Entertaining with Herbs

PLOT SPOILER:  

This is not a post about the joys of hanging out with friends, listening to the Grateful Dead, and eating brownies.  

Rather, I was fortunate to snag some fresh herbs from momma's garden before heading back to Nashville after a long weekend at the lake.  So, what's a man to do with so many great (free) ingredients?  Throw a dinner party, right?  Lame, I know.

Top Left Clockwise:  Oregano, Thyme, Mint, Basil

The truth is, I hate letting things go to waste.  A few days passed by before my guilty conscious started to get the best of me.  After all, I knew I had to put these herbs to use.  I decided to pull together a gathering of some of my closest friends for an evening of great food, wine, and Southern hospitality.

Because the temps outside are hovering around 95 degrees F, I wanted to create a relatively 'light' meal.  Greek inspired cuisine immediately came to mind.  Thus, welcome to my fresh herb explosion dinner.  I promise that if you follow these recipes, add in some red wine, some fresh herbs of your choosing, and about 5 of your best looking friends, it will surely be a hit.

Prep Time:  30 mins
Cook Time: 1 hour
Wine:  Pinot Noir/Beaujolais
Soundtrack:  Ryan Adams & The Cardinals III/IV

Let's get to work!

Tzatziki - a refreshing sauce with plenty of fresh mint.

Tzatziki Sauce

2 Cups Plain Greek Yogurt

3 Cloves Garlic, minced

1/2 Cup Cucumber, grated

1 Lemon, juiced

3 Tablespoons Fresh Mint, minced

1 Tablespoon Extra Virgin Olive Oil

Kosher Salt

Fresh Cracked Pepper

Add the first six ingredients into a mixing bowl until thoroughly combined.  Season with kosher salt and pepper to taste.  Cover, and keep in fridge until ready to serve.

Prepped Lemon + Oregano Potatoes in Lodge Enameled Cast Iron Cookware

Lemon + Oregano Roasted Potatoes

1 lb Gold, Purple, Blue Potatoes, quartered

1/4 Cup Fresh Oregano

1/4 Cup Extra Virgin Olive Oil

1 Lemon, juiced

Kosher Salt

Fresh Cracked Pepper

Preheat oven to 425 degrees F.  In a casserole dish, add the first four ingredients and mix until combined.  Season with kosher salt and fresh cracked pepper to taste.  Roast in oven until tender and slightly browned, 45 - 50 minutes, stirring on occasion.  Serve. 

Finished product: Lemon + Oregano Roasted Potatoes

Tomato + Cucumber + Red Onion + Feta + Basil Salad

4 Large Vine Ripened Tomatoes, cut into wedges

1/2 Cucumber, thinly sliced

1/2 Medium Red Onion, thinly sliced

4 oz Crumbled Feta

1 Handful Fresh Basil Leaves

1/4 Cup Extra Virgin Olive Oil

2 Tablespoons Red Wine Vinegar

Kosher Salt

Fresh Cracked Pepper

Add the first seven ingredients into a serving bowl and mix until evenly coated and combined.  Season with kosher salt and pepper to taste.  Mix, cover, and keep in fridge until ready to serve.

Tomato + Cucumber + Red Onion + Feta + Basil Salad

Beef + Chicken Kefta

Beef Kefta Patties

Beef

1 lb Ground Chuck

1 Small Onion, grated

3 Tablespoons Fresh Mint, minced

3 Cloves Garlic, minced

1 Teaspoon Kosher Salt

1 Teaspoon Fresh Cracked Pepper

1 Lemon, juiced

Chicken Kefta Patties

Chicken

1 lb Ground Chicken

2 Tablespoons Fresh Thyme, stems removed

1 Tablespoon Crushed Red Pepper Flakes

1 Teaspoon Kosher Salt

1 Teaspoon Fresh Cracked Pepper

1 Tablespoon Extra Virgin Olive Oil

1 Teaspoon Red Wine Vinegar

1 Teaspoon Allspice

In separate mixing bowls, add ingredients for beef and chicken and mix until well combined - wash hands.  Make chicken patties - wash hands - make meat patties.  Heat separate cast iron skillets over medium high heat, add extra virgin olive oil to coat pans.  Cook patties for 4 - 5 minutes on each side, or until cooked through.  Serve.

Ready for service:  Beef + Chicken Kefta Patties 

And just like that, dinner is served.  Enjoy the fresh flavors of summer!

Entertaining with Herbs