Text 28763, 78 rader
Skriven 2015-07-01 21:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: gyro meat
=================
-=> Quoting Michael Loo to Mark Lewis <=-

 DD> $25.59/5 lb.
 
 ML> That is a great deal of expense for raw materials.

That's retail. An Alberta supplier advertises: "Donair cone, large,
Halal, beef 2 x 15 lb (6.8 kg) $54.75/cone $109.50/case". So now we
are down to $3.65 CDN per pound which is currently $2.88 USD. And I
bet a restaurant that is a regular and goes through a cone a day
could negotiate an even better rate.  

The usual portion is around 100 grams, just over 3 1/2 oz, so there
are 4 to 5 servings to the pound.  

Lamb would cost more of course. 

This is neither a true gyro nor a true souvlaki (which is cubed pork
grilled over coals on skewers) but I don't really know what else to
call it and it sounds tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gyro-Style Pork Sandwich (Aka: Souvlaki!)
 Categories: Greek, Pork, Sandwiches, Sauces
      Yield: 1 Servings
 
      1 lb Boneless pork loin or
           Skinned, boned chicken
           Breasts
      4 tb Olive oil
      1 tb Prepared brown mustard
    1/2 c  Lemon juice
      2    Cloves garlic, minced
      1 ts Oregano, dried
           TZATZIKI SAUCE:
      1 c  Plain yogurt
      1    Cucumber, peeled and
           Chopped
    1/2 ts Garlic, crushed
    1/2 ts Dill
           FOR THE SANDWICH:
      2    Pita loaves, halved
      1 sm Red onion thinly sliced or
           Finely chopped
 
  Cut pork/chicken into thin slices.  Slice them into strips 5 x
  1/2-inch. Combine marinade ingredients (above) and pour over pork
  slices. Cover and refrigerate for at least 8 hours (or overnight).
  Meanwhile, in small bowl, stir together Tzatziki sauce
  ingredients. Cover and refrigerate.
  
  Preheat oven to 450 degrees.  Drain marinade from pork/chicken
  slices and place meat in single layer in shall pan.  Roast until
  crisp, about 10 minutes.  (You can also saute the strips in a
  skillet sprayed with Pam, until strips are browned.)
  
  Open each pita half to form a pocket.  Distribute pork among each
  half. Top each sandwich with some tzatziki sauce and sliced or
  chopped onions.
  
  Recipe by the National Pork Council
  
  From: Donna McCurley

 
MMMMM



YK Jim


... Bar and grills don't have grills; who would want to grill beer anyway?

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