Thursday, September 23, 2010

Greek Night! Part II

I forgot to finish the Greek Night recipes update last week.  Here are the other recipes that we used.
Lamb Gyro Meat
- 1 pound ground lamb
- 1/2 cup very finely chopped onion
- 2 tsp fresh minced garlic
- 3/4 tsp sea salt
- 1/2 tsp dried ground marjoram
- 1/2 tsp dried ground rosemary
- 1/4 tsp black pepper

     Mix everything together and let sit in the fridge for 1-2 hours.
     Blend in a food processor for about 1 minute. Place mixture in loaf pan, and pack down tightly. Bake in the for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.
     Cut meat into slices and make gyros with pita bread, shredded lettuce, diced tomatoes, and tzatziki sauce.


Tzatziki Sauce

source: Alton Brown
- 16 ounces plain yogurt (I used Greek yogurt)
- 1 medium cucumber, peeled, seeded, and finely chopped
- Pinch kosher salt
- 4 cloves garlic, finely minced
- 1 tbs olive oil
- 2 tsp red wine vinegar
- 5 to 6 mint leaves, finely minced
     Strain excess liquid from yogurt or place the the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
     Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.


Greek Seasoned Fries
source: modified from Semi-Homemade with Sandra Lee
- 1/2 bag frozen french fries (recommended: Ore-Ida)
- 2 tbs extra-virgin olive oil
- 1 1/2 tsp minced garlic
- 1 tsp Greek seasoning
     On a baking sheet, toss together fries, olive oil, garlic, and seasoning. Arrange fries in a single layer. Bake fries according to package directions.
     Once they are done, broil on high for a few minutes to make them crispy.
     Serve fries hot with tzatziki for dipping and a gyro.



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