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I took 40 or so Greek olives off my tree and washed them and then dried them. I then put them in a container and covered with Course Kosher Salt for 3 weeks. The salt drawls the water and bitterness out of the olives. The flavor at the end is out of this country!! They are so Delicious. Give it a try someday!!!

Mid Week Carne Asada

Just made some killer Carne Asada Tacos from Angus Skirt Steaks from Staples Street Meat market.  I filleted the steaks 3 times so they became very thin. I marinated them in a mixture of Goya Sour Orange juice, Fiesta Mesquite Fajita Seasoning, Garlic and Paprika for color. No animals were hurt during this film. The whole video was filmed on Iphone 6s. These are so good we make them every week down heeeyah in S.TX..

How To Make Youvarlakia Avgolemono - Greek Meatball Egg Lemon Soup

How To Make Youvarlakia Avgolemono  Greek Meatball Egg Lemon Soup

This isn't my own recipe. I researched and found the best one suitable for me.....

For the meatballs (youvarlakia)

500g lean minced beef (18 ounces)

¼ of a cup long-grain rice (not boiled)

½ cup parsley, finely chopped

1 medium sized onion, finely chopped

1 egg

2 tbsps olive oil

½ carrot, grated (optional)

3 tbsps fresh dill, finely chopped (optional)

1 tsp salt

a pinch of coriander

freshly ground pepper

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For the egg lemon sauce

2 eggs

juice of 2 lemon

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Instructions

To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. (This will prevent the youvarlakia to break up when boiled.) Form the meatballs (youvarlakia) and set them aside.

Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)

To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and the flour and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.

Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.

Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.

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Link to video: http://youtu.be/-MtzQNkf428

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