Tag Archives: Recipes

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Gyro Meat

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For this gyro meat recipe, you can use 2 lbs. of ground lamb instead of the 1 lb. beef + 1 lb. lamb combination if you want. I was trying to save money since a pound of ground lamb was 6.99 at the store, vs. the 3.50 for the beef. Or instead of beef you can also use pork. Or instead of lamb you can use all beef, etc. etc.

Wringing out the onions in a towel reduces the liquid that seeps out into the meat while it bakes in the oven, thus maintaining the texture of the gyro meat. Processing the meat mixture in a food processor until it is pasty also improves its texture, so the longer you process the better.

After baking the loaf in the oven, LET IT COOL before slicing thin. That will help prevent the meat from crumbling apart as you cut it. I seared the slices in a pan with olive oil and extra salt before serving, because it tastes closer to what I’d order at a restaurant that way. You can also broil the slices in the oven, but I found that searing on a pan was faster if I was just making a couple of wraps for a meal.

Gyro Meat

(adapted from allrecipes.com) – makes 7 x 4 in. loaf

Ingredients:

  • 1 lb. ground lamb
  • 1 lb. ground beef
  • 4 cloves garlic, minced
  • 1 whole onion, chopped
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 tsp ground cumin
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp ground pepper
  • 2 tsp kosher salt
  • 7 x 4 in. loaf pan

Directions:

  1. Preheat oven to 325 degrees. Place chopped onions in a food processor. After processing until finely chopped, pour onions onto the center of a heavy duty paper towel (or clean kitchen towel). Gather ends of paper towel and wring out liquid from onions. 
  2. Place onions in bowl with lamb, beef and rest of the ingredients. Thoroughly mix with hands. Place meat mixture into food processor and pulse until meat is pasty. Put meat in loaf pan, packing it tightly, and place loaf pan inside of a water bath. I used a deep casserole dish with a kitchen towel, and filled it with water until it was halfway up the loaf pan (photos below). Bake for 60 minutes or until internal temp. reaches 165 degrees.
  3. Let it cool before cutting thin slices. Sear slices in a pan with olive oil and salt to taste. Serve in a pita wrap with sliced raw onions, tomatoes and tzatziki sauce, or over rice.

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Photo of all the ingredients.

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Preheat oven to 325 degrees. Place chopped onions in a food processor. After processing until finely chopped, pour onions onto the center of a heavy duty paper towel (or clean kitchen towel). Gather ends of paper towel and wring out liquid from onions.

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Place onions in bowl with lamb, beef and rest of the ingredients. Thoroughly mix with hands.

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Place meat mixture into food processor and pulse until meat is pasty.

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Put meat in loaf pan, packing it tightly, and place loaf pan inside of a water bath. I used a deep casserole dish with a kitchen towel, and filled it with water until it was halfway up the loaf pan. Bake for 60 minutes or until internal temp. reaches 165 degrees.

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Let it cool before cutting thin slices. Sear slices in a pan with olive oil and salt to taste. Serve in a pita wrap with sliced raw onions, tomatoes and tzatziki sauce (recipe coming tomorrow), or over rice.

Fish Maw Soup for Chinese New Year

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My mom sent us a package full of stuff for Chinese New Year. It had homemade dried pork, lop cheurng, dried dates, dried squid, melon candy, pork sung, and fish maw. My husband thought the fish maw looked like pork rinds. Well, they do, but I doubt they’d taste like pork rinds if he tried to eat them.

Fish maw, like tofu, is used more for its unique texture and ability to soak up other flavors it’s cooked with. It is almost tasteless in itself. It’s spongy, like sea cucumber. For Chinese New Year this would be an ideal soup to serve.

There are a couple ways fish maw is sold – processed and unprocessed. Processed means it is already fried and ready to be soaked in water. Unprocessed means it needs to be fried (by you) then soaked in water. You can tell if its processed if it looks puffed up, like pork rinds. The unprocessed ones look thinner and feel a lot harder.

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For other Chinese New Year Recipes, here are a few ideas:

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Fish Maw Soup

Ingredients:

  • 1 cup processed fish maw, reconstituted in water and chopped
  • 6 cups chicken broth
  • 1/2 cup sliced ginger
  • 6-8 shiitake mushrooms
  • 5 dried scallops, reconstituted in water
  • 2 egg whites
  • 1 Tbsp cornstarch + 3 Tbsp water
  • salt
  • white pepper
  • red vinegar (optional)

Directions:

1) Soak the fish maw, mushrooms (if you are using the dried version) and scallops in a bowl of cold water until tender.

2) In a medium pot, boil a few (3 or 4) slices of ginger. Add the fish maw and boil for a minute or so. This will get rid of the remaining fishiness of the maw. Take out of boiling water and chop into 1/2 inch pieces. Put fish maw back into the bowl of cold water.

3) Bring chicken broth to a boil. Add remaining ginger, fish maw, mushrooms, scallops, simmer for 10 minutes. Add cornstarch and water mixture to thicken soup. If you want it to thicken more, add more cornstarch + water. Stir in egg whites. Add salt and white pepper to your taste. Serve in bowls with red vinegar if your guests desire it.

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Soak the fish maw, mushrooms (if you are using the dried version) and scallops in a bowl of cold water until tender.

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In a medium pot, boil a few (3 or 4) slices of ginger.

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Add the fish maw and boil for a minute or so. This will get rid of the remaining fishiness of the maw.

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Take out of boiling water and chop into 1/2 inch pieces. Put fish maw back into the bowl of cold water.

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Bring chicken broth to a boil. Add remaining ginger, fish maw, mushrooms, scallops, simmer for 10 minutes.

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Add cornstarch and water mixture to thicken soup. If you want it to thicken more, add more cornstarch + water. Stir in egg whites. Add salt and white pepper to your taste.

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Serve in bowls, with red vinegar and white pepper as condiments.

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Happy New Year!

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