Pork Souvlaki with Tzatziki

Souvlaki is the Greek version of shish kebobs. It is a fast and easy way to cook different types of meat on the grill. I like using kebobs for summer parties. You can prepare all the skewars ahead of time, let them marinate, then throw them on the grill whenever you are ready to eat. They cook quickly too, so you will have more time floating in the pool sipping your favorite summertime beverage. This Greek version uses pork shoulder, which is the same as a Boston pork butt. I am not sure why a shoulder is the same as a butt, but that's what my butcher said. You can also substitute chicken, beef, or lamb. The flavorful meat is paired with tzatziki, a garlicky cucumber-yogurt sauce which is very easy to make and quite addictive.

1 1/2 lb pork shoulder (Boston butt), trimmed, and cut into 1 inch cubes
Alternately, you can use cubed chicken breast, sirlion steak, or lamb
1 sweet onion, cut into thick wedges
1/4 cup olive oil
3 Tbsp fresh lemon juice, plus extra lemon slices for serving
2 Tbsp chopped fresh oregano
2 garlic cloves, mashed to a paste (divided)
salt and pepper
1 ripe beefsteak tomato, chopped
1 cup plain Greek yogurt
1/2 English cucumber, peeled, seeded, and finely diced
2 tsp fresh mint leaves, chopped
Pita breads

In bowl, toss meat cubes and onion wedges with olive oil, lemon juice, oregano, and 1 mashed garlic clove.
Season with 1 1/2 tsp salt and 1/2 tsp pepper. Let stand 30 minutes. Soak wooden skewers in water.
Tzatziki - mix yogurt, cucumber, mint and rest of mashed garlic clove. Season with salt and pepper.
Skewer meat and onion wedges onto soaked wooden skewers.
Cook skewers on grill over medium heat, turning often. Cook until chicken or pork is cooked through, or steak or lamb is med-rare.
Brush pitas with olive oil on both sides and cook both sides on grill or skillet, until warm and lightly brown.
Serve souvlaki with tzatziki, chopped tomatoes, lemon slices, and warmed pita breads

Baked Swordfish with Lemon, Capers, and Fennel

I must like swordfish, because this is the second recipe I've posted with it. This version is Sicilian style; it has lemon, capers, tomatoes and fennel. I must say, it's quite tasty. I'm now going for my second helping. Originally, I was looking for a recipe for grilled swordfish, but I just could not pass this one up.  I began with a recipe from Emeril Legasse as my inspiration, but added the tomatoes, shallots and white wine. I just can't seem to follow a recipe from start to finish. I always like to add my own spin to it. Good thing I don't like to bake!  What's nice about this dish is I was able to use my mandoline. No, I was not cooking with a musical instrument. That would be a mandolin. A mandoline is a very useful slicer for fruits and vegetables. It's perfect for slicing the fennel and the lemon. You can slice as thin as you dare. So far, I have not sliced my finger, which is a good thing. I served this dish with Kendall-Jackson Summation 2008 white table wine. It is a blend of white grape varietals grown in California but originating from the Loire and Rhone regions of France. It pairs well with the fish, especially since I also used it to make the sauce.

1 lb swordfish steaks
olive oil
1 fennel bulb, sliced very thin
1 lemon, sliced very thin
1 shallot, sliced very thin
1 clove garlic, sliced very thin
salt and pepper
fresh rosemary, about 1 1/2 Tbsps, chopped
fresh mint, about 1 Tbsp, chopped (if you don't like mint, substitute 1 Tbsp fresh basil)
dried oregano, about 2 tsps
2 small Roma tomatoes, chopped with juice
1 Tbsp capers, rinsed and drained
1/3 cup dry white wine

Preheat oven to 350.
In an oven safe skillet (such as a cast iron skillet), add olive oil. Heat to medium. Add shaved fennel, shallots, salt and pepper. Cook until wilted, about 5 minutes. Add sliced garlic clove and cook until soft and fennel begins to brown. Season with salt and pepper. Drizzle olive oil on fish steaks and season with salt and pepper. Move fennel to one side and add fish. Brown each side for about 2 minutes. Remove from heat. Add herbs, capers, lemon slices, and chopped tomatoes. Bake in 350 degree oven for about 10 minutes. Add wine, cook for 5 minutes more.

Serve with small pasta like orzo, spooning sauce over entire dish.

Roasted Potato and Asparagus Salad with Scallops

This dish has no back story, and no interesting history. It's just really good. I found it in the Grape magazine I get for free from Publix, which is my local grocery store here in Florida. I've never cooked or eaten fingerling potatoes. Now that I have, I will definitely use them again. They each have a different flavor, texture and color. Some of them are purple! They are all very interesting and also very good. The Cajun spices on the scallops are a perfect match and will be something I will use again. The white wine vinaigrette with Dijon mustard goes perfectly with the asparagus and eggs.  It took about 45 minutes to make. I will definitely make it again.

1 lb sea scallops
1 1/2 lb assorted fingerling potatoes, halved
3 Tbsp, plus 1/4 cup olive oil, divided
1/2 tsp salt, divided
1/2 lb asparagus, woody ends removed
2 Tbsp flour
2 tsp Cajun seasoning, such as Chef Paul Prudhomme's Magic Seasoning Blends
3 Tbsp white wine vinegar
1 Tbsp minced shallot
1 Tbsp Dijon mustard
1/2 tsp sugar
1/4 tsp ground black pepper
1 10 oz pkg spring mix salad greens
2 hard cooked eggs, peeled and quartered
1/3 cup pitted black olives, halved (I used Kalamata, or Greek style)
1/4 cup thinly sliced radishes

Place potatoes in baking pan and drizzle with 2 Tbsp oil and 1/4 tsp salt, mix well
Roast, uncovered, at 425 for 25 minutes, until potatoes are just tender and brown on the edges
Stir potatoes, and add asparagus. Bake 5 minutes more until asparagus are tender. Add salt and pepper to taste. Remove from oven to cool slightly.
Meanwhile, Pat scallops dry. Mix flour and Cajun seasoning in small bowl. Add scallops and coat.
Cook scallops in large skillet with 1 Tbsp oil over med-high heat. Cook about 3 minutes, or until opaque, turning halfway through cooking time. Remove from skillet and set aside.
Meanwhile, in small bowl, mis vinegar, shallot, mustard, sugar, 1/4 tsp salt and black pepper. Whisk in 1/4 cup olive oil until dressing thickens and is well combined.
In large bowl, combine salad greens with half of the dressing, and toss. Transfer greens to serving platter or 4 plates. Arrange potatoes, asparagus, eggs, olives and radishes on the dressed greens. Drizzle with remaining salad dressing and top with scallops and serve. Serves 4 main dish salads.

Wine to serve: Dry sparkling white wine, like a Prosecco. My favorite is Riouolo Prosecco del Veneto NV. At about $10.00, it's a great deal. It features a medium effervescence, with notes of green apple and pear, a nice acidity and a slight sweetness that makes it easy to drink.