Posts Tagged ‘ Greek ’

Greek Pork Kabobs

Greek Pork KabobsImage

A simple marinade with bold herbaceous flavor and a citrus kick!

Ingredients:

1/4 cup italian white wine vinegar

1/4 cup olive oil

4 tablespoons fresh lemon juice

1 1/2 tablespoons Worcestershire sauce (or soy sauce and dash of fish sauce)

1 tablespoon dried oregano

1 teaspoon dried thyme

3-4 cloves fresh minced garlic (or to taste)

2 teaspoons dried red pepper flakes (or to taste)

1 teaspoon black pepper (or to tasted)

Season Salt to taste

1.5-2lbs Bonless Country Style Pork Ribs (Cut into approximately 1″ cubes)

Bamboo Skewers (10-12)

Directions:

1. In a bowl mix all ingredients.

2. Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.

3.  Soak bamboo skewers in water for 30 minutes.

4. Remove the pork cubes from the bag and thread on skewers.

5. Grill over medium-high heat turning occasionally for about 8 minutes or until the pork is cooked to desired done-ness.  Let rest for about 5 minutes and serve. Enjoy!

Garnish with fresh herbs (parsley or basil)

Baklava!

Baklava
A nutty and honey filled delight!

Baklava

Baklava

Ingredients:
1 pound Phyllo Dough (thin)
1/2 cup Pistachios
1/2 cup Walnuts
2 sticks butter
1 cup Ground Graham Crackers
Cinnamon (to taste)
For Syrup:
3 cups splenda (or sugar)
1 1/2 cups Water
1 6 or 8-oz jar of Honey
1 1/2 tablespoon Lemon Juice
Directions:
1. Combine groundnuts, cinnamon, and graham crackers into a bowl and mix together. Melt butter so it can be spread on phyllo leaves.
2. Butter bottom of a 9 X 13 pan with melted butter. Spread a phyllo leaf in the pan and butter this with a pastry brush. Put down another leaf and butter it. Do this with 10 phyllo leaves, buttering each leaf. Sprinkle 1/4 of the nut mixture on top of the 10th leaf.
3. Now start layering phyllo leaves again, buttering each leaf. This time use only 4 leaves. Sprinkle another 1/4 of the nut mixture on top of this. Do 4 more leaves and butter each one well. Use another 1/4 of the nut mixture, then 4 more phyllo leaves, being sure to butter each leaf. Use the last 1/4 of the nut mixture and top that off with 10 buttered phyllo leaves. Put lots off butter on top of the last leaf.
4. Before baking, cut into diamond shapes with a sawing action, as philo is fragile and will tear easily. Then, bake at 350 degrees for 1 hour on the lower rack, or until golden brown.
5. While baking Baklava, start your syrup on a burner. Combine the sugar, honey, and water in a pan and let it boil for 10 to 15 minutes. Then, add the lemon juice and boil for a few more minutes. Remove from heat and let this mixture cool slightly.
6. Remove the Baklava from the oven and cool slightly as well. Pour the honey mixture over the Baklava — both must be warm as you do this.
7. Do not cover the pan until it has thoroughly cooled, otherwise it will get soggy on top, and do not serve immediately — you must let the syrup soak into the Baklava overnight or for 6 hours. The pieces can be frozen after all the syrup has been absorbed