Let's Dish With Linda Lou

Where You Taste The Love

Corn Pudding

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This Corn Pudding is so delicious and easy to make you’ll want to make it for every family get-together and every holiday celebration.

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Prep Time: 10 minutes
Cook Time: 1 hour to 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 12 servings
Equipment:  a blender, 9 x 11 x 2 baking dish, whisk, rubber spatula, colander, 1 rimmed baking sheet pan, 1 silicone pad, large mixing bowl

Ingredients:
2 pounds of corn, sweet, yellow, frozen, and thawed, (reserve back 1 cup, optional)
3 tablespoons of pure maple syrup
6 large eggs, room temperature
1/2 cup of whole milk (substitute 2%)
1/4 cup of Mascarpone cheese, room temperature
3 teaspoons of Kosher salt
1/4 teaspoon cayenne pepper
1/4 cup of all-purpose flour
1 teaspoon of baking powder
1 1/2 cup of heavy cream
1/2 cup (8 tablespoons) of butter, melted (unsalted)

Notes:
1). It’s a personal choice to add whole corn kernels stirring them into the batter to give the pudding texture.
2). Using a rimmed baking sheet pan underneath the baking dish slows the cooking process but improves the texture. Not using the pan will shorten cooking time by around 15 to 30 minutes.
3). After 60 minutes, (using a toothpick or cake tester) check the batter for doneness.

Directions:
Preheat oven to 350-degrees F.
Line a rimmed baking sheet pan with a silicone pad. Place the 9 x 11 baking sheet pan on the pad.

Place the corn into the blender. Add maple syrup, Mascarpone, milk, Kosher salt, cayenne pepper, all-purpose flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.

Pulse mixture until it begins to come together. Then increase the setting to high and blend until completely smooth, 2 to 3 minutes. Transfer the mixture to a large mixing bowl. Using a rubber spatula add the reserved whole corn kernels, fold the kernels into the batter until combined. Add the 6 eggs, and 2/3 of the melted butter, whisk to combine. Finally, add the heavy cream, again whisk to combine.

Grease the baking dish with the remaining melted butter. Pour the batter into the baking dish. Bake for 60 to 75 (depending on the size and shape of your baking dish) minutes until the pudding is browned and set.

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Pork Souvlaki With Tzatziki Sauce

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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 gated cucumber before mixing it into the yogurt.

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mint

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E.V.O.O.

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Marinating the pork for Souvlaki.

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Olive Oil

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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, medium-size 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, large bowl 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 to 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

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Homestyle Taco Meat

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The key to a really great taco is the meat. Simmered low and slow with a lot of bold flavors can take a taco to the next level. Don’t stop there, pick your choice of a vessel to serve your tacos, also important. Finally, finish by using your favorite ingredients full of bright colors and textures to fill your tacos. Eye candy is the best phrase I’d use to describe these tacos.

This is my recipe for Homestyle Taco Meat.

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Oregano

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I’m using two fresh herbs for my tacos. Oregano from my Hanging Herb Garden and fresh cilantro.

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Stuffing (2)

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Olive Oil

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Arugula

Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for Cilantro-Lime Brown Rice With Black Beans, click on the link at the bottom of this post.

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You can choose between using plum tomatoes or grape tomatoes for your Pico de Gallo.

Pico de gallo

If you’d like my recipe for Pico de Gallo, click on the link at the bottom of this post.

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If you’d like my recipe for Chunky-Style Guacamole, click on the link at the bottom of this post.

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How about these Tex-Mex-Style Baguette Pizzas? Buy a jar of your favorite taco sauce to smear over grilled baguettes, top with shredded cheese. Place them under the broiler until the cheese becomes lightly golden brown and bubbly. Top with my Homestyle Taco Meat and fresh Pico de Gallo.

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Red Onion

Diced Red Onion (2)

Cilantro

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Prep Time 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 4 servings (12 tacos)
Equipment: 6-quart Dutch oven, chef’s knife, 3 large mixing bowls

Note: A variety of fresh salsas and Pico de gallo are now available in the refrigerated section of the produce department in most grocery stores. Take advantage of these products to use as ingredients for taco meat, even guacamole.

Ingredients For Taco Meat:
1 tablespoon of olive oil
2 pounds of ground pork (substitute ground chicken, lean ground sirloin, or turkey)
1 onion, diced
2 cloves of garlic, minced
1 Fresno chili, seeded and minced (substitute jalapeno)
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of dried oregano
1 tablespoon tomato paste
4 tablespoons of taco seasoning
1 lime, juiced
4 dashes of Worcestershire sauce
1 1/2 cups of beef stock, unsalted
3/4 cup of store-bought fresh salsa (cantina-style)
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions, reserve green tops for garnish, thinly slice the tops on the bias

Ingredients For Taco Seasoning:
1 1/2 tablespoons of chili powder
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of cayenne pepper
1 teaspoon of smoked paprika
2 teaspoons of ground cumin
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1/4 teaspoon of dried oregano

Note: Recipe yields approx. 1/4 cup of taco seasoning.
Note: 2 tablespoons of taco seasoning per pound of ground meat.

Directions For Taco Seasoning:
Add all the ingredients for the taco seasoning into a medium-size mixing bowl. Mix to combine.

Tip: Store taco seasoning, in an airtight container, in a dry cool place.

Options For Tacos:
2 boxes of crunchy taco shells (substitute soft corn tortillas)
2 (8-ounce) packages of Mexican blend shredded cheese
limes
Arugula
Avocados
Red onion, finely diced
Cilantro for garnish
Green onion tops for garnish

Directions For Taco Meat:
Set the pan over medium-high heat. Add olive oil and the diced onions. Stir and cook until the onions begin to soften and become translucent, 2 to 3 minutes. Add the ground pork, 4 tablespoons of the taco seasoning, diced green onions (the white parts), minced Fresno chili, minced garlic, dried oregano, Kosher salt, and fresh ground black pepper into the pan.

Using a wooden spoon break up the meat. Continue to cook, stirring occasionally, until meat is no longer pink, 10 to 12 minutes. Add tomato paste and fresh Pico de gallo, stir to combine. Next, add the Worcestershire sauce, fresh lime juice, and beef stock. Bring everything up to a boil, then reduce the heat to medium-low, simmer, stirring occasionally, uncovered for 25 to 30 minutes.

At this point, all the liquid and seasonings have absorbed into the meat giving you a deep beefy flavor. Turn the heat off and add in the sliced green onion tops and cilantro leaves, mix to combine.  Transfer to a large serving bowl. It’s Taco Night!

To serve. I prefer the crunchy taco shells but really it’s totally up to you! This is my HomestyleTacos Meat.

Cilantro-Lime Brown Rice With Black Beans

Chunky-Style Guacamole

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