Wednesday, April 20, 2011

Texas- Mediterranean Style

I thought after my totally fried meal it might be nice to have a lighter style meal. Pam and Philip generously allowed me to camp out at their house all week, so I volunteered to cook dinner for them and 4 of their friends. I usually do this kind of a meal with lamb, but decided to use chicken tenders instead. It was a warm week and this meal was the perfect antidote - along with some chilled white wine!

Grilled Chicken Souvlaki serves about 6

2 lbs chicken tenders
1 cup plain greek style yogurt (it's nice and thick)
2 tablespoons olive oil
1 tablespoon red wine vinegar
couple cloves garlic, peeled and smashed
1 tablespoon spanish paprika
dash cayenne
1 lemon, juice 1/2 into and slice the other half
Fixin's = see below

Mix together all above and let marinate a couple hours. Pull the chicken out and grill about 10-15 min, or until cooked. Serve with warmed pitas, sliced tomatoes, red onions, mixed lettuce, hummus and extra yogurt - I mixed into the yogurt some lemon juice, diced cucumbers and chopped mint - talk about refreshing! We served this with my Cold Rice Salad and started with Roasted Red Pepper Goat Cheese dip.

Now, for dessert - Tres Leches cake - I know, it sounds very rich, but I reduced the sugar by 1/4 cup and used only 3/4 of the can of sweetened condensed milk and I would make this again - it was easy and tasty - just remember to make it the night before, as it needs to set and soak up all those milks - I think this should be called quatro leches as there are technically 4 milks! Oh, just remembered - we didn't use the cloves (didn't want to bother straining the milk) but we did decide later that some nutmeg would have made a good addition - and last but not least - Pam was low on her special fancy vanilla - so we just added some fancy bourbon - delicious!!

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