Northwest Fishing Reports

This weekend is the weekend I make Dolmathes(stuffed grape leaves).I make all vegetarian ones.I pick the leaves fresh from a special strain of grapes I grow at home.I stuff with a rice mixture.In the rice is of course long grain white rice,pine nuts,parsley fresh thyme and Greek oregano.Roll them up and bake with olive oil and lemon juice.Cool them down and chill.Then serve with fresh sprigs of parsley and lemon wedges.Makes a great hor D'ourves.Serve chilled.Its a pain in the rear to make but the rewards are happy guests.I make mine Greek style as opposed to the Turkish style.I'll find the recipe and print it up soon.

so when is the cook book coming out. you have to publish some of your recipes. i am a foodie and love my traeger grill. im allways looking for good recipes to use with the grill.
hope to meet you some day.

I think you meant to say Dolmades. Still you make my mouth water. Oh the memories of this little thin gorgeous Greek gal I use to date back in the early 80's. She would cook up so much it was more of an entree. How I can remember the smell of a big pot of those cooking up. Stuffed with veal or lamb or pork and served on a bed of wild rice, garlic stuffed green olives....um ummmm ummm.

Please do share your recipe because I would hate to have to call my ex gf......she ain't thin and gorgeous anymore:-&

Chin_nook wrote:I think you meant to say Dolmades. Still you make my mouth water. Oh the memories of this little thin gorgeous Greek gal I use to date back in the early 80's. She would cook up so much it was more of an entree. How I can remember the smell of a big pot of those cooking up. Stuffed with veal or lamb or pork and served on a bed of wild rice, garlic stuffed green olives....um ummmm ummm.

Please do share your recipe because I would hate to have to call my ex gf......she ain't thin and gorgeous anymore:-&

dude your killing me. lmao.
:viking:

Sorry there Chinookie But I did mean Dolmathes.Dolmades is the gringo way to say them.My family are from Rhodos and Soloniki.

those grape leaves are so thin it must be hard to filet them apart to stuff them. You must have a real sharp knife and a real steady hand.

I have neither but I have patience.In some ways cooking and fishing are similar.Patience is the key.I'll have a recipe and a pic later today.I typed it once allready but my computer froze up and I lost it all.