Text 28547, 87 rader
Skriven 2015-06-26 07:12:19 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: gyro meat
=====================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 NB> I knew that there are places locally that one can buy gyros... either
 NB> to eat there or take out... lots of Greek-owned family restaurants and
 NB> diners... and at least one Lebanese one, that might be making their own
 NB> gyro meats...  I've eaten them various places...

I was at Humphrey's yesterday picking up a 5# bag of freshly ground round 
($3.89/lb) and happened to notice in the freezer cases gyros meat, pre-sliced, 
ready to grill for $25.59/5 lb. That's a lot of gyros meat - but, if I owned a 
restaurant or was throwing a Greek themed party ..........

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      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
           Butter
 
  * 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 with 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
  375oF/190oC. for 20-30 minutes. Reduce heat to 325oF/163oC
  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 and 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

  Uncle Dirty Dave's Archives

MMMMM

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