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Η Ελληνική εφημερίδα και το Ελληνικό Ραδιόφωνο της Florida, με έδρα το Miami
The Greek News and Greek Radio in  FL

Σε εκείνους που σκέπτονται πως η Ελλάδα σήμερα δεν έχει καμία σημασία ας μου επιτραπεί να πω ότι δεν θα μπορούσαν να κάνουν μεγαλύτερο λάθος. Η σημερινή, όπως και η παλιά Ελλάδα, έχει υψίστη σημασία για οποιονδήποτε ψάχνει να βρει τον εαυτό του.

Χένρυ Μίλλερ, 1891-1980, Αμερικανός συγγραφέας

Η Ελληνική εφημερίδα και το Ελληνικό Ραδιόφωνο της Florida, με έδρα το Miami
The Greek News and Greek Radio in  FL

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Paul James

Puerto Rican Corned Beef Hash 

Puerto Rican Corned Beef Hash 

Now we all know in Greek Cuisine, Sofrito refers to a dish that is found almost exclusively in Corfu. It is served less frequently in other regions of Greece and is often referred to as 'Corfu Sofrito' outside of Corfu.  It is usually made with veal, beef or chicken...

Hungarian Goulash with Skordalia

Hungarian Goulash with Skordalia

INGREDIENTS 500g of stewing steak diced  Nouboulo diced or smoked bacon diced  1 tbsp of extra virgin olive oil  1 tbsp of tomato purée  1 tsp of dried Oregano  1 onion finely sliced  400g Tin of chopped tomatoes  Handful of Olives Zest for the Skordalia & juice...

Corfiot pastitsada  

Corfiot pastitsada  

Ingredients 2 pounds boneless beef cubes Linguine  2tbs of olive oil 2 onions, finely chopped 3-4 garlic cloves, grated 1 400ml can chopped tomatoes  1/2 a can of water (Use empty tomato tin) 1 tsp of crushed red pepper flakes (Or more) 2 Bay leaf's  1 tsp of ground...

Crete dish

Crete dish

Antikristo served with Gamopilafo Ingredients : Antikristo  2 lamb shanks or shoulder lamb (Fatty piece of lamb) Mix of Cretion herb blended by myself:  1 tbsp of fresh Thyme (or dried) 1 tbsp of fresh Oregano (or dried) 1 tbsp of Marjoram (dried) 1 tsp of sea salt  1...

I’m Paul James, a retired professional chef with years of culinary expertise, Paul James has become a dynamic figure in the food, travel, and media industries. He is a published author of numerous cookbooks, a columnist, a podcaster, and a presenter with a global reputation for promoting hospitality and tourism. Paul is also an advocate for mental health, liver disease awareness, and food insecurity, using his platforms to educate, inspire, and support communities worldwide.

Key Roles & Affiliations
• Retired Professional Chef
• Published Author
• Food and Travel Writer & Columnist
• Radio Presenter | Podcaster | Journalist
• Promoter of Hospitality and Tourism Businesses Worldwide
• Executive Member, World Association of Master chefs
• Mentor and Founder, Hepatic Encephalopathy Awareness & Support Group
• Founder, British Liver Trust’s First HE Support Group
• Mental Health Foundation Member
• Ambassador, Burnt Chef Project
• Contributor, Food Cycle Birmingham
• Community Champion, Alcohol Change UK

Published Cookbooks
• Paul James’s Corfu Odyssey
• New York, New York – A Father and Son’s Trip to New York
• Recipes from My Kitchen
• Great Britain and Cornwall (Edition One)
• The Grandfather – My Grandad is the Best Chef in the World
• Food for Thought (Proceeds to British Liver Trust)
• A Gift for Christmas (Proceeds to Teenage Cancer Trust)
• Recipes from My Travels – Spain
• Recipes from My Travels – USA
• Recipes from My Travels – Greece
• Foreword & Consultant on Dirty Dishes
• Foreword & Consultant on Tales from the Cemetery

Cookbooks in Development
• From Port to Plate: Special collectors edition
• From Port to Plate : Corfu & Paxos
• From Port to Plate : Kefalonia, Meganisi & Ithaca
• From Port to Plate : The Cyclades islands including Paros, Mykonos, Syros, Kythnos, Milos and Santorini.
• From Port to Plate : The Saronic Gulf Islands including Aegina, Hydra, Spetses, Poros, Salamina, Agistri
• From Cornwall to Corfu
• Greek Culinary Diaspora
• My Story Hepatic Encephalopathy
• Sometimes you just have to Dance with the Devil

Paul James

Puerto Rican Corned Beef Hash 

Puerto Rican Corned Beef Hash 

Now we all know in Greek Cuisine, Sofrito refers to a dish that is found almost exclusively in Corfu. It is served less frequently in other regions of Greece and is often referred to as 'Corfu Sofrito' outside of Corfu.  It is usually made with veal, beef or chicken...

Hungarian Goulash with Skordalia

Hungarian Goulash with Skordalia

INGREDIENTS 500g of stewing steak diced  Nouboulo diced or smoked bacon diced  1 tbsp of extra virgin olive oil  1 tbsp of tomato purée  1 tsp of dried Oregano  1 onion finely sliced  400g Tin of chopped tomatoes  Handful of Olives Zest for the Skordalia & juice...

Corfiot pastitsada  

Corfiot pastitsada  

Ingredients 2 pounds boneless beef cubes Linguine  2tbs of olive oil 2 onions, finely chopped 3-4 garlic cloves, grated 1 400ml can chopped tomatoes  1/2 a can of water (Use empty tomato tin) 1 tsp of crushed red pepper flakes (Or more) 2 Bay leaf's  1 tsp of ground...

Crete dish

Crete dish

Antikristo served with Gamopilafo Ingredients : Antikristo  2 lamb shanks or shoulder lamb (Fatty piece of lamb) Mix of Cretion herb blended by myself:  1 tbsp of fresh Thyme (or dried) 1 tbsp of fresh Oregano (or dried) 1 tbsp of Marjoram (dried) 1 tsp of sea salt  1...

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