Avra Estiatorio

Pick Your Fish!


Register for Avra Estiatorio email updates avra@avrany.com		From our magnificent display of fresh fish on ice, ready for the diner's choosing. We specialize in Freshly caught fish, grilled on charcoal with fresh lemon-olive oil and herbs. We purchase seafood through select European exporters and special arrangements with local purveyors at the New York Fulton market. Our philosophy at Avra where freshly caught whole fish is charcoal-grilled and sold by the pound. The variety of fish is impressive, including Lavraki (Loup de Mer); Barbounia (Mediterranean red Mullet); Red Porgy; Hristopsaro (St. Pierre); Tsipoura (Royal Dorado) and many others in addition to daily market specials. Our menu also features an abundance of Greek specialties worthy of an Olympian feast. Our approach is to showcase the treasures of Greek cuisine with the same pride that others have long shown for theirs by using both traditional and more upscale ingredients and elevated cooking techniques. Herbs, spices, extra pure olive oil and lemon is a big part of our cooking.



About whole Fish by the Pound We purchase seafood through select European exporters and special arrangements with local purveyors at the New York Fulton market. All our fish is grilled in cages whose handles are bent away from each other. This done so that the fish is kept elevated from the fire, therefore cooked evenly with crisp skin. The fish is then cleaned of all the bones and seasoned with salt, pepper, oregano and a light lemon and olive oil sauce. The head and tail are left on. Most of our fish is sold by the pound meaning that the sizes vary from day to day. So when we order our fish we only get wild fish meaning they are not farm raised so there is no control over what sizes we receive. Sea Bass: From: North Carolina (Extremely white, tender, flaky and mild) Royal Dorado: From: Greece (Same textures as the American red porgy but this Mediterranean counter part is much more tastier) Red Snapper: From: Florida (White, mild, moist and sweet) Loup de Mar: From: Mediterranean (White, mild, moist, sweet, fish very popular in Europe especially France & Greece) Pompano: From: Florida (Very firm, beige meat, heavier, oilier tasting more pronounced fish flavor) Mediterranean Porgy: From: (Delicate, flaky, off-white and not as mild as the sea bass tastier) Dover Sole: From: Dover or Holland (Almond and nutty accents) St. Pierre or John Dory: From: Mediterranean (Similar to sole but a lot thicker and flakier) Sargos: From: Greece (Tasty white fish flaky and mild more pronounced than the royal dorado) Arctic Char: From: Icelandic wild char (Very heavy, orange/pink meat tastes like salmon trout) Rouget: From: Mediterranean Red Mullet (Very bony but extremely tasty and sweet when pan-fried.



About Herbs, Spices and Medicine Herbs and spices are to cooking what accessories are to clothing. A recipe may be fine by it self, but add a little garlic here or a little thyme there and you really have a dish worth savoring. Almost everyone has some herbs and spices in the house. Below I describe which herbs are traditionally used in certain dishes, but I urge you to look through your cupboard and experiment with different herbs in your own preparations. Remember, however, that a little goes a long way; flavorings should complement a meal, and not overwhelm it. Herbs and spices do not only add zest to a meal. For thousands of years herbs have been used for their therapeutic qualities. Because this book of vegetarian recipes is for the health-conscious as well as the flavor-conscious, I wanted to include which herbs relieve which ailments. While you should always seek a qualified medical opinion for a serious complaint, you can avoid drugs and relieve many minor, as well as major, ailments by using the right herbs. When an herb is used for therapeutic reasons add a teaspoon to one cup of boiled water and let it steep for 3 to 5 minutes. Strain, serve with a few drops of lemon juice and honey, and reap the benefits of nature. Chamomile - Chamomile tea is known as an aid for upset stomach, a tonic infusion and a calmant for the nerves. Cinnamon - By boiling 2 sticks of cinnamon and drinking the water, cinnamon is beneficial as an antiseptic, a disinfectant and a cleanser of infections of the urinary tract. Cinnamon is well known as an aromatic spice for sweet dishes. 9 1 do not only use this spice in sweets but add it as a "secret" ingredient to sautªed vegetables such as eggplant and mushrooms. Cloves - Medically, cloves regulate the activities of the brain, help neuralgia and stop pain, especially headaches and toothaches. An old remedy for toothache relief involves placing a piece of cotton saturated in clove oil on the aching tooth. This eases the painuntil a dentist can be reached. Cloves, like cinnamon, are also known for the aroma they add to sweets. Dill - Dill contains two essential oils, limonese and carvone, which make it valuable as a digestive aid. It is also considered to be a good cure for hiccoughs and insomnia. As an ingredient dill is delicious with artichokes, peas and spinach. It is also tasty sprinkled on boiled potatoes and potato salad. Garlic - The Greek villagers used to say "Don't let a day pass without eating garlic." As well as being delicious it really is an amazing medicine. Garlic contains an essential oil known as allyl sulphide. Its pungent smell comes from the sulphur. Garlic comes in handy as an antiseptic, a cough medicine and a stimulant. It is also said to help circulation and is therefore prescribed in powder form by some herbalists as a brain developer. To lower blood pressure it is recommended that you leave a minced clove of garlic overnight in a glass of water and drinking the water in the morning. Garlic is used in almost all the stew and sauce recipes, Try using it in soups and salads as well. Laurel (Bay Leaf) - The ancient Greeks crowned their heroes with wreaths of laurel leaves. The ancient Romans believed it protected them from lightning, thus prompting Julius Caesar to always sport a laurel wreath. You may not use laurel to protect yourself from bad weather or to denote your heroism, but you can use it to aid your rheumatism. Boil the leaves and flowers for 20 minutes, strain, add a lemon peel and drink a glass three times a day. In cooking, laurel or bay leaves add a special aroma to stews and soups, especially Stifatho and lentil dishes. Leeks - Leeks contain vitamins B and C, calcium, phosphorous, potassium, iron, magnesium and other nutrients. The ancients believed that leeks helped develop a deep, clear voice in men and fertility in women. By washing their noses with leek juice, nosebleeds were prevented. I include leek as an herb as I included garlic. Leeks add a wonderful taste to stews, rice and soups. Lemons - Lemons are the most valuable of fruits, full of vitamin C, iodine, phosphorus, iron and other nutrients. A preparation of one glass of water, the juice of one lemon and a little honey is not only a nice breakfast drink, but also beneficial for ailments of the kidneys, arthritis, diabetes and heartburn. A tablespoon of lemon juice and honey is famous for soothing a sour throat. Lemon juice and lemon peel can be used with herbs in cooking. By adding a little lemon to your salad you can avoid using a more fattening dressing and cut the calories. Marjoram - Marjoram contains oils that are both a stimulant and a tonic. It works wonders to relieve an upset stomach. Parsley - Parsley has a high content of vitamins A, B, C and E. It is also loaded with iron, making it a healthy addition to any dish. Parsley can be added virtually to any dish to add a fresh, herby flavor. Blending nicely with other herbs, except sage, it can be used in all stews, soups, salads and as a garnish. Peppermint - Peppermint contains menthol oil. This makes peppermint tea an excellent aid for upset stomach, frayed nerves and colds. Rosemary - Rosemary is a versatile and fragrant herb. It is known as a tonic stimulant and antidepressive, and can relieve tension and headaches. In cooking, rosemary is usually used in stews and stuffed vegetables. Sage - Sage is known to relieve nervous headaches and bleeding gums. It is also wonderful in relieving upset stomachs and menstrual pains. Spearmint - Spearmint is a stimulant known for its antispasmodic properties and as an aid in digestion. Because of this it is useful in fighting nausea and vomiting. As a tea it is soothing to symptoms of colds or flu. Thyme - Thyme contains invaluable oils and is known as an antiseptic as well as a digestive. Headaches, sore throats and coughs can be relieved from this aromatic herb. In cooking, thyme is delicious in stews and stuffed vegetables.



About Rubs, Marinades and Sauces: Barbecuing and Grilling with Flair Barbecue cooks have individual preferences about the proper meats and sauces to use, which differ from region to region. The various seasoning methods produce different results, and can be divided into three main categories: rubs--wet and dry, marinades, and sauces. Following are descriptions of each, along with cooking suggestions and recipes. Although barbecuing is one of the oldest cooking methods on earth, remember that the rules are not set in stone. Use these guidelines as a base, then create some classics of your own. Rubs Rubs come in two forms, either dry or wet. A dry rub, sometimes called barbecue spice, is a combination of ground spices and herbs. To use a dry rub, spread thickly over the meat and rub into the surface. Wet rubs or pastes are literally dry rubs that are bound by a liquid, usually oil. Because they cannot be applied as thickly, they are milder in flavor than the dry versions, which makes them good on delicate fish or poultry. The exceptions are the Jamaican jerk pastes which are fiery and strongly flavored even when thinly spread. Besides adding flavor, wet rubs also help keep the meat moist during long cooking periods. Meat is also usually treated with a rub, paste or marinade before it is smoked. These all add flavor, and, in some cases, assist in tenderizing the meat. When using a rub on chicken, be sure to rub it on and under the skin. Allow the rub to soak into the meat, almost forming a crust, before cooking. Rub ingredients vary depending on the meats for which they are intended. Most rubs contain paprika, black pepper, ground chile, and garlic powder. Salt and sugar are common, although some feel that salt dries the meat by drawing out moisture, and that sugar can burn during cooking. Bruce Pinnell of Big Bruce's Gunpowder Foods is experimenting with different wood flavors in his blends. His Cactus Trail Fajita Seasoning uses applewood smoke to produce a slightly sweet taste. Marinades A marinade is a seasoned liquid that contains a tenderizing acidic ingredient such as vinegar, wine, soy sauce, or citrus juice. Marinade seasonings can be a combination of herbs, spices, and even vegetables, but they generally reflect the tastes of the region in which they were made. For example, Bubba Brand Back Bay Marinade from South Carolina contains bourbon and peaches, while Chuck Evans' Mayan Magic (Montezuma Foods) uses exotic annato seed and sour orange juice to duplicate the taste of a pit barbecue, or pib, in YucatÖn. Regardless of the ingredient combination, all marinades are used by soaking meat in them to add flavor and to tenderize before cooking. Always follow the directions carefully since some foods, especially fish and shrimp, can become mushy if left in too long. Always be sure to marinate in a non-reactive pan or a plastic bag. Sauces There are regional differences and preferences regarding types of sauces and sauce bases. Southern sauces are typically vinegar and pepper-based, while South Carolinians prefer mustard. In the Midwest and Texas as well as farther west, the sauces are most often tomato-based and spicy. In the far West, fresh herbs and citrus fruits are used. Additionally, there are Asian barbecue sauces, and some that use alcohol like Jim Beam bourbon or Zinfandel wine for flavoring. Specialty sauces include one designed specifically for game, and another white barbecue sauce for fish and poultry. The chiles in some of these sauces vary from mild jalapeños to fiery habaneros and African bird peppers, as found in Mad Dog BBQ Sauce. However, the tomato and ketchup-based types still outsell all others. One thing almost all these sauces have in common is a sweetener, which can be sugar (white or brown,) honey, molasses, or even maple syrup. Because sugars tend to burn easily, sauces should only be used during the last hour of cooking. This is especially true with tomato-based sauces which will blacken long before the meat is done. All of these sauces provide an easy way to prepare tasty dishes in a relatively short period of time. While it's difficult to find the time to prepare and simmer your own sauces these days, you can quickly turn a commercial product into your own signature sauceby adding ingredients such as chiles, hot pepper sauces, ginger, or even fruits. Other Uses Versatility is key to increased sales, so manufacturers and retailers should point out that many of these products can be used outside of the grill. For instance, some of the marinades can substitute for salad dressings. Jeff Campbell of the Stonewall Chili Pepper Company makes a killer coleslaw with his BBQ Baste & Marinade. Or try replacing the sauce on your next pizza with a barbecue sauce and then top it with an unconventional meat, such as chorizo. Some barbecue sauces are delicious on pasta. The folks at Gator Hammock make a terrific burrito by stuffing a flour tortilla with pulled pork that has been mixed with their Gator Que and then adding a little onion and cheese. Dry rubs are also good in place of garlic on toast, on baked potatoes, and even sprinkled on french fries. So, even if customers are not barbecue lovers or cannot barbecue, they can enjoy many of these fine products in a variety of other ways. The following recipes show just some of the possibilities.



About Vegetables Vegetables are in their glory when they travel straight from the garden to the grill to the table. For the best results, rub the vegetables with vegetable oil or toss them with a clear or light marinade prior to grilling. Although some cooks prepare corn for the grill by soaking it in its husk and grilling it cloaked, this method steams the vegetable rather than grilling it. For the smoky flavor typical of grilled foods, husk the ears and cook them directly on the grill rack. Eggplant can be cut lengthwise or crosswise into 1/2-inch-thick slices. Thinner, longer Asian eggplant can be cut in half lengthwise, then grilled. Red, purple, orange, white, yellow, and green peppers are tasty when grilled. Add them to appetizers, sandwiches, and home-baked breads and pizzas as well as salads. Potatoes can be cooked whole or cut into halves, thick slices, or wedges. To reduce grilling time, blanch cut potatoes for 10 to 15 minutes before grilling. Summer squash, including zucchini, yellow squash, and pattypan, can be cut into chunks and used for kabobs. You can also slice them lengthwise. Select firm ripe tomatoes or plum tomatoes for grilling. Cherry tomatoes are easily cooked on skewers. To prevent onion slices or wedges from falling through the grill rack, cut a large onion into 1/2-inch-thick slices or inch-wide wedges, then push a small metal or water-soaked bamboo skewer through the onion sections to secure them.



Grades of olive oil Taste, aroma and color are all indications of the quality of olive oil. Olive oil, the blessed product extracted by the olives is classified into six grades: 1. EXTRA VIRGIN. It is virgin olive oil with an extremely fine taste and an acidity of not more than 1%. It comes from first pressings that meet the ultimate standards. 2. VIRGIN OR SELECT. This oil has an exceptionally fine taste and its acidity level does not exceed 2%. It comes from first pressings that meet defined standards. 3. PURE OR EDIBLE. This oil has a good taste and its acidity level is up to 1.5%. This is a mixture of refined and virgin or extra virgin. 4. REFINED OR COMMERCIAL. Consists of lamp ante from which acid, color, and odor have been removed. 5. LAMPANTE. High-acid oil, obtained from a second pressing of residual pulp with hot water. 6. SULFIDE. Extracted with solvents and refined repeatedly. Today, Spain and Italy are the world leaders in commercial olive oil production, followed by Greece. Other important olive-producing countries are Turkey, Tunisia, Morocco, Syria, and Portugal. Europe, with nearly 500 million olive trees, has more than three-quarters of the world's cultivated olives, followed by Asia. Concerning Greek olive oil production is useful to point out the following: From the 19th century until our days a large number of incentives were given to individual producers, thus today Greece, despite its small size possesses the third position among olive oil producers in the world using the most advanced methods and the most sophisticated technologies. But this position is false, taking into account that over 70% of the total Greek production is Extra Virgin Olive Oil. Half of that is exported to other olive oil productive countries (like Italy for example) raising their official ratio. In fact Greece is the world's largest exporter of Extra Virgin Olive Oil. About one third of the total production (Extra Virgin and Virgin) is exported. The remaining quantity gives Greece the first position in per capita consumption at world level. The tradition of the production of olive oil spans more than five millennia in Grecian area. Unquestionably, the Greek olive oil is by far the best in the world.



History of olive oil As scientists tell us, the exact place where the olive tree sprung for the first time is the greater Mediterranean Basin. The first cultivation of the olive tree worldwide took place in Greece, and more specific in Crete. This happened about 3500 BC in the Early Minoan times. In this period the olive tree was in a wilder form in comparison to the tree we know today. After 2000 BC the cultivation of the olive tree in Crete was very intense and systematic playing the most important role on the island's economy. From Crete started the first export of the olive oil not only in mainland Greece but in Northern Africa and Asia Minor as well. Very soon the cultivation passed to mainland Greece and the olive tree and its blessed product, the olive oil became synonyms of the Greek nutrition through centuries. The Mycenaean civilization (c.1600-1150 BC) followed the Minoan in mainland Greece. The olive oil production was very important in the economy of this society. The decipherment of the "Linear B" script brought to light valuable information about the production, the commerce and the export of the olive oil in Mycenaean Greece as we can see in the palace records of Mycenae and Pylos. In the 6th century BC, Solon, the great Athenian legislator, drafted the first law for the protection of the olive tree excluding the uncontrolled felling. The olive tree was a symbol in ancient Greece and the olive oil was used not only for its valuable nutritional quality but also for medical purposes. Between the 7th and 3rd centuries BC ancient philosophers, physicians and historians undertook its botanical classifications and referred to the curative properties of olive oil. This knowledge is being "rediscovered" today as modern scientists research and find news why the Mediterranean diet is so healthy. The symbolic meaning of the olive tree as well as the exceptional value of the olive oil is visible in overall sectors of the ancient Greece's life. A number of facts show to us the relationship between the olive tree and its product with some social activities. It ischaracteristic that when the first Olympic Games took place in Olympia in 776 BC an olive-tree branch was the award to the winners symbolizing the armistice of any hostility and the peace. This symbolic award was given to winners until the end of the ancient Olympic Games. However, not only an olive-tree branch was the award in games but the product itself. The most impressive example of the value of the olive oil was its use at the Panathenaic Games. These games took place every four years with the occasion of Athens' most important celebration, the Panathenea, in honor of the goddess Athena. The winners of the athletic games delivered as an award olive oil putted in amphorae known as the "Panathenaic Amphorae". The amphorae itself, constituted the quality of the already certified product; this is the very first example of product certification in world history. The quantities of the delivered olive oil to the winners were huge. For example, depending on sport, the first winner could take as award a quantity in about 5 tons. As a matter of fact, such as a quantity could not be consumed by the winner only. Taking into account that the legislation in Athens excluded the export of the olive oil but this concession was given only to winners of the Panathenaic Games we can easily imagine how rich, any winner became. During Classical period when Athens reached the peak of its power, the Greek olive oil was exported throughout the known world and as it is normal the greatest merchants were the Athenians winners of the Panathenaic Games. When Romans occupied Greece, the olive oil production continued and Romans were able to learn the secrets of cultivation. During Byzantine times things did not change. The production of the olive oil in Greek territories was significant because of the vast size of the Empire. The Empire itself included almost half of the olive oil productive areas in the known world and the product was exported throughout the world. Large part of the total production was the work of the monks due to the big areas possessed by the monasteries. When Turks conquered Greece the production of olive oil was not affected. The product itself kept alive inter alias the traditional way of life of the Greek nation and was even used for religious purposes. During this time the olive tree and its oil had a special position in the Christian Orthodox church; it was a symbol of love and peace, an essential part of several solemn rites, from the service of baptism to the oil lamps used in churches and the little shrine that is part of every Greek household. Undoubtedly, a great part of the total production belonged to the Turkish Government, but the rest remained in Greek hands as well as the "know how". After the liberation, the olive tree areas were separated into two areas according to the Greek law: the private properties (those areas which belonged to Greeks during the Turkish occupation), and the national areas (those areas which belonged to the Turks respectively). From this time until today, Greece became the world's most important exporter of qualitative olive oil. The love and high esteem of the Greek olive-grower for the olive tree is passed on from generation to generation and from family to family. With the birth of a child an olive tree is planted which will grow and develop along with the child. When the child starts school at the age of six, the olive tree is ready to produce its fruit. The blessed tree grows up with the family, only it will have a much longer life and will still be around to be tended by the next generation, and the one after that. Each year, it yields its annualcrop of olives in return for the labor and love expended on it.



Oyster Descriptions Alabama Gulf - Bayou, La Batte & Mobile Bay. Medium size, mild and meaty. Apalachicola - Apalachicola Bay, Florida. Medium size with a round, pointed green shell and a large cup. Belon - The oyster from Brittany is now grown on both coasts of North America. Those from Maine and New Hampshire are larger and more strongly flavored than those grown in California. Both have round, flat shells and a pronounced metallic flavor. Blue Point - Originally from Blue Point, Long Island, but is no longer harvested. Blue Point is now a generic term for mild Atlantic oysters. Bras DÃOr - Cape Breton, Nova Scotia. Grown wild, these oysters have flat bodies and curved shells. Their flavor is sweeter and less salty than a Malpeque. Bristol - South Bristol, Maine. Small to medium size with a round shell and plump body. Flavor is fairy salty and gamey. Chesapeake Bay - Chesapeake Bay, Maryland & Virginia. Small to Medium size with a mild, sweet flavor. Round shell with a small cup. Chincoteague - Chincoteague Bay, Maryland and Virginia. Small to medium with a small, round shell. Sweet with a distinctive aftertaste. Cotuit - Cotuit Harbor, Cape Cod, Massachusetts. Medium to large with a plump body and fairy salty flavor. Emerald Point - Emeralds Point Bay, Mississippi. A small, mild, creamy oyster. Florida Gulf - Horseshoe Beach and Wakulla Bay, Florida. Small to medium with an oblong shell. Firm and creamy with a mild ocean flavor. Golden Mantle - Vancouver, British Columbia. Small with a golden color and beautiful ridged shell. The delicate flavor is lake watermelon with a clean aftertaste. Hog Island Sweetwater - Tomales Bay, California. Small to medium with a fluted, deep-cupped shell. Plump and creamy with a sweet smoky flavor. Indian River - Cape Canaveral on the Atlantic coast of Florida. Small to medium with a deep cup and a zesty ocean flavor. James River - James River, Virginia. Medium Size, creamy and sweet with a hint of salt. Kent Island - Kent Island, Chesapeake Bay, Maryland. Medium-size oval shell, plump body and clean flavor. Kumomoto - Washington State; Tomales Bay and Humboldt Bay California. Smallest of the Pacific oysters with a deep-cupped, ridged shell. Creamy and plump with a mild, fruity flavor. Louisiana Gulf - Harvested in the bayous of the Mississippi delta. Thick shell and very plump meat with a soft fatty texture. Slightly briny with a trace of metallic flavor. Malpeque - Prince Edward Island, Canada. Small with a slightly bitter, clean aftertaste and firm, juicy texture. Pointed oblong shell. Nelson Bay - Nelson Bay, Alabama. Medium to large with a very mild, not salty, but slightly fishy flavor. Plump and meaty with a round, flat shell. Olympia - Puget Sound, Washington and Humboldt Bay, California. The smallest North American oyster, originally grew wild from Alaska to California. The tiny shell is flat and round. Robust flavor with a mild coppery aftertaste. Portuguese - Vancouver, British Columbia. Small to large with a green ruffled shell, deep cup and rounded top. Plump and juicy with a clean, strong ocean flavor. This is not the true Portuguese species C. Angulata. Preston Point - Tomales Bay, California. Small to medium, tiger-striped shell. Creamy. Quilcene - Quilcene Bay, Washington. Fairy Briny with a strong aftertaste. Rhode Island Select - Southeast Rhode Island Coast. Meaty with Crisp flavor. Rock Point - Dabob Bay, Puget Sound, Washington. A small oyster with a mild, salty flavor and a coppery aftertaste. Skokomish - Hood river, Washington. Medium size with a round shell and sweet flavor. Texas Gulf - Galveston Bay and Corpus Christi, Texas. Very meaty and mild, saltier than Louisiana Gulf. Tomales Bay - Tomales Bay, California. Firm, Plump, medium size with a deep cup and a beautiful black ruffled shell. Medium - strong, briny, crisp, clean flavor. Wellfleet - Cape Cod, Massachusetts. Small to medium side with an oval shell, moderately salty, clean flavor. Wescott Bay - Wescott Bay and Tiger Bay, Washington. Pinkish-white, medium-size shell with a deep cup. Flavor is salty with a coppery aftertaste. Willapa Bay - Willapa Bay, Washington. Plump, Medium size with a deep cup and multicolored shell. Flavor is medium salty, clean and sweet. Yaquina Bay - Yaquina Bay, Oregon. Medium size with an oblong, craggy chalk-white shell. Creamy, firm texture and a mild flavor.