Sunday night supper club: Greece

Hosted this month by the lovely Kingsley family. 

 Souvlaki from How to Cook a Lamb.  First brine the pork overnight with water, salt and sugar.  Then rinse and put in a marinade of 1/2 cup olive oil, bay leaf, dried thyme and rosemary, 3 smashed garlic cloves, chopped, 1/2 cup finely chopped onions, salt and pepper.  Leave in brine overnight.  Thread pork cubes on skewers and grill.

                                 Sanford loving on Sammy.

After dinner with Laura and Lise.

and Sammy and Trixie

and a little basketball with Olive.

Dri's delicious walnut cake, but I don't have a recipe...

Kurt's zucchini cakes, with the recipe below.

Kingsley's spanokopita

The Werth's brought a delicious Greek salad.

 Kurt's pita bread:
Mix 1 tbsp yeast with 1 1/2 cups warm water.  Mix in 3 tbsp honey.  Let sit a couple of minutes.  Stir in 1 cup whole wheat flour and enough white flour to make it a dough.  Knead until elastic.  Let rise until doubled in size (about 45 minutes).  Roll out and grill.

Eggplant Moussaka brought by Richard and Lise.

 Sammy's meatballs.  Greek Lemon/Egg meatballs.  For balls mix ground beef, parsley, mint, white rice, salt and pepper, eggs, garlic and chicken broth.  Cook meatballs in chicken stock for 45 minutes on low (crock pot).  For sauce:  mix lemon juice, eggs, and flour to thicken.  Temper sauce and add it to the meatballs.  Cook on low until thickend and meatballs and rice are cooked through.

Mary Beth's potatoes can be found at the link below:

 http://greek.food.com/recipe/ellinikos-lemoni-patatas-greek-lemon-potatoes-90822