{"id":1177,"date":"2013-05-23T19:30:34","date_gmt":"2013-05-23T23:30:34","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=1177"},"modified":"2013-05-23T19:30:34","modified_gmt":"2013-05-23T23:30:34","slug":"three-mediterranean-food-recipes-from-los-gatos-restaurant-dio-deka","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=1177","title":{"rendered":"Three Mediterranean food recipes from Los Gatos restaurant Dio Deka"},"content":{"rendered":"
\"Lamb<\/a>

Lamb chops from Los Gatos restaurant Dio Deka<\/p><\/div>\n

Looking for another way to celebrate National Mediterranean Diet Month? How about cooking your own Mediterranean food? Los Gatos restaurant Dio Deka has graciously shared 3 recipes. If you missed my article on Dio Deka and a few other Mediterranean Bay Area dining spots, including ones in Santa Cruz, Carmel, and San Francisco, you can read it here<\/a>. That article features a photo of Dio Deka\u2019s Greek spreads<\/a> including tzatziki, which you can make with the easy recipe below.<\/p>\n

Unfamiliar with Dio Deka? It was awarded its first Michelin star in 2010, one year after Jeff Fitzgerald became chef de cuisine. The chef greatly enjoys creating dishes that blend fresh ingredients with Greek flavors. \u201cCalifornia and Greece have very similar climates, so it\u2019s easy to work with our amazing local farmers and purveyors to create our interpretation of Greek cuisine,\u201d Chef Jeff says of marrying the two cultures. \u201cIt\u2019s all about respecting the traditions of Greece while at the same time using the most seasonal ingredients from close to home.\u201d And now you can create a few Dio Deka selections at your own home! If you want to visit the restaurant itself, it\u2019s at 210 E. Main Street in Los Gatos, (408) 354-7700.<\/p>\n

On Twitter? Follow me @santacruzfoodie<\/a>.<\/p>\n

 <\/p>\n

RECIPES<\/b><\/p>\n

 <\/p>\n

Dio Deka Lamb Chops<\/b><\/p>\n

Ingredients<\/em><\/p>\n

\u00bc cup minced shallot<\/p>\n

2 Tbsp minced garlic<\/p>\n

2 Tbsp onion powder<\/p>\n

2 Tbsp garlic powder<\/p>\n

\u00bc cup salt<\/p>\n

2 Tbsp black pepper<\/p>\n

3 Tbsp chopped rosemary<\/p>\n

3 Tbsp chopped thyme<\/p>\n

2-3 racks of lamb chops<\/p>\n

Directions<\/em><\/p>\n

    \n
  1. Combine first eight ingredients in a bowl<\/li>\n
  2. Add lamb chops and let sit for 24 hours in the refrigerator<\/li>\n
  3. Grill until they reach desired doneness \u2013 for medium, cook to an internal temperature of 135\u02daF<\/li>\n<\/ol>\n

     <\/p>\n

    Dio Deka Tzatziki <\/b><\/p>\n

    Ingredients<\/em><\/p>\n

    2 quarts of drained Greek yogurt<\/p>\n

    1 bunch of chopped dill<\/p>\n

    3 tbsp of minced garlic
    \n3 tbsp of lemon juice<\/p>\n

    3 tbsp of red wine vinegar<\/p>\n

    2 cups of finely diced cucumber<\/p>\n

    1 tbsp of ground black pepper<\/p>\n

    Salt to taste<\/p>\n

     <\/p>\n

    Directions<\/em><\/p>\n

      \n
    1. Combine all ingredients in a bowl with a rubber spatula<\/li>\n
    2. Enjoy!<\/li>\n<\/ol>\n

       <\/p>\n

      Dio Deka Tirosalata Dip<\/b><\/p>\n

       <\/p>\n

      Ingredients<\/em><\/p>\n

      1 jalapeno \u2013 use half raw and half grilled (seeds and all)<\/p>\n

      4 cups of feta cheese<\/p>\n

      1 Tbsp of distilled white vinegar<\/p>\n

      3 Tbsp of EVOO (Extra Virgin Olive Oil)<\/p>\n

      2 Tbsp of Greek yogurt<\/p>\n

       <\/p>\n

      Directions<\/em><\/p>\n

        \n
      1. Add jalapeno and cheese into a food processor and blend until smooth and incorporated<\/li>\n
      2. Slowly add in EVOO, incorporate yogurt and vinegar until smooth<\/li>\n
      3. Serves best when chilled slightly<\/li>\n<\/ol>\n

         <\/p>\n

        Fun pairing: Serve with lamb sweetbreads<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        Looking for another way to celebrate National Mediterranean Diet Month? How about cooking your own Mediterranean food? Los Gatos restaurant Dio Deka has graciously shared 3 recipes. If you missed my article on Dio Deka and a few other Mediterranean … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[372,3],"tags":[503,486,502,492,501,487,494,226],"class_list":["post-1177","post","type-post","status-publish","format-standard","hentry","category-recipes-2","category-restaurants","tag-appetizer-recipes","tag-dio-deka","tag-dip-recipes","tag-greek-food","tag-lamb-recipes","tag-los-gatos-restaurants","tag-mediterranean-food","tag-recipes"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1177"}],"version-history":[{"count":1,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1177\/revisions"}],"predecessor-version":[{"id":1179,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/1177\/revisions\/1179"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}