Today was the perfect summer day: warm but not hot with crystal clear blue skies.
If it wasn’t for walking the dogs before sunrise I would think it was July.
However, the sun not coming above the horizon until after 7:30 is a sure sign that it’s October.
I hate walking the dogs in the dark – I can’t see the rabbit holes.
If it’s the beginning of October it’s time, once again for the Secret Recipe Club.
This time I was sent to explore Life on Food.
As it is still ‘barbecue season’ here I had to search for something to do on the grill.
I have to admit that I didn’t search too long or hard. I found the recipe for Pork Kebabs with Cucumber Yogurt Sauce and I was done. I hadn’t made kebabs all summer and it was past time.
I had pork tenderloin but no cucumbers. I tried growing them here but wasn’t successful. They were bitter, and, according to my mother, ‘it’s the soil and just give up’. I did.
The season is past so I couldn’t buy any, but I did have a nice basket of slightly under-ripe cherry tomatoes.
We were happy.
Really happy. We both loved the Tomato Yogurt Sauce (weird) and this is a fantastic marinade for pork – and I’ll try it for chicken, too
I only modified the pork recipe slightly – as we are only two I cut it in half. Emily’s original kebab recipe is here.
Needless to say the Cucumber Sauce was totally turned upside down.
Pork Kebabs with Tomato Yogurt Sauce
Total time: 2 hours 30 minutes
- 14oz (420gr) pork tenderloin, but into, cut into 1 1/2″ (3.75cm) pieces
- 1 cup (8oz, 240ml) red wine
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cumin
- 1/4 tsp cinnamon
- 2 cloves garlic, crushed
- 1/2 tsp celery salt
- 3 skewers
- Tomato Yogurt Sauce
- 1 cup cherry tomatoes, quartered
- 1/3 cup Greek yogurt
- 1 tsp sesame oil (I used Argan oil – ’cause I have it)
- 1/4 tsp cumin
- 1 tsp dried parsley
- Soak wooden skewers.
- In large, deep bowl whisk together all ingredients for marinade.
- Add pork, cover, refrigerate and marinate for 2 hours or overnight (or all day).
- When ready to cook thread pork onto the skewers, discarding marinade.
- Cook on barbecue grill over direct heat for 10 – 15 minutes, turning once, until done.
- While kebabs cook combine all ingredients for Tomato Yogurt Sauce.
- When pork is done, remove from skewers and serve with Tomato Yogurt Sauce on the side..
Emily is a fellow Mid-Westerner, although she comes from Iowa rather than Wisconsin. Plus she spent a few months in Paris, so we have a bit in common.
Well, that and food blogging and cooking….
Other than her tendency to use chilis, we also have similar tastes in food.
Since I have an abundance of squash this year I’m going to try the Acorn Squash and Black Bean Quesadillas
I haven’t had Beer Cheese Soup in ages. It’s a Mid-Western thing and I’d forgotten all about it. I’m making it the first cold weekend we have this winter and serving it in front of a roaring fire.
Turkey Paprikash is going t be perfect for those nights I have late conversation class.
There are a lot more recipes I plan on trying – have a look.