It's Greek to Me!

Let me tell you about some good food...I mean some lip smackin belly huggin good food. Not long ago I came up with my version of a slider. You know, those little burgers everyone has on their menu these days. Well for some reason, I've been on a Greek food kick. I've fallen in love with tzatziki sauce, olives, honey and almonds. And so, I've created a Greek slider. Of course, you have to have a good dessert after several of my sliders so, I came up with what I call a Greek Almond Sundae. Yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. Here are the recipes:

Greek Slider with Tzatziki Sauce

1 lb whole pork tenderloin
1 to 2 T curry powder
salt and pepper to taste

Salt and pepper the tenderloin. Rub with curry powder. Roast on 350 until barely done. Set aside to rest under a foil tent.

Jane's Tzatziki Sauce

1 c sour cream
1 c Greek yogurt (drained)
1 T curry powder
1 T fresh dill (minced)
1 small seedless cucumber (finely diced with peelings)
pepper to taste

Mix sour cream and yogurt with curry, dill and cucumber. Add pepper to taste.

To assemble the slider:

Split rolls in half and brush a little olive oil on the inside of each roll. Lightly toast.

Cut tenderloin into medallions. Please one medallion on each roll.

Pour about 1 heaping T of sauce onto pork.

Top with several arugula leaves or spring mix.

Place top of roll onto slider.


And now, for the Greek Cookie Sundae:

Greek Butter Cookies

3/4 c sugar
1 stick salted butter
1 egg
2 1/4 c plain flour
1 t vanilla
1 1/2 t almond extract
1/2 c chopped almonds

Cream sugar, butter, egg and flavorings together. Mix almonds into flour. Pour the flour and almond mixture into the sugar mixture a little at a time until well blended. Shape into 2 to 3 inch round cookies and place on ungreased cookie sheet about 2 inches apart. Bake at 375 until bottoms are golden brown.

Cool cookies slightly. Assemble sundae as follows.

Place a quarter size squirt of honey on a dessert plate. Place cookie on honey. Top with one scoop of premium vanilla ice cream. Drizzle honey on ice cream. Top with lightly toasted almond slivers.

Uh ummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!

Now, don't y'all tell me I can't cook anything but fried chicken and grits! Moma has gone to the Greek Isles!