- 16 ounces of sour cream (or substitute plain Greek yogurt)
- 3 or 4 cloves of minced or grated garlic (the more garlic – the hotter the tzatziki sauce)
- 1/2 cucumber grated and thinned (drain and discard the juice from the cucumber)
- 2 to 3 tablespoons of red wine vinegar
- 1/4 to 1/2 teaspoon of finely ground white pepper
- 1/2 teaspoon of salt (or more to your taste)
Combine ingredients and stir to blend.
Use to top gyros, or to top pork or chicken souvlaki.
Pipo’s Pork Ingredients:
- 2 to 3 pounds of pork tenderloin or pork shoulder
- 4 garlic clovers, pressed (or less is fine)
- 3/4 teaspoon dried oregano, rubbed
- 1/2 teaspoon ground cumin
- 1 teaspoon Kosher salt
- 10 ounces of sour orange juice – Naranja Agria / bitter orange (or substitute 2 parts fresh orange juice and 1 part lemon or lime juice)
- 1/2 cup dry white cooking wine
- 5 whole peppercorns (or more)
Cut the garlic cloves in half or in thirds, removing skin. Press the garlic cloves (smash them with the flat side of a knife on a wooden cutting board) and continue removing the skin.
In a small bowl combine and whisk together the sour orange juice, white cooking wine, pressed garlic, oregano, cumin, and Kosher salt.
Place pork in slow cooker (crock pot), pour sour orange mixture over the pork, and add the peppercorns on top.
Cover and cook on low setting for 4 to 6 hours.
When the pork is sufficiently tender (almost falling apart), remove and place it on a cutting board, and use two forks to shred the pork (pull it apart).
Either serve the pork using the reserved cooking liquid as au jus, or return the shredded (pulled) pork back into the slow cooker along with the cooking liquid for another 10 to 20 minutes cooking on low.
Serve with black beans and raw diced onions over rice. You can use white rice or find a good recipe for yellow rice.
White Sauce Ingredients:
- 3 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 2 Cups milk
Make a white sauce of the first 3 ingredients. Melt the butter in a small pot on stovetop low heat. Add milk and flour and raise heat to medium high. Stir until white sauce begins to thicken.
- 6 Medium potatoes, pared and thinly sliced (6 cups)
- 2 Tablespoons of diced onions
- 1 Teaspoon of salt
- 1/8 Teaspoon pepper
Use some butter to grease a 2-quart Corning-ware casserole dish/pot having a glass cover. Place half of the sliced potatoes in the casserole dish/pot. Add half of the white sauce to the potatoes in the casserole dish/pot, and sprinkle about half of the salt, pepper and diced onions over the potatoes. Create a second layer with the other half of the potatoes in the casserole dish/pot, sprinkle the remaining salt, pepper and diced onions.
Pre-heat your oven to 350 degrees F. Cover the casserole pot/dish with the glass lid and place the casserole pot/dish on the 2nd to lowest oven rack. Bake covered for 1 hour at 350 degrees. Uncover and bake an additional 30 minutes at 350 degrees.
- 2 & 1/2 Lbs beef shoulder roast (pot roast), quartered and browned in a frying pan.
Place beef in crock pot and add the following ingredients:
- 1/4 cup of beef broth (if available – optional)
- Lime juice of 1 squeezed lime
- 1/8 cup of orange juice
- 1 & 1/2 Teaspoons of apple cider vinegar
- 1/2 cup of water
- 1 medium / large Spanish onion, sliced
- 1 red bell pepper sliced
- 1 poblano (habanero) pepper, diced (include half the seeds)
- 1/3 cup of canned fire roasted tomatoes (optional)
- 1 teaspoon of ground cumin powder
- 1/4 teaspoon of ground clove
- 1/4 teaspoon of allspice
- 1/2 teaspoon of finely ground sea salt
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of ground red pepper (cayenne)
Cook covered in the crock pot on low heat for 6 to 8 hours, or for 3 or 4 hours on high.
Use two forks to pull and separate and shred the beef, and then stir the beef into broth. Let the beef simmer in the broth a little longer in the crock pot. Serve the beef with rice and beans, or make a burrito or enchilada wrapped in a flour or corn tortilla with cheeses, salsa and sour cream.
Serves 4 people (or only me).
It is really hot (chemically). You might consider leaving out the 1/4 teaspoon of the cayenne pepper and the 1 habanero pepper.
- 1 Cup Warm – Hot (Tepid) Water
- 1 Package Fleishman’s Dry Active Yeast
- 1/2 Teaspoon Sugar
- 2 Tablespoons of melted real butter
- 1 Teaspoon Salt
- 2 1/2 Cups of All Purpose Unbleached Flour
- Olive Oil
In a large bowl, empty package of dry yeast and 1/2 teaspoon of sugar. Add 1 Cup hot tap water. Stir to dissolve the yeast. Cover the bowl loosely with plastic wrap and let sit for 10 to 15 minutes to allow yeast to foam and activate.
Add 2 1/2 cups of flour and 2 tablespoons melted butter. Stir the mixture with a fork until it forms a loose ball of dough. Remove and hand knead (turn out the dough) for about 3 or 4 minutes until smooth but slightly sticky. Form into a dough ball.
Wash the bowl and towel dry it. Add a small amount of olive oil to lightly grease the entire interior of the bowl. Place the dough ball in the bowl and briefly roll it around inside the bowl to lightly grease the surface of the dough. Cover the bowl loosely with the plastic wrap and a dry dish towel on top, and let the dough rise for 1 or 2 hours, or until doubled in size.
Preheat an oven to 450 F.
Punch down the dough and knead it again for 3 or 4 minutes. Place the dough in a butter greased or olive oil greased 8 x 4″ or 9 x 5″ metal bread baking pan and lightly press and spread the dough level and into the corners of the baking pan. Lightly coat the surface of the bread with some olive oil. Score the bread one or two quick swipes with a sharp knife.
Place the baking pan and dough on the middle over rack and bake at 450 F. for 15 minutes. (Do not open the over door for the first 30 minutes of baking). Then, after the first 15 minutes of baking, lower the oven heat to 350 F. and continue to bake for another 25 to 35 minutes. The bread is finished baking when the top of the bread is a golden brown.
Remove the baking pan and bread, and allow to sit and cool for 10 minutes. Carefully remove the bread from the baking pan so that the bread will not become soggy, and place the loaf on a cooling rack.
Slice and serve warm or cool with real butter. Enjoy!
- 3 Lbs. eye of round roast
- 2 Tablespoons coarse ground pepper
- 1 teaspoon garlic powder
- ¼ teaspoon Thyme or ½ teaspoon Rosemary
- ½ teaspoon Oregano
- ½ teaspoon Poultry Seasoning
- 1 Tablespoon Olive Oil
- Rub oil on roast. Coat roast with seasonings. (I omit the oregano and garlic powder.)
- Roast at 500 for 15 minutes.
- Then, reduce heat to 350 and cook an additional 45 min.
Dipping sauce (Refrigerate)
½ cup mayonnaise
½ cup sour cream
teaspoon lemon juice
½ teaspoon garlic powder
½ teaspoon oregano