• 9/1 National Gyro Day -

    From Dave Drum@1:18/200 to All on Thu Aug 31 16:27:20 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Souvlaki Gyros
    Categories: Lamb/mutton, Breads, Dairy, Chilies, Citrus
    Yield: 8 Servings

    2 lb Boneless lamb; in 1 1/2"
    - cubes (pref from the
    - leg)
    Red Pepper Mayonnaise
    1 md Onion; thin sliced
    1 tb Red wine vinegar
    8 (8") Homemade Pita Breads
    2 c Romaine lettuce; shredded
    2 md Tomatoes; halved, thin
    - sliced
    Tabasco OR other hot sauce

    2/3 c Onions; chopped
    2/3 c Green onions; chopped
    2/3 c Olive oil
    1/3 c Fresh lemon juice
    2 tb Garlic; minced
    2 tb Dried oregano leaves
    1 tb (ea) Black pepper & salt

    TO MARINATE THE LAMB: In a large nonreactive mixing
    bowl, place the lamb cubes.

    In the bowl of a food processor fitted with the metal
    blade, combine all of the marinade ingredients and
    process them into a puree. Pour the marinade over the
    lamb. Using your hands, toss the meat to coat well.
    Cover the bowl and allow the meat to marinate for at
    least 4 hours at room\ temp, or refrigerate overnight.

    Prepare the Red Pepper Mayonnaise and/or Tzatziki.
    Cover and refrigerate.

    In a bowl, toss the onion with vinegar. Cover and

    Prepare the Homemade Pita Breads. Wrap in foil and
    keep warm in a 250+|F/120+|C. oven while you cook lamb.

    Bring the lamb back to room temperature if it has been
    refrigerated. Thread the cubes unto 8 metal or presoaked
    10" long bamboo skewers.

    TO COOK THE LAMB: In a grill, prepare a medium hot fire.
    Place the lamb brochettes on the grill and cook turning
    them frequently, until the lamb is medium rare, about 7
    minutes. To a warm platter, transfer the brochettes and
    remove the lambs from the skewers.

    If you do not have a grill, the brochettes can be
    broiled in the oven.

    TO SERVE: Set out the pita breads, lamb cubes, mayonnaise
    and/or tzatziki, onions, lettuce, and tomatoes at the
    table for guests to help themselves.

    To eat, spread some of the mayonnaise and/or tzatziki
    over a pita. Distribute a few of the lamb cubes on the
    bread and top with onions, lettuce, and tomatoes.
    Sprinkle on a few drops of the hot sauce, if desired.
    Roll up the pita and eat out of hand.

    Makes 8 servings.

    Recipe: "Cooking Under Waps - The Art of Wrapping Hors
    D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
    Published by William Morrow and Company, 1993

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  • From Dave Drum@1:18/200 to All on Thu Aug 31 16:27:22 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gyros Meat
    Categories: Lamb/mutton, Beef, Pork, Herbs
    Yield: 4 Servings

    1 1/2 lb Shoulder lamb *
    1 lb Beef chuck *
    1/4 c Dehydrated onions
    1/3 c Water
    1 tb Salt
    1 ts Sugar
    2 ts Oregano
    2 ts Black pepper; coarse ground
    1 ts Cumin
    1 ts Hot paprika
    1/2 ts Cinnamon
    2 cl Garlic; pressed or minced
    2 tb Oil

    * including some fat or 8 or more slices blanched bacon
    or fresh pork belly slices, if available. Grind lamb and
    beef together, using large hole plate on meat grinder.
    Regrind using small hole plate.

    In a small bowl reconstitute onions in water. In another
    small bowl combine next 6 ingredients and mix thoroughly.

    In large bowl combine meat, onions and spice mix. Add
    garlic and vegetable oil; mix thoroughly w/hands until
    spices are evenly distributed; refrigerate, covered,
    several hours.

    In a small skillet, fry a small amount of the meat
    mixture in a little butter. Taste for seasoning and
    adjust, if desired.

    Blanch bacon by simmering in hot water about 3 minutes.
    If pork belly is used, blanching is not necessary. Drain
    on paper towels.

    Line loaf pan (8 1/2" x 5" x 3") with bacon or pork
    slices, covering sides and bottom; pack gyros meat into
    pan, filling to the top of the pan. Cover with remaining
    slices of bacon or pork. Place filled pan in hot water
    bath, reaching 3/4 of the way up the loaf pan. Bake at
    375+|F/190+|C. for 20-30 minutes.

    Reduce heat to 325+|F/163+|C and continue baking 30
    minutes longer.

    Remove pan from oven; remove loaf pan from hot water
    bath and place on wire rack to cool. Cover with aluminum
    foil and weigh with about 2 lbs weight to compress loaf.
    Cool to room temperature; refrigerate meat, covered with
    weight 12 hours or overnight to ripen & increase flavor.

    Meat will keep for up to 4 days refrigerated.

    Slice thin and serve in pita bread with sliced onions,
    tomatoes and tzatziki sauce.

    This recipe is every bit as good as those served in
    Greektown (Detroit).

    FROM: Georgina Phillips

    Recipe from: http://www.recipelink.com

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  • From Dave Drum@1:18/200 to All on Thu Aug 31 16:27:24 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Gyros
    Categories: Pork, Citrus, Herbs, Vegetables
    Yield: 6 servings

    2 1/2 lb Pork shoulder
    Juice of 2 lemons
    1/4 c + 1 tb extra-virgin olive
    - oil
    8 cl Garlic; peeled, minced
    1 md Tomato
    2 md Yellow onions; peeled
    1 tb + 1 ts smoked or sweet
    - paprika
    1 tb Kosher salt
    2 ts Fresh ground black pepper
    1 1/2 tb Fresh oregano leaves

    Put pork shoulder on a plate, and place in the freezer
    for approximately 1 hour, or until it is firm to the
    touch. Put meat on a cutting board, and using a sharp
    knife, remove and discard any skin, then slice the meat
    thinly against the grain, in 1/2" slices.

    Make the marinade. In a large bowl, whisk together the
    lemon juice, 1/4 cup olive oil and garlic. Using a box
    grater, grate the tomato and one of the onions into the
    marinade, then add 1 tablespoon of the paprika, along
    with the salt, pepper and oregano leaves. Whisk again,
    then place the sliced pork into the marinade, toss to
    combine and cover and refrigerate the meat for at least
    one hour and up to overnight.

    When ready to cook, set oven to 450+XF/232+XC. Use the
    remaining tablespoon of olive oil to grease a rimmed
    sheet pan. Quarter the remaining onion, add it to the
    pork and marinade and toss once to combine. Remove the
    pork and onion from the marinade, and place on the pan,
    spreading everything evenly across it.

    Put the pork in the oven, and roast until it is browned,
    crisp at the edges and cooked through, about 30-40
    minutes. Check the meat at around 20 minutes to see how
    much liquid is in the pan. If there is a lot, remove the
    pan, and pour off all but a few tablespoons. Remove the
    finished pork from the oven, allow to rest for a minute
    or two, then chop into bits. (To make the pork even
    crisper, set a large pan over high heat, add a
    tablespoon of olive oil to the pan, then the sliced
    pork, and saut++ until everything curls tight in the
    heat.) Scatter the remaining paprika over the top of the
    meat, and serve with warm pita, sliced cucumbers and
    onions, tomato, tzatziki sauce, hot sauce, French fries,
    scattered mint leaves, ketchup, really whatever you

    By Sam Sifton

    Yield 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Thu Aug 31 16:27:26 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Greek Gyro w/Homemade Gyro Meat
    Categories: Lamb/mutton, Herbs, Sauces
    Yield: 8 Servings

    MMMMM-------------------------GYRO MEAT------------------------------
    1 lb Ground beef
    1 lb Ground lamb
    2 tb Bacon grease *
    2 lg Eggs
    1/2 c Milk
    2 tb Lemon juice
    1 c Panko bread crumbs
    1 md Onion; fine chopped
    6 cl Garlic; smashed, fine minced
    4 ts Kosher salt
    2 ts Black pepper
    2 ts Dried oregano
    1/2 ts Dried rosemary
    1 ts Dried thyme
    2 ts Ground cumin
    1 ts Dried marjoram; opt

    Tzatziki Sauce
    1 lg Red onion; sliced thin
    4 Tomatoes; sliced
    2 Cucumbers; sliced
    8 Pita rounds
    Fresh dill; garnish, opt

    Start by making the Tzatziki Sauce. It needs time to
    marinate, so get it done first so it can sit in the
    fridge while you make the rest.

    MAKE THE GYRO MEAT. Set the oven # 350+|F/175+|C. Line a
    rimmed baking sheet with parchment paper. Or line with
    foil and spray with nonstick spray.

    If you have a food processor, use it to finely chop the
    onion and garlic. If not, use a knife to chop finely.

    In a large bowl, add all gyro meat ingredients: 1 pound
    ground beef, 1 pound ground lamb, 2 tablespoons bacon
    grease,* 2 eggs, 1/2 cup milk, 2 tablespoons lemon
    juice, 1 cup Panko crumbs, chopped onion, minced garlic,
    4 teaspoons kosher salt (see note), 2 teaspoons black
    pepper, 2 teaspoons oregano, 1/2 teaspoon rosemary, 1
    teaspoon thyme, 2 teaspoons cumin, 1 teaspoon marjoram.
    (It's ok if you don't have the marjoram.)

    Combine the meat using your hands. Using your hands
    feels a little weird, but it mixes the meat so much
    faster and more evenly than using a spoon, resulting in
    nice tender meat (as opposed to being overworked.)

    Shape the meat into about 8 oval patties. Line them up
    on the pan making sure they are not touching each other.

    Bake for about 15-20 minutes. Remove from the oven and
    keep warm.

    onion. Slice the tomatoes. Slice the cucumbers. Warm the
    pita bread either in the microwave or in the still-warm
    oven. Chop extra fresh dill, if you want.

    How to construct your gyro: Add a layer of Tzatziki
    Sauce to a warm pita. Slice a gyro patty in half
    lengthwise for easier eating, and place on top of
    Tzatziki. Garnish with red onion, tomatoes, cucumbers,
    and fresh dill. Devour!

    * You can probably skip the bacon grease if you have
    high fat ground beef.

    RECIPE FROM: https://thefoodcharlatan.com

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  • From Dave Drum@1:18/200 to All on Thu Aug 31 16:27:28 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gyro Soup
    Categories: Lamb/mutton, Vegetables, Wine, Herbs
    Yield: 6 servings

    2 lb Ground lamb
    5 c Water
    14 1/2 oz Can diced tomatoes;
    - undrained
    1 md Onion, chopped
    1/4 c Red wine
    6 cl Garlic; minced
    3 tb Minced fresh mint
    1 tb Dried mint
    1 tb Dried marjoram
    1 tb Dried rosemary; crushed
    1 1/2 ts Salt
    1/2 ts Pepper

    OPTIONAL TOPPINGS: Plain Greek yogurt and crumbled feta

    In a large skillet, cook and crumble lamb over
    medium-high heat until no longer pink, 8-10 minutes.
    Using a slotted spoon, transfer lamb to a 4- or 5-qt.
    slow cooker. Stir in water, tomatoes, onion, wine,
    garlic, herbs, salt and pepper.

    Cook, covered, on low until flavors are blended, 6-8
    hours. Serve with toppings as desired.

    Bridget Klusman, Otsego, Michigan

    Makes 6 servings (2-1/4 quarts)

    RECIPE FROM: https://www.tasteofhome.com

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