Pork Souvlaki with Cucumber Salad

Chef Kevin Gillespie transported us to Greece with his Pork Souvlaki demonstration. Make this dish for your friends and family with this recipe.

PORK SOUVLAKI 
WITH CUCUMBER SALAD
By Chef Kevin Gillespie

In 2011, Valerie and I honeymooned in Greece. The best meal we had was also the least expensive. We found this little hole-in-the-wall that had a wood-burning grill, a hand-cranked rotisserie, two hot-plate heating elements, and only four tables. It was run by one guy who began our pork souvlaki by walking next door to the butcher shop to
procure a pork loin. He threaded the pork on skewers and grilled it over wood. That pork souvlaki was hands-down the best thing we ate in Greece. This recipe pays homage to that preparation by combining a traditional Greek pork souvlaki with the American penchant for gyros, which is grilled meat wrapped in puffy pita bread. It makes
a satisfying sandwich. If you can find goat’s milk yogurt, that will give the cucumber salad a little more tang and creaminess. But plain old cow’s milk Greek yogurt works fine too.

1 tablespoon dried oregano
3 teaspoons kosher salt
1 tablespoon olive oil
2 teaspoons freshly squeezed
lemon juice
3 cloves garlic, crushed
12 ounces boneless, tail end
pork loin, cut into 1-inch cubes
1 Kirby/pickling cucumber,
peeled and diced, about ¾ cup
¼ cup grape tomatoes,
quartered
1 small red bell pepper, ribs and
seeds removed, finely diced,
about ¼ cup
1 jalapeño pepper, ribs and
seeds removed, finely diced
4 pieces Greek-style flatbread or
pocketless pita
1 tablespoon minced red onion
¼ cup Greek yogurt

Mix the oregano, 1 teaspoon of the salt, the olive oil, 1 teaspoon of the
lemon juice, and the garlic in a zip-top bag and smush the bag together
with your hands to combine. Add the pork and toss in the marinade, making
sure all the pieces are covered. Squeeze out the air, zip the top shut, and
marinate at room temperature for at least 2 hours.

Mix the cucumbers, tomatoes, bell pepper, jalapeño, and onion together with
1 teaspoon of the salt. Set aside while the meat marinates.
Heat a grill pan over high heat or an outdoor grill to medium-high. Skewer
the pork onto 4 skewers and put on the grill. Grill until charred on one
side, about 2 minutes, then flip, grilling until all sides are charred; the other
sides will take a little longer, about 3 minutes per side. The meat should
be somewhat firm and have an internal temperature of about 145°F when
done. If you have room on the grill, grill the flatbread to soften it as you cook
the pork; otherwise, when the pork is done, set aside to rest, tented with
aluminum foil, and grill the flatbread just until you have nice charred grill
marks on both sides.

Just before serving, stir the yogurt, the remaining 1 teaspoon lemon juice,
and the remaining 1 teaspoon salt into the cucumber mixture and toss to
combine.

Slide the meat from the skewers onto the flatbread and dress with the
salad. Serve immediately.

GOOD TO KNOW
If you’re using an indoor grill pan, crank it on high heat for the best sear marks. On an outdoor grill, medium-high heat works best.

Get more of Chef Gillespie’s recipes by visiting http://www.chefkevingillespie.com/

Recipes for a Fantastic Fourth of July

Looking for some inspiration for your Independence Day menu? We asked some of the chefs who’ll be in the Demonstration Kitchen this July to help us prepare the perfect summer meal:

Sloppy Joe Burgers with Grilled Onions
Created by Chadwick Boyd

Heirloom Tomato Coleslaw
Created by Hudson Rouse

Savannah Lump Crab Fritters with Thai Dipping Sauce 
Created By Gerry Klaskala

Bandoffee Trifle With Candied Bacon
Peach Party Liquor

Created by Kevin Gillespie


Sloppy Joe Burgers with Grilled Onions                                                                   Copyright © 2017 Lovely & Delicious Enterprises, Inc.                                             Created by Chadwick Boyd

Sloppy Joes are about as American as you can get. And they were a big part of my childhood. As kids, we would eat them at least one night a week. Classic ingredients of ketchup, yellow mustard, a bit of brown sugar and a tich of apple cider vinegar come together for that signature BBQ sweet and tang that makes these sandwiches irresistible. This recipe, featured in my show “Reel Food,” uses all the classic Sloppy Joe flavors, yet reimagines them as burgers. They are great for summertime grilling, but can easily be done inside on a grill pan or a large 12″ cast iron skillet any time of year. The sauce is lip-licking good, so I suggest making a double batch.

 

Makes 4-6 burgers, depending on how hungry you are

Ingredients

For the burgers

  • 2-3 tablespoons olive oil
  • 1 large sweet onion – one half diced, the other half thinly sliced
  • ½ medium green pepper, roughly chopped
  • 1½ lbs. lean ground beef
  • ½ jalapeno, seeded and finely chopped
  • 1 teaspoon chile powder
  • ¼ teaspoon chipotle powder
  • 1 teaspoon celery salt
  • 1 teaspoon freshly cracked black pepper
  • 4-6 brioche buns (find them at a local bakery or use hamburger buns as a substitute)
  • For the sauce
  • 1½ cups ketchup
  • ¼ cup tomato paste
  • 2 tablespoons yellow mustard
  • ¼ cup light brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 5 cloves garlic, finely chopped
  • 2 teaspoons freshly cracked black pepper

Directions

Preheat grill to medium high heat – 425°F-450°F.

Meanwhile, heat a large 12″ cast iron skillet on the stove to medium-high heat for 2-3 minutes to get it good and hot. Add the olive oil and heat through for 1 minute. Place the diced onion and green peppers in the skillet. Sauté until soft and translucent 5-7 minutes. Stir occasionally with a wooden spoon.

Place the beef in a large mixing bowl. Add in the jalapeno, chile and chipotle powders, celery salt and pepper. Mix well with clean hands or heavy handle wooden spoon. Add in the cooked onions and peppers. Mix until fully incorporated. Form into 4-6 patties, depending on how large you want them to be. Place on a large plate.

Add the rest of the onions to the skillet and let soften and char, about 8-10 minutes. Set aside on a plate.

While the onions are cooking, place a medium-sized skillet on medium heat. Add in all the ingredients for the sauce. Using a whisk, vigorously stir and bring the sauce to a low bubble – 3-4 minutes. Reduce the heat to medium-low and let simmer while grilling the burgers. Stir occasionally.

Place the burgers on the grill and cook 4-5 minutes until the burgers are browned on the bottom and have grill marks. Place the brioche buns open face along the side of the burgers to warm and crisp up, usually 2-3 minutes – set aside on a clean plate. Using tongs or a large spatula, flip them over and continue cooking another 5-6 minutes until medium or slightly pink in the center. Remove the burgers from the grill and place immediately into the brioche.

Thickly slather the burgers with the sauce and top with the grilled onions.

Serve. Use the extra sauce for dipping.

**If cooking indoors in cast iron: Place the patties in the large skillet and cook 7-8 minutes until the bottom is fully sealed and dark brown. Flip and then cook 7-8 more minutes, or until slightly pink in the center.


Savannah Lump Crab Fritters with Thai Dipping Sauce                                                Created By Gerry Klaskala

Ingredients 

  • 6 oz. – All Purpose Flour
  • 1 Tbl. – Baking Powder
  • ¼ tsp. – Salt
  • ¼ tsp. – Cayenne
  • 8 oz. – Jumbo Lump Crab
  • 4 oz. – Sauteed Scallions
  • 6 oz. – Water

Directions

1. Combine dry ingredients
2. Add crab, scallions and water. Mix just enough to incorporate ingredients.
3. Carefully scoop or spoon mix into ½ oz balls and fry in 350 degree oil until cooked through.

Thai Dipping Sauce

Ingredients

¼ cup – Mae Ploy
1 ea. – Thai Peppers, minced
¼ tsp. – Ginger, minced
2 Tbl. – Lime Juice
1 tsp. – Cilantro

Directions

1. Combine ingredients and stir well


Heirloom Tomato Coleslaw

Created by Chef Hudson Rouse

Ingredients

  • 1 table spoon celery seed
  • 1/8 cup pickle brine
  • 1/8 cup lemon juice
  • 1/2 cup chopped pickles
  • 1 1/2 cup Dukes Mayonnaisel
  • 3 heads of cabbage thinly sliced
  • 4 carrots grated
  • 1 vidalia onionthinly sliced
  • 4  heirloom tomatoes sliced

Instructions

Whisk first 4 ingredients in large bowl to blend. Add cabbage, carrots, onions; toss to coat with dressing. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss in sliced heirloom tomatoes before serving.


Peach Party Liquor                                                                                                       Created by Kevin Gillespie

The name is inspired by the show Squidbillies on Cartoon Network’s Adult Swim. I recently became a Squidbillies cast member, playing myself. The show is hilarious. It’s not for everyone, but I love how it explores the idea of these ultra-redneck characters that are, absurdly, squids. One of the characters, Early Cuyler, makes something he calls “party liquor.” One weekend when the cooks at Woodfire Grill were getting together on Sunday for some fun, I said, jokingly, that I would bring some “party liquor.” And it would include moonshine. “You can’t bring moonshine,” they said. “We’ll all go blind!” I wanted to show them it wasn’t so bad, so I mixed the moonshine with really strong tea and juiced peaches. It tasted like Snapple peach tea and you could barely detect the moonshine. It was so good that we drank all of it. We got to goofing around and thought it would be fun to have a dart tournament. Someone had brought a blow dart gun. Before long, one of us had a brilliant idea and asked, “What if we shot someone with one of these?” That soon digressed into a series of retaliatory dart wounds. That’s when I knew it was time for me to go. Just as my wife, Valerie, and I were walking out the door, I felt this pain in the back of my leg. I craned around, and there was a blow dart sticking out of my calf.

Ingredients

  • Water – 2 cups
  • Black tea bags – 4
  • Agave nectar – ½ cup
  • Peaches – 8 ripe baseball-size ones, pitted and peeled
  • Moonshine – 2 cups
  • Lemon juice – 1/4 cup

Directions

1. Bring the water to a boil in a medium nonreactive saucepan. Add the tea bags, and steep the tea in the hot water for about 30 minutes; you want to end up with very strong tea. Add the agave nectar to the tea and stir until blended. Cool the tea to room temperature.
2. Using a juicer, food processor, or heavy-duty blender, puree the peaches until they are completely smooth. Pour into the pan of tea along with the moonshine and lemon juice, stirring to blend. Strain the mixture through a fine-mesh strainer and discard the solids. Cover, chill, and serve ice-cold.

Moonshine / White lightning or moonshine refers to any illegally distilled, unaged white whiskey made in an unregulated still at home. But you can find perfectly legal white whiskey called moonshine in just about every liquor store across the country. Any corn-based liquor will do just fine in this recipe. If you can’t find white whiskey, 80-proof Cathead Vodka from Mississippi is finished with corn and makes a great substitute.

Bandoffee Trifle With Candied Bacon                                                                       Created by Kevin Gillespie

My restaurant Gunshow has no investors. To raise money I did a series of fundraising dinners all over the country. I customized the menu for each group—except for dessert. I’m not much of a pastry chef, so I stuck with my slam-dunk combo of bananas, toffee, and candied bacon. I made it several different ways. At first, I plated it as a deconstructed modernist dessert. Then in Seattle I served a much bigger group of folks and the modernist plating turned out to be too time-consuming. Out of sheer necessity, I made it into a trifle, and that’s what made the dish even more successful. It’s a layered dessert of vanilla custard, Candied Bacon (page 139), crushed shortbread cookies, fried bananas, toffee caramel, and chocolate ganache. You can totally make this at home. The layering makes it look awesome in a glass dish. Serve it with coffee and your friends will think you’re badass.

Ingredients

  • 4 tablespoons butter
  • 1 cup packed light brown sugar
  • 1 cup heavy cream, divided
  • 1 teaspoon fine sea salt or table salt
  • ¼ teaspoon vanilla extract
  • Canola oil for frying
  • 3 bananas 5 ounces 65% chocolate,
    chopped
  • 12 ounces shortbread cookies
  • 2 cups vanilla custard or pudding
    (see Good to Know)
  • 16 strips Candied Bacon (page
    139), chopped, 2 pieces
    reserved for garnish

Directions

To make the caramel, melt the butter in a saucepan over medium-high heat. Add the brown sugar and stir to combine. Bring to a boil and stir in ¾ cup of the cream. Return to a boil and decrease the heat to a low simmer. Simmer, swirling occasionally, until the mixture reaches 235°F, about 10 minutes. Remove from the heat and stir in the salt and vanilla.

Heat the oil in a deep fryer to 350°F.

Peel the bananas and fry until deep golden brown, 8 to 10 minutes. Transfer to a paper towel–lined plate to cool.

Heat the remaining ¼ cup cream in a small saucepan just to a boil, then remove from the heat and stir in the chocolate until melted.

Place the cookies in a large zip-top bag, squeeze out any excess air, and roll with a rolling pin a few times to make very coarse crumbs; you should have about 3 cups.

You can make one large trifle bowl or individual servings in 8-ounce canning jars. To assemble, layer one-third of the cookie crumbs, half the custard, half the bacon, half the fried bananas, half the caramel, and the chocolate; continue layering on the remaining custard, bacon, bananas, and one-third of the crumbs; top with the remaining caramel and crumbs. Serve immediately or cover and refrigerate for up to 1 day. Cut the reserved bacon into long strips and garnish each serving with a strip.

See these chefs and more in the Demonstration Kitchen at the July 2017 Atlanta International Gift & Home Furnishings Market, July 11-18, 2017.

 

Dads Are Rad

1. Zuo Modern 2. BoBo Intriguing Objects, LLC 3. Travelon/225 Unlimited, Inc. 4. Deborah Rhodes 5. Thomaspaul/Aesthetic Movement 6. Iron & Glory/Karen Alweil Studio 7. Midwest-CBK 8. Rinse Bath & Body 9. Phillips Collection 10. Pendulux 11. DEMDACO 12. Wild & Wolf. 13. Be Home, Inc.14. Alicia Adams Alpaca 15. Sea Stones

Shop an array of Men’s Gifts at The Atlanta International Gift & Home Furnishings Market®, July 11 – 18, 2017. Select showrooms are open year-round.

25 Years and Counting in Carolina

Building a retail destination store from a pumpkin patch

Store owners DeWayne and Tina Lee of DeWayne's

DeWayne and Tina Lee of DeWayne’s, Selma, NC

If you’re passing through North Carolina on Interstate 95, a series of billboards will ensure that you don’t miss the chance to stop at a sprawling gift emporium called DeWayne’s. It’s hard to believe this expansive shop started 25 years ago as a pumpkin patch run by DeWayne Lee, a 20-year-old son of a produce farmer. His location: the lawn in front of a busy outlet mall. Forced to get creative one year when he lost his entire pumpkin crop, Lee diversified with a fruit and produce stand and wooden cutouts, and eventually Christmas trees. In its beginnings, the business was no more than a pop-up greenhouse, a port-a-john, and outdoor tables laden with merchandise.

Vintage photo of pumpkin patchDeWayne met his wife, Tina, when she was just 16, and she grew to be as passionate about the business’ success as he was. Together they evolved from the produce stand and garden center, realizing that the interstate travelers are more likely to buy smaller gift items than a plant or a garden sculpture. Eventually they moved to their current location, a 6-acre lot about a mile down the road from the outlet center where it all began.

Growing Up and Out
The space offers plenty of opportunities to grow, and their latest phase includes an atrium that will centralize the cash registers and incorporates a year-round Christmas shop. The additions bring the square footage of the store and its offices to nearly 42,000 square feet, with departments including a greenhouse and garden center, outdoor statuary, a ladies’ clothing boutique, a gift shop, a gourmet foods department, a jewelry department, home decor and more.

New store under constructionThe store has become a local destination for sought after brands. Tina says Pandora is its top-selling line, with Vera Bradley, Yeti, Brighton, Sanuks, Vineyard Vines, Jack Rogers, Tervis Tumblers and Simply Southern also strong sellers. The Christmas shop— dubbed Christmas Land—includes offerings from Regency International, Border Concepts, RAZ Imports and Renaissance 2000, to name a few.

Watching and Learning
The Lees, and now their staff of buyers, have been regular visitors to AmericasMart markets for more than 15 years. “At first, we’d go to Market, wander the halls, and get totally overwhelmed,” recalls Tina. “We were new to this type of retail, and the Market has taught us a lot.”

It still does: DeWayne isn’t much of a talker, but despite his quiet demeanor, he’s as observant as a hawk. It was he who saw all the customers with Vera Bradley bags slung over their shoulders and insisted that the store add the line. And at Market, he’s likely examining what the other attendees are wearing as much as he is the showroom displays.

Scout bags offered at DeWayne'sBut in showrooms and booths they’re savvy about choosing what to stock. Tina says one of their biggest considerations is price and perceived value: “If it doesn’t give you the margin you need, then it’s a no go,” she says. They also consider freight and minimums, how returns and damages are handled, and protection from competition.

Their buyers attend gift and home Markets in January, March and July, and the apparel Markets in April and August. “It’s so consolidated, everything is right there: Christmas, gifts, clothing and jewelry,” says Tina about AmericasMart. “And there are lots of opportunities to go to different markets, it seems like there’s one about every month.”

Building a Reputation
The store’s success hasn’t gone unnoticed in the vendor community. The buyers—who include DeWayne’s sister—have been asked for feedback on new lines, or even to provide input for product design, and they’ve been invited to speak at corporate sales meetings.

Because of the store’s large scale, cross-merchandising is important. A display of plants might have a flag mixed in, for instance. “We try to build displays that pull customers to different parts of our stores,” says Tina.Patriotic Displays

An in-house print shop allows DeWayne’s to make banners, signage and other marketing materials on the fly, and last year the store put out an Ideation catalog, which mailed to 15,000 to 20,000 customers.

DeWayne’s stopped carrying live Christmas trees several years ago, and no longer offers fresh produce. But one holdover remains from the store’s origins: every fall, the yard in front of the store fills with fresh pumpkins, which is how it all started.

For more information, visit dewaynes.com or ShopDeWayne’s on Facebook.
Images by Exum Photography

A Pinch of Green

1. Leftbank Art Co. 2. Lacefield/J Douglas, Inc. 3. Accessory Drawer 4. Mills Floral & Home 5. Veritas/Veronica Flam 6. Global Views 7. Daniel Richards 8. CODARUS 9. Mr. Brown 10. Yedi Houseware 11. Hobo

Shop products in every color from select showrooms open year-round and during The Atlanta International Gift & Home Furnishings Market,® July 11 – 18, 2017.