Who's making what today?

[(1VB)compforce]

Woke up with a sweet tooth this morning and decided to do something to go with my coffee. Ended up with these:

Lemon cheese danish with blackberry puree

[The Reaper]

You call that a Danish?

Looks like a turnover to me.

A delicious one, regardless, I am sure.

TR

[Don]

So, I was reminiscing the other day about the awesomeness of the Doner Kebap. Just so happened I decided to youtube it and found a video showing the process. I have a few middle-eastern guys that work upstairs, so I got a recipe for the spices for the meat, and directions for how to prep it.

While all of that info is nice, I don't have one of those gyro rotisseries...and I ain't forking out the coin for one just so I can experiment. Then I remembered...my wife bought me a sunbeam single chicken rotisserie years ago. It was a vertical rotisserie at that! A little redneck engineering and BAM!! Doner Kebap rotisserie.

So, here is the work in progress...

image.jpg

I cut the meat too thick on that batch, so I'll post up today's attempt in a few.

[Divemaster]

Originally Posted by Don

So, I was reminiscing the other day about the awesomeness of the Doner Kebap. Just so happened I decided to youtube it and found a video showing the process. I have a few middle-eastern guys that work upstairs, so I got a recipe for the spices for the meat, and directions for how to prep it.

While all of that info is nice, I don't have one of those gyro rotisseries...and I ain't forking out the coin for one just so I can experiment. Then I remembered...my wife bought me a sunbeam single chicken rotisserie years ago. It was a vertical rotisserie at that! A little redneck engineering and BAM!! Doner Kebap rotisserie.

So, here is the work in progress...

Attachment 27090

I cut the meat too thick on that batch, so I'll post up today's attempt in a few.

Genius!

[Don]

So, here is the beginning of today's batch. The first attempt was lamb...meh...the second was beef (pretty good)...today's is Pork (yeayeayea...I know).

image.jpg

I have high hopes for this batch.

[Don]

...and BOOYAH!!!! Just like Germany!!!

image.jpg

[Team Sergeant]

Looks pretty damn good!

[Don]

Originally Posted by Team Sergeant

Looks pretty damn good!

It is! Wife makes pretty good tsaziki, and the spice mix the boys from upstairs gave me (along with the advice on preparation) worked out better than I expected. From there it has been experimenting with different meat. Next batch is going to be chicken.

[Gypsy]

Originally Posted by Don

...and BOOYAH!!!! Just like Germany!!!

Attachment 27092

OH that looks amazing! Nice job, great ingenuity!

[Gypsy]

Well it's been snowing since yesterday afternoon, we'll probably total another foot by the time it stops. (if it does ) The next two days will be ridiculously cold with air temps in negative digits and wind chills around -35 to -45 degrees.

Decided to make some soup today, should keep me warm the next few days. Just threw together all these ingredients I had available.



Heat EVOO in heavy bottomed pot. Add carrots season with dried thyme, oregano, kosher salt and pepper, saute for about 5 min. Add celery, leeks, red pepper flakes and garlic, season with a bit more thyme, oregano, salt and pepper. Saute about 5-7 minutes then add a teaspoon tomato paste and cook another couple minutes.

Add chopped escarole, incorporate into veggie mixture and re-season with same spices above. Add one 15oz can diced San Marzano tomatoes, 4 cups chicken broth, Parmesan cheese rind and 1 bay leaf.

Bring to boil, reduce to simmer for 20-30 min or until carrots are tender. Add fresh basil, cilantro and lemon zest at the end of cooking time.

I served the soup over Farro with a sprinkle of freshly grated Parmesan cheese.


Fool proof Farro

I like to use the Trader Joe's quick cook Farro. I simply boil it like I would pasta for about 10 - 12 minutes. Drain and drizzle with EVOO, season with sea salt, lemon pepper, thyme, fresh lemon zest and granulated garlic powder.

[mark46th]

Don- I am going to look for one of the chicken rotisseries. I have always wanted to make Gyros and Carne al Pastor. For tzatziki sauce, I use Greek yogurt, much thicker for a richer sauce...

[tonyz]

Gypsy that soup looks great !

Don, points for creativity...and the final result looks succulent !!

[Dusty]

I'm gonna wash a bunch of Idahos, coat them in olive oil, punch 'em six times each with a fork, roll 'em up in foil and stick 'em in the coals 'til they get soft. While they're baking, I'll fry some maple bacon, chop up some white onions, chives and a jalapeno. When they're ready, I'll pop 'em open, put 'em on a cookie sheet, and lay big thick slces of colby jack on them, then I'll sprinkle the bacon bits, onions, chives and jalapeno pieces on top and hit it with a couple shakes of black pepper, stick it under the high broiler 'til the jack melts, and chow down, skins and all.

[cbtengr]

Originally Posted by Dusty

I'm gonna wash a bunch of Idahos, coat them in olive oil, punch 'em six times each with a fork, roll 'em up in foil and stick 'em in the coals 'til they get soft. While they're baking, I'll fry some maple bacon, chop up some white onions, chives and a jalapeno. When they're ready, I'll pop 'em open, put 'em on a cookie sheet, and lay big thick slces of colby jack on them, then I'll sprinkle the bacon bits, onions, chives and jalapeno pieces on top and hit it with a couple shakes of black pepper, stick it under the high broiler 'til the jack melts, and chow down, skins and all.

Somehow I envision Granpa Jones quoting the above on a vintage episode of HEE HAW, you do paint a picture!

[Gypsy]

Originally Posted by tonyz

Gypsy that soup looks great !

Thanks! I must say...it rocked.

So had to share. My trainer is from Mexico, her family came over when she was in HS. Her grandmother is visiting and made Mole, she brought me some yesterday. She told me to heat up a tortilla in a pan, add some shredded chicken and the mole and chow down. WOW it was fantastic, spicy as hell!