29th July 2009

    Almost Meatless Potluck: Ful Mudammas Gyros

    lamb-ful-gyros

    A few weeks ago, we were asked by Tara Mataraza Desmond and Joy Manning to participate in a virtual potluck in celebration of their recent cookbook, Almost Meatless: Recipes That Are Better for Your Health and the Planet. I like the book’s concept — use less meat in recipes and replace it with novel ingredients to make them healthier without having to completely eliminate meat altogether. We had previously made and enjoyed the Albondigas, so this time we decided to tackle a recipe we’d never made at home before: Gyros!  Rather than solely containing lamb shaved off a vertical broiler, this version uses a few slices of grilled leg of lamb steak, filled out with ful mudammas, a garlicky, zesty Middle-Eastern bean-spread. It’s then topped with cool tzatziki and tomatoes for a great combination of texture and flavor.

    Chris says:

    Hooray for gyros! I’m glad we finally made these at home, I love them.

    Lisa says:

    …and there’s ful in it? I’ve only ever had the stew-version, this should be interesting — it’s the same ingredients?

    Chris says:

    Yep, basically the same thing, but no broth, and the beans are mashed. How is it?

    Lisa says:

    Wow, it’s awesome. The flavors are exactly right.

    Chris says:

    Sweet — it’s really nice in there with the lamb. I like the combination.

    Lisa says:

    Yum, me too. These are great. The tzatziki rules.

    Chris says:

    Well I made it with Fage, your favorite.

    Lisa says:

    No wonder!

    Chris says:

    So — overall… great success?

    Lisa says:

    Great success!

    Ful Mudammas Gyros
    (Reprinted with permission from Ten Speed Press and the authors)
    Tzatziki:
    1/2 cucumber, cut into 1/4″ dice (about 1/2 cup)
    1/2 cup Greek yogurt
    1 clove garlic, minced and mashed to a paste with 1/4 tsp kosher salt
    1/4 cup loosely packed fresh mint leaves, chopped
    Salt

    Lamb:
    1 12-oz leg of lamb steak
    Zest of 1/2 lemon
    1 tbsp freshly squeezed lemon juice
    2 tbsp olive oil
    2 tsp chopped fresh oregano leaves
    2 cloves garlic, minced
    1/4 tsp freshly ground black pepper

    Ful Mudammas:
    1 15-oz can fava beans, drained and rinsed
    1 clove garlic, minced and mashed to a paste with 1/4 tsp kosher salt
    Zest of 1/2 lemon
    Juice of 1/2 lemon (2 tbsp)
    1 tbsp olive oil
    1/2 cup loosely packed fresh parsley leaves, chopped
    Kosher salt and freshly ground black pepper

    4 pitas or flatbreads
    Tomatoes, chopped (about 2 cups)

    Make the tzatziki: Combine the cucumber, yogurt, garlic, and mint in a small bowl and stir until combined. Taste, adding salt if needed. Cover and refrigerate.
    Marinate the lamb: Whisk together the lemon zest, lemon juice, olive oil, oregano, garlic, and pepper in a large glass bowl. Add the lamb and flip the meat several times to coat in the marinade. Cover the bowl and refrigerate for 1 hour.
    Make the ful mudammas: While the lamb marinates, combine the beans, garlic, lemon zest, lemon juice, olive oil, parsley, and salt and pepper to taste. Smash the beans with a pestle to form a textured paste. Season with more salt if desired.
    Preheat the grill to medium-high. Place the lamb on the hot grill and discard the remaining marinade. Grill for about 4 minutes per side, until the meat reaches medium-rare (about 130F). Take the lamb off the grill and let it rest for about 5 minutes before slicing very thinly across the grain.
    To assemble, spread about 1/4 cup of the fava bean mixture on each pita or flatbread. Add 3 or 4 slices of lamb, a dollop of tzatziki, and some of the chopped tomato to each. Wrap the pita around the filling, serve, and enjoy.

    4 Gyros

    Thanks again to Tara and Joy for asking us to participate in the virtual pot luck!

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    posted in Almost Meatless, Blogging Event, Greek, Main Dishes, Middle Eastern | 9 Comments

    22nd July 2008

    Grilled Mint Chicken

    Grilled Mint Chicken

    Holy crap mint grows fast.  We ran out of sugar and limes, so mojitos were no longer an option for using up the mint that’s been going nuts in the planter out front.  I found this easy grilled chicken recipe on the kitchn, and it helpfully uses almost an entire cup of mint in the marinade;  shallots and vermouth are also key players.  The longer you can marinate this the better… we let it sit for two hours, and thought it could easily go another.

    Chris says:

    I heart having mint so readily available.

    Lisa says:

    I know… I can’t believe how much they charge for those little packs at the store…

    Chris says:

    I like this… although now I want to add rum and lime to it and make it mojito chicken.

    Lisa says:

    Yum!

    Chris says:

    And hey, it’s like I don’t even have to brush my teeth, my breath is so minty fresh!

    Lisa says:

    Um… how about you still brush.

    Chris says:

    I’m just sayin’.

    Lisa says:

    Yeah. Me too.

    Grilled Mint Chicken
    2 large shallots
    3/4 cup chopped mint leaves
    3/4 cup dry vermouth
    1/4 cup rice vinegar
    2 tablespoons olive oil
    2 tablespoons white balsamic vinegar
    1 pound boneless skinless chicken thighs

    Mince the shallots and mint leaves. Crush or muddle the mint leaves and pour the liquid ingredients over. Whisk thoroughly. Pat the chicken thighs with salt and pepper then put in a bag or bowl and cover with marinade. Marinate for at least two hours. Grill, brushing with extra marinade, for 10-12 minutes over medium heat or until they are only faintly pink in the center.

    2 Servings

    Grill It!

    Sig suggested I submit this for Grill It!, this month’s Monthly Mingle event … sounds good to me!

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    posted in Blogging Event, Main Dishes | 11 Comments

    7th July 2008

    Vietnamese Lime & Mint Chicken

    Vietnamese Lime & Mint Chicken
    Lisa and I just got back from Atlanta, where we stuffed ourselves with cheese dip, Waffle House, BBQ, and various other gut-busting fare, so we’re looking to keep things light this week as we ease back into our routine. This chicken and noodle salad definitely fit the bill. The chicken has a wonderful citrusy glaze, and the mint and veggies add texture and crunch to the bean thread noodles. This recipe comes from Asian Flavors.

    Chris says:

    Hooray; our first recipe using our mint from the planter out front!

    Lisa says:

    Hooray; our first plant we haven’t managed to kill! Yet.

    Chris says:

    I think you’ll really like that chicken. The sugar in the marinade caramelizes a bit and makes a nice thick glaze.

    Lisa says:

    I do like the chicken — but the noodles need more sauce.

    Chris says:

    There isn’t any sauce.

    Lisa says:

    That would be why then.

    Chris says:

    Actually, if you mix it all up, the noodles soak up the glaze from the chicken and get a little saucy.

    Lisa says:

    Ooh, you’re right; good tip. Well, this definitely passes our “light” test.

    Chris says:

    I know — what’s for dessert?

    Vietnamese Lime & Mint Chicken
    1 lime
    2 1/2 tbsp fish sauce
    2 garlic cloves, peeled and crushed
    1 tbsp sugar
    1/4 tsp ground pepper
    1 large or two small chicken boneless chicken breasts
    1 tbsp peanut oil
    3.5 oz bean thread noodles
    1/4 cucumber, cut into sticks
    1/2 carrot, cut into sticks
    small handful of mint sprigs
    1/2 red jalapeño, seeded and finely chopped

    Peel 1/2 the zest from the lime and cut into fine shreds. Set aside, then squeeze all the juice from the lime and add to a bowl. Mix with the fish sauce, garlic, sugar, and ground pepper. Stir until the sugar dissolves, then add the chicken to the bowl, making sure it’s coated well, and marinate for 30 minutes.
    Heat the peanut oil in a large, heavy skillet over medium-high heat. Add the chicken skin-side down and cook for five minutes until the skin is browned. Set the heat at medium-low, turn the chicken over, and pour the rest of the marinade in. Cover the skillet and cook for 10 minutes, then uncover and cook until chicken is cooked through, another 5 minutes or so.
    Meanwhile, soak the noodles in hot water for 3-5 minutes or until softened. Drain, and mix with the carrot, cucumber, and mint leaves. Slice the chicken and arrange over the noodles. Garnish with the chopped jalapeño and lime zest.

    2 Servings


    Andrea from Andrea’s Recipes has a regular blogging event called Grow Your Own, and since we grew that mint, I’m going to go ahead and submit it for the round ending on the 15th!

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    posted in Asian Flavors, Blogging Event, Main Dishes, Salads and Light Soups, Vietnamese | 12 Comments


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