Souvlaki: beef, pork or chicken

With the beautiful weather in Vancouver this week I am feeling inspired to bbq. Dave Brindle and I were chatting on his show on am1410 Monday night and he asked me for a good souvlaki recipe so I will include that which can be used for beef, pork or chicken as well as a recipe for tzatiki. I like to pair this with a simple Greek salad, some Greek style potatoes roasted in olive oil, lemon juice and garlic and some yummy pita bread. Use the Greek pita that is thicker and doesn't have a pocket. the trick is brush it with olive oil and put it on the bbq for 1-2 minute per side right before you sit down for dinner.


Tracy's Souvlaki
1/2 cup plain yogurt
2 tbsp olive oil
1 lemon zest and juice
2 tbsp oregano, fresh and chopped
3 garlic cloves chopped
1 lb chicken (thighs or breast boneless and skinless)
beef (sirloin) or
lamb (leg or sirloin) diced in 1/2" pieces
salt and pepper

Dice meat of choice. Mix first 5 ingredients together and then toss with meat. Place in a ziploc bag and squeeze out air and marinate minimum 2 hours but overnight is best in particular for the beef and lamb to tenderize.

Skewer meat and preheat bbq. Season the meat with salt and pepper as you put them on the bbq. Chicken should be fully cooked through. For the beef or lamb cook till medium rare and then rest. It is important to allow the meat to rest for a minimum of 5 minutes in order to allow the juice to redistribute thought the meat and the muscle to relax.


Tzatiki
1 cup plain yogurt
1 long english cucumber, seeded, grated and squeezed dry
2 cloves garlic crushed
1 tbsp fresh dill, chopped
salt and pepper

Mix all ingredients together. Allow to rest a few hours for flavours to develop.

Butter Chicken

For those of you who know me I have had a great affection for Indian cuisine for awhile now. One of my favourite meals with guests is to turn my kitchen upside down and create 4 or 5 different curries, pick up some samosas and fresh naan bread and have a feast. I have my favorites but the one recipe I was unhappy with was the butter chicken. I finally found a fool proof in less that 30 mins amazing butter chicken recipe. Here is goes. For the vegetarians substitute the chicken with tofu. Only cook for a few minutes after tofu has been added.

Simple Butter Chicken

1lb chicken breasts, cut in bite size pieces
1 lb chicken thighs, cut in bite size pieces
4 tbsp tandoori paste, I like pataks
1 cup plain yogurt
10oz can plum tomatoes, purred
1" piece of ginger, julienned
2 tsp garam masala
1 tsp crush chili
1 tsp ground cardamom
1 tsp paprika
1 cup whipping cream
2 tbsp brown sugar
salt and pepper to taste.

Mix the yogurt and tandoori paste, add chicken and marinate 1- 4 hours.

Mix the rest of the items in a dutch oven or something similar and bring to a boil. Simmer for 10 mins. Add chicken and simmer an additional 20-30 mins until chicken is fully cooked. Check seasoning and add salt, pepper or sugar if necessary.

Serve with warm basmati rice, naan bread and raita. top with cilantro if you like. Some green beans sauteed in mustard seeds, ginger and coconut milk would be great too!

For wine, a nice spicy Gewurztraminer would be great. Try the one from Blasted Church!

Quiche

One of my favorite meals to go out for is brunch. Nothing like having breakfast at a waterfront restaurant in this city and enjoy the view and a delectable meal.

If you are planning a brunch at home this weekend or any other weekend one of my favorite items to serve is quiche. It also makes a fantastic dinner with a great salad. The recipe itself is so simple and then the filling is up to your creativity.

Quiche
1 premade pastry shell, or pastry
1 litre creamo
8 eggs

Fillings of your choice, see suggestions below.

Line the quiche pan with the premade rolled pastry or use a unsweetened deep dish. Add fillings chopped up. Mix eggs and cream together and mix well. Season with salt and pepper. Pour over fillings until the pastry is full. Bake at 375'F approx until quiche is set. Can be served at room temperature or warm.

Filling ideas.....
smoked salmon, cream cheese and dill
ham, peppers, mushrooms and Swiss
bacon, caramelized onions and blue cheese
asparagus and Swiss
spinach, roasted peppers and chevre (or feta)
prosciutto, sundried tomatoes and boursin
ham, leek, mushroom and cheddar
zucchini, bacon and Gruyere
potato, smoked salmon and chevre

Really anything goes here. Let me know your favorite combinations.

If you would like to receive notification each time the blog is updated please send an email to catering@tastetosavour.com and I can add you to the distribution list.

Potato Latkes with Smoked Salmon

This is the week of celebrations in many different cultures and for the Jewish community it is Passover. In doing my research from the radio spot I did on Tuesday I learnt all about the traditions of the food for this celebration and the components of the Seder Plate. It was all truly fascinating. One of my favorite items from the Jewish menu that I have incorporated into my menus for catering in the potato latkes. They can be served for brunch as a base for eggs benny, as a side dish for dinner or as a bite size hors d'oeuvre. This is a popular item that we serve often at cocktail parties. Enjoy.

Just a note if you are using this recipe for Passover please omit the flour if you have anyone attending our event that may be Jewish. However flour is acceptable for the balance of the year.

Potato Latkes topped with Smoked Salmon and Creme Fraiche

200 ml creme fraiche or sour cream
1 tbsp dill, finely chopped
2 tbsp horseradish
1 tsp lemon zest

5 lg yukon gold potatoes, peeled and grated
1 clove garlic crushed
salt and pepper
1 egg, beaten
1/4 cup flour
16 slices of smoked salmon

Mix the first four ingredients together and set aside. Grate the potatoes and be sure to squeeze out as much moisture as possible. Add the garlic, seasonings, and egg and mix well. Slowly incorporate in the flour. In a saucepan heat 1/2" veg oil. Form the latkes into 1 inch discs and place in the oil. Flip part way and cook until crispy. Place on paper towel to cool and remove excess oil. For assembly reheat latkes in the oven for 5mins at 375'F and then arrange on platter top with a slice of smoked salmon and a dollop of the cream mixture. garnish with chives or capers. Serve immediately.

Latkes will freeze well and can be pulled out last minute when guests arrive.

Strawberry Rhubarb Loaf

Well I think we can finally say that spring has arrived in Vancouver. We have been able to enjoy two beautiful days of sunny, warm, winter coat free weather. There are a few ways I like to celebrate spring. A fire in my back yard in the outdoor chimney, rose wine (try Joie's or a great bottle of Tavel) and lastly cooking with the produce of the season. Here is a cheat sheet for the spring season for you to reference.


Early Spring: baby lettuces, broccoli, morels, new potatoes and snap peas
Mid Spring: asparagus, artichokes, lemons, spinach and rhubarb
Late Spring: berries, chard's, apricots and plums


Here is a great recipe to celebrate spring. The batter can be cooked as muffins or a loaf and freezes well.


Strawberry Rhubarb Loaf
recipe is from Company's Coming Mostly Muffins

2 cups all purpose flour
1 cup brown sugar, packed
1/2 cup ww flour
1 tsp baking soda
1/2 tsp salt
1 lg egg
3/4 buttermilk
1/4 cup veg oil
1 cup fresh sliced strawberries
1 cup fresh sliced rhubarb

Topping
1/2 tsp cinnamon
1/2 cup brown sugar, packed

Combine first 5 ingredients, blend and make a well. Combing next three ingredients and add to well. Add strawberries and rhubarb, stir until moist.

Scoop into 12 muffin tins or a large loaf pan. Combine topping items and sprinkle on top. Bake at 375'F for 18-20 mins for muffins and 35-45 mins for a loaf. Test with a skewer.

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