Greece

Greece

We made souvlaki and dolmades.

First, we made the souvlaki.

I cut the pork shoulder, made a marinade with Oregon red wine, olive oil, salt, pepper, lemon, garlic, mint, bay leaf, and oregano.  I let chill for a couple hours, then skewered and grilled.

Dolmades-

First I blanched the fresh grape leaves.

 

Then I chopped and sauteed the onion and fennel.

I added chicken stock, rice, parsley, and dill.  Then I stuffed the grape leaves.

Then I steamed them in more chicken stock.

Served:

Once again, another delicious dish.  It's summer, and this is our first report from Oregon.  We are at our property near Ashland.  We stopped at a favorite meat shop for the pork shoulder for the souvlaki.  The red wine is a Rouge Valley local wine.  The grape leaves were (shhhh) surreptitiously removed from Lithia park in Ashland from the young growth of wild grape plants. I'll definitely make both these again.  So good.