Kathsgarden's post yesterday mentioned going to a Spanish restaurant, which reminded me how much I love this dish. The Columbia Restaurant has been open in Tampa since 1905 and is still very popular. I can only hope if I try this at home it will be as good as it was in another favorite Spanish restaurant of mine, Tio Pepe's.

COLUMBIA RESTAURANT SALTEADO (Columbia Restaurant website)

1 lb. tenderloin filet, cut in 1-inch cubes
1 Spanish onion, chopped
2 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1 chorizo (Spanish sausage), sliced
1/2 cup sliced mushrooms
Salt and pepper to taste
2 potatoes, peeled and diced
Vegetable or peanut oil for frying
1/3 cup red wine
1 green pepper, chopped

Saute diced tenderloin in hot olive oil. When meat is brown, add chopped garlic, onion, and green pepper. Set aside. Deep-fry diced potatoes in vegetable oil for 10 minutes or until brown; drain on paper towels. Add chorizo, mushrooms, salt, pepper and potatoes to the meat. Add wine and bring to a boil. Serves 2. Serve over yellow rice.

Greek Salad Pitas (Fine Cooking)

1 medium clove garlic
1/2 cup pitted Kalamata olives
1 Tbs. extra-virgin olive oil
1-1/2 tsp. red wine vinegar
1-1/2 cups seeded and finely diced English cucumber (about 1/2 medium)
1-1/4 cups seeded and finely diced Roma tomatoes (about 3 medium)
3/4 cup crumbled feta
1/2 cup finely diced radishes (about 4 medium)
2 Tbs. extra-virgin olive oil
1 Tbs. red wine vinegar
1 tsp. dried oregano
Freshly ground black pepper
4 medium (6- to 7-inch) whole-wheat pitas, warmed
4 cups lightly packed baby spinach leaves

Make the tapenade

Put the garlic in a food processor and process until chopped. Add the olives, olive oil, and vinegar and process until spreadable but not completely smooth.

In a large bowl, combine the cucumber, tomatoes, feta, and radishes. Add the olive oil, vinegar, oregano, and a few grinds of pepper and toss to combine.

Slice the pitas in half and open the pockets. Divide the tapenade among the pitas, spreading it evenly inside each. Stuff each pita half with about 1/2 cup of the spinach and 1/2 cup of the salad mixture and serve.

Grits and greens with my added comments :o)

3 cups milk
1 cup water **I used chicken broth and did not use the bouillon cube as well
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese **Used Kraft pregrated 3 cheese italian
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens ***Used one can of Glory turnip greens
1 Tbsp. bacon drippings (or oil or butter) **didn't need cause I used the canned greens
several slices of bacon, cooked and crumbled **Used 4 thick sliced, cut into cubes, and fried. Put half in the grits and half on the top of casserole
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes