Category Menus & Recipes

Parties That Cook’s Back-to-School Recipe: Mini Gyros Pita Pockets

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , August 25th, 2011 @ 3:27 pm

You’ve seen the commercials. It’s about that time again. The kids are going back to school. Things are only going to get busier as sports seasons, dance classes and music lessons begin. Spice up dinner and simplify your evening with an effortless yet deliciously satisfying meal that saves the day! This recipe for Mini Gyros Pita Pockets with Tatziki Sauce is a great way to get the kids involved (they can mix the sauce AND assemble the pockets). Go ahead. Be a hero.

You can find these pita pockets featured at our next Date Night Couples Cooking Classes in San Francisco and Chicago, and at Sizzle & Swirl in Seattle. Trust me, you need a night off…

Mini Gyros Pita Pockets with Tatziki Sauce
This recipe can also be found in our Appetizer Recipe Library

Ingredients
Tzatziki Sauce:
1 cucumber, peeled, seeded, grated and drained (squeeze all of the water out)
2 cloves garlic, minced
1 teaspoon lemon zest
1/4 cup fresh dill, finely chopped
1 1/4 cups Greek yogurt
1 Tablespoon white-wine vinegar
2 Tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
1/8 teaspoon black pepper, freshly ground

Lamb:
3 pounds leg of lamb, boneless
1/4 cup olive oil
1 Tablespoon kosher salt
1/4 teaspoon ground pepper
15 mini pitas (about 3 inches in diameter)
2 lemons, cut into wedges for garnish

Aluminum foil
Canola oil for grilling

Methods/Steps
Preheat oven to 300°F.

Grate Cucumber: Peel and seed the cucumber. Grate the cucumber then place into a colander with a pinch of salt. Let sit 15 minutes then squeeze out all of the excess water.

Prepare Aromatics: Mince the garlic and place into a medium bowl with the grated cucumber. Zest the lemon and chop the dill. Add to the bowl.

Finish Sauce: Add the yogurt, vinegar, olive oil, salt and pepper to the bowl of cucumber and aromatics. Mix everything well. Let the sauce sit for 10 minutes for flavors to blend. Transfer to a small serving bowl and garnish with a sprig of dill.

Prep Lamb: Trim lamb of excess fat and silver skin. Slice meat into 1-inch slices. Transfer lamb to a bowl and add the olive oil, salt and pepper. Mix well.

Grill Lamb: Heat a ridged grill pan over medium heat. Once grill is hot, brush with canola oil. Grill lamb slices on both sides until cooked through, about 3 minutes a side. Let lamb rest for a few minutes.

Prepare Pitas: While lamb is grilling, cut the pitas in half. Wrap pitas in foil and warm in the oven for 10 minutes.

Slice Lamb: Cut the slices of grilled lamb into thin strips and place into warm pita.

Serve: Arrange warm gyros on a platter with the bowl of tzatziki. Garnish with dill and lemon wedges.

Serves/Makes
Makes 30

Recipe created by Parties That Cook®  www.PartiesThatCook.com.

Take “Street Food” Home with Parties That Cook’s Mini Arepas and Jalapeño Marmalade

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , , August 18th, 2011 @ 4:47 pm

It’s time to get excited for this Saturday’s Street Food Festival in San Francisco! To help you get amped, especially for those who will not be in San Francisco to taste the delicious Columbian bites from The Arepa Lady of New York, we’re giving you OUR VERY OWN recipe for Mini Arepas with Oaxaca Cheese and Jalapeno Marmalade! These fried little morsels of flavor are a favorite from our Cooking Classes — and you can catch them in action at upcoming classes in all PTC cities!

Mini Arepas with Oaxaca Cheese and Jalapeno Marmalade
This recipe can be found in our Ethnic Food and Appetizer Recipe Libraries

Ingredients
Arepas:
3 Tablespoons unsalted butter
1 1/4 cup milk
1 1/4 cup masa harina
1 Tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 cups Oaxaca cheese, grated, divided–half for dough and half for garnish
1/2 cup canola oil

Jalapeno Marmalade:
6 large jalapenos, stems and seeds removed
2/3 cup white vinegar
1 Tablespoon kosher salt
1 1/2 cups sugar

Cilantro for garnish

Methods/Steps
Make Arepa Dough: Preheat oven to 300°F. In a small sauce pan; melt the butter and the milk over moderately high heat. In a large bowl, mix the masa, sugar, salt, and half of the cheese together. Add the milk mixture and mix until a smooth dough forms. Cover and let the dough rest for 5 minutes.

Form Arepas: Roll the dough into little balls about the size of a large marble. Lightly flatten the balls between your palms to about a 1/4-inch thick. The flattened dough should be about the size of a silver dollar. Transfer the rounds to a sheet pan.

Fry Arepas: In a large sauté pan, heat canola oil until hot. Working in batches, add arepas to the pan (Do not overcrowd pan) and cook over moderate heat until golden on the outside but moist within, about 2 minutes per side. Transfer the cooked arepas onto a cooling rack placed over a sheet pan. Place in the oven to keep warm until ready to serve. Repeat with the remaining dough.

Make Marmalade: In a food processor, puree jalapenos, vinegar, and salt until smooth. In a small saucepan, heat jalapeno mixture on high heat and add sugar. Bring to a boil and let boil for 20 minutes, stirring occasionally. Allow mixture to cool briefly and then transfer to a small bowl.

Assemble: Remove the arepas from the oven. Spoon a dollop of marmalade into each arepa. Top with a little grated cheese and a tiny sprig of cilantro.

Serves/Makes
Makes about 24 Arepas

Recipe created by Parties That Cook | www.PartiesThatCook.com

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