Beef Pita Gyros

serves 4 to 6

(Greece)

Why pay $6 or $7 for a Gyros in a restaurant or from a street vendor when you can easily make them at  home for about $1 and no, you don't need a fancy vertical broiler . . .  here's how. 

                                                                                        Prep time:   1 hour

                                                                                       Cook time:  54 minutes

                                                                                       Total time:  1 hour 54 minutes  

       

Ingredients

Gyros meat:

1 pound ground beef

2 teaspoons Kosher or sea salt

½ teaspoons freshly ground black pepper

2 teaspoons dry oregano

½ yellow onion, cut into 1-inch chunks

1 clove garlic, peeled

5 slices of sliced bacon, cut into 1/2 –inch pieces

Tzatziki sauce:

1 large cucumber (about 1 ½ cups of chopped cucumber)

1 ½ cups yogurt*

½ cup chopped fresh mint leaves

2 tablespoon of extra-virgin olive oil

2 cloves garlic, finely chopped

Kosher salt, to taste

Toppings:

1 large tomato, thinly sliced

1 yellow onion, peeled and sliced

2 cucumbers, peeled and medium diced

4 to 6 pieces of pita bread

 Preparation

create the Tzatziki sauce:

1.  Trim the ends off the cucumber and with a vegetable peeler remove and discard the skin. Cut the cucumber lengthwise in half; scoop out seeds.

2.  Finely chop the cucumber and transfer it to a medium bowl. Stir in the yogurt, mint, oil, and garlic, and season with salt. Cover the sauce with plastic wrap and refrigerate until ready to use*.

 *The sauce can be made ahead and refrigerated for up to 1 week in a lidded container.

create the Gyro meat: 

1.  Combine the ground beef, salt, pepper and oregano in a large bowl using your hands to evenly distribute the spices. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight.

2.  After the meat and spice mixture has rested, transfer the mixture from the bowl to the bowl of a food processor, add the onion, garlic and bacon and process until a smooth puree is formed, about 30 seconds, scraping down the sides of the bowl as necessary.

Preheat oven to 300 degrees F.

                                        

first bake of the Gyro meat:

1.  Line a rimmed baking sheet with aluminum foil to make cleanup easy and, with moist hands, shape the meat mixture into a rectangular loaf about 8 inches long and 5 inches wide.

2.  Bake the meat loaf in the oven until the center of the loaf reaches 155° F, about 30 to 35 minutes.

3.  Remove the baked meatloaf from the oven and allow to rest for at least 15 minutes.

second bake of the Gyro meat:

1.   Adjust the rack of your oven to its highest position and turn on the broiler.  Prepare a rimmed baking sheet by lining it with aluminum foil.

2.  Slice the rested and cooled meatloaf crosswise into very thin pieces, approximately 1/8-inch thick. Lay the strips on on the prepared baking sheet and broil the slices until edges are browned and crispy, about 2 to 4 minutes.  Monitor the browning of the slices closely as the broiler browns the meat rapidly. 

service:

To serve the Gyros place a platter with the gyros meat on a service table accompanied by warm warm pita, the Tzatziki sauce, sliced tomatoes, sliced onions, and diced cucumbers and allow the diners to construct their own Pita Gyro. 

Bacon Cheeseburgers on Salted Pretzel Buns

Bacon Cheeseburgers on Salted Pretzel Buns

(America)

makes 8 bacon cheeseburgers

This is an interesting take on America’s favourite burger.  It may seem time intensive but with multi-tasking many of the tasks can take place concurrently and the Bacon Jam can be made hours or even days ahead of time. The resulting burger is well worth it.  

                                                                              Prep time: 35 minutes
                                                                              Cook time: 60 minutes
                                                                              Bake time: 25 minutes
                                                                              Total time: 2 hours

Ingredients

Optional Bacon Jam:

1/2 pound bacon, cut into 1-inch strips
1/2 large yellow onion, peeled and thinly sliced
1 tablespoon minced garlic
1/4 cup cider vinegar
2 tablespoons brown sugar
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cinnamon
2 tablespoons maple syrup
3 tablespoons ketchup
¼ cup good Bourbon whiskey (optional)
¼ cup very strongly brewed black coffee

Salted Beer Pretzel Rolls:

1 (12ounce) bottle of good amber beer or non-alcoholic amber beer, warm (105° F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons fine Kosher or sea salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Coarse Kosher salt, for sprinkling

Bacon Cheeseburgers:

2 pounds ground sirloin
3 tablespoons dehydrated onion
1 small yellow onion, peeled and grated
½ pound bacon, cooked crisp but not over cooked and chopped, reserve the rendered fat
fine Kosher or sea salt, to taste
freshly ground black pepper, to taste
8 ounces smoked Gouda cheese, grated
8 slices yellow American cheese

Preparation

Optional Bacon Jam (if you’re planning to use bacon jam, prepare this ahead of time):

1.  Place bacon in a large sauté pan over medium-high heat and cook it until it browns and becomes crispy.  Transfer cooked bacon to a plate lined with paper towels to drain.

2.  Return pan to the heat and add the onions to the pan with the rendered bacon fat.  Sauté the onions, stirring occasionally, until softened and translucent. 

3.  Add the garlic to the pan and sauté for another minute, stirring; do not allow the garlic to brown. 

4.  Add the remaining ingredients, and raise the heat to high.   Bring the mixture to a boil, stirring constantly.  Allow the mixture to boil for about 2 minutes. 

5.  Turn the heat under the pan to medium-low, add the bacon and simmer, stirring occasional to avoid burning, until the mixture is reduced by about 1/2 and is thickened into syrup, about 30 minutes.   Turn off the heat, and let the mixture cool for about 10 minutes. 

6.  Pour the cooled mixture into the container of a food processor, and pulse a several times until the mixture attains a spreadable, but decidedly chunky, consistency.  Pour into a sealable container for later use.

Salted Beer Pretzel Rolls preparation:

create the pretzel dough:

Pour the warm beer into a 2 cup measuring cup, stir in the yeast and sugar and allow the yeast to proof for 5-10 minutes. The mixture will form a foam head, if it doesn’t the yeast is dead and you’ll need to start over.  

Add the flour, salt, melted butter, and the proofed yeast to the bowl of your stand mixer.  Fix with the dough hook attachment and mix using the dough hook until combined well. Cover the bowl with plastic wrap and allow to rise in a warm place for 1 hour or until doubled.

form and proof the rolls:

Line a large sheet pan with parchment paper and set aside.  Punch the dough down and turn it onto a lightly floured, clean surface.   Roll the dough out into a 16-inch snake and cut the snake into 8 pieces, about 5 ounces each. 

Shape the dough into rolls by taking each piece of dough and form a round, smooth ball by pulling the sides to the center and pinching to seal. Place each formed rough ball, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling it around the palm of your hand to form a finished roll.

Place each completed roll on the prepared baking sheet pinched seam side down, with at least 1” between each roll in a staggered formation. Cover with a damp towel and allow to proof in a warm place for 30 minutes until they rise & double.

Preheat oven to 425°F and place oven rack in the middle position.

boil the rolls:

Bring 2 quarts of water to a low boil, in a large saucepan or pasta pot.  Once the water boils, remove from heat and slowly add the baking soda (if you put it in too fast the water will foam up and overflow the pot). Place the pot back over the heat and lower to a simmer.

Place 2-3 rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove from the poaching liquid with a slotted spoon and return to the prepared sheet pan, seam side down. Repeat this process with the remaining rolls.

bake the rolls:

Brush each roll with the beaten egg using a pastry brush, be sure the egg coats all exposed sides completely, sprinkle each with a little of the coarse salt. 

Using a very sharp straight edged blace, cut an X into the top of each roll, place the sheet in the preheated oven and bake the rolls for 15-20 minutes, until they are golden brown.  Set aside to cool.

Bacon Cheeseburger preparation:

prepare and cook the cheeseburgers:

Preheat oven to 200° F.

In a large mixing bowl combine all the cheeseburger ingredients through the shredded Gouda but not the American cheese, cover the bowl with plastic wrap and allow to rest in the refrigerator for 30 minutes.

Divide the bacon cheeseburger mixture into 8 portions and form each portion into a ball then flatten each ball into the familiar hamburger patty shape.  

Heat a skillet over medium-high heat and add about 2 tablespoons of the reserved bacon grease and place as many of the patties as will fit without crowding in the skillet, allow the patties to cook about 4 minutes on the first side, flip them and cook on the second side for an additional 4 minutes (dependent on thickness and desired level of doneness).  Remove the cooked burgers to a heat proof plate and place in the oven to keep warm.  Repeat the process until all the burgers are cooked.

service:

Slice each Pretzel bun in half horizontally, place one bacon cheeseburger on the bottom half of each bun, place one slice of American cheese on top of each burger.  If you elect to use the bacon jam, spread desired amount of the jam on the bottom of the bun top and place it on the top of the burger, if not just place the bun top on the burger.   Serve accompanied by your favourite condiments, sides and cold beverage of your choice. 

Spaghetti all'Amatriciana

Spaghetti all'Amatriciana

serves 4

(Italy)

Spaghetti all'Amatriciana is a traditional Italian pasta dish based on guanciale(dried pork cheek) and spicy tomato sauce found on the menus of many high-end Italian restaurants.  While guanciale may be hard to come by pancetta or even thick-cut American bacon make acceptable substitutes.  When I prepare this dish I follow my mother's tradition and include a 2-inch cube of Parmigiano-Reggiano to the sauce while it's cooking, it adds great flavour to the sauce and makes a great snack for the chef . . . . just remember to remove it when you remove the sprigs of Rosemary and Sage and before you puree or mash the tomatoes!

                                                                             Prep time:  15 minutes

                                                                             Cook time:  2 hours 15  minutes

                                                                             Total time:   2 hours 30 minutes

Ingredients

1 pound dried spaghetti, cooked al dente according to package directions

12 ounce of  Guanciale*  cut into ¼-inch strips (or substitute pancetta or thick-cut American bacon)

2 tablespoons  unsalted butter

2 medium carrots, finely chopped

1 large yellow onion, finely chopped

4 cloves garlic, micro-planed

1 sprig fresh rosemary

1 sprig fresh sage

½ cup red wine

1 (28-ounce) can San Marzano whole, peeled tomatoes, roughly crushed by hand and including the juices

2 tablespoons olive oil

2 teaspoons freshly ground black pepper, plus more to taste

Kosher or sea salt, to taste

¼-1 teaspoon red chile flakes, to taste

grated Pecorino Romano cheese

roughly chopped fresh Italian flat leaved parsley

* un-smoked Italian bacon prepared from pig's jowl or cheeks

Preparation

render the Guanciale:

In a large saucepan over medium heat, heat the Guanciale (bacon) and cook it until its fat renders and the bacon is crisp, about 15 minutes.   Transfer the rendered bacon, using a slotted spoon,  to a dish lined with paper towels to drain.  Leave the rendered fat in the pan.

prepare the sauce:

1.  Add butter, the  carrots and the onions to the pan.  Season with salt, and saute, stirring, until soft, about 6 minutes.

2.  Add half the garlic, the rosemary and the sage, and cook, stirring, until fragrant, about 2 minutes.

3.  Add wine, and cook, stirring, until it is evaporated, about 5 minutes.

4.  Add the crushed tomatoes and their juices, and bring the contents of the pan to a boil and immediately reduce the heat under the pan to medium-low and cook, partially covered and stirring occasionally, until the sauce is reduced and thickened, about 2 hours.

5.  After the sauce is thickened remove and discard rosemary and sage stems.  To puree the sauce American style, allow the sauce to cool slightly to prevent an unpleasant blender accident and transfer the cooled sauce to a blender.  Puree the sauce and then return it to the pan. If, however, you prefer your sauce as Italians like, slightly chunky, use an old fashioned potato masher to mash (crush) the roughly crushed tomatoes further into chunks you prefer.  Stir in ¾ of the reserved bacon, along with remaining garlic and oil, pepper, and chile flakes; keep warm.

cook the pasta:

Cook the pasta per package directions in heavily salted water until it is al dente, about 8 minutes.  Drain the pasta reserving 1 cup of the pasta cooking water. 

  

service:

Add the drained spaghetti to the pan with sauce; toss to coat.  If the pasta seems too tight (dry) for your taste, add some of the reserved pasta cooking water, a little at a time, until the sauce loosens up.  Divide the  sauced pasta  amongst warmed serving dishes,  garnish each service with some of the remaining reserved bacon, some of the pecorino cheese, and parsley.  Serve immediately accompanied by the grated Pecorino-Romano cheese 

Hot Brown Sandwich

Hot Brown Sandwich

Serves 4

(America)

The hot brown sandwich was created at the Brown Hotel of Louisville, Kentucky in 1926, basically it’s an open-faced turkey and bacon sandwich covered in Mornay sauce which is broiled until the sauce begins to brown.   Alternatives to the classic includes using a combination of both shaved ham and shaved turkey, substituting sliced tomato for the pimentos, and using cheddar (sometimes called a Devonshire) or American cheese for the sauce.

Ingredients

6 tablespoons butter

6 tablespoons all-purpose flour

3 cups milk

1/2 cup freshly grated Parmesan cheese

1 egg, room temperature and beaten

Salt and black pepper to taste

1/2 cup prepared whipped cream

8 slices toasted white bread, crust trimmed off

1 pound cooked turkey breast, thinly sliced
8 slices of shaved brown sugar bake ham

Grated Parmesan cheese for topping

1 (2-ounce) jar diced pimentos, drained

8 bacon slices, fried crisp

Preparation

1.  Create a roux by melting  butter in a large saucepan over medium heat and gradually adding  the flour, stirring constantly, until smooth and free from lumps.

2.  Using the roux as a base create a white sauce base by gradually stirring  in milk until  the mixture comes to a gentle boil; remove the saucepan from the heat and add  the Parmesan cheese  stirring constantly until the cheese is melted and well blended.

3.  In a small bowl, beat the egg.  Temper the egg by gradually adding 1 cup of  the hot white sauce/parmesan mixture, 1/3 cup at a time, to the egg, stirring constantly.  Continue  the Mornay sauce by  gradually adding  the egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Finally fold in the whipped cream to complete the sauce .

4.  Construct the Brown Sandwiches by placing two slices of toasted bread  next to each other on  metal or ovenproof  dishes to be used for service and placing  2 slices of  ham and a liberal amount of turkey on each of the toasted slices then continue by pouring a generous amount of the Mornay sauce over the turkey and finally sprinkling additional Parmesan cheese over that. 

5.  Complete the sandwiches by placing the entire dish(es) under the  broiler  of your oven until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of cooked  bacon over the top, and serve immediately.