I love dolmades. About once a year I will make a big batch and freeze a bunch.
I also make my own pita...it's not very hard and they cook really fast.
I have made that Alton Brown recipe before but there's some essential ingredient missing from his recipe that I cannot quite figure out.
btw.. the flaming cheese is made with Halloumi cheese that is breaded, pan fried, and doused in some sort of high proof alcohol. Halloumi is not as salty as feta.
The stuff does, indeed, rock.
Also, halloumi is more like a paneer style cheese, correct? It doesn't crumble like feta I don't think.
IMO Kasseri is more appropriate cheese for saginaki, although sheeps milk feta does work. And Brandy is the more common hooch now days.
very nice, I wanted to try that when I saw the episode on TV