Let's Dish With Linda Lou

Where You Taste The Love

Arroz con Pollo

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Arroz con Pollo (chicken and rice) is a favorite in our house. I always have to make a big batch because Steve has no problem having this for dinner two nights in a row he loves it so much. I’m going to be using a super large braising pot for this recipe, if you don’t have one, a large Dutch oven works just fine, all you need to do is to brown the chicken off in two batches.

The traditional Cuban dish is made with short-grain white rice like Arborio, I prefer long-grain white rice. Basmati rice is what I’m using today.

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Olive Oil

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White Wine And Unsalted Chicken Broth

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Bay Leaves

Saffron

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Flat Leaf Italian Parsley

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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 1 (10-quart) large braising pot, tongs, dry measuring cups, paring knife, 1 rimmed baking sheet pan

Ingredients:
10 bone-in chicken thighs, skins removed
1/2 cup of good olive oil
2 cup of frozen peas thawed
2 (8-ounce) bags of mini sweet peppers, tops removed, seeded, and sliced into rings
1 (15-ounce) bag of frozen peas, thawed
1 large Spanish onion, diced
3 cloves of garlic, minced
1 cup of dry white wine, room temperature (Chardonnay)
1 small pinch of saffron
1 tablespoon of dried oregano
2 bay leaves
2 tablespoons of ground Tumeric
1 1/2 teaspoons of sweet paprika
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
2 1/2 cups of long-grain white rice, Basmati rice (rinsed really well, see my notes)
1 1/2 quarts of chicken stock, unsalted
1/4 cup of Italian flat-leaf parsley, finely chopped

Directions:
Begin by prepping the garlic, onions, and peppers, set aside.
Next, remove the skin from the chicken thighs and any extra fat, transfer to a rimmed baking sheet pan, set aside.

Add 1 cup of room temperature dry white wine to a measuring cup along with a pinch of saffron, give a whisk to combine, and set aside.

Season both sides of the chicken with Tumeric, Kosher salt, and fresh ground black pepper.

In a large heavy-bottom pot, add olive oil over medium-high heat. Once the oil is hot, arrange the chicken thighs in the pot smooth side down first. Do not touch or move the thighs for at least 4 to 5 minutes. You’ll know it’s time to flip them when they easily release, from the pot, on their own leaving no chicken stuck to the bottom. Flip the thighs and cook for another 3 to 5 minutes.

While the second side is browning, add the dried oregano into the palm of your hand, rub your palms together as you add the oregano evenly over the chicken. This process allows the oregano to release its oils and become fragrant. Don’t worry if the chicken is not completely cooked, they will finish cooking during the braising process. Go ahead and the browned chicken thighs back to the baking sheet pan, set aside.

Reduce the heat to medium, add the diced onions, sweet peppers, and garlic, season with Kosher salt and fresh ground pepper to taste. Stirring frequently, until tender, 3 to 5 minutes. Pour in the wine/saffron mixture. Using a wooden spoon, scrape all the bits of the bottom of the pot until clean. Continue stirring, cook until the wine is almost completely evaporated, 3 to 5 minutes.

Return the chicken thighs back to the pot. Sprinkle the sweet paprika evenly over the top of all the chicken. Add the bay leaves, rice, and remaining chicken stock, bring to a boil, reduce to a simmer (reduce heat to medium-low), cover, and cook for about 30 minutes, rice is cooked through and the chicken (internal temperature reads 165-degrees F.) is fall-off-the-bone tender.

Uncover, add the peas and garnish with finely chopped Italian flat-leaf parsley.

To Serve: Spoon in the rice mixture, first, into the bottom of a porcelain serving bowl, top with two chicken thighs, finish with a little more Italian parsley. Serve hot.

.Notes: Fill a large mixing bowl with cold water. Add the rice. Stirring occasionally, allow any starch from the rice to release into the water. Rinse a second time or until the water remains clear. This will ensure the rice won’t get clumpy in the finished dish.

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Oven Roasted Greek Potatoes (Lemoni Patatas)

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If you’re looking for the best-roasted potato recipe look no further. Simple and comforting lemon roasted potatoes with garlic finished with fresh oregano.

This is a traditional greek side dish known as Ellinikos Lemoni Patatas is really popular in Greek cuisine. Here’s the recipe for my Oven Roasted Greek Potatoes.

Tina, my sister, is coming over to photoshoot this spread. I’m making a double batch of my Oven Roasted Greek Potatoes and plenty of Pork Slovakia With Tzatziki Sauce this way she can take home dinner for her and her husband, Dave.

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Oregano

Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 50  minutes
Total Time: 1 hour 5 minutes
Yields: 12 servings (2 baking dishes)
Equipment: large mixing bowl, 2 (9 x 13) baking dishes, hand-held juicer, chef’s knife

Note: This recipe is for two baking dishes of Roasted Greek Potatoes. If needed divide recipe by half.

Note: To achieve the right texture, greek potatoes are baked covered for approx. 40 minutes in plenty of liquid-olive oil, lemon juice, and broth. As they’re covered the potatoes become tender as they absorb steam and take in the flavored liquid.

Ingredients:
8 medium to large size Yukon gold potatoes, peeled, washed, cut into wedges, divided
8 large garlic cloves, finely minced and divided
1/2 cup of olive oil, divided
2 lemons, juiced, divided
2 1/2 cups of chicken broth, divided (substitute unsalted vegetable broth)
1 1/2 tablespoons of dried Greek oregano, divided (substitute dried oregano)
1 1/2 tablespoons of Kosher salt, divided
1 1/2 teaspoons of freshly ground black pepper, divided
1 cup of Italian flat-leaf parsley, finely chopped for garnish, divided
1/2 cup of fresh greek oregano leaves for garnish, divided

Directions:
Peel potatoes and cut them in half. Next, slice each half into large wedges. Let them stand in water while preparing the sauce.

In a two large mixing bowls whisk together the olive oil, lemon juice, broth, dried oregano, Kosher salt, and fresh ground black pepper.

Drain and dry the potatoes.

Spray both baking dishes with non-stick cooking spray. Evenly divide the potatoes and finely chopped garlic between both baking dishes. Toss to combine.

Pour the liquid from each bowl into each baking dish of potatoes.

Cover each baking dish with foil, transfer to the oven. Bake for 40 minutes. Remove from the oven briefly to uncover both baking dishes. Return to the oven to roast for another 10 to 15 minutes or until the potatoes are cooked through and golden brown with a little crust forming.

To add a nice char and great texture to the potatoes, place one baking dish, at a time, under the broiler for about 3 minutes. Keep a close eye on them so they don’t burn.

Remove from the oven. Before serving, garnish with finely chopped Italian flat-leaf parsley and fresh oregano leaves.

Serve hot.

Greek Village Salad

Pork Souvlaki With Tzatziki Sauce

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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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Hot House Cucumber

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E.V.O.O.

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Marinating the pork for Souvlaki.

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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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