[Sca-cooks] Greek cooking
jo_foster81 at hotmail.com
Mon Aug 7 13:13:07 PDT 2006
For those who were curious about the results of the milk, butter, and honey
experiments that my children and I were supposed to conduct over the weekend
didnt happen. Sorry. WE will get to that experiment ... perhaps after
we cooked GREEK.
we did not roast the local orthodox priest
Father Luzak is far to
nice a man for that.
We made Souvlaki, cheese pies, and rice. A side note
I have a copy of
The Frugal Gourmet; Cooks the Three Ancient Cuisines; China, Greece and
Italy, which heavily influences my cooking on occasion. I also have two
children still at home who LOVE to help mom cook, and we usually reserve
Sunday as a try something different day.
We used the thick-cut boneless pork loin chops that I use for practically
every pork dish I make anymore. We cut apx. 2 lbs of them it into inch size
cubes, and marinated it in a mix of ½ cup good olive oil, 1 cup marsala, ½
teaspoon salt, 2 tablespoons of chopped parsley, a teaspoon or so of chopped
oregano, and about half a teaspoon of cilantro. Two hours later we dumped
the lot into the wok and fried them up. When the pork was cooked through, I
drained off the liquid and then tossed in about half a pound of crumbled
While we waited on the marinating process, we thin-sliced some purple onion
and some roma tomatoes. While they were not looking, I mixed some sour
cream half and half with some plain yoghurt, and stirred in some chopped
We split pitas, and made them into pockets, slathered in some of the sour
cream sauce, added meat, onions, tomatoes a few ripe olives
like a few jars of ripe olives.
We chopped about half a purple onion, a huge clove of elephant garlic, about
a pound of Feta and three eggs. I tossed in some fresh chopped parsley
(about a tablespoon worth) and some fresh cilantro (about half a teaspoon
worth). I used commercially available phillo, because I am too durn lazy to
make my own. Two sheets of phillo brushing each with melted butter, then
dumped on a heaping tablespoon (or two tablespoons worth
for the purist),
and rolled them up. I line a cookie sheet with foil to make removal easier.
Place on UNGREASED foil, and bake at 400f for 25 min. Warn the kids that
they are HOT. Hand the kids a glass of ice-water because kids NEVER listen
when mom tells them that the cheese pies are HOT. Hoped there were some
cheese pies left for dinner.
We cooked about a cup of wild rice in the crock pot on high with about two
and a half cups of water and a veggie bullion cube (because I am too durn
lazy to make my own veggie bullion). After about two hours we added a whole
red pepper (pimento type) chopped fine, and some thin-sliced green onion.,
and let that cook for another half hour. Then, we drained out the remaining
liquid, and stirred in half a stick of butter, some lemon pepper, some
chopped fresh parsley (about half a tablespoon worth), a shot of lemon juice
(about a tablespoon worth), and some ground allspice (about half a teaspoon
For the cooking order
it went kind of like this.
Rice in the crockpot with the water and bullion cube
Cut up the pork, mix the marinade, put the pork into the marinade and put
the lot in the fridge.
Slice the purple onion and tomato
baggie and refrigerate
Fine chop the onion and red pepper for the rice. Baggie and refrigerate
Mix up the cheese pie filling
Make the cheese pies
Add the veggies to the rice and put the wok on the stove
Put the cheese pies in the oven. And Fry the meat
Set the table.
Put the sliced onions, tomatoes, pitas and sour cream sauce in the divided
serving bowl that we usually use for tacos, serve the rice in the crock from
the crockpot, put the remaining cheese pies on a plate. Add a green salad
to the offerings so as to make up for the cheese pies that went missing
while the table was being set.
Ring the dinner bell.
Jo (Georgia L.) Foster
jo_foster81 at hotmail.com
Never knock on death's door........ Ring the doorbell and run. He hates
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