Jim Bero’s best-ever Pork Soulvaki & Greek recipes

On Tuesday afternoon’s edition of Healthy Cooking with your Friendly Italians, tour the cuisine of southern Greece with Jim and Marilyn Bero who share great recipes for Pork Soulvaki, Kleftiko and Rizigolo along with great stories from their travels to Olympia and Delhi.For an audio only version of this episode or to subscribe click here.Recipes mentioned in this episode:SOUPChicken with Lemon and OrzoHeat on medium low : 4 cups of chicken stock add 1/3 cup orzo pasta, simmer for 15 minutesAdd: 1/2 pound of chicken breast sliced thinly, simmer 3 minutesIn a bowl whisk 2 eggs, 1/4 cup lemon juice, 1/2 tablespoons of lemon zestAdd whisking; 1ladle of hot stock, lower heat of stock to very low and slowly whisk in egg mixtureCook until soup thickensSeason with salt and pepperGarnish with parsley or mint and serveSOULVAKIPork Tenderloin with Yogurt Feta Sauce1 pork tenderloin, trimmed of membrane (i.e. silver skin) and sliced length wise in half and marinated for 2 hoursIn 4 tablespoons olive oil, 1/4 cup of fresh lemon juice, 1/4 teaspoon garlic powder, 1 teaspoon dry oregano, 1 teaspoon dried mint and salt and pepper to taste.Pre heat a saute pan on high heatAdd: marinated porkCook 2 minutes per sideCut pita in half and place 1 piece of pork inside ( if to long cut in half).Top with 2 tablespoons yogurt feta sauce1/4 cup plain greek yogurt, 1/4 cup feta ( preferable bulgarian), 2 tablespoons olive oil,1 teaspoon oregano salt and pepper to taste.Top with lettuce, salsa, 1/4 cup diced plum tomato, 1/4 cup seeded and diced cucumber, 2 tablespoons diced red onionsalt and pepper to taste, thinly sliced iceberg lettuce KLEFTIKO Roast Chicken Quarters in Foil1 3 pound chicken cut into quarters (2 breasts and wings 2 thighs and legs)Rub with a lemon cut into quartersMix 2 tablespoons dry oregano,1 teaspoon salt and pepper, 1/s teaspoon garlic powder,1 tablespoon olive oilPlace each quarter of chicken on a 6 inch square piece of foil brushed with olive oil mixtureTop each piece with a slice of red onionDrizzle with dry white wineWrap foil over the chicken,place on baking sheet in a 350 degree oven for 1 to 11/2 hours.You can also place slices of potato and tomato under chicken and bake.RIZIGOLOGreek Rice PuddingHeat: in a sauce pan, 41/2 cups of milk, simmer 5 minutesAdd 1/3 cup long grain white rice or arborio rice, 1 cinnamon stick, zest from 1/2 of lemonSimmer 15 minutes or until rice is tender.In another sauce pan, mix 2 tablespoons of cold milk, 2 tablespoons and simmer until thickensRemove from heat, whisk in 2 egg yolks, add to rice slowly stirringAdd 1 teaspoon of vanilla extract, 1/2 cup granulated sugar, stir, simmer for 5 minutesLet cool, remove ciinnamon stickPour into serving bowl, sprinkle with cinnamonCover with plastic wrap, refrigerate over night