Let's Dish With Linda Lou

Where You Taste The Love

Pork Souvlaki With Tzatziki Sauce

2019-06-09 09.04.58

2019-06-09 08.57.57

The word Souvlaki simply means, “meat on skewers”. Greeks also use it to describe an actual meal, loaded with perfectly grilled meat, and topped with Tzatziki sauce. Souvlaki is street-food and is super delicious. Usually made with chicken, today I’m doing it using pork, pork tenderloin to be specific. This is my Pork Souvlaki With Tzatziki Sauce.

I’m starting with the Tzatziki sauce. The most important trick to making Tzatziki Sauce is to thoroughly drain the grated cucumber before mixing it into the yogurt.

2019-06-09 10.14.55

2016-04-14-11-59-21

2019-06-09 08.49.25

Greek-Village-Salad-2

2019-06-09 01.12.51

2020-04-14 10.15.06

2019-06-07 21.59.15

mint

2015-07-02-14-31-41

2019-06-07 13.00.13

2019-06-07 04.21.15

2019-06-08 06.01.34

2019-06-07 04.23.31

2019-06-07 04.23.51

2019-06-07 04.26.12

2019-06-07 19.04.30

2019-06-07 19.07.10

2019-06-07 19.07.31

2019-06-07 21.59.15

2019-06-07 04.21.15

2019-06-08 06.01.34

Hot House Cucumber

2019-06-08 06.03.04

2019-06-08 06.04.46

2019-06-08 06.04.09

2019-06-08 06.09.17

2019-06-08 06.09.20

2019-06-08 06.26.22

2019-06-08 06.27.18

2019-06-08 06.28.37

2019-06-08 06.31.15

2019-06-08 06.33.33

2019-06-08 06.34.58

2019-06-08 06.36.06

2019-06-08 06.42.28

E.V.O.O.

2019-06-08 06.44.41

2019-06-08 06.44.45

2019-06-08 06.46.49

2019-06-08 06.46.52

2019-06-08 06.46.57

Marinating the pork for Souvlaki.

2019-06-09 10.14.55

2016-04-14-11-59-21

2019-06-07 12.56.03

Olive Oil

2019-06-07 12.56.06

2019-06-07 12.57.33

2019-06-07 12.59.11

2019-06-07 12.59.53

2019-06-07 13.00.13

2019-06-07 13.13.21

2019-06-07 13.13.25

2016-01-07-15-05-55

2020-05-04 14.42.23

2020-04-29 18.22.36

2019-06-07 13.07.47

Photo Jun 07, 1 08 37 PM

2019-06-07 13.20.53

2019-06-07 13.22.44

2019-06-08 06.04.09

2019-06-08 09.29.47

2019-06-08 09.29.50

2019-06-08 09.29.54

2019-06-08 09.36.21

2019-06-08 09.41.04

2019-06-08 09.57.02

2019-06-08 09.57.00

2019-06-08 10.15.07

2019-06-08 10.14.36

2019-06-08 10.19.34

2019-06-08 09.36.21

2020-04-14 10.15.06

2019-06-09 01.12.34

2019-06-09 01.12.51

2020-04-10 08.01.43

2019-06-09 08.57.53

2019-06-09 08.57.57

2019-06-09 09.04.58

Tzatziki Sauce
Prep Time: 15 minutes
Inactive Prep Time: overnight (8 to 12 hours)
Total Time: 12 hours 15 minutes
Yields: 4 to 6 servings
Equipment: 2 large mixing bowls, 1 medium-size glass container bowl with a tight-fitting lid, box grater, vegetable peeler, mesh sieve, cheesecloth, chef’s knife, hand-held juicer, Microplane

Pork Souvlaki
Prep Time: 30 minutes (time includes skewering the pork)
Inactive Prep Time: overnight (8 to 12 hours)
Cook Time: 10 minutes
Total Time: 12 hours 40 minutes
Yields: 10 to 12 skewers
Equipment: indoor grill pan, 1 large glass container with a tight-fitting lid, whisk, wooden skewers, metal tongs, chef’s knife, hand-held juicer, 2 sheets of cheesecloth

Tip: Drain the yogurt the night before.

Ingredients For Tzatziki Sauce: 
1 1/2 cups of Greek yogurt, full-fat
1 1/2 teaspoons of ground cumin
1 large (10-ounce) hothouse (English cucumber) peeled, grated using large holes on a box grater, and drained
2 tablespoons of *e.v.o.o.
2 tablespoons of fresh mint, finely chopped
2 tablespoons of fresh dill, finely chopped
1 large garlic clove, freshly grated
1 lemon, juiced
1/2 teaspoon of Kosher salt
1/4 teaspoon of cayenne pepper
1 sprig of fresh mint for garnish
1 sprig of fresh dill for garnish

Directions For the Tzatziki Sauce:
Start by lining a mesh sieve with cheesecloth. Make sure the cheesecloth is large enough to cover the yogurt completely. Place over a large mixing bowl. Cover the yogurt completely with the cheesecloth. Place a heavy bowl on top to help the yogurt to drain. The next day unwrap the yogurt and transfer it to a medium-size mixing bowl with a tight-fitting lid and place back into the refrigerator.

Wash and dry the bowl and mesh sieve.

Using the same mesh sieve, lined with another piece of cheesecloth add the grated cucumber and 1/2 teaspoon of  Kosher salt. Tightly twist up in the cheesecloth and squeeze gently with your hands removing as much of the excess moisture as possible. Untwist the cheesecloth, set it carefully back into the mesh sieve. Place the mesh sieve over a bowl. Set aside for 30 minutes to continue draining.

Remove the yogurt from the refrigerator. Remove the lid. To the yogurt add ground cumin, olive oil, herbs, lemon juice, grated garlic, Kosher salt, and cayenne pepper. Stir to combine. At this point taste for seasoning if needed. Place the lid on, transfer back to the refrigerator to chill.  Spoon the Tzatziki into a serving nice serving bowl. Garnish with fresh dill and mint right before serving.

Tip: Soak skewers for 1 hour before using.

Ingredients For Pork Souvlaki:
1 (2-pound) pork tenderloin, silver skin removed, cut into 1 1/2 inch pieces
1 1/2 cups of Greek yogurt, full-fat
1 1/2 tablespoons of ground cumin
8 cloves of garlic, freshly grated
1/2 cup of olive oil
2 tablespoons of dried oregano
1 tablespoon of dried rosemary
1 teaspoon of sweet paprika
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 lemons, juiced
2 fresh bay leaves (substitute dried)

Garnishes: 
3 lemons, halved and grilled
8 sprigs of fresh oregano
mixed organic greens (as a bed for the platter)
sweet and tangy pepper drops, optional

Side Options: Links for recipes are below.
Greek Village Salad with Grilled Ciabatta or grilled pita bread
Roasted Greek Potatoes
Blackberry Cornbread Cake

Directions For Pork Souvlaki:
Prepare the marinade. In a large mixing bowl add the olive oil, lemon juice, grated garlic, Greek yogurt, ground cumin, dried oregano, dried rosemary,  sweet paprika, bay leaves, Kosher salt, and fresh ground black pepper, whisk to combine.

Add the pork to the marinade. Toss to combine making sure all the pork is well-coated with the marinade. Cover with lid (or tightly using plastic wrap) and refrigerate for 8 to 12 hours and/or overnight.

When ready, thread marinated pork pieces through the prepared skewers.

Preheat the grill pan over medium-high heat. Brush the flesh side of each lemon with a little oil. Place the lemon halves onto the grill. Grill for 1 to 2 minutes or until you get nice charred grill marks. Transfer to a plate. Set aside.

Once again, prepare the indoor grill pan. Brush with a little oil and heat over medium-high heat. Place pork skewers on the grill pan (in batches). Grill until well browned and internal temperature reads 150-degrees F. on an instant-read thermometer. Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. Adjust the temperature of the grill pan if necessary.  Repeat this process for the second batch. Allow the pork skewers to rest for 5 minutes. Discard any leftover marinade.

Transfer and arrange the pork skewers to a large serving platter lined with organic mixed greens. Garnish with fresh sprigs of oregano, grilled lemons, and sweet and tangy pepper drops.

Serve Pork Souvlakia with aside of chilled Tzatziki Sauce.

*E.V.O.O. is the acronym for extra virgin olive oil.

Blackberry Cornbread Cake With Maple Whipped Cream

Oven Roasted Greek Potatoes (Lemoni Patatas)

Greek Village Salad

Leave a comment »

Capa

Art Work Representing The Matador's Cape

I had to start my post with this picture above. My amazing daughter Melissa came to visit me this year.  Every year she surprises me with a night out. She puts a great deal of thought and research into where we’ll go to for our special mother-daughter dinner. In the back of my mind, I knew it would be Disney related, and I was right. She chose the Four Seasons Orlando, 17th floor, Capa.

The picture I’ve posted above is where I want to start. When Melissa and I were first seated, I couldn’t help but see this vibrant red color fabric. I’m thinking, is this some type of fabric that’s been pinned so perfectly, and hanging just above all of our heads, or is it some other kind of material. I couldn’t take my eyes off it. The fact that it’s portraying the matador’s red cape flowing throughout the dining area was breathtaking.

Authentic Matador Attire

Incased in glass, these three beautiful Matador costumes. You just knew by looking at them that they were authentic.

2018-09-15 11.26.19

Let me start from the beginning. Melissa and I are on our yearly mom daughter night out. It was a surprise she’d been planning for a while. It’s around 7:30 pm, it’s dark out, and the back streets of Disney property are lit up. We pull up to the Four Seasons Hotel Orlando.

2018-09-15 11.26.28

2018-09-15 11.26.24

2018-09-15 11.26.22

It’s breathtaking!  Then we go inside and this is what we see.

Lickety Split (2)

2018-09-15 11.26.31

Lickety Split (3)

After taking in the main lobby and peeking into other corridors like you see above, we head up to the 17th floor.

2018-09-15 11.28.17

2018-09-15 11.27.02

2018-09-15 11.27.21

2018-09-15 11.27.13

2018-09-15 11.26.54

2018-09-15 11.27.11

2018-09-15 11.27.16

2018-09-15 11.27.07

2018-09-15 11.27.05

2018-09-15 11.26.51

2018-09-15 11.28.00

2018-09-15 11.26.57

2018-09-15 11.27.44

2018-09-15 11.27.25

2018-09-15 11.26.44

Here are a few shots of the dining area. The dining atmosphere is unique in that it greets you with a casualness. There are a few separate dining areas, a lounge area, and, of course, the patio.

Wine Menu (1)

View From 17th Floor Of Capa

Wine Menu (2)

The Disney parks fireworks start at 9:00 pm so we were able to catch those out on Capa’s patio while enjoying a glass of wine. I took a few more pictures, overlooking, from the 17th floor, of the Four Seasons Hotel, down to their property below, so awesome!

Antoine And Melissa

Wine Menu

Antoine, the Sommelier for Capa was so amazing! He took his time going over the different wines as if we were the only table in the restaurant. We told him what we were planning on ordering for the different courses and he recommended which wines paired the best with those dishes. Check it out, the menu even lights up!

Antoine was so passionate about his job. I know this because we spoke about the terrible fires in the Napa, California area that had happened recently, and I could see the emotion and sadness he felt. He spoke about how there would probably be serious damage to the soil and to future grape vineyards in that area.

2018-09-15 11.27.34

2018-09-15 11.28.33

This slideshow requires JavaScript.

Above is a slideshow I put together of their complete menu.

Our Amazing Server At Capa

This man you see in the picture above was our server, Michael. He was attentive and very knowledgeable regarding specific dishes and ingredients. He helped us in making up our minds when it came to deciding on our choices of the different courses.

His timing in bringing the different courses throughout the meal was perfectly timed. This made for an amazing dining experience.

2018-09-15 11.27.42

2018-09-15 11.27.32

The courses ranged from Spanish Charcuterie and cheeses, Foie Gras, Wagyu Beef Carpaccio, Shrimp- Egg Yolk-Chili with Celery Root Chips, Esparragos, to Rack of Lamb and NY Strip.

2018-09-15 11.28.07

2018-09-15 11.27.55

2018-09-15 11.28.04

2018-09-15 11.28.13

2018-09-15 11.27.47

2018-09-15 11.27.50

Our Server at Capa

At this point, Melissa and I were so full we couldn’t even think about dessert. We did check out their dessert menu and it was out of this world! If you’d like to get more information like their hours, menu, or directions for the Four Seasons Rooftop Steakhouse and Bar in Orlando-Spanish Cuisine, you can visit, http://www.fourseasonsresortorlando.com for more information.

3 Comments »

Thanksgiving Day

2013-11-28-13-32-39

Image

Image

It’s was a really bad idea on my part to have a new carpet scheduled to be installed around the holidays.

Today I’m giving thanks for this food, family, and friends. I made a Thanksgiving Day dinner with the little space I had, no one seemed to care. That’s what I love, no one notices the mess, they only notice the wonderful food. At the end of the day, that’s really all that matters, family, friends, and great food.

Italian Sausage And Mushroom Stuffing

Apricot And Blueberry Crumble

Leave a comment »

%d bloggers like this: