Tzatziki Sauce


Tzatziki Sauce

  • 2 8-ounce containers of plain yogurt (Greek yogurt works best with the heavier consistency)
  • 2 medium sized cucumbers, peeled, seeded, and diced
  • 1/2 lemon, juiced (or 1 to 1 1/2 Tablespoons of lemon juice) If you roll the lemon around on the counter you will get more juice.
  • 2 Tablespoons olive oil
  • 1 Tablespoon chopped dill
  • 2 cloves garlic, peeled (you can use less if you prefer)

Combine all your ingredients in the food processor or blender. You want the ingredients to be well combined. You decide if you want your sauce to be a little chunky or smoother. For my gyros I prefer the sauce to be slightly chunky. However, if it is going to be a veggie dip, I would blend it longer. Refrigerate in a covered container for at least an hour.

Gazpacho Salsa

Gazpacho Salsa

  • 3 cups of chopped tomato (If your tomatoes are really juicy you may want to seed a couple before you chop them up. I have several kinds of tomatoes and I used a little of each to add more to the flavor. I like chunky salsa so I left my pieces pretty good sized. However, my husband likes them smaller, so his version finely chopped everything!)
  • 1 cup chopped cucumber (I included the skins and seeds. Do it however you like it best. I also tried a bit of zucchini, but I found it didn’t hold up so well if you had leftovers to refrigerate.)
  • 1/2 cup chopped red onion (I added more than 1/2 cup!)
  • 1/2 cup chopped green bell pepper (you could also use red or yellow bell peppers to add extra color)
  • 1/4 cup fresh cilantro, chopped
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt (David added more to his batch)
  • David wanted more of the salsa feel to his batch, so he also added a clove of minced garlic and a small jalapeno pepper (seeded and finely chopped)

Prep all the vegetables and then add everything together in a bowl. For the best flavor cover and refrigerate for several hours or overnight so the flavors can blend together. Serve it cold, like you would salsa with chips or try it as a topping on a meat dish or baked potato!

Pit Barbecue Sauce

Pit Barbecue Sauce

  • one-fourth cup vinegar
  • 1 cup ketchup
  • one-half cup chopped onion
  • one-half cup brown sugar
  • salt to taste
  • 2 tsp. dry mustard
  • 2 T. Worcestershire sauce
  • one-half cup or less butter
  • juice of one lemon and grated rind, if desired

Pre-heat oven to 425 degrees and place country style pork ribs in a 9" x 13" pan. Place in heated oven for 15 minutes to brown before covering with sauce. In the meantime, combine all ingredients in saucepan, simmer to blend. Pour sauce over ribs and reduce the temperature to 350°. Bake for one hour. Currien also used this sauce for shredded beef barbecue sandwiches and it could also be used with chicken.

Dip for Fruit

Dip for Fruit

– (I just poured it over the fruit and called it a fruit salad.)

  • One package (5.1 oz) Instant Vanilla pudding and pie filling
  • Three cups milk.  Mix with pudding for two minutes
  • Add one and a half cups sour cream
  • Blend in one-fourth cup orange juice

I made this the day before and refrigerated it and poured it over the fruit as I was served. 

Vinaigrette Dressing

Vinaigrette Dressing

  • 2-3 cloves garlic
  • 2 tsp. kosher salt – do not use table salt
  • One-half tsp. pepper
  • One-half tsp sugar
  • 1 Tablespoon Dijon mustard
  • 1-one-half tsp. oregano
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon aged Balsamic vinegar
  • One-half cup extra virgin olive oil (EVOO)

Mash garlic and salt to smooth paste

Add pepper, sugar, mustard and oregano.

Stir well

Wisk in vinegars to dissolve spices. Wisk in EVOO until silky looking. Makes about 1 cup.

Refrigerate a few hours before serving.

Serve at room temperature

Pork Marinade

Pork Marinade

(would also work well for chicken)

  • One-half cup orange juice
  • One-half cup reduced-sodium soy sauce
  • 5 teaspoons brown sugar
  • 1 teaspoon ground ginger
  • 2 minced garlic cloves
  • Salt and pepper

Combine all ingredients in a bowl. Place your pork tenderloin (one to two pounds) in a resealable plastic bag and pour marinade over the pork. Refrigerate for 8 hours.

Heat the grill to 450 to 500 degrees and place the tenderloin on the rack and close the lid. Turn after about 7-10 minutes. Use marinade to baste tenderloin when you turn it. Use a meat thermometer to see when the internal temperature reaches 160 degrees. Time will vary depending on how thick the tenderloin is.

Serve with rice or baked potatoes and lettuce salad. Another summertime treat with this recipe is corn cobs!