Kyle’s Kitchen
Ev en t hou g h t h i s i s sue c omes out before Thanksgiving, we aren’t going to talk about Thanksgiving food this week. I’m sure you’ve all planned your menus accordingly.
Here’s how it works in my family: We all look forward to the Thanksgiving meal, but after a day or so we want a hamburger. Normally we can talk Dad into grilling them. We want just anything but poultry. So no poultry recipes this week.
It probably wouldn’t hurt any of us to eat a salad next week after that turkey dinner. Here’s a good Greek salad. It’s the kind without greens.
My Big Fat Greek Salad
2 large English cucumbers 1 pinch kosher salt 2 cups cherry tomatoes 1/4 red onion 1/2 red bell pepper 1/2 cup pitted Kalamata olives 1/2 cup pitted green olives 2 tbsp minced fresh oregano salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 1/4 cup red wine vinegar, or to taste _ cup olive oil, or to taste 1 (4 ounce) package feta cheese, diced, divided 1 tsp minced fresh oregano, or to taste Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.
—kwc— If you’re like my family and crave beef after turkey, here’s a good taco meat recipe. Add all your favorite fixings and you’re all set.
Ground Beef Tacos 1-1/2 teaspoons olive oil 1 pound ground beef 3 tbsp tomato paste 1/2 cup water 1 tbsp chili powder 1 tsp kosher salt 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 teaspoon dried oregano 1 tbsp lime juice (about half a lime) Heat the oil in a medium skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.
Add the tomato paste, water, chili powder, ground cumin, salt, garlic powder, onion powder, and dried oregano. Stir together until fully combined. Cook for 1 more minute.
Remove the skillet from the heat and stir in the lime juice.
Serve ground beef in warm corn tor tillas topped with shredded lettuce, cheese, tomatoes, and sour cream.
—kwc— And how about a recipe for those thin, bone-in pork chops?
Pan Fried Pork Chops
7 to 8 pieces ver y thin bone-in pork chops 1 cup all-purpose flour 1 tsp seasoned salt 1 tsp black pepper Cayenne pepper, to taste 1/2 cup canola oil 1 tbsp butter Extra salt and pepper, to taste Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat canola oil over medium to medium-high heat. Add butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining pork chops.
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