Mar 18 2014
We had the gyros my son had requested for supper tonight. I smoked
the gyro loaf Sunday on my Traeger and used Alton Brown’s recipe for the meat
and tzatziki sauce.
I sliced up enough of the gyro loaf for the five of us and
did it in my steamer for 5 minutes then it was on warm hold.
I made up my heart salad, hearts of palm, marinated artichoke
quarters, green and yellow peppers, onions, dried oregano, dried parsley, salt,
and red wine vinegar. I browned up the onions in olive oil and just when
getting brown added in the peppers. I continued to cook until the peppers were
taking on some brown and added it to the rest of the salad. I would normally
add Kalamata olives but I am the only one that likes them so left them on the
side. I made it early so it set for several hours in the fridge.
I made up the tzatziki sauce Monday so it could meld the
flavors some and used organic Greek yogurt.
I made a skillet full of Greek style baby gold potatoes. The
larger ones I cut in half and the smaller ones cut the top off. I put them cut
side up in a dish, sprinkled with a little coarse sea salt, oregano and lemon
zest. I drizzled a little olive oil over top so the seasoning would stay on
when I put them cut side down in the skillet. I had my 12 inch Lodge steel
skillet warmed with some olive oil, butter and juice of a half lemon.
I placed the potatoes cut side down in the skillet and into
a 375 deg. oven for 20 minutes, turned them and went to 350 deg. for about
another 20 minutes. I had wrapped the pita bread in foil and they went in with
the potatoes the last 10 minutes.
I had the gyro meat, skillet of potatoes and the pita bread
on top of the stove, missed a photo of them. The trimmings for the gyros and
salad were on the counter top, tzatziki sauce, onions, tomatoes, lettuce, Feta
cheese and Kalamata olives. We ate buffet style.
Everyone thought it was a great meal. Well I don’t think the
grandson liked it that well but he ate pretty well. I think that was because he
was going to get to go out for dessert. The son had two gyros and took home
leftovers for lunch tomorrow. The veggie daughter in law even ate some meat in
her first sandwich but the second was all veggies. She took the left over salad
for her lunch tomorrow.
I don’t think you can beat gyro meat cut thin from a rotating
spit at a Greek restaurant but the gyro loaf is the next best. Next time I
would just heat up the meat in a skillet with a little water or broth. The
steamer was fine and convenient for eating right away but the leftovers were a
little dry. The potatoes I would do at 400 deg. cut side down to get a little browner.
Onions and peppers browning
Salad
Meat sliced
Potatoes ready for the skillet
Trimmings for Gyros and salad
My Supper
No comments:
Post a Comment