Pork Kebabs (Souvlaki Hirino) and Feta Tart (Alevropita)

As if I don’t read enough foodie magazines, I saw the magazine Saveur the other day in Fresh Market and was intrigued. The whole issue was featuring Greek food, and since I love ethnic food, I thought I would pay the $5 to see what it was all about. And, of course, as of last week I now have a 2 year subscription to this fantastic magazine!

I tried this recipe combo first as part something I thought I could easily do, and part something I was scared of. The kebabs looked easy enough as long as I remembered to marinate in advance. And I know how to grill pork. And kebabs are a breeze. But, the feta tart looked a bit scary. It was an egg batter that you pour into a hot pan and bake. Now don’t get me wrong, the recipe itself didn’t look too challenging, but the thought that I would make my own bread did scare me a bit.

I can honestly say this was the best meal we have had in weeks. The pork had a great flavor (and the oregano made it very Greek!) and the feta tart was amazing (and the perfect complement to the pork)! Definitely a wow dish, and it was surprisingly so easy! Don’t be alarmed that the batter spreads really thin, it ends up forming a great, crispy crust.

Thanks to Saveur for giving me a great, new Greek menu. If these recipes are any indication, I will be blogging many more from this magazine!

PORK KEBABS (SOUVLAKI HIRINO)
Serves 2-4

1⁄4 cup extra-virgin olive oil

1⁄4 cup red wine

2 tbsp. fresh lemon juice

1 tbsp. dried mint

1 tbsp. dried oregano

8 cloves garlic, smashed and minced into a paste

1 bay leaf, finely crumbled

1 lb. trimmed pork shoulder, cut into 1 1⁄4″ cubes

4  9″ wooden skewers

Kosher salt and freshly ground black pepper, to taste

Lemon wedges, for serving

In a medium bowl, whisk together oil, wine, lemon juice, mint, oregano, garlic, and bay leaf; add pork and toss to coat. Cover and refrigerate for 1 hour or overnight. Meanwhile, soak skewers in water.

Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread about 4 pieces of pork onto each skewer so that pork pieces just touch each other. Season with salt and pepper and transfer to the grill (or, covering exposed ends of skewers with foil, put skewers on a rack set over a foil-lined baking sheet). Cook, turning often, until cooked through and slightly charred, about 10 minutes. Serve with lemon wedges.

FETA TART (ALEVROPITA)
Serves 4-8

6 tbsp. extra-virgin olive oil
2 tsp. vodka
1 egg
1 1⁄4 cups flour, sifted
1⁄4 tsp. kosher salt
1⁄8 tsp. baking powder
10 oz. feta, crumbled
2 tbsp. unsalted butter, softened

Heat oven to 500°. Put an 18″ x 13″ x 1″ rimmed baking sheet into oven for 10 minutes.

Meanwhile, whisk together 2 tbsp. oil, vodka, egg, and 1 cup water in a bowl. In a separate bowl, whisk flour, salt, and baking powder. Pour wet mixture over dry mixture and whisk until smooth.

Brush remaining oil over bottom of hot pan and add batter, smoothing batter with a rubber spatula to coat the bottom evenly, if necessary. Distribute cheese evenly over batter, and dot with butter. Bake, rotating baking sheet halfway through, until golden brown and crunchy, about 20 minutes. Let cool slightly before slicing and serving.

Pork Kebabs with Orange and Thyme with Toasted Bulgur with Almonds

Ever since I met Martha Stewart a few months ago, I have had a special affection for her recipes. I saw the test kitchen, showcasing the time and energy they put into each recipes to make every flavor just perfect. And, I saw Martha’s talent and knowledge about EVERYTHING related to food. Not to mention I have only tried one of her recipes to date, and it was quickly deemed “blog-worthy.”

So, last weekend when the weather was nice and we wanted to grill out, I turned to Martha for inspiration. We had just done chicken and I feel like we always do steak, so I was looking for an alternative. I can’t believe I am saying this, but I had never grilled pork kebabs before. Chicken – sure. Steak – of course. A pork tenderloin – sometimes. But, for some reason pork kebabs never crossed my mind…

There is something in the marinade of this dish that gives the pork an amazing flavor. The ingredients , mixed with the bulgur, have a middle-eastern/Mediterranean, fresh and summery feel. I would make these for a group in a heartbeat – they are fast (can marinate before company comes) and require only 10-12 minutes on the grill.

Thanks, Martha, for giving me another keeper for my blog and my recipe box. I am sure you will give me many more!

PORK KEBABS WITH THYME
Serves 4

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
5 garlic cloves
2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature. While your pork is marinating, make sure to soak your wooden skewers in water so they don’t burn on your grill.

Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

TOASTED BULGUR WITH ALMONDS
Serves 4

1 cup bulgur
3/4 cup homemade or store-bought low-sodium chicken stock
1 whole cinnamon stick
1 bay leaf
Coarse salt
1/2 cup salted roasted almonds, coarsely chopped
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.

Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.