Text 39039, 119 rader
Skriven 2010-06-16 08:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: JASKASS SANDWICHES 00613
================================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> German sandwiches...

 GJ> the good, gambling Earl would have his cook horse-whipped
 GJ> Two slices of bread and a slice of meat; that is all.
           
That would disqualify the Dagwood too.
 
 GJ> This simple invention was corrupted, first by the Danes

Not corrupted, merely transmogrified.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Greek-American Lamb Gyros
Categories: Greek, Sandwiches, Lamb, Groundmeat, Beef
  Servings: 4

           FOR THE MEAT:
      1 lb ground lamb (or ground 85%
           lean ground beef)
      2 ts kosher salt (or 1 teaspoon
           table salt)
    1/2 ts freshly ground black pepper
      2 TB picked fresh oregano leaves
           (or 1/2 ts dried)
    1/2    onion, in 1 inch chunks
      1    clove garlic, sliced
      3 oz slab bacon (or about
      5 sl sliced bacon), cut into
      1    inch pieces
           FOR THE YOGURT SAUCE:
    3/4 c  plain, unsweetened yogurt
    1/4 c  mayonnaise
      1    clove garlic, minced
      2 ts juice from 1 lemon
      2 TB chopped parsley or mint
           TO SERVE:
      4    pieces soft, hand-pulled-
           style pita (not pocket pita)
           Chopped fresh tomato
           Finely sliced onion
           Cubed peeled seeded
           cucumber
           Hot sauce

Unlike Greek gyros, which are usually made with whole pieces of
thinly-sliced marinated pork skewered in a large stack on the
rotisserie before being cooked and shaved, Greek-American gyros are
made with a large, sausage-like cone of seasoned minced lamb and
beef.

Alton Brown's recipe requires you to puree a mixture of meat and
seasonings in a food processor before cooking it meatloaf-style in a
loaf pan, followed by compressing it with a brick. I tried this, and
was frankly unimpressed with the results. While the internal texture
was good, the meat ended up stewing in a pool of its own juices in
the pan, coming out with a grey, boiled-looking exterior and not a
hint of crispiness. It was also relatively dry. No thanks.

Cook's Illustrated takes a different approach by adding a seasoned
pita-bread panade to their ground meat before forming it into little
patties that then get pan-fried. They come out exactly as expected:
little patties of pan-fried meat with the texture of meatballs. 

I figured, since a Greek-American gyro is essentially a gigantic
sausage, my best bet for success was to think of the meat in these
terms, and that means controlling three vital elements: salt, fat,
and temperature.

1. Combine lamb, salt, pepper, and oregano in medium bowl. Mix with
hands until homogeneous. Cover and refrigerate at least 1 hour or up
to over night. Meanwhile, place yogurt in fine-mesh strainer set
over small bowl. Allow to drain in refrigerator for 1 hour. Adjust
oven rack to middle position and preheat oven to 300 F. Place cold
mixture in bowl of food processor with onion, garlic, and bacon.
Process until smooth puree is formed, about 1 minute total, scraping
down sides with rubber spatula as necessary.

2. Line rimmed baking sheet with aluminum foil. With moist hands,
form meat mixture into rectangle about 1 1/2 inches high, 8-inches
long, and 5-inches wide. Bake until center of loaf reads 155 F on an
instant read thermometer, about 30 minutes. Allow loaf to rest at
room temperature for fifteen minutes (or refrigerate for up to a
week—see note)

3. Meanwhile, make sauce. Combine strained yogurt, mayonnaise,
garlic, lemon juice, and parsley and stir to combine. Season to
taste with salt. Refrigerate, covered, until ready to use.

4. Adjust broiler rack to highest position (about 1 1/2 to 2 inches
from broiler element) and preheat broiler. Slice loaf crosswise into
1/8th to 1/4-inch strips (each strip should be about 5-inches long
and 1 1/2 inches wide). Lay strips on rimmed baking sheet lined with
aluminum foil and broil until edges are brown and crispy, about 2
minutes. Tent with aluminum foil. Warm bread by placing on rimmed
baking sheet and broiling until soft and pliant, about 45 seconds
per side.

5. Spread 1/4 cup of sauce over each piece of bread. Divide meat
evenly between sandwiches. Top as desired, wrap with foil, and
serve.

J. Kenji Lopez-Alt  On: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Just slap a bunch of seasoned protein into an envelope of carbs.

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