One of America’s Favorites – Gyros

June 14, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Gyros sandwiches wraps in Greece, with meat, onions, tomato, lettuce, fries, and tzatziki rolled in a pita

A gyro or gyros pronounced [ˈʝiros]) is a Greek dish made from meat cooked on a vertical rotisserie. Like shawarma and al pastor meat, it is derived from the lamb-based doner kebab. In Greece and Cyprus it is prepared most often with pork or chicken, whilst beef, chicken, and lamb are common in other countries. It is typically served wrapped or stuffed in a pita, along with ingredients such as tomato, onion, and tzatziki sauce.

Grilling a vertical spit of stacked meat slices and cutting it off as it cooks was developed in Bursa in the 19th century Ottoman Empire, and called doner kebab (Turkish: döner kebap). Following World War II, doner kebab made with lamb was present in Athens, introduced by immigrants from Anatolia and the Middle East. A distinct Greek variation developed, often made with pork and served with tzatziki sauce, which later became known as gyros.

By 1970, gyros wrapped sandwiches were already a popular fast food in Athens, as well as in Chicago and New York City. At that time, although vertical rotisseries were starting to be mass-produced in the US by Gyros Inc. of Chicago, the stacks of meat were still hand-made.

Gyros plate

According to Margaret Garlic, it was she who first came up with the idea to mass-produce gyros meat cones, after watching a demonstration by a Greek restaurant owner carving gyros on the What’s My Line? television show. She convinced her husband John Garlic, a Jewish former Marine and then Cadillac salesman, of the idea. After obtaining a recipe from a Greek chef in Chicago, the couple rented a space in a sausage plant in Milwaukee and began operating the world’s first assembly line producing gyros meat from beef and lamb trimmings, in the early 1970s. The Garlics later sold their business to Gyros Inc., which along with Central Gyros Wholesale, and Kronos Foods, Inc, also of Chicago, began large-scale production in the mid-1970s.

 

The name comes from the Greek γύρος (gyros, ‘circle’ or ‘turn’), and is a calque of the Turkish word döner, from dönmek, also meaning “turn”. It was originally called ντονέρ (pronounced [doˈner]) in Greece. The word ντονέρ was criticized in mid-1970s Greece for being Turkish. The word gyro or gyros was already in use in English by at least 1970, and along with γύρος in Greek, eventually came to replace doner kebab for the Greek version of the dish. Some Greek restaurants in the US, such as the Syntagma Square in New York City—which can be seen briefly in the 1976 film Taxi Driver—continued to use both doner kebab and gyros to refer to the same dish, in the 1970s.

 

In Greece, gyros is normally made with pork, though other meats are also used. Chicken is common, and lamb or beef may be found more rarely. Typical American mass-produced gyros are made with finely ground beef mixed with lamb.

Gyros preparation

For hand-made gyros, meat is cut into approximately round, thin, flat slices, which are then stacked on a spit and seasoned. Fat trimmings are usually interspersed. Spices may include cumin, oregano, thyme, rosemary, and others. The pieces of meat, in the shape of an inverted cone, are placed on a tall vertical rotisserie, which turns slowly in front of a source of heat or broiler. As the cone cooks, lower parts are basted with the juices running off the upper parts. The outside of the meat is sliced vertically in thin, crisp shavings when done.

The rate of roasting can be adjusted by varying the intensity of the heat, the distance between the heat and the meat, and the speed of spit rotation, thus allowing the cook to adjust for varying rates of consumption.

In Greece it is customarily served in an oiled, lightly grilled piece of pita, rolled up with sliced tomatoes, chopped onions, lettuce, and french fries, topped with tzatziki sauce or, sometimes in northern Greece, ketchup or mustard.

Healthy Lamb Recipes

May 4, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Magazine and Website it’s Healthy Lamb Recipes. Find Delicious and Healthy Lamb Recipes with recipes including Lamb Chops with Mint Pan Sauce, Braised Lamb Shanks and Eggplant, and Lamb and Rice. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2021! http://www.eatingwell.com/

Lamb Chops with Mint Pan Sauce
Lamb with mint jelly is a tried-and-true combination and this recipe takes the idea to new heights. The sweet, shocking green jelly is transformed into a richly flavored and pleasingly dark sauce. Make It a Meal: Serve with whole-wheat couscous and peas………..

Braised Lamb Shanks and Eggplant
This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice…………

Lamb and Rice
The sauce in this recipe is a heavenly mixture of tomatoes, spices, herbs and mustard. It provides amazing flavor to the lamb as they spend up to 12 hours together in the slow cooker…………

* Click the link below to get all the Healthy Lamb Recipes
https://www.eatingwell.com/recipes/18247/ingredients/meat-poultry/lamb/

Healthy Spring Crockpot and Slow Cooker Recipes

May 30, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Spring Crockpot and Slow Cooker Recipes. Here’s some Delicious and Healthy Spring Crockpot and Slow Cooker Recipes with recipes including Chicken and Shrimp Jambalaya, Middle Eastern Lamb Stew, and Beef and Barley Soup. Spring is here, finally! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Spring Crockpot and Slow Cooker Recipes
Find healthy, delicious spring crockpot and slow-cooker recipes, from the food and nutrition experts at EatingWell.

Chicken and Shrimp Jambalaya
The slow cooker makes easy work of this healthy jambalaya featuring brown rice and plenty of veggies. If you don’t want to make your own seasoning, just skip Step 1 and use 1 1/2 teaspoons purchased salt-free Cajun seasoning in Step 2……………………………….

Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can’t find boneless shoulder stew meat, do not substitute more-expensive lamb leg–it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad…………………………………………..

Beef and Barley Soup
There’s something so satisfying about a hearty bowl of beef and barley soup–especially when it’s one you’ve made from scratch with reduced-sodium broth and chunks of delicious sirloin steak. This slow-cooker recipe is simple to prepare, serves six, and is a great alternative to canned soup!……………………………………

* Click the link below to get all the Healthy Spring Crockpot and Slow Cooker Recipes

http://www.eatingwell.com/recipes/19797/seasonal/spring/crockpot-slow-cooker/

Slow-Cooker and Crockpot Recipes for Weight-Loss

March 14, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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Slow-Cooker and Crockpot Recipes for Weight-Loss from the EatingWell website and Magazine. Healthy, and Delicious Slow-Cooker and Crockpot Recipes for Weight-Loss. Find recipes including Slow-Cooker Lamb Stew with Artichokes and White Beans, Overnight Oatmeal and Slow-Cooker Chicken and White Bean Stew. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Slow-Cooker and Crockpot Recipes for Weight-Loss
Find healthy, delicious slow-cooker and crockpot recipes for weight-loss from the food and nutrition experts at EatingWell.

Slow-Cooker Lamb Stew with Artichokes and White Beans
Fresh dill, lemon, escarole and artichokes give this healthy slow-cooker lamb stew recipe a decidedly springtime flavor. Dried white beans are perfect in this healthy crock pot recipe, but you could also add frozen lima beans at the end…………………………….

Overnight Oatmeal
Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking……………………………………

Slow-Cooker Chicken and White Bean Stew
This load-and-go slow-cooker chicken recipe is perfect for a busy weeknight dinner. Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad………………………….

* Click the link below to get all the Slow-Cooker and Crockpot Recipes for Weight-Loss
http://www.eatingwell.com/recipes/18575/weight-loss-diet/slow-cooker-crockpot/

Kitchen Hint of the Day!

March 14, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Bring on the Lamb…………………………

Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

Kitchen Hint of the Day! WEDNESDAY

February 5, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Homemade Meatballs…………………………….

While you can make meatballs out of any ground meat, fattier meats like beef, lamb, and pork will yield more tender meatballs. If you use leaner meats like chicken or turkey, be careful not to overcook them or they can become tough. For great flavor, use a blend of different kinds of ground meats.

Healthy Lamb Recipes

March 14, 2019 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Lamb Recipes. using Lamb Chops, Shanks, Stews, Rack of Lamb with recipes like Middle Eastern Lamb Stew, Porcini Rack of Lamb, and Irish Stew with Lamb and Potatoes. Find these recipes and more all at the EatingWell website. Plus if you’re looking for a good Cooking Magazine subscribe to the EatingWell Magazine. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Lamb Recipes
Find healthy, delicious lamb recipes including lamb chops, shanks, stew and rack of lamb. Healthier recipes, from the food and nutrition experts at EatingWell.

Middle Eastern Lamb Stew
This brothy stew is boldly flavored with a blend of characteristic Middle Eastern spices and finished with fresh spinach and fiber-rich chickpeas. Economical lamb shoulder tenderizes beautifully when leisurely cooked in a slow cooker. If you can’t find boneless shoulder stew meat, do not substitute more-expensive lamb leg—it tends to dry out during slow cooking. Instead, purchase lamb shoulder chops and debone them. Serve over bulgur and accompany with a salad……..

Porcini Rack of Lamb
This tender lamb dish is guaranteed to delight your taste buds. We recommend serving it with a side of greens and roasted potatoes……..

Irish Stew with Lamb and Potatoes
Traditional Irish lamb stew is made with inexpensive shoulder or neck cuts of lamb, but for possibly the best Irish stew you’ll ever make, give this version made with leg of lamb a try. Choose a bone-in cut to make the rich, flavorful broth for this healthy lamb stew. Requiring just a handful of ingredients and 35 minutes of active time, this lamb stew isn’t just tasty—it’s also easy!……….

* Click the link below to see all the Healthy Lamb Recipes
http://www.eatingwell.com/recipes/18247/ingredients/meat-poultry/lamb/

Kitchen Hint of the Day!

March 14, 2019 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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How healthy is Lamb……..

Not only is it a rich source of high-quality protein, it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

One of America’s Favorites – Spiedie

September 10, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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The spiedie /ˈspiːdi/ is a meat sandwich local to Binghamton in the central Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer, then grilled on spits over a charcoal pit.

The traditional method involves serving freshly prepared cubes of lamb, chicken, or beef on soft Italian bread or a

Chicken spiedie sandwich

submarine roll, occasionally drizzled with fresh marinade. Spiedie meat cubes can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint.

Spiedies have been celebrated at the Spiedie Fest and Balloon Rally in Binghamton, New York every August since 1983. The annual event includes a spiedie cook-off in search of the best spiedie recipes.

The original idea for the spiedie was brought by Italian immigrants to upstate New York in the early 1920s. The specific origin of the spiedie is disputed. Traditionally, the early Broome County spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedies using chicken or pork. The “chicken category” was added to the Spiedie Fest cook-off in 1987, and quickly became the most popular meat choice.

Camillo Iacovelli created the spiedie in Endwell, New York, but his brother Agostino “Augie” Iacovelli and Peter Sharak popularized spiedies, Iacovelli in his Endicott restaurant, and Sharak at Sharky’s Bar and Grill in Binghamton.

Augie Iacovelli began serving spiedie sandwiches in 1939 when he opened Augie’s, his first restaurant. He emigrated from Abruzzo, Italy (Civitella Casanova) at the age of 25 in 1923. His son Guido continued in the spiedie business into the 1990s, owning as many as 26 restaurants at the peak of his career.

Iacovelli’s marinade, which he called “zuzu”, originally was made simply from wine vinegar, water, lemon juice, garlic and mint. Italian spices, olive oil and minced onion were added later as regional tastes and the choice of meat began to vary.

Sharak is also alleged to have invented spiedies. Apparently, patrons of Sharkey’s were served lamb straight from the grill on a metal skewer with slices of bread. Sharkey’s promotes itself as the birthplace of the sandwich in television commercials across the greater Binghamton area.

Though the issue is disputed, Sharkey’s began serving spiedies in 1947, which makes Iacovelli more likely to have invented the dish first.

Through the 1960s and 1970s, spiedies also became popular with the families of deer hunters, since venison has a strong game quality and is similar to lamb. Many local families made their own marinade and enjoyed the wild game as a delicacy cooked on backyard grills.

In 1975, Rob Salamida became the first person to bottle the sauce and sell it. He began by cooking spiedies outside a local tavern at 16. After writing letters for over a year, he was allowed to have his own booth at the New York State Fair in Syracuse, New York. For 12 years he built his reputation at the fair. After a tornado nearly struck his stand in 1975, he decided it would be more lucrative and safer to bottle a spiedie marinade.

Through the 1980s, Danny “Moonbeam” Fallon (a local track racing star) furthered the popularity of spiedies by selling them from porches of local bars, including the Headquarter Bar in Johnson City, at night to finance his motorcycle racing hobby. Lori Vesely featured spiedies straight off the grill at The Endwell Pub. The pork was especially good for long grilling times, making the bar spiedie a favorite of both staff and customers.

In 1983, a few families got together and held a Spiedie Fest that was a tremendous hit. Coupled with a Balloon Rally, it quickly grew to an annual festival attracting more than 100,000 attendees (and also one of the top balloon rallies in the country).

 

One of America’s (Irish) Favorites – Irish Stew

March 12, 2018 at 5:02 AM | Posted in One of America's Favorites | 1 Comment
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Irish Stew

Irish stew (Irish: stobhach / Stobhach Gaelach) is any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavor, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.

 

“ Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Others would add such items as carrots, turnips and pearl barley; but the purists maintain that they spoil the true flavor of the dish. The ingredients are boiled and simmered slowly for up to two hours. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognised as early as about 1800. ”

 

Stewing is an ancient method of cooking meats that is common throughout the world. However, the Celts did not possess their first bronze cauldrons, copied from Greek models, until the 7th century AD. After the idea of the cauldron was imported from Europe and/or Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, ovens being practically unknown to the ancient Gaels. The cauldron, along with flesh-hooks for suspending the meat, eventually became preferred over the spit for feasting purposes, as evidenced by archaeological findings that indicate a predominance of flesh hooks over roasting spits in Ireland and Britain (Cunliffe, Barry; “Britain Begins”; 2012). Many food historians believe that goat was originally the meat of choice, eventually being supplanted by beef and mutton.

 

The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until after the 16th century.

 

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