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Brian's Photo Blog — Article 689
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Serrano Yogurt Sauce and Greek Salads
Monday 2 October 2017   —   Category: Cooking & Food
In my last article I related how articles and recipes on OregonLive.com and meals at certain Portland restaurants were fueling my interest in Mediterranean cuisine. In this article, the first of a three-​part series, I am going to show you how I took that inspiration and brought it to life in my own kitchen.
 
One day I found a recipe on Oregon​Live.com called Grilled Greek Style Lemon and Oregano Chicken Skewers. I’m not sure why it was given that name because the dominate ingredient in the marinade is serrano peppers.

It looked good so I gave it a try. I cut chicken breasts into chunks, and mar­inat­ed them overnight in the sauce.
 
Once I had loaded the chicken chunks onto skewers they were ready to bar­be­que on my beloved and much-​used Web­er Smokey Joe grill.
 
It seemed a pity to dump the marinade so I turned it into a sauce by adding a bit of corn starch dissolved in white wine, and bringing the sauce to a boil in my well-​loved 15-ounce cast-iron melting pot.
 
For the veggie part of the meal I stir-​fried snow peas, baby-​cut carrots, yellow bell pepper and red onion in a cast-​iron skillet.
 
Here is a picture of the complete gour­met meal: the barbecued chicken with the sauce over it, the veggies and de­li­cious Trader Joe’s Rice Orzo Pilaf.

As usual, you can click on all the photos in this article to see a larger version.
 
A couple of days later I made a typical American meal with a Greek-​inspired gourmet twist. On the left half of the whole wheat bun is some of the leftover serrano yogurt sauce. On the right side is a barbecued beef hamburger patty with Israeli Pastures of Eden sheep’s milk feta cheese underneath.

I made some awesome Greek potato sal­ad (download the recipe PDF) to ac­com­pa­ny the burger.
 
Speaking of Greek-​style salads, a few months later I made, for the first time, a Greek salad consisting of tomato, cu­cum­ber, Kalamata olives, black olives and red onion with Newman’s Own Lite Balsamic Vinaigrette dressing.

Both of these Greek salads are new fa­vor­ites which I really enjoy.
 
 
All 7 of these photos have been added to the Gourmet Chef Wannabe 2016 album. For over twenty of my other recipes be sure to visit the new My Gourmet Chef Wannabe Recipe Downloads page.
Brian's Photo Blog — Article 689
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Brian's Photo Blog — Article 689
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