Ingredients

• 2 lemon, juiced
• 1/4 cup olive oil
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried oregano
• 3 cloves garlic, crushed
• 2 pounds pork tenderloin, cut into 1 inch cubes
• 2 medium yellow onions, cut into 1 inch pieces
• 2 green bell peppers, cut into 1 inch pieces
• skewers

Method

• In a large glass bowl, mix together lemon juice, olive oil, oregano, garlic, salt and pepper; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours or overnight.
• Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
• Lightly oil grate. Cook for 10 to 15 minutes on each side, or to desired doneness, turning skewers frequently for even cooking.

Ingredients

• corn oil or vegetable oil, for fying
• 1 cup mashed, roasted and peeled sweet potato
• 1 cup whole milk fresh ricotta cheese
• 1/4 cup confectioners’ sugar, plus more for dusting
• kosher salt and black pepper
• 1/2 cup self-rising flour

To roast sweet potatoes

• Preheat the oven to 400 degrees F.
• Place the potatoes (2 Large potatoes) on a baking sheet and roast or bake in the oven for about 40 to 60 minutes or until soft.
• Peeled and mashed potatoes.

Method

• Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F.
• In a large bowl, combine the potato, ricotta, sugar, salt and pepper to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined.
• Working in batches to avoid crowding the pot, drop heaping teaspoons of the batter into the hot oil.
• Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes.
• Drain on paper towels and dust with confectioners’ sugar and a pinch of salt.