Debbie cooks her famous Greek Orzo Pasta Salad and shares recipes from her new cookbook Greek•ish on New York Living on @PIX11News.
Order Greek•ish: https://bit.ly/OrderGreekish
Debbie Colonamus today, baby. I’m married to you. Is that what’s happening to She says her love language is cooking and not just cooking. It’s cooking Greek food. Her new book is called Greekish, my best DM’d recipes. Who slid into your DM, madam? Well, I’m sliding into everyone else’s DMs. I’ll tell you who slid into my DMs. Everybody slid into my DMs and said, “Can you show me how to make this? Can you show me how to make that?” And also, my initials are DM. So, I thought, “How funny. They’re going to be DK, I guess, soon because he and I Oh, DC. Oh, boy. If you’re just joining us, everyone in the tri-state area just learned that he is Greek. She got really excited. Then he outed himself as not being a true Greek and she is showing him the error of his ways. Let’s get to it. Yeah, he tried to tell me that hummus was Greek. Greek or Greek. Okay. But what we got? But my cookbook is also Greekish, so this this works out for you. This right here is the ish part. This is a jalapeno artichoke dip. That is so incredible. Go ahead, get in there. Coco saw that on a on a menu in a Greek diner. And I thought, okay, this is not Greek at all, but it’s hilarical that we’re in a Greek diner and it’s here. So, I went home and I sort of reverse engineered it. And this is what I came up with. And it is bomb diggity delicious. Does it need fresh pepper? That means no in no. Over here, we have a um my artichoke lemon chicken. This is my mom’s recipe. It’s incredible. That is olives, artichokes, capers. You sear the chicken on both sides. It’s crispy. It’s juicy. It’s everything you want it to be. We’re going to get to this in a minute. This is the portoopita. Say it with me. Portoa. Porto. Porto orange cake. Incredible. We’re going to eat that. I’ll give you a little piece of it while we cook. Let’s cook. I’ll eat. He’s your soup. There’s people giving us hand motions behind the camera. I’m going to And you’re going to do some hand motions over here. So, what we’re going to do That’s not not yet. Not yet. Sorry, mom. You’re a little ahead of yourself. Get over here. Okay. We need some lemon juice. We’re going to make a lad lemono dressing right now. Then you’re going to put in the garlic. Little bit of garlic. Okay. Go ahead. Here you go. Why don’t you use this so your fingers don’t smell? There you go, my friend. There you go. Now, you’re going to put in some lemon zest. Oh, are you nervous? Yes. Everything’s fine. Put a little bit of olive oil. Actually, a lot of olive oil. You’re doing great, sweetie. Go, go, go, go, go, go, go. Okay. Now, some pepper. Just a There’s your pepper. You got it. Yeah. Okay. Just Here we go. Here we go. Well, you want a little bit of more salt. So, oops. You know, you’re doing great by eating your I feel like I’m watching a cooking show right now. This is fantastic. This is my um my aunt Rula’s orzo salad. Urula is amazing. Rulo is the greatest. So, Orzo is basically the national pasta of Greece. People think it’s rice. It is not rice. It’s a It is an actual pasta. Keep whisking. Not yet. This is nice and warm. Okay. So, you want it to be warm after you’ve made it. You want it to be really warm before you put in the lmon. So, it actually soaks it up. So, now go all over. All over. Okay. Now, now we need you to go on it. I’m going to put in the tomatoes, the red onion, the cucumber, the red bell pepper. As I Debbie, while you’re while you’re marrying everything over there, I just want to remind folks one of the fabulous things about your cookbook. There’s a QR code and when we when we snap on it, we see you. Right. That’s right. So, listen, for this new generation and for people who aren’t really comfortable in the kitchen and like this one over here and maybe don’t want to cook there, I put olive oils. I mean, not olives. I put olives and chickpeas and all kinds of stuff in there. And olive colamada. Colamada. That’s right. Some mint and some parsley and some walnuts and feta cheese. So, basically that QR code that you’re talking about is at the bottom of nearly every page in the cookbook. So, if you don’t want to read the recipe, you just uh scan the QR code. I pop up and I show you how to make the recipe live as if you’re in my kitchen. And when I say as if you’re in my kitchen, you’re literally in my kitchen. I’m barefoot in some of these like some of these videos. I’m not even wearing makeup. Your only fans are going to excited about this. Oh, I forgot to tell you. I’ve got that account on only fans at a comedy show coming out apparently coming up coming up soon. This looks wonderful. Okay, you’re going to eat some of it. It smells even wonderful. I want you to eat the delicious. Thank you, folks. This is called Greekish is Okay, this cake is delicious. This salad is Thank you so things. Oh, thank you so
Dining and Cooking