Marvel Menu: Elektra

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With Netflix’s Daredevil Season 2 on the rise we’re doing a special 2 part Marvel Menu, combining both of our two new characters pasts, presents, and potential futures into unique dining and epicurial deliciousness.  While Netflix’s Daredevil series isn’t at the forefront with food like say, Agents of SHIELD or Agent Carter, it’s proven time and again to be a delicious opportunity to gather together friends and family for a binge watching viewing party worthy of the ages.  To start? Let’s talk Greek – or at least a Greek picnic that is.


How does this combine with our promised themes? Elektra Nachios hails from Greece and Frank Castle has a soft spot for picnics.  Well, soft spot might be the wrong word but canonically we can only hope the two of them set aside their differences long enough to work together with Daredevil against the bad guys!


Consequently today’s Marvel Menu will feature a selection of greecian style picnic foods culminating in a delicious greek dessert from our guest chef Emily.  Be careful of where you decide to picnic (and who you share your picnic with!) Excelsior True Believers, and youpee! To all you greeks!


(Youpee! is an expression that means absolute joy. While there’s not a lot to be found in Hell’s Kitchen these days, there’s sure the potential for it since Marvel’s Netflix shows beautifully illustrate that good or bad you can come together for a common goal.) Today’s recipes come from epicurious, and gosh aren’t they delicious!


Greek Style Salad.



Makes 6 servings


20 min


20 min


  • 1 pound beefsteak tomatoes, cut into 1-inch-thick wedges
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon sugar
  • 3 tablespoons fresh lemon juice
  • 1/2 medium red onion, thinly sliced crosswise
  • 1 head radicchio (1/2 pound), halved lengthwise, then thinly sliced crosswise
  • 1 head romaine, coarsely chopped (6 cups)
  • 2 small cucumbers, peeled if desired, halved lengthwise, then thinly sliced crosswise
  • 2/3 cup mixed Greek olives (1/4 pound)


Whisk together lemon juice, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl until sugar and salt have dissolved. Add oil and whisk until combined well. Stir in tomatoes and onion and let stand 10 minutes




2 cups plain yogurt

  • 1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
  • 1 tablespoon coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced
  • 6 pita breads, cut horizontally in half, then cut into wedges
  • Olive oil


Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.

Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.

Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.





Makes 4


20 minutes


  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/4 cups chopped seeded plum or cherry tomatoes
  • 1 cup diced seeded peeled cucumber
  • 1 cup chopped green bell pepper
  • 2/3 cup chopped red onion
  • 1/2 cup chopped radishes
  • 1/2 cup chopped fresh Italian parsley
  • 1 cup crumbled feta cheese (about 4 1/2 ounces)
  • 4 8-inch-diameter whole wheat pita breads, halved


  1. Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
  2. Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

We’re closing out our Elektra inspired menu with this fantastic recipe for Baklava, a quintessential Greek dessert.  Stay tuned for part two of our daredevil menu, Frank’s stake-out and training food.  Combine the two for the ultimate Netflix Daredevil viewing party.  Remember, Daredevil returns March 18th on Netflix.

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