WINSLOW RESTAURANTS RECIPES

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CUCUMBER-DILL TZATZIKI RECIPE - KATE WINSLOW | FOOD & WINE



Cucumber-Dill Tzatziki Recipe - Kate Winslow | Food & Wine image

This yogurt dip is incredibly versatile—serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish or vegetables. Slideshow:  More Mediterranean Recipes 

Provided by Kate Winslow

Total Time 10 minutes

Yield makes about 1 1/2 cups

Number Of Ingredients 8

1 cup Greek-style plain yogurt
1 cucumber, peeled, seeded and chopped into 1/4-inch pieces
1 clove garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh dill, plus extra for garnish
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Toasted pita or pita chips, for serving

Steps:

  • Stir together the yogurt, cucumber, garlic, lemon juice and dill in a medium bowl. Season with the salt and pepper. Taste and adjust the seasonings. Before serving, garnish with more fresh dill and serve with toasted pita.

BEEF ANTICUCHOS RECIPE - KATE WINSLOW | FOOD & WINE



Beef Anticuchos Recipe - Kate Winslow | Food & Wine image

Traditionally made with beef hearts in Peru, these easy grilled brochettes are just as good made with top round, flat iron or blade steak. Slideshow: More Fast Beef Recipes 

Provided by Kate Winslow

Categories     Beef

Total Time 25 minutes

Yield 4

Number Of Ingredients 9

1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons ají amarillo chile paste
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 pound top round, flat iron or blade steak, cut into 1-inch cubes
Chopped cilantro, for garnish

Steps:

  • In a medium bowl, stir together the garlic, olive oil, vinegar, chile paste, salt, oregano and pepper, add the beef and stir to coat. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  • Preheat a grill to moderately high heat. Thread the beef onto 4 long skewers, leaving a bit of space between each piece of meat (if using bamboo skewers, make sure to soak them first for 30 minutes). Grill, turning occasionally, until well-browned all over, 6 to 8 minutes. Remove from the heat and serve immediately, garnished with chopped cilantro.

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From roadfood.com
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