Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
Souvlaki
2 lbs. pork loin, cubed 1 cup white wine 1 / 2 cups water 1 / 4 cups olive oil 1 tbsp. dill, dried 1 tsp Greek oregano 6 garlic, cloves- crushed 1 onion, small sliced 1 / 4 cups lemon juice 1 / 4 tsp Greek sage Cube pork loin( or chops) into 1 inch cubes Add to freezer or vacuum bag pork and remaining ingredients Can freeze for up to two months. Allow at least two days to marinate in freezer. If not freezing then marinate for at least six hours. Drain liquids and grill until brown in a vegetable griller or grilling pan( The kind with holes) Serve with warmed pita bread, crumbled feta cheese, raw onions and chopped tomatoes. Place meat, onion, tomato and feta cheese in the center of a warm pita bread and top with Tzatziki sauce. Fold like a taco and enjoy! Servings: 4
Falafel
1( 13-oz) can garbanzo beans, drained and rinsed 1 Onion, cut in large chunks 2 Cloves garlic 4 slices Fresh white bread, cubed 1 / 4 tsp coriander powder 1 / 4 tsp Cumin seeds 4 small dried red chilies, crushed 1 Tbsp. chopped fresh parsley Salt Black pepper as desired 1 Egg, beaten 1 / 3 cup Dry fine bread crumbs Vegetable oil for deep frying
4 pita bread, warmed and cut in half 4 ounces Shredded lettuce 4 ounces Onion slices 4 Ounces Tomato slices
Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley salt, pepper and egg; mix well. Form in 8 balls and coat in toasted bread crumbs. Flatten balls slightly to form oval shapes. Fill a 4 quart sauce pan ½ way with oil; heat to 375F( 190C) or until a 1 / 2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels.
Cut pita bread in half and open to form pockets. Put 2- 3 Falafel into each pocket with lettuce, onion, and tomato slices and serve hot with tzatziki sauce or add Sriracha sauce for a little heat.
Tzatziki
2 cups plain yogurt or 1 cup sour cream and 1 cup yogurt 1 tsp dill 1 / 2 tsp thyme 1 / 4 cups cucumbers, finely chopped 1 / 4 cups onion, finely chopped 1 garlic, clove finely chopped Finely chop onion, set aside Finely chop garlic, set aside Finely chop peeled cucumber, set aside Mix Yogurt( and Sour Cream) cucumber, onion, garlic and herbs Refrigerate for at least 24 hours. Serve with Souvlaki or Falafel Servings: 8
28 Thunder Roads Magazine ® Colorado March 2016 www. thunderroadscolorado. com