Let's Dish With Linda Lou

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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 grated cucumber before mixing it into the yogurt.

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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, 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

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Honeydew Melon And Cucumber Soup

Soup’s Chillin’             Let's Dish

Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (2)

I love all the little toppings that go on top of a delicious soup as a garnish.  I also like to use certain garnishes to let you know what’s in a particular soup. Today I’m making a cold  Honeydew Melon And Cucumber Soup. I’m displaying a variety of garnishes just to give you a few ideas and would be really delicious to pair with this soup. You could use all or any combination of these toppings you like.

I think cold soups are underrated and not used nearly enough. They are really refreshing, and super healthy too!  You can use this as an appetizer, served in shot glasses, or as a first course.

I’m using fresh mint from my garden for this recipe.

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Fresh Mint Leaves

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First, I want to set aside the ingredients that will give my soup lots of texture and can also be used as toppings or garnish. I’m going to need thinly sliced cucumbers, using a food Mandolin is the perfect tool for the job. I have some other goodies up my sleeve too!

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Roasted Pancetta

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Food Mandoline Slicer

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Honey Dew Melon And Cucumber Soup

Honey Dew Melon And Cucumber Soup (4)

 

 

 

 

Prep Time: 30 minutes
Inactive Prep Time: 2 hours
Cook Time: 8 to 10 minutes
Total Time: 2 hours 30 minutes
Yields: 4 servings
Equipment: 10-cup food processor or a blender, food Mandolin, melon baller, chef’s knife

Ingredients:
1 to 2 melons (8 cups), not overripe, large dice, honeydew melon, plus 1 heaping cup of melon balls for garnish
1 English (hothouse) cucumber, 3/4 peeled and seeded and diced small, reserve 1/2 cup for garnish, plus 12 very thin slices, skin-on (using food Mandolin) reserved for garnish
1/4 cup of fresh mint leaves plus 4 small sprigs for garnish
12 slices of crispy Pancetta, optional
4 tablespoons of Greek yogurt (keep refrigerated until ready to serve)
1/2 cup of pistachios, optional
2 tablespoons of Agave nectar
1/4 cup of water
1 lime, juiced
1 teaspoon of cayenne pepper
1 teaspoon Kosher salt

Directions:
First, is to get all the ingredients you’ll be using for the garnish and toppings prepared. The pistachios, diced and sliced cucumber, melon balls, and Pancetta.

Directions For The Pancetta:
Preheat oven to 450-degrees F.
Place the pancetta slices, evenly spread out, onto a rimmed baking sheet pan lined with parchment paper. Bake for 8 to 10 minutes and let cool. Transfer a plate lined with a paper towel,. Set aside.

In a food processor, add mint, lime juice, diced melon, diced cucumber, Agave nectar, water, cayenne pepper, Kosher salt. Pulse all the ingredients together, until smooth. Refrigerate for 2 hours.

To serve, equally, divide the soup between 4 bowls. To each of the bowls, add 1 tablespoon of Greek yogurt, a few small diced cucumber, and 3 melon balls. Finally, garnish with cucumber slices and a sprig of mint. Crispy pancetta and pistachios are optional. The sweet and salty flavor combination, delicious!!! This is my Honeydew Melon And Cucumber Soup.

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Gluten-Free Mini Cauliflower Muffins

Gluten-Free Mini Cauliflower Muffins

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These Gluten-Free Mini Cauliflower Muffins are so flavorful. They may not be what you think of as real muffins. They’re more like mini souffle-style muffins. Not having the slightest bit of flour or baking powder, these little gems ROCK! Every bite has you wanting more.

This recipe’s star ingredient is the cauliflower. The extra depth of flavor in these gluten-free muffins comes from the liberally spiced roasted cauliflower. Finished with a dollop of Cream Cheese With Chives, my Gluten-Free Cauliflower Muffins are a great addition to your brunch buffet.

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Olive Oil

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Store-Bought Shredded Cheese

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Prep Time: 15 minutes
Cook Time: 50 minutes (includes roasting time of cauliflower)
Inactive Prep Time: 20 minutes
Total Time: 1 hour 25 minutes
Yields: 24 mini muffins
Equipment: 1 (10-cup) food processor, 2 (12-cup) mini muffin pans, 2 rimmed baking sheet pans, rubber spatula, stand mixer fitted with a paddle attachment or a hand-held electric mixer, piping bag

Ingredients:
1 head of cauliflower (about 2 pounds), cut into bite-size florets, (about 8 cups)
1 Fresno chili, roasted, seeded, and roughly chopped
1 tablespoon of chili powder
1 teaspoon of ground cumin
1/4 cup olive oil
3 cloves of garlic, roughly chopped
1/3 cup of Greek Yogurt full-fat (substitute low fat)
1/4 cup of fresh store-bought basil pesto (found in the refrigerated section)
1/2 cup of shredded Colby Jack cheese
2 large eggs, room temperature
2 egg whites, room temperature
1/8 teaspoon cream of tartar
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cream Cheese With Chives Topping, (optional)
1 (8-ounce) bar of cream cheese, room temperature
3 tablespoons of freshly minced chives

Directions:
Preheat oven to 450-degrees F.
Cut up a head of cauliflower into bite-size florets. Spread them out on a sheet pan. Toss the cauliflower with olive oil, Kosher salt, black pepper, cumin, and chili powder. Make sure all the florets are really well coated. Add one whole Fresno chili to roast alongside the cauliflower, Roast for 20 to 25 minutes until the cauliflower is golden and tender. Remove the Fresno chili and set it aside.

Reduce the oven temperature to 400-degrees F.

Note: Do not overfill the food processor.
In a food processor fitted with a metal blade, add half the roasted cauliflower and half the of the chopped Fresno chili and garlic. Pulse until smooth, no big pieces. Transfer to a large mixing bowl. Add the remaining roasted cauliflower florets, Fresno chili, garlic, and process. Add with the rest of the cauliflower mixture.

The color and flavor are awesome from the Fresno chili and spices.

In a large mixing bowl add the eggs, full-fat Greek yogurt, basil pesto, Kosher salt, and black pepper, mix to combine. Add the shredded Colby Jack cheese stir again to combine. Finally, add the cauliflower mixture, and combine.

Note: Make sure the bowl for mixing the eggs whites is completely dry.

In a small bowl add two room temperature egg whites. Whisk the whites until the frothy stage. Add in 1/8 teaspoon of cream of tartar. Continue whisking until the egg whites reach the stiff peak stage. Refer to pictures.

Next, add the beaten egg whites slowly to the cauliflower mixture. Using a spatula, fold in the egg whites until just combined. Do not overmix. Spray the mini muffin tin pans really well with non-stick cooking spray. Fill the muffin tins to the top with the cauliflower mixture.

Bake for 20 to 25 minutes, or until golden brown. Remove the muffins from the pan and set onto cooling racks. Allow the muffins to come to room temperature for about 20 minutes.

Once the Gluten-Free Mini Cauliflower Muffins have cooled arrange them on serving plates before piping on the cream cheese with chives.

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