Bright Star Chicken Greek Style
4 boneless skinless chicken breasts
Juice of two lemons
1 tsp oregano
1 clove garlic
½ teaspoon salt
1/8 teaspoon pepper
I cup water
4 tablespoons butter
1 tablespoon olive oil
Preheat oven to 450 degrees. Place chicken breasts in a glass dish. Squeeze juice of one lemon over chicken. In a small bowl, combine juice of remaining lemon, oregano, garlic and salt and pepper. Pour mixture over chicken in glass dish. Add water, butter to dish and brush chicken with olive oil. Bake chicken at 450 degrees to brown (about 30 minutes). Lower to 350 degrees and cover with aluminum foil. Bake an additional 30 minutes.
Bright Star's Greek Style Snapper
Juice of 3 lemons
Oregano to taste
Salt and Pepper to Taste
1 cup plus 2 tablespoons and 1 teaspoon of extra virgin olive oil
1 stick butter, melted
6 – 8oz. fresh snapper filets
½ cup flour for dusting
Make sauce by mixing lemon juice, oregano, salt, and pepper in bowl with wire whisk. Slowly pour olive oil into lemon mixture, whisking until emulsified.
To prepare fish, pour melted butter over each filet, coating evenly. Lightly dust each piece with flour. Cook in a heavy skillet coated with 1 teaspoon olive oil or on a griddle until lightly browned.
Pour sauce over grilled fish and serve immediately.
The Bright Star Restaurant
Winner of the James Beard Award as an American Classic
304 N 19th Street
Bessemer, Alabama 35020
Grilled Rack of Lamb with Roasted Garlic New Potatoes
2 racks of lamb
2 teaspoon Greek Seasoning such as Cavenders
½ cup light olive oil
½ cup white wine
1 tablespoon mint jelly
1 pound red new potatoes, scrubbed well and quartered
1 tablespoon butter
1 garlic clove, minced
Salt to taste
Pepper to taste
1 tablespoon sour cream
Rinse rack of lamb under cold running water running hands over all parts of rack. Trim excess fat and set aside. Place racks of lamb in glass dish and sprinkle with Greek Seasoning. Pour olive oil in glass dish and marinate for 30 minutes before cooking. Preheat large skillet on medium high heat. Place rack of lamb one at a time in skillet and cook on each side approximately 4 minutes until cooked through. Remove from skillet cover with foil and let rest. In a medium sauce pan combine fat from lamb, white wine and mint jelly and cook over medium heat until sauce is reduced by half. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add potatoes; reduce to a simmer, cover, and cook until tender, 12-14 minutes. Remove potatoes. In the same pot, melt 1 tablespoon butter, and then add garlic, salt and pepper and sour cream. Add potatoes and stir to coat. Pour sauce over lamb and serve with potatoes.
Bright Star's Tenderloin of Beef Greek Style
4 9-10oz tenderloin cleaned and butterflied
2 cups olive oil
4oz lemon juice
2 Tbsp garlic
2 tsp Oregano
Salt and Pepper to taste
Marinade: Combine the olive oil, 3oz of lemon juice, 1 ½ Tbsp garlic, 1 tsp oregano and salt and pepper to taste. Place tenderloins in marinade for 2-3 hours.
Sauce for topping: Melt the butter. Add the remaining garlic juice and oregano. Mix thoroughly.
Broil or char-broil tenderloins to desired temperature. Transfer to serving plate and top with 2oz of sauce.