Last weekend, my wife, daughter and I went to the New Windsor Community Day event which was packed with various food vendors. If I’m in the vicinity of a good looking gyro (pronounced yee-ro), I’ve got to have one. I forgot to note the name of the place selling them, but I think they just do events like this and weren’t representing a restaurant. Anyway, this was a solid pita with meat carved from the spit and dosed with a good deal of tzatziki sauce and got the thumbs up. Even Lu dug the lamb, which was a bit of a surprise.
The next day, we went to New Paltz to do some walking around. Before that, though, we stopped at P&G’s because I was jonesing for a beer or two with my meal. I decided on The Mack Truck Burger Melt which was described as, “8 oz. of freshly ground Black Angus beef charbroiled and topped with homemade macaroni and cheese, nestled in a grilled cheese sandwich.” This seemed like a good idea at the time, but didn’t mix well with the press of coffee I’d had that morning, the two beers during lunch and the coffee I had afterwards. Also, I’ve got to say, the sandwich was a tiny bit bland, which I wasn’t expecting. Still, I not only want to try this again, but also want to make one of my own. Finally, the onion rings were killer!
You know what I love in pretty much any combination? Ham and cheese. You really can’t go wrong there, you guys. One morning we decided to hit Epcot and to start our day we headed over to the World Showcase to get breakfast in France at a place called Les Halles Boulangerie & Pâtisserie. When you add ham and cheese to a buttery piece of bread you’re really onto something. Good on the French for figuring that out.
For lunch we went to a place in Epcot where I not only had a bad experience but also didn’t enjoy my food, so we’ll just skip right past that. That night, my wife and I had planned on going out for a date just the two of us. We wanted to try something new and interesting so we decided on going to Restaurant Marrakesh in Morocco back in Epcot in the World Showcase. We both went with the Taste of Morocco – Royal Feast which included (*deep breath*) “Jasmina Salad: Lettuce, Tomato, Olives, and Feta Cheese in Mustard Vinaigrette, Seafood Bastilla: Layers of thin Pastry filled with Grouper, Shrimp, and Mushrooms, Lemon Chicken: Braised Chicken seasoned with Green Olives and preserved Lemon, Roast Lamb Meshoui (A Moroccan tradition – Roasted Lamb Shank in Natural Juices), Couscous with Seven Vegetables and Assorted Moroccan Pastries.”
As you can imagine, it was quite a meal. First off, everything was fantastic and interesting. I was a big fan of that salad, which is kind of a strange thing to single out when talking about so many different kind of food. The lamb fell of the bone and I don’t have much experience with that particular protein, but I enjoyed it. The lemon chicken was also nice and tangy. I even dug the desserts which is something I don’t always say. So, if you’re looking for something unique and packed with variety, do yourself a favor and hit up Restaurant Marrakesh.
As anyone who read my early posts about Next Food Network Star, I was pulling for Jeff to win. I liked him as a person, he seemed to make good food and I didn’t want Penny to win. However, I’ve only seen a few episodes of his show and haven’t made any of his recipes just yet. Why’s that? Well, the show’s on at an odd time and I tend not to make sandwich type things for dinner. I worked in a sandwich shop for years and don’t find putting them together as relaxing as cooking more traditional meals. However, when I stumbled upon his recipe for Greek Tacos, I figured that was far enough away from my job and enough in my wheelhouse to give it a try.
As you can see from following the link, he breaks the meal down into three parts. You’ve got to cook the lamb and then also make the Feta Mint Tzatziki and the Cucumber Tomato Relish. In an effort to pace myself well, I decided to do them in reverse order of that, starting with the easiest part: making the relish. You’re basically just chopping up vegetables, putting them in a bowl and mixing with olive oil, red wine vinegar and pepper, so I got that done and put it in the fridge.
Next up, I tackled the tzatziki sauce which was a bit more labor intensive, but not by much. I’ve never grated cucumbers before, but that’s what the recipe said and that’s what I did. Once finished, those went into my pasta strainer and sat for the designated amount of time. While that dripped, I chopped the mint and garlic and put those in a bowl with the yogurt and feta. Once the cukes were a little more dry, then went in. Mixy mixy and you’re done.
Lastly, I went after the ground lamb. You cook it in a pan, then, once it’s brown, take it out and cook onions in the juices for five minutes before adding oregano and garlic. Follow that up with some tomato paste, let things caramelize and then put the meat back in the pan. Deglaze with red wine and you’re good to go.
I set the table up the same way I would for regular taco night which meant lots of bowls filled with lots of things. I also toasted the small non-pocket pitas on the fire and we had a really tasty meal. I think this might be a fun way to get kids who might be skeptical about trying new foods to try something new. It’s familiar (if taco night is a staple in your house like it has been in mine since I was a kid) but with some fun new elements. I’d never cooked ground lamb before but I thought it turned out well and my wife–who generally doesn’t like ground lamb–even like it, so there’s that.