Let's Dish With Linda Lou

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Pork Souvlaki With Tzatziki Sauce

2019-06-09 09.04.58

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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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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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Barbecue Pulled Pork

Let's Dish

Having worked in the barbecue industry for over 30 years, I  believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and great texture to the sandwich.

I made a Fennel slaw for my Slow Cooked Pulled Pork sandwiches and If you’d like that recipe, click the link at the bottom of this post.

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My Chipotle And Cola Crock-Pot Pulled Pork recipe is super delicious and really easy to make. For that recipe, just click on the link at the bottom of this post. This time I’m making my Barbecue Pulled Pork, using my Dutch oven. I’m using a bone-in pork shoulder better know as a pork butt.

I always seem to have enough pulled pork leftover for a second day. I love to use the hot pulled pork and lay it ever so gently over a cold crisp salad.

This time, I’m making a really easy wet rub that can be done in the food processor. The great thing is you can make the wet rub in advance.

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Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch oven, 1 (10-cup) food processor

Ingredients:
1 (4 to 5-pound) bone-in pork shoulder (pork butt)
2 large onions, quartered
1/2 cup chicken stock, unsalted
1 cup of Sweet Baby Rays BBQ sauce (substitute homemade barbecue sauce)
Fresh bake Ciabatta rolls

Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic, roughly chopped
2 tablespoons of Champagne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 Chipotle peppers, seeded and roughly chopped
2 teaspoons of the adobo sauce (from the can of chipotle peppers)
1/4 cup of water

Directions For Wet Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt (pork shoulder) on a sheet pan and massage the wet rub all over the pork. Even in all of its crevices. Wrap tightly in plastic wrap and refrigerate for 24 hours (at least overnight).

Directions For Braising Pork:
Preheat oven to 350-degrees F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4 1/2 hours, or until pork is tender.  When you remove the pork from the pot, the meat should want to fall apart and away from the bone.

Place the pork onto a sheet pan. Turn the stove on medium-high heat, bring the liquid in the pot up to a boil, turn the heat down to a simmer and reduce the cooking liquid, in the pot, by half. This should take about 10 minutes. While the liquid is reducing, remove the bone(s) and the fat cap. Use two forks to shred the pork. Add the pulled pork back into the pot. Add barbecue sauce, using a pair of tongs, toss to combine. Turn the pot down to the lowest setting, cover to keep warm until ready to serve.

To Serve:
Butter and grill Ciabatta rolls. Top with my Fast Homemade Garlic Dill Pickles, and a side of my Fennel Slaw, or make your favorite salad topped with this delicious Barbecue Pulled Pork.

Fennel Slaw

Fast Homemade Garlic Dill Pickles

Chipotle And Coca-Cola Crock-Pot Pulled Pork

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Homemade Tamale Pie

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My HomemadeTamale Pie is a combination of cheesy ground pork-topped cornbread and it’s to die for. I add a few secret ingredients to the store-bought cornbread mix that sends this dish over the top.

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Sour Cream And Ricotta Cheese

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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 1 (12-inch) cast-iron skillet, 1 (12-inch) sauté pan, large mixing bowl, aluminum foil, chef’s knife

Ingredients:
2 1/2 pounds of ground pork (substitute ground beef)
1 (15-ounce) box of Krusteaz honey cornbread
1 large egg, room temperature
1/2 cup (4 ounces) of sour cream, room temperature
1/4 cup (2 ounces) of whole milk ricotta cheese, room temperature
3/4 cup cream-style corn
3/4 cup enchilada sauce
1 tablespoon olive oil
1 cup onions, small dice
3 cloves of garlic, minced
1 tablespoon plus 1 teaspoon of chili powder
1 1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
7 tablespoons of RO*TEL, drained
1/4 cup beef stock, unsalted
2 cups of shredded cheese, Mexican blend and/or Colby Jack
1/2 cup of green onions, (white and green parts) thinly sliced, on the bias, for garnish

Directions:
Preheat oven to 400-degrees F.
First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained RO*TEL, (tomatoes with green chilies), cream corn, ricotta cheese, and sour cream mix to combine. Next, add in the dry ingredients from the box. Add the dry ingredients to the wet, mix until just combined. Do not overmix. Pour the batter into the cast-iron skillet. Bake for 20 minutes.

While the cornbread is in the oven baking, start the filling for the tamale pie.

In a large sauté pan, over medium-high heat add olive oil with diced onions. Stirring frequently, cook the onions for about 3 to 4 or until soft and translucent. Add minced garlic, stir, cook for 1 minute more.

Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Stirring frequently, cook the ground pork, onions, and spices for 10 minutes, or until meat is no longer pink, about 6 minutes. To the meat mixture, add the remaining 4 tablespoons of the drained RO*TEL and beef stock, stir to combine. Simmer over medium heat, stirring occasionally, for another 15 minutes or until all the liquid evaporates. Drain fat, transfer meat mixture to a large mixing bowl. Set aside.

Take the cornbread (in the skillet) out of the oven. Using a fork, poke holes all over the top of the cornbread. Add 3/4 cup of enchilada sauce. Spread evenly over the top. Letting the sauce seep down into the cornbread. Generously top with shredded cheese.

Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Tightly cover the skillet. Bake for 20 minutes.

Switch oven to broil, remove the foil, broil for 5 minutes until cheese is golden brown. Remove the skillet from the oven and let rest for about 15 minutes to set. Garnish with green onions.

Guacamole, Chunky-Style

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