Yanni’s owners share tradition and holiday recipe
Yanni and Denise Pihas are the purveyors of fine food at their popular, family-owned Yanni’s Bar & Grill, 12015 Scripps Highlands Drive in Scripps Ranch. While their restaurant is very highly respected, and the owners are immersed in daily operations – especially during this hectic season – they were more than happy to graciously share one of their holiday traditions with Scripps Ranch readers, along with a recipe.
This is the second time they have offered a view into their family holiday traditions as well as a recipe in Scripps Ranch News. The first time was in 2019. This is what Yanni said at that time: “One of our longest standing traditions is to have a fantastic meal with a large group of family and friends. We make lamb, turkey, pan seared chicken breasts, mashed potatoes and stuffing – traditional American fare.”
When asked if he had any tips for creating the perfect turkey back then, Yanni said there is nothing better than giving it lots of time to cook and lots of rosemary and garlic. He also said a good wine is an essential piece of any holiday meal.
“Cooking is one of the great celebrations of life – it creates memorable experiences for the family to remember for years to come,” Yanni said.
This year, Denise offered another glimpse into one their family holiday traditions.
“Every Christmas morning, Yanni and I wake up and wait for the family to come downstairs. We sit by the tree and open a few gifts,” she stated. “Afterwards, we have a wonderful brunch with potato latkes that we top with our choice of toppings: poached eggs, smoked salmon, capers, dill, tomato, red onion and sour cream.”
Yanni and Denise shared this time honored family recipe:
Potato latkes
2 pounds of Russet potatoes, peeled
1/2 cup all-purpose flour or matzo meal
1 medium onion
2 tsp. of baking powder
2 tsp. sea salt
2 large eggs
Avocado oil for frying
Peel then grate potatoes and onions in a food processor with grating attachment. (You can use a box grater, but it takes much longer.)
Put the potato/onion in a cheese cloth and squeeze out all of the liquid.
In a large mixing bowl, mix flour and baking powder salt and pepper.
Add eggs and whisk.
Add the potato mixture and mix until well combined.
Heat a large skillet with oil, enough to coat the bottom by 1/4”
Once heated, scoop up using an ice cream scooper and add to the oil.
Push down to make a round disc.
Cook on each side for 5 minutes or until brown.
Flip and do the other side.
When finished cooking, put on a paper towel to absorb excess oil, then transfer to a serving platter.
For each batch you may have to replenish the oil. I keep the latkes in the oven at 150 degrees to keep warm.
Serve with the poached eggs or sunny side up eggs, smoked salmon, capers, dill, tomato, chives and sour cream.
If you want to be a little fancy, add some caviar to the toppings.