SAGANAKI

UNFORTUNATELY, I DIDN'T GET ANY GOOD PHOTOS OF THE FINISHED SAGANAKI. WAS EXCITING TO MAKE AND BEST EATEN WHEN SCOLDING HOT.

AQUIRE SOME KEFLAGROVERIA CHEESE. SLICE TO ABOUT HALF AN INCH IN THICKNESS. RUB DOWN WITH SALT AND PEPPER, MARINADE IN BRANDY FOR 2 HOURS. DREDGE IN FLOUR AND SAUTÉ IN BUTTER 2 MINUTES PER SIDE. TOSS IN A 1/4 CUP OF THE BRANDY MARINADE AND STAND THE FUCK BACK. FLAMBÉ FOR A MINUTE AND DOUSE WITH LEMON JUICE.