Posts tagged ‘tzatziki’

June 27, 2018

What’s Your Favorite Summer Cover-Up?

What’s your favorite summer cover-up? It’s summer & time for the beach. You may have a beach cover-up, but what about your food? Sometimes it can use a good cover-up too!

As we approach the 4th of July, I’m dreaming of slow cooked ribs, smoked pork butt, burgers blackened on the grill, salmon and corn covered in grill marks, and because it’s hot, ice cream for dessert! All of these are delicious simply seasoned with herbs and spices, but this year I think I’d rather slather them until they’re covered in sticky goodness. 
grill
The question is, what cover-up will I choose for a rack of tender ribs? Actually, I may cheat on this one. My lawn care man has promised to deliver a sample of his newly created BBQ sauce. He describes it as tangy & spicy. Those are the qualities I prefer in BBQ sauce and his is getting rave reviews from friends.

Purists may prefer only Memphis-style dry rub on their ribs. I like them rubbed and then basted with a thick sauce that caramelizes on the edges. This only applies to ribs. I want my pork butt covered up after it’s put on my plate if I cover it at all.

For variety, I like mango salsa or sauce, you might prefer apple, apricot, peach, plum, or strawberry. I want to try a cherry based sauce or possibly a mixture of sweet cherries and raspberry. In my head, pineapple sounds like a good compliment to cherries and raspberry, but I’ll have to do a taste test to see if it works like I think it will. Orange might work better.

Moving on to the pork butt, I think I’ll shred the meat and cover it with slaw. Mayonnaise and vinegar cabbage coleslaw is probably the most common version served with pulled pork. I’m going to use my mom’s vinegar coleslaw recipe.

Mom’s Cabbage Slaw

2 large heads of cabbage, shredded
6 or 7 white or red onions, grated or finely minced
2 cups sugar
1/4 cup salt
1 3/4 cups salad oil
1 3/4 cup apple cider vinegar
2 tablespoons dry mustard
2 tablespoons celery seed
Fresh ground black pepper

In large bowl, combine cabbage onion, sugar, and salt. Toss and set aside.

In saucepan, combine oil, vinegar, dry mustard, and celery seed and bring to boil.

Once cabbage has produced juice (about 5 minutes), drain it through a colander, then place in large bowl. Pour the boiling dressing mixture over drained cabbage. Add fresh ground black pepper and toss with a fork.

Allow to sit until cool. Cover and place in refrigerator for at least 8 hours prior to serving.

I’m going to keep the burgers homestyle as well by mixing Cavender’s All Purpose Greek Seasoning into the meat. Homestyle? Well, not for everybody, but this blend of 13 spices and seasonings originated in my hometown and was always in our pantry. When I was a kid, a glass jar of Cavender’s was a standard Christmas gift for relatives who lived far away and could not purchase it in their local stores. I don’t think they have the glass jars anymore, but the seasoning is still tasty. For a light touch, I’ll serve the burgers with thinly sliced seedless cucumbers and tzatziki.

Honey glazed salmon sounds appealing. Salmon can handle some strong flavors. I often feel like what I’m served in restaurants is under seasoned. A good dose of salt, pepper, garlic, and lemon or lime along with the honey should give me moist, full-flavored salmon.

I really can’t think of a better cover-up for corn than butter. If the corn is sweet & fresh, I’ll skip the salt and just use salted butter. Anything else seems to detract rather than enhance.

Now, for dessert! Obviously, there are hundreds of ice cream topping choices. I prefer fresh fruit or chocolate or a combination of the two, but rather than limit my friends to my choices, it’s easy to set out small dishes of shredded coconut, a variety of chopped nuts, cookie pieces, cereal, fruit and chocolate sauce. I make them all gluten-free so I can enjoy any leftovers.

Truthfully, most of this is long-term planning. This 4th comes on the heels of too many months of family caregiving to make the actual execution sound appealing. I think I’ll choose a mindless float in the pool. Nonetheless, I’m excited about the ideas!

The 4th of July will come around again next year. Maybe that will be a good time to invite a few friends over to enjoy a favorite summer cover-up!

https://greekseasoning.com/

http://www.cooking2thrive.com/blog/?s=cole+slaw

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

July 9, 2017

Five Easy Ways to Freshen Up Your Summer Menu!

teaHere are five ways to freshen up your summer menu! When it’s hot and humid, the last thing you want is to eat is a heavy meal. Fresh, cool, and light seems much more appealing. My preference is to live on gelato in the summer, but that’s not really practical. Of course, I’d be happy to add ice cream, fresh peach granita, or banana popsicles to the menu – again, not exactly practical.

So what are some easy ways to freshen up your summer menu?

Salads
Many of us default to salads as our lighter fare for the summer. Salads are a great place to showcase seasonal fruit and fresh herbs. Strawberries, blueberries, and peaches are all great additions to spring or bitter greens. It’s also a great time to use tomatoes as a base for Insalata Caprese! Mint and watermelon pair well with salty feta cheese while a salad of cucumber and dill will lighten up the meat off your grill.
caprese salad
Cold Soups
Cold soups can fill you up while cooling you off. I love gazpacho in the summer! The traditional version has a tomato base, but you can also begin with watermelon, cantaloupe, cherries, or strawberries. If you’d rather have a milder flavor, vichyssoise made of potatoes, leeks, cream, and broth may fill the bill. One of my favorite cold soups combines honeydew, cucumber, and jalapeño peppers.
honeydew soup
Chilled Condiments
In the winter, it’s comforting to add complimentary flavors to your dish by serving a warm, thick sauce or gravy. In the summer, pico de gallo, salsa, chimichurri, tzatziki, raita, or another cold condiment will add layers of flavor without the heaviness of gravy. I recently made chimichurri with baby arugula instead of parsley. It was delicious with grilled steak!
asparagus guac
Iced Drinks
Icing down anything when the thermometer hits 100º just seems reasonable – coffee, water, lemon water, juice, gin, and vodka are commonly served with ice. In the South, we also drink a lot of iced tea! Adding muddled mint or cilantro and leaving out the sugar makes the tea even more refreshing.

Cold Desserts
Summer is the perfect time to serve chilled banana, tapioca, or rice pudding. It’s also a great time for no-bake fresh fruit pies. My mom made a fresh peach pie that makes my mouth water every time I think about it. And really, there’s no need to cook – a bowl of fresh fruit topped with a tiny bit of plain yogurt sprinkled with cinnamon and nutmeg can easily satisfy your sweet tooth in the healthiest way possible.

Freshening up your summer menu with chilled food and fresh produce is practical, easy, and delicious! Give these 5 ways a try.

July 14, 2015

My Kitchen is a Sticky Mess

My kitchen is a sticky mess. Today my doorbell grandchildren showed up for a cooking lesson with soda and candy in hand. We’ve all learned a lot.

There was a simple plan in place. One of them had agreed to help me with a pork tenderloin recipe at 3pm. That plan went by the wayside when 3 of them showed up at noon. Of course they were hungry. After I shared my tuna croquettes and green peas with them, there was a flurry of activity in the kitchen.

The oldest brother mixed the glaze for the pork tenderloin while the middle brother chopped celery and red bell pepper for a white bean tzatziki salad. I sent the youngest to the back porch for some dill. Of course, he had no idea which plant that was. Not wanting to end up eating something ornamental and poisonous, I joined him on his search.
Herbs
We started our exploration of back porch flora with mint. I had him smell each herb. We identified them by name and discussed what each might be used for. Of course no lesson is straightforward with this crew. We got interrupted several times with questions from the other two. Eventually, the conversation culminated in a pesto tasting.

Before we arrived at pesto, I had to demonstrate what 3/4 cup means. I had given one of the kids a 1/4 cup measuring cup and a recipe that called for 3/4 cup of tzatziki. He was at a loss for how 1/4 cup related to 3/4 cup. I must admit this had me shaking my head a bit. After all, these kids are 12, 13, and 14.

Anyway, that led to a more general lesson on fractions. We filled a one cup measuring cup with water from a 1/4 cup measuring cup, counting each time until it registered that there are four 1/4 cups in one cup. Eventually, that led to a recognition that 2/4 and 1/2 are the same. We tried doubling a recipe that called for 2/3 cup flour and it still took a minute for them to grasp that 4/3 equals 1 1/3 cups. Cooking is such a practical way to deal with fractions. A few bad batches of biscuits and you’re bound to step up your math game.

Then it was my time to learn. The oldest taught me how to make a drink he invented that combines orange soda with candy and ice. The drink was tart and tasty, but it’s going to require a real food processor or blender. Today, we made it using the larger of my food choppers which was up to the task in the beginning, but totally burned out before we were done. During the process, orange soda was transferred to every surface in my kitchen and half of those in the breakfast room. I still feel like I’m sticking to my computer and my phone.

I also learned about the risqué videos kids watch on Instagram – unfortunately, by seeing one with my own eyes. I learned that you cannot allow any cursing or it’s out of hand in less than a minute. I learned that Stewart sometimes likes to wear a little bling. Most importantly, I learned that every single one of you with multiple teenagers must have nerves of steel and astronomical grocery bills.
Bling
Now it’s the end of the day. I am tired. My kitchen is a sticky mess and we’ve all learned a lot. That’s often the way it goes in the kitchen.