Food By Franz

Pork Souvlaki, Greek Salad, Garlic Bread

Shopping List:

Pork roast (arm or rump) 1/2 lb per adult
Check your seasonings – oregano? rosemary? thyme? Cavendars?
1 lemon
Oil
Broth or beer
garlic clove
1 cucumber
1 tomato
4 oz Feta cheese
red onion, olives, peppers (optionals)
Vinaigrette
Bread for Garlic bread
Skewers for cooking the pork on. If you don’t have metal skewers, use the wooden ones, but soak them overnight to prevent from charring

To marinade the Pork

Cube the pork into a uniform size(as best you can – this ensures even cooking) and place in a resealable bag, add
juice of 1/2 lemon + 1 tsp of lemon zest (the yellow only from the rind of the lemon)
oregano – 2 tbsp fresh, chopped or 1/2 tsp dried
thyme – 1/2 tbsp fresh, or 1/4 tsp dried
rosemary – 1/2 tbsp fresh, or 1/8 tsp dried
1 Tbsp EEVO (or any oil will do)
1/3 C Beer (or broth)
1/2 Tbsp Cavendars seasoning
Garlic clove, minced – Marinade the port for 3-4 hours.
Place the pork on the skewers, grill or broil on low – turning once.

Serve this with greek salad, recipe follows

Cube the cucumber, tomato, and Feta bite size – Toss with
Red onion, slices (optional)
Vinaigrette – your favorite 1/2 Cup**
klamata or your favorite greek olives (optional)
Peperoncini peppers (optional)

**To make your own vinaigrette – pour scant 1/4 C red wine vinegar and rice vinegar each in a bowl. Drizzle in olive oil with a whisk until emulsified (turns thick yellow) usually a 1/2 C approximately. Season with salt & pepper – perhaps your favorite herb to taste.

Serve with Garlic Bread

Domathes is the Greek reference, Dolmas is the Middle Eastern reference

Ingredients:
1 lb ground meat (lamb, beef, pork or turkey)
1 med onion – chopped finely
1/2 C uncooked raw rice(not instant)
3 Tbsp butter/margarine
1/2 C chop parsley
1/4 C chop fresh mint (packed)
1/4 C chop fresh dill (packed)
1 tsp each salt/pepper
3-4 doz grape leaves (1 jar) *sometimes these are in the gourmet section, sometimes in the pickles section

To assemble
Pull the grape leaves out of the jar & soak grape leaves in bowl of water-(this lets the salty brine taste out)
In another bowl combine meat, onion ,rice, butter & spices, set aside. Drain grape leaves & take 1, lay flat, stem side towards you – put approx 1 Tbsp of filling near stem end and roll once, tuck side ends in and finish rolling. Fill each leaf until all the meat mix all used. Do not roll too tightly as rice will expand.

To cook
Choose a large pan with lid for steaming. Put 2-3 inches of water in a large pot. Place a steamer rack in pot and place a few grape leaves on top to line the steamer. (water level should be just underneath the steamer rack). Place rolls on the steamer lined with grape leaves – (do layers and do not pack too tightly) and cover with any remaining grape leaves. Place a lid tightly to cover pan – steam for 40 minutes – Pull extra leaves off the top carefully – arrange domathes on platter – sprinkle with lemon juice – garnish with lemon wedges. Can be served warm or at room temperature.

Note – please don’t skimp on the fresh herbs (dried will not substitute)

Makes 25-30 rolls

A wonderful side dish for a Mediterranean themed meal or a good buffet finger food.

Stuffed Vegetables -Greek Style

Ingredients
• 2 medium eggplants (about 1 pound each)
• 3 large red, yellow, or green bell peppers
• 3 large, ripe tomatoes
• 2 Tbsp chopped flat-leaf parsley
• 1 Tbsp chopped fresh oregano (or 2 tsp dried oregano) – (add 1 Tbsp of chopped mint for an interesting taste twist)
• 3 Tbsp olive oil
• 1 large clove garlic, minced
• Juice of a large lemon (about 1/4 cup)
• Salt and freshly ground pepper to taste
• 4 ounces feta cheese, crumbled

Preheat the oven to 350°F. Pierce the eggplants with a fork and place them in a shallow baking pan. Cut the peppers in half lengthwise, remove the stalk and seeds, brush the inside with 1 tablespoon olive oil and place in the baking pan with the eggplants. Bake for 40 minutes, or until the eggplants are soft. Let the eggplants cool to room temperature, then peel off the skin. Cut the eggplants in half, remove the seeds, and dice into 1-inch chunks.

Cut a lid from the tops of the tomatoes and save the lids. Scoop out the pulp from the tomatoes and place in a medium-sized bowl. Add the eggplant chunks and remaining ingredients, except the feta, to the bowl and toss gently.

Spray a 9 x 13-inch baking pan with nonstick cooking spray. Stuff the tomatoes and peppers with the eggplant mixture and replace the tops. Place the stuffed vegetables in the baking pan. Top each with crumbled feta cheese. Add 1 cup of water to the pan. Bake for 30 minutes. This dish can be enjoyed hot or room temperature.
Serves 4