Katapodis inspired by Greek roots

John Katapodis’ Greek background influences his cooking style.

John Katapodis moved from Atlantic City, New Jersey, in 2014 to Philadelphia. Katapodis works at Pearl River Resort as the Executive Director of Hotel Operations. Katapodis graduated from Oklahoma State University in 1991 with a degree in Business Administration. He has lived in several different states such as Texas, Kansas, New Jersey, and now Philadelphia. 

As an Executive Director of Hotel Operations, Katapodis is responsible for all the hotel operations, housekeeping team, front desk team, the casinos’ Spa and Salon, wardrobe, and much more. One of Katapodis’s future goals with the casino is to see it prosper and bring in new customers and more local people from Philadelphia. 

Katapodis has two older children, Andrew and Megan, who still live in New Jersey. His oldest child Andrew got a degree in environmental sciences and sustainability and is now graduated and working. His daughter, who is 21, is a junior at New Jersey Institute of Technology, where she will get a degree in architecture. He flies to visit his children in New Jersey. 

“Atlantic City is home to my children,” Katapodis said. 

Katapodis’ hobbies include spending time with his two rescue dogs and playing golf at the Dancing Rabbit. 

“When it’s warm and nice, I’m there a lot golfing,” said Katapodis. 

He is passionate about eating good food. He cooks almost every single one of his meals. The reason he is passionate about cooking is that he likes to do and do it well. Katapodis likes to try new recipes and new things in the kitchen. 

His Greek heritage influences Katapodis in the kitchen. Katapodis' father, Leon Katapodis, who lives in Texas, is Greek. Katapodis’ grandfather immigrated from Greece in 1917. His grandmother then learned to cook Greek and Mediterranean foods and showed Katapodis’ late mother, Barbara Katapodis, how to make these authentic Greek recipes. His mother passed this tradition to Katapodis. The recipes he shared were what his family would eat on special events like Easter, birthdays, and other celebrations.

Katapodis’ mother and grandmother were great cooking influences on him.  One of the dishes his mom would cook is called pastichio, also known as Greek lasagna. He would ask for this meal on his birthday.

 

ROAST LEG OF LAMB

1 Leg of lamb (bone-in is my favorite, but boneless works just as well) 4-5 LB

3-4 Garlic cloves sliced (may need a few more or a few less depending on size of Lamb

1 cup water

Juice of a lemon

2-3 Tablespoon Oregano

Salt and Pepper to taste

Pre-Heat oven to 450

Rinse and completely dry lamb.  Cut as much fat of the lamb as possible.  Make slits all over the lamb and insert the garlic slices.  Sprinkle with S&P juice the lemon, and oregano over the lamb, turn over and repeat.  Place in favorite roasting pan.

Put in 450-degree oven uncovered for 20 minutes, reduce oven to 350 add the cup of water to bottom of pan, cover the lamb and continue roasting until internal temp reaches 140 for medium, 150 for well done.  Depending on size of lamb about 1.5 -2 hours.  

When the lamb reaches proper temp, remove, and allow to rest, pour off pan juices into fat separator and keep.

MINESTRA 

1 large yellow onion diced Pan juices from Lamb. 

2-3 cloves garlic chopped 1 T Basil

1-2 T Olive oil

1 T Oregano 

1 can tomato paste and water S&P

1 LB package of ORZO 1 T Cinnamon

In large skillet add olive oil on medium heat, add diced onion, allow to get soft 4-5 minutes add chopped garlic and cook for couple more minutes.  While the onion and garlic are cooking, par boil Orzo 4-5 minutes then drain reserve about cup of pasta water.

Add can of tomato paste and 2 cups of water, bring to a simmer while stirring, add spices (spices are to taste add a bit or less to your liking).  Also pour in pan juices, when simmering add ORZO, continue to stir (may to add a bit of the pasta water if it gets too thick).  Garnish with Parsley serve with Parmesan Cheese along with lamb.

GREEK GREEN BEANS

2 cans Green Beans drained (fresh beans parboiled until fork tender and dunked in ice bath)

1 yellow or white onion diced 1t Basil, oregano, S&P, and Cinnamon.

Olive Oil

3-4 garlic cloves chopped.

1 small can tomato paste

¼ lb or more Feta Cheese.

Heat olive oil to med heat add onion and garlic until soft, stirring constantly to avoid garlic turning brown.  Add spices cook few more minutes until fragrant.

Add tomato paste, cook and stir until paste is a little browned and incorporated with other ingredients.  Add ½ can of water (use tomato paste can) or add tomato sauce if desired for deeper flavor.  Add Green Bean and do a low simmer 20 minutes stirring often.  Top with crumbled Feta, put under a broiler for few minutes until feta starts to slightly brown.  

NO BAKE PEANUT BUTTER BARS

2 cups Semi Sweet Chocolate Chips

½ cup Creamy Peanut Butter

2 sticks butter softened, plus more for greasing the pan

1 cup crunchy peanut butter

2 cup powdered sugar

1 box (12 ounce) vanilla wafers (crushed into crumbs)

1 gag (12 ounce) semi sweet MINI chocolate chips

½ cup peanuts chopped (optional)

Topping 

Using double boiler or microwave melt chocolate chip and creamy peanut butter.  Allow to cool for couple of minutes while make the bars

Bars

Grease 9/13 pan with butter.  Using stand mixer or electric hand mixer combine butter, chunky peanut butter until smooth, mix in powdered sugar a cup at a time.  Add the vanilla wafer crumbs and mini chocolate chips to the peanut butter mixture and mix until combined.  Spread evenly into the buttered pan.  

Pour the topping over the base and spread evenly, sprinkle chopped peanuts over top if desired.  Refrigerate for at least one hour before cutting into whatever size you like!

Keep refrigerated.