Add powdered sugar on top.
Seasonal Greek Lentil Spread
Yields: 2 ½ cups
What you’ll need:
- 1 cup of Brown lentils, washed and drained
- 3 cups of chicken or beef broth
- 1 cup of plain yogurt
- 3 cloves of garlic, chopped finely
- 1 tablespoon of salted butter
- ¼ of onion, chopped finely
- ½ teaspoon of fresh rosemary, minced
- Salt and pepper to taste
Wash lentils thoroughly until water is clear, and be sure to look for any small pebbles that need to be removed. Heat the butter in a large saucepan and sauté the onion and garlic until soft and golden brown. Add your rosemary and lentils and stir occasionally. Pour in the broth and bring to a boil. Lower the temperature to simmer and continue to cook for 45 minutes or until all liquid is fully absorbed and lentils are soft. Let the dish cool and then place lentils and yogurt into a food processor and whip until smooth. Add salt and pepper to taste. A dollop of sour cream or crème fresh is a perfection addition to this deliciously seasonal meal!
Mykonos Stone Crab Cakes with Minty Yogurt Sauce
Yield: 4 servings
- 1 can of crab meat
- 1 tablespoon of Dijon mustard
- Dash of Worcestershire sauce
- 1 brown egg
- 3 tablespoons of mayonnaise
- Breadcrumbs for binding agent
- ¼ finely diced red bell pepper
- 1 tablespoon horseradish
- Extra virgin olive oil
Mix all ingredients in a bowl and stir until ingredients can be formed into patties. Take your cast iron pan and heat with extra virgin olive oil. Place patties in pan and flip twice until crispy. Flip several more times until ready to serve.
About The Flaming Greek
The Flaming Greek shows us a new and exciting way to cook and entertain. It displays traditional Mediterranean cuisine with a new flare…”The Torch”, that adds unique entertainment to the traditional way of cooking. The torch has always been a symbol of Greek heritage. If you are looking for entertainment when you watch TV, then this is for you. This show has it all. Great food, great recipes and a lot of fun. People of all ages will enjoy this untraditional cooking show that will definitely whet your appetite and entertain you. It’s got the “WOW” factor. No wonder it’s the hottest cooking show on the planet!