Spike Mendelsohn brings Greek meatballs to THE Dish

Spike Mendelsohn might have grown up in Montreal, Quebec but he is an all-American success story.

He's worked in some of the world's top restaurants, but we got to know him best as a fan favorite on hit cooking competitions like "Top Chef" and "Top Chef: All Stars." He also runs a slew of popular restaurants with his family: Good Stuff Eatery, We, The Pizza, Bearnaise and if his plate isn't full enough, he just opened a speakeasy, The Sheppard.

Now, Mendelsohn is showing aspiring chefs at home how to make a few of his best dishes. Here are the recipes for Greek meatballs, farmhouse bacon cheeseburger, oven roasted lemon potatoes, Greek salad, toasted marshmallow, baklava and an ouzo pomegranate martini to drink.

Keftethes (Greek meatballs)

Serves 6

Ingredients (for the meatballs):

1 large onion, finely minced

1 tablespoon vegetable oil

2 1/4 pounds lamb

2 cups unseasoned breadcrumbs, moistened in about 3/4 cup warm water

2 eggs, beaten

1 1/2 tablespoons finely chopped mint

2 1/2 teaspoons sea salt and cracked black pepper

1 1/2 tablespoons finely chopped fresh parsley

Plain flour

1 cup olive oil, and corn oil mixed (you may need slightly more)

Ingredients (for the tsatziki):

1 medium cucumber

3 garlic cloves

3 tablespoons finely chopped fresh mint

3 cups greek yogurt

Salt and pepper

Directions

For the meatballs:

Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl.

Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes or until mixture is a smooth paste.

Heat the oil mix in a large frying pan to the point of fragrance.

Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly between palms of hands, i suggest that you do them in batches of say 12 - 16, each batch being enough to space evenly but separately in the frying pan.

As each meatball is formed place them on a large plate which has been liberally covered with plain flour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the frying pan should be just ready.

Put the batch of meatball into the pan (use kitchen tongs as the oil is very hot).

Start on your second batch of meatballs, make them and place them on the floured plate. At this point it is time to turn the meatballs over and when you have completed this roll the second batch in the flour. Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs and place on paper towels to drain.

Put the second batch of meatballs into the pan to cook and carry on with the process until you have finished the mixture.

For the tsatziki:

Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds. Chop the cucumber finely. Peel and press the garlic. Mix the cucumber, garlic, mint, and yogurt, with salt and pepper. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop.

Farmhouse bacon cheeseburger

Serves 6

Ingredients

30 ounces ground sirloin

6 potato buns, cut in half

Canola oil

1 pound applewood-smoked bacon

Sea salt and freshly ground black pepper

6 slices American cheese

6 leaves iceberg lettuce

6 ruby red tomato slices

6 red onion slices

12 pickle slices

Directions:

To make the patties, roll six 5-ounce sirloin balls, and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Line a plate with paper towels.

Heat a large skillet over medium-high heat, and add just enough oil to cover the entire bottom. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on the paper towels. Drain off the fat from the skillet but do not wipe clean.

Reduce the heat to medium and place the patties into the same skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute. Place 3 strips of bacon and 1 slice of the cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.

Toast the buns. Set aside.

To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with the bun top. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.

Dolmades

Serves 6

Ingredients:

60 vine leaves, drained and rinsed

250g rice (1 cup)

1 cup olive oil

2 onions, finely chopped

2 cups warm water

Juice of 2 lemons

2 tbs dill, chopped

1/2 a cup parsley, chopped

Sea salt and cracked black pepper

Directions:

If you use grape leaves from a jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.

Prepare the filling for the stuffed vine/ grape leaves. Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not colored). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while.

Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmades. Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.

Drizzle the stuffed vine leaves with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.

Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.

Oven roasted lemon potatoes

Serves 6

Ingredients:

1/2 cup olive oil

1/4 cup fresh lemon juice (i prefer 1/2 cup but i like lots of lemon!)

2 cloves garlic, finely chopped

2 teaspoon thyme

2 teaspoon rosemary

8 potatoes, peeled and quartered

Sea salt and cracked black pepper

Directions:

Preheat oven to 350 degrees f (175 degrees c).

In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.

Arrange potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes. Cover, and bake 1 1/2 to 2 hours in the preheated oven, never turn so the potatoes get a nice brown color on the bottom and a golden hue on top.

Greek salad

Serves 6

Ingredient:

8 tomatoes, cut in quarters

4 cucumbers, sliced thin

1 cup pitted kalamata olives

1/4 cup diced red onion

1/4 tablespoons chopped fresh Italian parsley

1/2 cup extra-virgin olive oil

4 tablespoons red wine vinegar

2 teaspoons fresh oregano

1/2 cup feta cheese (if you can find Bulgarian is the best, creamy texture)

Directions:

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper.

Toasted marshmallow

Serves 4

Ingredients:

1 bag jumbo marshmallows

1 cup milk

4 cups vanilla ice cream

1 tablespoon sour cream

Directions:

Preheat the broiler. On a foil-lined baking sheet, place half of the marshmallows in a single layer; broil until charred, 3 minutes. Transfer to a plate to cool. Place the remaining marshmallows on the sheet and roast just until toasted, 2 minutes; let cool.

In a blender, mix the milk, ice cream, sour cream and charred marshmallows. Serve topped with the toasted marshmallows.

Baklava

Ingredients:

1 pound walnuts, coarsely ground

1/2 pd almonds, coarsely ground

1/2 pd pecans, coarsely ground

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground clove

1/2 teaspoon ground nutmeg

1 cup sugar

4 sticks unsalted butter, melted

24 sheets phyllo dough

For the syrup:

3 cups sugar

1 cup water

1 cinnamon stick

1/2 lemon, squeeze juice

Directions:

Preheat to 350 degrees f. Combine the nuts, sugar and spices in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 8 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture.

Layer the remaining 8 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: bring the sugar, honey (optional) and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight.

Ouzo pomegranate martini

Serves 2

Ouzo classic Greek liquor and pomegranates are said to bring good luck

Ingredients:

4 oz pomegranate juice

4 oz orange juice

2 oz ouzo

2 oz vodka

1 teaspoon fresh lemon juice

2 lemon slices for garnish

Directions:

In a martini shaker, combine all ingredients with 1/2 cup of ice.

Shake well and strain into 2 chilled martini glasses rimmed with sugar.

Garnish each glass with a lemon wedge.