Slapdash Souvlaki

May was an INTENSE month here at the Ali Does It household. LongJohn went to daycare a month earlier than scheduled and I had a whole four weeks to get all the stuff done on the house I hadn’t had an opportunity to do when we moved in … because of the whole having-a-baby thing. Some of those projects are still in progress but I have SO MUCH to show you when they’re ready to be shown. If May was intense, then June is even more so. I went back to work full time AT A NEW JOB. And on my first day, I had HAND surgery. Today I’m having hand surgery on the OTHER hand. So things are a little nuts, to say the least. Luckily I have a bit of a backlog of posts for you guys. Let’s start with this one for the barbecue, now that we’re officially into grilling season.

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The Pie is a huge fan of souvlaki. We’re fortunate that some of the best souvlaki in town is only a short drive away. But it’s actually pretty easy to make your own souvlaki at home, provided you have some time to prep. Here’s how you can do it.

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First, let’s start with that most essential of condiments: tzatziki. You can always buy this but it’s easy to make as well. I rarely measure my amounts because I find they vary depending on my mood but here’s an approximation for you. Start off by grabbing about 1/2 cup plain yogurt and plopping it in a few layers of cheesecloth in a colander. Wrap it well and put something with a bit of weight on top. Place the colander over a bowl and shove it in the fridge for a few hours. I use Balkan style yogurt for this, but if you have Greek yogurt you can skip this step.

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After your yogurt has been pressed and some of the water has drained out, you can unwrap it and give the cheesecloth a bit of a rinse. You’re going to need it in a second.

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Grate up about half a cucumber. Plop the cucumber bits onto the cheesecloth, wrap it up, and give it a good squeeze over the sink and get rid of excess water.

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Now, tip that into a bowl together with the yogurt, some minced garlic, chopped fresh dill, salt, pepper, a few drops of lemon juice, and a drizzle of olive oil.

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Stir, stir, stir! Shove that back in the fridge for a few hours (preferably overnight) to let the flavours mingle.

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For the souvlaki we’re going to create a marinade. Start by finely chopping up a small red onion. I’m being smart here and using a large red onion because I’m making the recipe twice and chucking half of it in the freezer.

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Throw the onion bits in a large Ziploc freezer bag and tip in about 1/2 cup olive oil,

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2 tablespoons red wine vinegar,

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and 4 tablespoons lemon juice.

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Next plop in about 2 cloves minced garlic, 2 teaspoons dried (or fresh) oregano, and of course salt and pepper to taste.

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Wrangle yourself a decent-sized pork tenderloin (you can do this with chicken breast too). Don’t be tempted to use a pork shoulder or any other cut for this, as they’ll be too gristly when cubed. Trust me. I did it once when they were on sale and I regretted it. Pull the tough membrane off the tenderloin and trim any excess fat.

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Cut it into cubes.

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Chuck those cubes into your freezer bag.

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Seal the bag carefully, give it a good smushing together, and bung it in the fridge for several hours. While you’re waiting, grab some wooden skewers and plop them in a tray of water to soak for at least thirty minutes before you grill.

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When you’re set to start, shove the cubes of marinated meat onto your skewers (I like to use two skewers per so that they’re easier to flip) and grill until cooked through and at an internal temperature of about 145°F.

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Serve over rice with a hefty side of your fresh tzatziki and enjoy the summer!

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Three Bean Mexi Salad

Three Bean Mexi Salad

This is a quick and colourful summery salad you can serve at any time, as a side dish and as a standalone meal. It’s easy and appetizing and full of flavour. And, as it’s Labour Day, you should take a break, and enjoy this simple salad.

Start with your beans. Crack open a can each of black beans, red kidney beans, and white navy beans. Or whatever beans you like, really.  Drain them and give them a rinse in a colander. Set that aside while you chop up some veg.

Three Bean Mexi Salad

Chop up 2 red peppers into whatever size you think is appropriate for a bean salad.  Who am I to tell you what to do?

Three Bean Mexi Salad

Do the same with 2 jalapeños.  Be careful not to touch your eyes while you’re doing this.  I like to mince mine up super fine.

Three Bean Mexi Salad

Chop up as well 1 red onion.

Three Bean Mexi Salad

And slice up about 4 green onions.

Three Bean Mexi Salad

Huck all those things in a bowl with your beans, and add to that about 1 1/2 cups frozen corn kernels.

Three Bean Mexi Salad

For the dressing, start by mincing up a huge bunch of fresh cilantro.

Three Bean Mexi Salad

Drop that in a bowl with a few cloves minced garlic and the juice and zest of 1 lime.

Three Bean Mexi Salad

Add to that 2 tablespoons granulated sugar, a dash of salt and pepper, another dash of hot pepper sauce, and 1 tablespoon ground cumin.

Three Bean Mexi Salad

Mix that all together, then add in 1/2 cup olive oil and 1/2 cup red wine vinegar.

Three Bean Mexi Salad

Dump that on top of your salad and toss until well combined.

Three Bean Mexi Salad

This salad is best if you cover it and leave it in the fridge overnight to let the flavours mingle.  Serve it cold.

Three Bean Mexi Salad

Pork Tenderloin with Pomegranate Braised Cabbage

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I actually cooked this recipe up on Hallowe’en, but with my garnish it looked so darned festive I had to push back the publishing date to sometime when people start thinking of roasting chestnuts and Frosty the Snowman.  But for authenticity I am listening to Toccata and Fugue in D Minor while I type this up.  Spooky.  Yet festive.

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Anyway, there are lots of things you can do with pork tenderloin, and they’re extra handy when you’re in a rush because they cook so quickly. In addition to roasting up nice and tender in the oven, you can also slice up raw tenderloin into medallions for a fast fry, which is what we do here.  This recipe, modified a bit, comes from a recent Every Day Food.

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First you want to peel off all the silvery skin on your pork tenderloin, to make it extra tender.

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Then you can slice it up into relatively thin medallions.  Mine are about 3/4″-1″ thick.

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Then you will take a small cabbage (red one will be prettier, but I prefer the taste of green) like this one.

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And chop it all up into shreds.

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Now, heat some oil in your beautifully seasoned cast iron skillet and cook your pork medallions on medium-high until they are done all the way through and slightly brown on the outside.  Put them on a plate somewhere and cover them to keep them warm.

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Then take your cabbage and plop it in your still hot skillet.  Cook that, tossing occasionally, until it’s all wilted.

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Then pour in about 1 1/2 cups pomegranate juice.

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Raise the heat a little bit and let that simmer down until it’s reduced to about half and starts to thicken.  I used unsweetened juice, so I suspect if mine had had more sugar in it it might have thickened a bit more (notice how there are two incidences of duplicated words in that sentence?).  At this point, add in about 3 tablespoons butter and a dash of red wine vinegar and you’re ready to serve.

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I garnished my rather sadly coloured green cabbage with some steamed frozen peas and some fresh pomegranate seeds for festivity’s sake, and we had roasted potatoes on the side.  It was highly tasty.

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