I am sure such a thing has never happened to any of you fine upstanding citizens! And, I cannot think the last time I did that...oh, well, it's not likely I will make the same mistake any time soon, it's too painful, yikes!

I am happy to report my Cuban ate and enjoyed everything. But, before he served himself, he asked me a bunch of times..."nada picante?" (nothing spicy?) Clearly, he did not trust me! But, he had second helpings of everything...except the mushrooms on the brochette didn't do it for him.

Jackie, I know you know how to make tzaziki, and for the pork I used Club House greek seasoning, which I find to be excellent, and authentic-tasting. And, I used to live in a Greek neighbourhood in Toronto, so I oughta know!

On the brochettes, I threaded 3 colours of peppers, mushrooms, potatoes (nuggets, par-cooked), and red onion pieces.

Here is the recipe for the taramasalata:

Taramasalata
from Christine Cushing, on the Food network

Water, to soak the bread (50 ml)
1 cup large bread chunks (use a good quality crusty bread, day old) (250 ml)
Juice of one lemon
1/2 cup olive oil (125 ml)
1/2 small onion, finely chopped
4 oz good-quality red caviar (125 grams)
Toasted pita bread, for serving

Soak bread in water. Squeeze out excess water. Pulse moistened bread, lemon juice, caviar and onion in a blender or food processor just until the mixture becomes smooth. Add olive oil slowly in a stream as processing. Chill. Serve with the toasted pita.

Salty and distinctive, DH would swim across a large body of water to get to this stuff! The roe can be hard to find, I travel to a Greek grocers in another suburb of Vancouver to get mine.

Enjoy!

Carolyn!