May Dinner Club

This months theme was Greek.

APPETIZER:
Hummus
Prep Time: 10 min
Serves: about 2 cups

Ingredients
1 (15 ounce) can chickpeas, drained and rinsed
1 medium garlic bulb roasted
3/4 teaspoons kosher salt
Pinch cayenne pepper
3 tablespoons juice from 1 large lemon
1/4 cup tahini (sesame paste)
¼ cup extra virgin olive oil
¼ cup water
Directions
On a sheet of aluminum foil coat garlic cloves with ½ teaspoon of extra virgin olive oil and a pinch of salt. Bring the corners of the aluminum foal together to form a poach. Roast the garlic in a 400 degree oven for 20 minutes or until soften. Remove the skin from the garlic and add in a food processor with the rest of the ingredients.
Process all of the ingredients in a food processor until smooth, about 40 seconds. Transfer the hummus to a serving bowl, cover with plastic wrap, and chill until the flavors meld, at least 30 minutes; serve cold.
Serve with Pita Chips or fresh pita breads cut into wedges.


SALAD:
8 cups salad mix
1 cup sliced cucumber
1/2 cup thinly sliced red onion
8 ounces feta cheese, coarsely crumbled
2 plum tomatoes, cored and quartered
4 ounces kalamata olives (about a heaping cup) (may use any Greek or Italian marinated olives)
8 pepperoncini, plus more to taste

Dressing - Kraft Greek Vinaigrette

MAIN DISH:
Pork Gyros with Yogurt-Tomato Sauce
Recipe courtesy Bobby Flay

Prep Time: 5 min
Inactive Prep Time: 4 hr 0 min
Cook Time: 15 min
Level: Intermediate
Serves: 4 servings

Ingredients
1/4 cup olive oil
1/4 cup dry red wine
4 cloves garlic, chopped
1 tablespoon finely chopped fresh oregano, plus more oregano for garnish
2 (1-pound) pork tenderloins
Salt and freshly ground black pepper
Yogurt-Tomato Sauce, recipe follows
4 grilled pita pockets, for serving
Mesclun greens or baby spinach, for serving
Thinly sliced red onions, for serving
Directions
Whisk together oil, wine, garlic and oregano in a baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat grill to high.
Remove pork from marinade and season with salt and pepper. Grill until golden brown on all sides and cooked to an internal temperature of 150 degrees F. Let rest 5 minutes and slice into 1/4-inch thick slices.
Build gyros by drizzling each pita with the yogurt sauce, then adding mesclun, onion, and meat. Drizzle with more sauce and garnish with oregano.
Yogurt-Tomato Sauce:
1 pint Greek yogurt
2 cloves garlic, finely chopped
1 plum tomato, seeded and finely diced
2 tablespoons capers, drained
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon red wine vinegar
1 tablespoon lemon juice
Salt and freshly ground black pepper
Combine all the ingredients, cover, and let sit in the refrigerator for at least 30 minutes before serving.

DESSERT:
Greek Lemon Cake
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 eggs
2 cups white sugar
1 cup butter, softened
2 teaspoons grated lemon zest
2 tablespoons lemon juice
1 cup plain yogurt

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch tube pan.
Sift the flour, baking soda, and salt together. Set mixture aside.
Separate the eggs. In a large bowl beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, and lemon juice together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Frost with white frosting & garnish with lemon zest. Serves 12.