Thursday, May 24, 2012
Rewind to last year--last year when we still lived in Ohio. Rewind to when Hubby took us all to the West Side Market in Cleveland for the last time. Rewind to when we all went to Steve's Gyro's for lunch for THE.LAST.TIME.
Fast forward to me and Hubby crying at the thought of never having those gyros again.
Seriously don't mock, it is tragic and the loss of these gyros was worth the bucket of tears we both cried.
Yes people they are that good.
So FIRST, if you live in driving distance of Cleveland, OH...please oh please for the sake of your taste buds get yourself over to Steve's Gyros. Be prepared to wait in line. Bring cash...yes that is all they take. Don't go on a Tuesday or Thursday because they won't be there. There will be nothing else on the menu but they gyros...yep again they are THAT good.
I mean seriously people, if this food joint only takes cash, is not open every day of the week, only sells one thing AND is still always packed, has been on Food Network and Man vs. Food, then you KNOW it is going to be worth every sacrifice to get there.
Oh Steve how I miss your gyros!
So what if you don't live any where close to Cleveland?
Well this post is for you.
If you can't go to the gyros, well then bring some gyros to you.
Months ago I scoured the internet for some gyro recipes. I struck gold almost right away.
The first recipe I tried (with minor alterations) was just heavenly. Not Steve's...but heavenly nonetheless.
We have made it more than once. We have had them with the homemade sauce which was great. AND we have had them with this little gem of a sauce that we found at the ever-lovely-Costco.
Both ways are super duper. SO if you can find this sauce, take that short cut. If you can't find it, not to worry, it isn't too hard to make the from-scratch sauce.
So if you like yourself a yummy gyro...
Go ahead give this recipe a go. You won't be sorry.
velveeta ain't food
1 lb ground beef
1 lb ground pork (use lamb is you can find it, I NEVER can)
2 1/2 tsp kosher salt
1 tsp black pepper
1 1/2 tsp dried oregano
1 large yellow onion
1 tsp minced garlic
4 slices thick cut bacon
The Tzatziki (if you are making it):
6 oz container of plain Greek yogurt
2 TBS mayonnaise
1/2 tsp minced garlic
juice of half a lemon
2-3 fresh cilantro finely chopped
thinly sliced onion
hot sauce optional
Greek flat bread
To make the sauce:
Combine all of the ingredients. Cover and refrigerate until ready to use.
To make the meat:
Combine beef, pork, salt, pepper, and oregano in a bowl. Mix with your hands until completely combined. Cover and refrigerate for 2 HOURS.
After two hours, preheat the oven to 300 degrees.
Pulse the onion, garlic, and bacon in a food processor until it is completely pureed. A bacon smoothie if you will...no, you are right that doesn't sound good. Just stay with me...
Okay, you know how I said to stay with me...I am going to test that right now.
So next you add the beef/pork mixture into the food processor with the bacon puree and puree it all together. Scrape down the sides as you go. This whole process will create a meat paste...yep I said meat paste. It will look disgusting. Just work through it.
Next you will put the meat mixture onto a foil lined baking sheet. Shape into a 12" long, 6" wide, 2" high loaf. No you don't need to take out your ruler, just guestimate. Refrigerate for another 10-15 minutes.
Bake for 1 hour. Allow meat to rest for 10 minutes. After resting, cut 1/2", or thinner, slices from the loaf. Place the slices on a clean baking sheet. Cook under the broiler for 2-3 minutes. Turn slices over and cook for another 2-3 minutes, or until meat is crispy and browned on the edges.
Melt butter in a pan and warm flat bread in butter.
Now they are ready to serve on up.
Place 3-4 slices of meat...or more...ya know whatever you like...on a piece of flat bread. Top with lettuce, tomatoes, onions, and sauces. Fold up. Wrap up. Eat up.