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      RECIPE TITLE "Souvlaki" courtesy of The Library Of E-Cookbooks
    Copyright © 2005 by e-cookbooks.net All Rights Reserved. e-cookbooks.net is a Division of VJJE Publishing Co.

    yields 8 servings time--- difficulty easy

      RECIPE INGREDIENTS

    1 lemon, juiced
    1/4 cup olive oil
    1/4 cup soy sauce
    1 teaspoon dried oregano
    3 cloves garlic, crushed
    4 pounds boneless pork tenderloin
    2 green peppers, cut into 1 inch squares
    2 yellow onions, cut into 1 inch squares
    Tzaziki (recipe follows)

    Real Greek Food
    Real Greek Food Places the Greek cuisine firmly in the twentieth century. It celebrates the real flavors and experiences of food that have been preserved within homes all over Greece, in a context that is refreshingly modern. From a puree of smoked red peppers with feta to roast chicken thighs with walnut sauce, this is a tantalizing collection of authentically prepared Greek dishes. A sumptuous cookbooks, featuring 100 recipes and 130 color photographs.

      RECIPE METHOD

    In a large plastic or glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic. Add pork, onions,
    and green pepper; stir to coat. Cover, and refrigerate for 2 to 3 hours.
    Preheat grill for medium high heat. Slide pork, pepper, and onion onto skewers. When a fine gray ash covers the coals,
    begin grilling the kabobs. Cook about 10 to 15 minutes total; turn the skewers frequently.
    Serve on pita bread with Tzaziki spooned on top.

    Tzaziki
    2 cups plain full fat yogurt
    2 teaspoons pureed very fresh garlic
    1 teaspoon salt
    2 cucumbers, peeled, seeded and grated
    on large holes of grater
    1/2 teaspoon freshly ground black pepper
    2 teaspoons olive oil
    Fresh mint leaves, for garnish

    Drain yogurt for 1 hour in a cheesecloth−lined strainer to remove some of its water. In a bowl, combine the
    yogurt, garlic and 1/2 teaspoon salt. Sprinkle the remaining 1/2 teaspoon salt over the grated
    cucumber and drain, 10 to 15 minutes, to extract excess water. Add drained cucumber to yogurt, along
    with pepper, and mix well. Cover and refrigerate until chilled, about 1 hour. Drizzle with olive oil and garnish
    with mint leaves.




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    The New Greek Cuisine Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim’s immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her “how truly wonderful Greek food can be.” Now, with The New Greek Cuisine, anyone can “go Greek” with flair. While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it’s time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted “cracked” potatoes with coriander and red wine, or comforting pastitsio, a Greek macaroni and cheese, could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava. Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek’s most talented practitioners is the perfect way to discover its many delights.
    Culinaria Greece : Greek Specialties
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