This world is full of creative people. Among other things, there are artists, musicians, writers (of course), dancers, singers, actors, composers, illustrators, and photographers. As I have mentioned in a previous post, my mother was an artist and her studio was the kitchen. So yes, I would include chefs and cooks on my list of creatives. It’s time for a foodie post.
Jamie Oliver is a genius with food. You can tell by watching and listening to him that he is passionate about food. Buying it. Growing it. Cooking it. Eating it. Sharing it. I don’t think that there is an aspect of his craft that he is not enamored with.
Jamie has a show called “Jamie Does…” Each episode is a visit to a different country where he dives into the cultural dishes and comes up with his interpretations of dishes from that region. One episode Jamie “did” Greece, and he worked up a recipe for Souvlaki (aka Wicked Kebabs) which I commend to you.
For the full recipe go here.
Saturday was a perfect day for grilling and we dug up Jamie’s Souvlaki recipe. I did the prep work cutting the pork tenderloin into lovely little 1-inch pinkish chunks of meat and marinated them in a mixture of mint, oregano, lemon juice, garlic, olive oil, red wine vinegar and salt and pepper to taste. While that was sitting to soak up all the yumpcious flavors, a couple of sweet peppers were charred on the grill until completely black all the way around letting off an earthy aroma. The blackened peppers are left to steam in their own heat while they cool in a bowl covered with cling wrap.
With the peppers cooling and waiting to be peeled the marinated kebabs are skewered and tossed on a hot grill. The fire was hot, so I stood over them and turned them often not leaving them to over cook. I took them off when they were golden brown still dotted with flecks of the mint and oregano. I pulled a piece off one of the skewers and popped it in my mouth. It was tender and incredibly juicy, the herbs were a refreshingly bright complement to the pork. It was time to pull them off.
My wife made the Tzatziki sauce, a combination of cucumber, Greek yogurt, garlic, mint and red wine vinegar. The peppers, peeled of their blackened skins and seeds, were torn into thin strips and tossed with olive oil, red wine vinegar, mint and dill.
The sweet, smokey smell of grilled pork mingling with the charred peppers was heavenly as flatbread was warmed in a cast iron skillet. Pork and peppers were piled on the flatbread rounds and tzatziki sauce spooned liberally over top.
The flavor was grunt inducing at first bite. The meat was so moist that juices pooled onto the plate. The tender pork was lightly camelized on the outside in contrast to the sharp flavor of the peppers, and the refreshing clean taste of the yogurt sauce all melded together inside the lightly toothy pull of the flatbread as a wonderful package of flavors and textures. I couldn’t talk for the first few bites, I could only revel in the tastes as they hit the tongue. Five stars in our recipe book! I’m sorry I didn’t take a picture but we ate it all before the shutter could capture it.
It’s easy. Its fabulous. It can be done inside on a grill pan or outside over charcoal or gas. Set the hamburgers and hotdogs aside and try a taste of Greece. You won’t be disappointed.