MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Gyros
Categories: Pork, Citrus, Vegetables, Herbs
Yield: 6 servings

2 1/2 lb Pork shoulder
Juice of 2 lemons
1/4 c + 1 tb extra-virgin olive
- oil
8 cl Garlic; peeled, minced
1 Medium-size tomato
2 md Yellow onions; peeled
1 tb + 1 ts smoked or sweet
- paprika
1 tb Kosher salt
2 ts Fresh ground black pepper
1 1/2 tb Fresh oregano leaves; approx
- 5 sprigs

Put pork shoulder on a plate, and place in the freezer
for approximately 1 hour, or until it is firm to the
touch. Put meat on a cutting board, and using a sharp
knife, remove and discard any skin, then slice the meat
thinly against the grain, into 1/2-inch slices.

Make the marinade. In a large bowl, whisk together the
lemon juice, 1/4 cup olive oil and garlic. Using a box
grater, grate the tomato and one of the onions into the
marinade, then add 1 tablespoon of the paprika, along
with the salt, pepper and oregano leaves. Whisk again,
then place the sliced pork into the marinade, toss to
combine and cover and refrigerate the meat for at least
one hour and up to overnight.

When ready to cook, heat oven to 450. Use the remaining
tablespoon of olive oil to grease a rimmed sheet pan.
Quarter the remaining onion, add it to the pork and
marinade and toss once to combine. Remove the pork and
onion from the marinade, and place on the pan, spreading
everything evenly across it.

Put the pork in the oven, and roast until it is browned,
crisp at the edges and cooked through, about 30-40
minutes. Check the meat at around 20 minutes to see how
much liquid is in the pan. If there is a lot, remove the
pan, and pour off all but a few tablespoons. Remove the
finished pork from the oven, allow to rest for a minute
or two, then chop into bits. (To make the pork even
crisper, set a large pan over high heat, add a
tablespoon of olive oil to the pan, then the sliced
pork, and sauté until everything curls tight in the
heat.) Scatter the remaining paprika over the top of the
meat, and serve with warm pita, sliced cucumbers and
onions, tomato, tzatziki sauce, hot sauce, French fries,
scattered mint leaves, ketchup, really whatever you
like.

By: Sam Sifton

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "We shall never know all the good that a simple smile can do"Mother Theresa
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

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 w/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 & 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

... I'm pining for a good tree pun. I wish they were more poplar.
=== MultiMail/Win v0.52
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)