8 cups chicken stock
3/4 cup Orzo (or long grain white rice)
1/2 lb boneless skinless Chicken cut 1/4 inch thick
1/3 cup fresh squeezed lemon juice
1 Tbsp grated lemon zest
Salt + fresh ground white pepper
2 Tbsp finely chopped Italian flat leaf parsley
In a large saucepan, bring chicken stock to boil over medium - high heat. Reduce heat to medium –low. Add Orzo and cook uncovered until very tender (15-20 min). 5 min. before Orzo are done add sliced chicken. Place eggs in bowl and whisk while slowly adding lemon juice. Stir in zest. Whisking continuously, slowly pour a ladleful of hot stock into the egg mixture to temper (being careful not to cook eggs). Reduce heat to very low. While whisking the soup in the pan, slowly pour in the tempered egg mixture. The soup should thicken slightly. With salt and fresh cracked white pepper, season to taste. Remove from heat and ladle immediately into warmed bowls. Garnish with parsley.
O.k. now take some fresh Oregano...
and some fresh mint.
Salt and pepper some country style ribs and rub with minced Garlic, chopped Oregano and mint. Now, drizzle with some olive oil and red wine vinegar. Direct grill about 6 minutes a side like a pork chop.
And serve with a nice salad of cucumbers, tomatoes, onions and Feta cheese topped with more chopped Oregano and Mint. A little salt and Pepper, E.V.O.O. and red wine vinegar never hurts either...