pfoley wrote:
>
> > Greek food rules. I love it. I often go to Greek restaurants. They don't
> > usually have a lot of variety, but instead seem to stick to a few
> > traditional dishes, mostly with simple ingredients, and done well. My only
> > problem with greek restaurants is the north americanized version of greek
> > salad. All you need for a Greek salad is cucumber, onion, tomato, feta,
> > Kalamata olives, salt and pepper, oregano or marjoram, lemon juice and
> > olive oil. Chop and slice ingredients, toss them together, season them
> with
> > salt pepper, a little oregano and then squeeze some lemon juice over it
> and
> > drizzle some olive oil on top. You can't beat it on a hot simmer day.
> >
> > The typical marinade for grilled meats is olive oil, lemon juice, garlic,
> > oregano and salt and pepper. It can be used with pork lamb, beef or
> > chicken.
> >
> > Even a simple sandwich can be a tasty experience. There is no lunch nicer
> > than a proper Gyros, or a Slouvaki in pita with onion, tomato and
> tzatzikis
> >
> > Greek desserts are amazing. I love Baklava, too bad about my nut problem,
> > but it is worth suffering for. And then there is Galactaboriko, a sweat
> > thick custard baked in phyllo pastry and drizzled with a sweet honey
> syrup.
> ===========
> Well, now that I think about it, back in the day, I did used to frequent a
> Greek deli for the best greek grinder I ever had. They used to grill the
> grinder and fill it with sauteed peppers, onions and probably some other
> veggie then top it with cheese and stick it under the grinder and melt the
> cheese. I have never found another place that did that since and it was
> really good
> I have heard of that marinade for lamb chops and that salad also sounds
> good..

It works on everything. It is also good with lamb leg or shoulders cubed
and skewered.... shish kebab. It is great for pork tenderloin. Butterfly
a pork tenderloin and pound it out just enough that it is an even thickness
throughout. Marinate in the olive oil and lemon juice mixtures for 4-6
hours (or more) and slap it on a hot grill for just a few minutes per side.