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Gyros
KingSparta:
--- Quote ---Is the linoleum OK?
--- End quote ---
The Linoleum Cost Me About $3,800 Last Year (They Had To Put New Plywood Down) To Get The Floor Level.
The Dogs Would Not Eat Experiment #1
When I tried to give it to them, they cowered in the corner
I gave them some bacon to make it up to them
They Still Love Me
KingSparta:
I Cooked The Lamb Up And Tasted It, And It Was Good.
So It Must Have been The Spices (Too Much)
I Also Tested Using My Beef Jerkey Press.
This Way I Can Use It To Create Strips Directly Into The Frying Pan Without Baking It In A Loaf.
KingSparta:
2 pounds ground lamb
Or
1 Pound Ground Lamb And 1 Pound Of Ground Beef
1 medium onion, finely chopped
1 tablespoon finely minced garlic
1\2 Teaspoon dried marjoram
1\2 Teaspoon dried ground rosemary
2 teaspoons kosher salt
1 teaspoon ground black pepper
For A Bit More Zest
Add 1 Teaspoon of Goya Adobo All Purpose Seasoning
And Or
Replace 2 Teaspoons Of Salt With Two Teaspoons Of "Better Than Bouillon" Beef Base
The Strips Come Out Nice And Juicy...
Steaming The Flat Bread
"Tzatziki Sauce"
The Finished Product
http://www.spartasoftware.com/MyPictures/Dinner/Gyro/index.html
bigpoppa206:
--- Quote from: KingSparta on May 29, 2008, 05:16:50 pm ---
For The Cucumber Dressing Or "Tzatziki Sauce" I Used:
12 Oz Of Philadelphia Cream Cheese
4 Oz Of Feta Cheese
Ranch Dressing Mix (Powder)
2 Cloves Of Garlic
1 Cucumber
1\2 Of A Onion
There Is No Need For Milk Or Other Fluids, Since The Cucumber Provides For The Fluid. I Used Yogurt Before But The Dressing Became To Watery, And The Philadelphia Cream Cheese and the Feta Cheese Made The Dressing Nice And Cheesy.
Mixed That All Up (Pureed)
--- End quote ---
ACK!!!!!!!!! Not sure what that was but making Tzatziki is actually easy once you know how. First get some Fage Greek Yogurt -16oz or so size - (now carried in all Whole Foods and Trader Joes stores, possibly more.) I use the 0% version that is just as creamy as the full fat version and being a Greek style yogurt, it is EXTREMELY thick. But I digress, here is the recipe I use:
Ingredients:
16 oz Fage Total 0% yogurt
2 cells of garlic (more or less to taste)
Salt and pepper to taste
A bit (I use a teaspoon) of dried dill weed
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 cucumber
Preparation:
Peel and seed the cucumber. A peeler works great for removing the skin quickly. Seed the cucumber -- easiest way is to take a teaspoon and just scrape out all of the seeds in the middle. That's why it was so watery! In fact, the next step is to actually squeeze the cucumber in a cheesecloth to remove as much moisture as possible. Throw everything into a food processor, crush the garlic and add it with the rest of the ingredients to the yogurt. Mix until well-blended (original recipe says “smooth and uniform.”) which for me is about 30 to 45 seconds. That's it! Cover and keep in the refrigerator (not in the freezer!) until serving.
Additional notes: One variation calls for a tablespoon of white vinegar and a tablespoon of lemon juice instead of the two tablespoons above. Nice alteration! Also, you can drop a leaf or two of fresh mint in there to spice things up. Pretty much goes well with anything. Be careful on the garlic, it gets MUCH stronger the second day after sitting the in the refrigerator overnight, which is not a bad thing.
Total time for preparation, less than 10 minutes and well worth it!
KingSparta:
The Original Cucumber Sauce Is A Bit Bland
For The Cucumber Dressing Or "Tzatziki Sauce" I Used:
2 Cloves Of Garlic
1 Cucumber
1\2 Of A Onion
5 Scallions
Liquefy And Allow To Drain Thru A Filter To Get The Extra Water Out.
Then Blend In
8 Oz Of Philadelphia Cream Cheese (For Original Use Drained Yogurt, Sour Cream Can Also Be Used)
4 Oz Of Feta Cheese (Not Part Of The Original Recipe)
A German Couple I Know Uses Sour Cream And Not The Yogurt Her Mom Taught Her How To Make It When She Was A Kid.
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