TasteFood

My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers

Labor Day is fast approaching and what better way to close out the summer than with a Greek inspired grill party? These Spiced Lamb Kefta Skewers are perfect for the barbeque. Their spice and heat stand up well to the char from the grill, especially when accompanied by a fiery Harissa and a creamy Tsatsiki as condiments.  Round out the menu with a Fattoush Salad and  Roasted Potatoes with Garlic and Mint.  By the end of the meal your tastebuds will be singing, and your guests will be begging for more. What else could you ask for? Oh, yes - a nice wine and perhaps a little Ouzo.

 

Grilled Spiced Lamb Kefta Skewers

Addictively good and perfect for entertaining, these skewers call for budget-friendly ground lamb and may be prepared in advance. Makes 16.

16 small bamboo skewers

2 pounds (1 kg.) ground lamb
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1/2 cup fresh mint leaves, finely chopped 
1/2 cup fresh cilantro leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne, or to taste

Extra-virgin olive oil for brushing
Fresh mint or basil leaves for garnish
Pita bread


Soak bamboo skewers in warm water 30 minutes before assembling kebabs. 
Combine all the lamb, herbs and spices in a bowl.  Mix well.  Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer.  Place on plate or tray. Repeat with remaining meat and skewers.  Lightly brush the kebabs with olive oil.  (Kebabs can be prepared to this point up to 6 hours in advance.  Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 8 minutes.  Arrange on plates or serving platter and garnish with fresh mint or basil leaves.  Serve with pita bread, tsatsiki and harissa.

For a complete menu, serve the lamb with these recipes from TasteFood:
 
Harissa

 

Fattoush Salad

 

  Roasted Red Potatoes with Garlic, Lemon and Mint

Grilled Steak with Rosemary, Shitake Mushrooms and Garlic Scapes

This morning, in honor of Mother's Day, we went to the farmers market with the satisfying intention of purchasing ingredients for our dinner. Beautiful New York strip steaks were on display and immediately went into our basket. Asparagus, shitake mushrooms, strawberries, peas and fava beans quickly followed. Our final purchase was a bunch of garlic scapes, impossible to pass by, as they feistily vied for attention, announcing their assertiveness - if not in taste, than in their spiky shape. 

Garlic scapes resemble an oversized chive with a bulbous flower at the end. The stalks are firm with a peppery bite and mild garlic flavor. They are wonderful in a stir-fry, because they retain their crispness, and impart a mellow, garlicky flavor. The flowers are edible and, when cooked, have a somewhat astringent and earthy flavor. 
 

When we arrived home, I made a paste of garlic, rosemary, sea salt and olive oil and smeared it all over the steaks to marinate in during the afternoon. While they stewed in garlic and rosemary, I prepared a stir-fry of Shitake Mushrooms and Garlic Scapes to serve over the steaks as a fresh garnish, along with grilled asparagus, new potatoes and fresh strawberries and cream for dessert. 

I can't think of a better Mother's Day celebration.
  

New York Strip Steak with Sautéed Shitake Mushrooms and Garlic Scapes
Serves 4 

For the steaks:
3 garlic cloves, minced
2 rosemary sprigs
1 tablespoon coarse sea salt, such as Maldon
1/4 cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
4 New York or Ribeye steaks, about 2 lbs. (1 kg.)

Combine garlic, rosemary and salt in a mortar with a pestle. Smash the garlic and bruise the rosemary. Mix in the olive oil and black pepper. Rub the oil all over the steaks. Cover and refrigerate for several hours (can be prepared up to 24 hours in advance.) Remove from refrigerator one hour before grilling.

Grill the steaks over a hot fire, 5 minutes per side for medium-rare or to desired doneness. Remove from grill and place on cutting board. Cover loosely with foil and let rest 10 minutes before carving.

For the shitake and garlic scape stir-fry:
2 tablespoons olive oil
1 garlic clove, minced 
6 elephant garlic scapes, bulbs removed and saved for another use, stalks cut in 1/4" pieces
1 sprig rosemary
6 oz. (180 g.) shitake mushrooms, wiped clean with paper towel, ends trimmed, sliced
1/3 cup (80 ml.) beef or chicken stock
2 tablespoons soy sauce
Salt and freshly ground black pepper to taste
Fresh rosemary sprigs for garnish

Heat olive oil over medium heat in a skillet. Add garlic clove and sauté until fragrant. Add garlic scapes and sauté 1 minute. Add rosemary sprig and shitake mushrooms and sauté until mushrooms release juices and turn golden brown. Add stock and deglaze pan. Add soy sauce. Add salt and pepper to taste. Remove and discard rosemary sprig. 

Arrange steaks on serving plates or platter. Spoon the shitake and garlic scape stir-fry over the meat. Garnish with rosemary sprigs.
 

 

If you like this, you might enjoy these recipes from TasteFood: 

Bistro-Style Skirt Steak with Sautéed Shallots

Lamb Loin Chops with Lemon Mint Salsa Verde

Ginger-Soy Marinated Pork Tenderloin

Grilled Lamb Loin Chops with Lemon Mint Salsa Verde and Flageolets

 

You say spring and I say lemons. I also say lamb - and mint. Put all of that together, and you might end up with Grilled Lamb Loin Chops with Lemon Mints Salsa Verde. This is a bright and assertive variation on a classic combination of ingredients, with the added kick from the salsa. I like to serve this dish with flageolets, another traditional complement to lamb. The flageolets offer a homey, mellow palate that gently offsets the lamb and the piquant salsa verde.

 
Grilled Lamb Loin Chops with Lemon Mint Salsa Verde and Flageolets
 
This recipe is quick and easy to prepare - perfect for a weeknight dinner. Serves 4. 

8 lamb loin chops
4-5 tablespoons extra-virgin olive oil, divided
salt
freshly ground black pepper
1 cup chopped fresh mint leaves
1/2 cup chopped Italian parsley leaves
3 spring onions, green parts only, finely sliced
3 anchovy filets, rinsed and minced
1 garlic clove, minced
1 tablespoon salted capers, rinsed, chopped
2 teaspoons finely grated lemon zest
1/4 teaspoon crushed red pepper flakes
1 tablespoon freshly squeezed lemon juice
 
Flageolet beans - optional (recipe below)

Arrange lamb in one layer in a deep dish or pan. Coat with 2 tablespoons olive oil. Sprinkle on all sides with salt and pepper. Let rest at room temperature while you prepare the Salsa Verde.
Combine mint, parsley, green onions, anchovies, garlic, capers, lemon zest and crushed red pepper in a bowl. Gently toss to blend well. Mix 2 tablespoons olive oil, lemon juice and 1/2 teaspoon pepper together in a small bowl. Pour over the salsa. Toss to combine.
Heat a cast-iron grill pan or a skillet with 1 tablespoon olive oil over medium-high heat. Add lamb in one layer. Brown on both sides, turning once, about 6 minutes for medium rare. Remove from pan. 

If serving with flageolet beans, spoon beans into center of plate. Arrange lamb over beans. Top with Lemon Mint Salsa Verde.
 
For the flageolets:
2 cups flageolet beans, picked over and rinsed
1 head of garlic, halved horizontally
1 onion, peeled, quartered
1 carrot, peeled, cut in large chunks
3 thyme sprigs
1 bay leaf
salt
1 tablespoon extra-virgin olive oil
freshly ground black pepper
2 tablespoons chopped Italian flat leaf parsley

Place the beans in a large pot. Add enough cold water to cover the beans by 2 inches. Bring to a boil; boil one minute. Turn off heat. Cover and let beans sit at room temperature for one hour. Drain and rinse. Place drained beans, garlic, onion, carrot, thyme and bay leaf in a large pot. Add enough cold water to cover by 3 inches. Bring to a boil; reduce heat and simmer until beans are tender, 1-2 hours, depending on age of beans. Remove from heat. Stir in one teaspoon salt. Let beans cool in liquid. (Beans can be prepared one day in advance. Refrigerate in cooking liquid.)
 
To serve, drain beans, reserving liquid. Heat one tablespoon olive oil in skillet over medium heat. Add garlic and saute until fragrant, 30 seconds. Add beans and cook, stirring to coat until beans are heated through. Season with salt and pepper. Add 1/2 cup reserved liquid and heat over medium-low heat. Before serving, stir in chopped parsley.
 

If you like this recipe you might enjoy these recipes from TasteFood:

Grilled Leg of Lamb with Rosemary and Garlic

 

 Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce 

 

 Seven Hour Lamb - Gigot de Sept Heures

or these lamb recipes from the foodblogs:
Crockpot Lamb Vindaloo from A Year of Slow Cooking
Curry Potato Soup with Lamb Meatballs from Wasabimon
Rosemary Lamb Noisettes from Use Real Butter
Basque Lamb Stew from Simply Recipes

Black Bean, Corn and Red Pepper Salsa

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It's delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa
 
For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups 

2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs
 

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. 
Serve as a salad or accompaniment to grilled fish, chicken, meat.
 

Serve this salsa with these recipes from TasteFood:

 Pork Carnitas Soft Tacos

Moroccan Spiced Chicken under a Brick

Dry Rubbed Barbequed Pork Spareribs 

   

 
and try these delicious salsa recipes from the foodblogs:
Cantalope Salsa from Smitten Kitchen
Roasted Yellow Tomato Salsa from Gluten-Free Goddess
Mango Salsa with Red Pepper from Kalyn's Kitchen
Fresh Apple Salsa from 101 Cookbooks
 
 

Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce

  

Lamb, mint and feta are a match made, if not in heaven, than at least in Greece. One of my favorite preparations of lamb is to simply butterfly a leg, smear it with olive oil, garlic and salt and roast it in the oven or on the grill. In this case, I have taken the simplicity of this recipe one sweeping step further to integrate feta, mint and blood orange. A mixture of feta, mint, garlic and blood orange zest is spread on the inside of the leg, which is then rolled up and seared before roasting in the oven. While the lamb finishes in the oven, a sweet-tart reduction is made with blood orange juice, red wine and balsamic vinegar. The final flourish is a garnish of fresh mint and blood orange zest, brightening the entire dish. The angels are singing.

Mint and Feta Stuffed Leg of Lamb with Balsamic Blood Orange Sauce
Serves 4-6

2 pounds boneless half leg of lamb, butterflied, excess fat removed
3 garlic cloves; 1 cut in slivers, 2 minced
3 tablespoon olive oil
1 teaspoon ground cumin
salt
freshly ground black pepper
1 1/2 cups crumbled feta cheese
1/4 mint leaves, chopped
1 tablespoon finely grated blood orange zest
1/2 cup red wine
1 cup freshly squeezed blood orange juice
2 tablespoons balsamic vinegar
2 teaspoons light brown sugar

Blood Orange and Mint Gremolata (see below)

Arrange lamb, fat-side down, on a work surface. Place a sheet of plastic wrap or parchment over lamb. Pound with a mallet or heavy skillet to flatten lamb in thickest parts. Remove parchment. Make shallow incisions with a small knife in the fat. Insert garlic slivers in incisions. Rub lamb all over with 1-2 tablespoons olive oil. Sprinkle cumin, 1 teaspoon salt and 1 teaspoon pepper all over lamb. (The lamb may be prepared to this point up to 12 hours in advance. Cover with plastic wrap and refrigerate.) 

Preheat oven to 375 F. Combine feta, mint, orange zest and minced garlic in a small bowl. Add 1/2 teaspoon freshly ground black pepper. Place lamb on work surface, fat-side down. Spread feta over lamb, leaving a 1" border all around. Roll up meat to enclose filling, tucking in ends if possible. Tie with kitchen string in 1-2 " intervals. 
 
Heat one tablespoon olive oil in skillet over medium-high heat. Add lamb, seam-side down. Sear on all sides, about 6 minutes. Transfer to baking pan. Roast in oven until instant read thermometer reads 140 F, basting occasionally, about 40 minutes. Remove from oven. Cover with foil and let rest 10 minutes. 

While lamb is roasting, deglaze skillet. Add red wine to pan, scraping up any bits from lamb. Reduce by half. Add blood orange juice, balsamic vinegar and brown sugar. Simmer, stirring, until thickened. Strain. Add 1/2 teaspoon salt, or to taste.  Discard strings from lamb. Cut in 1" slices. Scoop up any extra cheese that may have oozed into the pan, and spoon it over the lamb. Serve drizzled with balsamic blood orange sauce and garnished with Blood Orange and Mint Gremolata.

Blood Orange and Mint Gremolata

1/2 cup mint leaves, chopped
2 teaspoons blood orange zest
1 small garlic clove, minced

Toss the ingredients together in a small bowl. Serve with lamb.

And while we are on the subject of lamb, you might also enjoy these TasteFood recipes:
 
Grilled Spiced Lamb Kebabs

 Seven Hour Lamb - Gigot de Sept Heures







 Lamb Kefta and Vegetable Couscous

and more lamb recipes from the foodblogs:
Marinated Lamb Loin Chops from Cooking with Amy
Lamb Curry with Cauliflower from Kalyn's Kitchen
Mint and Lamb Shepard's Pie from No Recipes
Lamb Tagine with Prunes and Apricots from The Perfect Pantry

 

Lamb Kefta and Vegetable Couscous

 

Couscous with Lamb Keftas and Vegetables is inspired by the flavors of Morocco. Ground spiced lamb patties are oven-grilled, then added to a rich stew of winter vegetables infused with cinnamon, cumin and coriander. Served on a bed of couscous, this warming dish is heady with exotic flavors and spice - perfect for a winter dinner.

 

Lamb Kefta and Vegetable Couscous

While this recipe has several steps, it is easy to prepare. The lamb keftas may be assembled in advance and broiled at the end while the stew is simmering. Feel free to improvise with the vegetables for the stew. Pumpkin is a nice substitute for rutabaga, and cauliflower is interchangeable with broccoli romanesco, as pictured above. Be sure to serve the couscous with lots of the sauce from the stew. Serves 4-6.

For the Lamb Keftas: 
1 1/2 lbs. (750 g.) ground lamb
1 small yellow onion, minced
3 garlic cloves, minced
1 tablespoon olive oil plus extra for brushing
2 teaspoons dried cumin
2 teaspoons Spanish paprika
1 teaspoon dried coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne
1/4 cup chopped coriander/cilantro leaves

Prepare:
Combine lamb and all other ingredients except cilantro leaves in a large bowl. Thoroughly mix to combine well. Stir in cilantro leaves. Form 2" patties. (Keftas may be prepared to this point up to 6 hours in advance. Place on plate and cover with plastic wrap; refrigerate. Let sit at room temperature 30 minutes before broiling.) Place keftas on lightly oiled broiler pan with tray. Lightly brush lamb with olive oil. Broil in oven until dark golden brown, turning once.

For the vegetables:
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 carrots, cut in 1/4" slices
1 medium rutabaga, peeled, cut in 1" pieces
1 small head cauliflower or broccoli romanesco, broken in 1" florets
1 red pepper, cut in 1/2" pieces
2 teaspoons dried cumin
1 teaspoon paprika
1 teaspoon dried coriander
1 teaspoon ground cinnamon
2 cups chicken stock
1 - 14 oz. (400 g.) can plum tomatoes with juices
1  - 15 oz.(425 g.) can chickpeas, rinsed and drained
4 cups Swiss chard leaves, rinsed, chopped in 2"-3" pieces

For the couscous:
2 cups chicken stock or water
2 cups couscous
1 tablespoon olive oil
1 teaspoon salt

Fresh coriander/cilantro leaves for garnish
Harissa 

Prepare:
Heat olive oil in deep sauté pan or stock pot. Add onion and garlic and sauté one minute. Add carrots, rutabaga, cauliflower and red pepper. Cook, stirring, 3 minutes. Add cumin, paprika, coriander and cinnamon and stir to combine with vegetables. Add chicken stock and tomatoes with juices. Simmer until vegetables are tender but still firm, about 15 minutes. Stir in chick peas and Swiss chard. Cover pot and simmer until chard is wilted but still bright green, about 5 minutes.

While stew is simmering, prepare couscous. Bring stock to a boil in a medium saucepan. Add couscous, olive oil and salt. Cover pan and remove from heat. Let stand 5 minutes. Fluff with fork.

To serve, spoon coucous onto large serving platter or individual serving plates, leaving a well in the center. Pour stew into the center, reserving some of the broth. Place Lamb keftas over stew. Pour extra broth over lamb and vegetables. Garnish with fresh cilantro leaves.  Serve with Harissa on the side.

 

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

One of the best things about the colder weather is cooking and eating comfort food.  Comfort food warms us, feeding our soul and palate.  It's rich, rustic and innately appealing, reminding us of home, lit fires, baking bread and beloved recipes we grew up eating.  It also reflects the season, taking fresh, economical ingredients and slow-cooking them with rich satisfying results.  

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit is a perfect fall season dish that lands squarely in the comfort food category in my book.  Pork shoulder slowly braises in apple cider and a confit of onions and apples until it is falling-apart tender.  The cider and natural juices from the meat create a sweet and savory sauce which is fortified with Calvados brandy and finished with Dijon mustard, adding depth and sharpness to this hearty dish. As with most one-pot meals, it's meant to be eaten family-style and is easily doubled to feed a crowd.  Prepare yourself: the pork will cook in the oven for several hours and fill your home with its delicious aroma.  In the meantime, you can light a fire in the fireplace, grab that book you've been meaning to read and curl up on the sofa with a cup of tea. Enjoy the moment - this is what comfort food is all about.

Cider-Braised Pork Shoulder with Caramelized Onion and Apple Confit

Serves 4

2 1/2 lb. (1.25 kg.) tied pork shoulder
Salt and freshly ground black pepper
2 tablespoons olive oil
4 large yellow onions, halved, thinly sliced
1/4 cup (60 ml.) Calvados brandy
1 large Granny Smith apple, peeled, cored, cut in 1/2" cubes
2 garlic cloves, chopped
1 teaspoon dried thyme or 1 tablespoon fresh thyme
1 cup (240 ml.) apple cider
1 cup (240 ml.) chicken stock
1 tablespoon Dijon mustard

Preheat oven to 400 F. (200 C.)

Pat the pork dry and season with salt and pepper.  Heat oil in a large ovenproof pot or Dutch oven with a lid.  Brown pork on all sides, turning with tongs, 6-8 minutes per side.  Transfer pork to plate.
Pour off excess fat from pot.  Add onion and 1 teaspoon salt.  Sauté over medium heat, stirring occasionally, until onions are very soft and deep golden brown, 18-20 minutes.  Add Calvados and stir to deglaze pan.  Add apple, garlic and thyme, and cook, stirring, 30 seconds.  Return pork to pot, nestling it down in the onions.  Add cider and chicken stock.  Cover pot and place in oven. Reduce heat to 325 F. Braise until meat is very tender, 2 1/2 - 3 hours. Transfer pork to a cutting board and remove kitchen strings.  Boil onion and apples until thickened and liquid slightly reduced, about 2 minutes.  Stir in mustard.  Season to taste with salt and freshly ground black pepper.  Cut pork into serving pieces and arrange on platter or individual serving plates. Spoon onion and apple confit over and around the meat. 

Serve with Garlicky Mashed Potatoes. 

You might enjoy these other one-pot dishes from TasteFood:

Beef Bourguignon







Chicken, Leek and Mushroom Fricassée

Braised Chicken with Porcini Mushrooms












Or try these delicious pork recipes from the Foodblogs:
Cranberry Apple Stuffed Pork Loin from Simply Recipes
Japanese Braised Pork Belly from Just Hungry
Slow Cooker Pulled Pork with Chipotle BBQ Sauce from Andrea's Recipes
Pork Roast with Mushrooms and Apricot Sauce from Karina's Kitchen

 

Healthy BBQ's for Labor Day

OK, so it's not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer's The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet! 

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it's very social and interactive.  During the summer, it's the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That's right - those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat. 

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad.

 

Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis.  The eggplant is the star of the show and adds a creamy, charred flavor to the "sandwiches."

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

 
 And what about meat?  Grilling doesn't just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. 

 

FIsh is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers. 
 

The bottom line? Grilling is delicious and inspiring.  It's communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!

 

Menu: Ginger-Soy Marinated Pork Tenderloin

 

Looking for a winner of a menu that's easy to prepare and grill-friendly? Ginger-Soy Marinated Pork Tenderloin is  satisfyingly sweet, salty and spicy, crispy-grilled on the outside, moist and tender within. Accompanied by Grilled Ratatouille Salad and Garlicky Mashed Potatoes, you will have a do-ahead menu fit for entertaining and making your family very happy.

Pork tenderloin, aptly named for the tender strip of meat that is the leanest and most tender cut of the loin, is quick to cook and takes well to marinades. If you have the time, avoid purchasing pre-marinated meat and try making your own.  I find that the flavors of soy, ginger, orange and garlic compliment the mild, succulent pork.  For best results, marinate the pork for 24 hours before serving and grill on the barbeque, taking care not to overcook the meat.  

Ginger-Soy Marinated Pork Tenderloin

1/2 cup (250 ml.) soy sauce
1/4 cup (125 ml.) vegetable oil
1/4 cup (125 ml.) freshly squeezed orange juice
1/4 cup grated ginger with juices
1/4 cup dark brown sugar, packed
4 garlic cloves, minced
1 tablespoon Dijon-style mustard
1 teaspoon freshly ground pepper
1 teaspoon dried cumin
1 teaspoon dried cardamon

2 lb. (1 kg.) pork tenderloin

Prepare marinade at least 6 hours and up to 24 hours before grilling pork.
In a medium bowl, whisk together all the marinade ingredients.  Pour over tenderloins.  Cover and refrigerate. 

One hour before grilling, remove tenderloins from refrigerator. 
Prepare grill or pre-heat oven grill.  Remove tenderloins from marinade.  Grill pork until just cooked through, turning to brown, about 10-12 minutes.  Transfer to platter, cover loosely with foil and let rest 10  minutes. 

Accompany with Grilled Ratatouille Salad and Garlicky Mashed Potatoes:

Grilled Ratatouille Salad

Garlicky Smashed Potatoes

My Big Fat Greek Dinner

 Grilled Spiced Lamb Kebabs with Tsatsiki

When it's hot outside, the food I crave is Greek. These Greek-inspired Lamb Kebabs are packed with herbs, spices and the heat of cayenne.  They are positively addictive and perfect for a party and easy entertaining.  Nearly everything can be prepared in advance, and a barbeque is required.  What more could you ask for?  Oh, yes: Good friends, great wine and perhaps a little Ouzo.

To complete the menu, serve these spicy, more-ish kebabs with smoky, Middle-Eastern Harissa and creamy, garlicky Tsatsiki.  Accompany with a Greek Salad brimming with garden fresh vegetables, feta cheese and kalamata olives and Roasted Potatoes with Garlic and Mint.  By the end of the meal your tastebuds will be singing, and your guests will be begging for more.

 

Grilled Spiced Lamb Kebabs
Makes 16

16 small bamboo skewers

2 lbs./1 kg. ground lamb
1 medium yellow onion, finely chopped, about 1 cup
4 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/2 cup finely chopped fresh coriander/cilantro
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne

Exta-virgin olive oil
Fresh mint or basil leaves
Pita bread
Tsatsiki
Harissa

Soak bamboo skewers in warm water 30 minutes before assembling kebabs.  Drain.

Combine all the ingredients in a bowl.  Mix well.  Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer.  Place on plate or tray.
Repeat with remaining meat and skewers.  Lightly brush the kebabs with olive oil.  (Kebabs can be prepared to this point up to 6 hours in advance.  Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 10 minutes.  Arrange on plates or serving platter and garnish with fresh mint or basil leaves.  Serve with pita bread, tsatsiki and harissa.

What to Drink? 
A full bodied, fruity red such as Shiraz/Syrah or Zinfandel. 
And don't forget the Ouzo.