1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
1/4 cup chopped fresh dill
In a large saucepan, season the stock with salt and pepper and bring to a simmer
Transfer 1 cup of the hot stock to a blender.
Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth.
Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes.
Stir in the dill and serve.
By: Grace Parisi
1 cup zucchini, grated and squeezed
1/4 cup potato, grated and squeezed
½ pound ground beef
1/4 cup green onions, chopped
1/4 cup grated ka?ar cheese or parmesan
1 egg, beaten
1/2 tsp salt
6 tablespoons flour
Oil for frying
2 tbsp chopped parsley for topping
Mix grated zucchini and potatoes with chopped green onion.
Pour beaten egg and salt. Mix a fork well.
Add in flour and combine them all well.
Heat oil and leave 1 tsp of the mixture in hot oil.
Fry in oil for less than a minute, until golden.
Take them on a paper towel and serve warm topped with chopped parsley.
PORK SOUVLAKI WITH LEMON RICE
2 pounds pork tenderloin
3 meyer lemons or 4 regular lemons
1/2 cup fruity olive oil
6 large cloves of garlic minced
3 tablespoons oregano
3 teaspoons kosher salt divided
1 teaspoon freshly ground black pepper
1 cup white rice
1 tablespoon butter
2 tablespoons minced Italian parsley
Trim the fat from the pork tenderloin and cut into 1-inch chunks. Place in a gallon plastic freezer bag. Zest the lemons and set the zest aside for the lemon rice.
In a small bowl mix the olive oil with the juice of 2 of the meyer lemons or 3 of the regular lemons, reserving one lemon to juice for the lemon rice.
Stir in the garlic, oregano, kosher salt and black pepper.
Pour over the pork in the plastic bag, seal tightly removing as much air as possible and refrigerate for 2 hours but preferably overnight, up to as many days up to it's expiration date.
When ready to cook, heat a grill to medium high heat. Remove the pork from the marinade and discard the marinade. Thread the meat on metal skewers or wooden skewers that have been soaked for at least 20 minutes.
While the grill is heating, add 2 cups of water to a saucepan with the rice, the lemon zest, the reserved lemon juice, butter and 1 teaspoon salt.
ring the rice to a boil over high heat then reduce to simmer and cover. Cook for 20 minutes, remove from heat and let sit for 10 minutes.
Fluff with a fork and season with more kosher salt and pepper to taste and stir in 1 tablespoon of minced parsley.
While the rice is cooking, grill the pork until browned on all sides, turning every few minutes, and cooked to 160 degrees F, about 10-15 minutes depending on the heat of your grill.
Transfer to a platter, cover with foil and let rest for 5 minutes. Sprinkle with parsley, another squeeze of lemon if you like and serve with the lemon rice.