Jerry Nicholson’s Favorite ‘Smoked Egg Dip’
Smoked Egg Dip
Jerry Nicholson’s Favorite Dish Of Mine…
Easy and Elegant!
Dips are a must at parties, and Smoked Egg Dip is a very different and a very delicious dip to serve to your guests!!! I make this, since it is so very easy to make, and it’s always a hit! However, my friend and local Dallas Bartending Royalty, Jerry Nicholson, just devours it and asks to take the rest of it home…. That’s what you want when you are working to serve your friends….
Serve as a dip, a topper, or replace that mayonaised glob on your deviled eggs with this Smokey Treat!
Create a Starter for a Romantic Dinner....
Get out the Blender folks, this one is simple:
Ingredients:
6 Hard Cooked Eggs, chopped
1 1/2 tsp Liquid Smoke
1/2 Tbsp Lemon Juice
1 tsp Yellow Mustard
1 Tbsp Worcestershire Sauce
1 Drop Tobasco Sauce (Original)
1 tsp Minced Onion
1/4 tsp Black Pepper, ground
3/4 Cup Mayonnaise or Miracle Whip (I use Mayonnaise)
1 Tbsp Butter, softened
Instructions:
Combine all of the ingredients in your Blender and blend until smooth.
Yields: 1 pint.
Serve on Toasts for a tasty treat!!!
Smoky Eggs compliment any vegetable!!!
Replace Toasts with Hard Cooked Whites...
As you can see, dips are So Versatile! Enjoy this wonderful recipe, Smoked Egg Dip from JW8!
Soft Cheddar Pretzel Bread
Cheddar Pretzel Bread
Pretzel Bread
If you’re a multi-tasker, then this Recipe has you written all over it! You can simply make just about anything with this simple dough recipe; Pretzels, Pretzel-Dogs, Burger Buns, Kolaches, Sliders, Soup Bowls. . . . . . . . the list goes on and on…..
Get creative! Baking Bread is awesome and So Easy….. Makes your house smell great, pleases appetites and keeps for days (if it does go stale, then you can make Bread Pudding, Stuffing, Breading….. once again, endless) Needless to say that your money is well spent on this Recipe of all Recipes!
Many Movie Theaters use the smell of Freshly Baked Bread to sell Popcorn! Restaurants have always been tempting appetites with a properly placed bakery… Homes feel loving, clean and friendly when they smell like Momma’s been Baking In That Oven! Ironically, few people actually bake bread without a bread maker! Once you realize how easy this is, you’ll save your money for a pair of shoes!
The Classic Soft Cheddar Pretzel!
Start with the Base Recipe and then hit the Variations Below:
Base Recipe:
1 1/2 Cups Flour
2 tsp Baking Powder
1/2 tsp Salt
1 tsp Sugar
2 Tbsp Butter or Margarine
1/2 Cup Cheddar Cheese, shredded (I use 2 ounces of Mild Cheddar)
2/3 Cup Milk
1 Egg, beaten
1 1/2 tsp Coarse Salt (Kosher or Sea Salt works great)
Preperation:
Combine the Flour, Baking Powder, Salt and Sugar in a Medium Bowl. Cut in Butter/Margarine with a Pastry Blender until the mixture resembles coarse meal.
Tip: If you don’t have a Pastry Blender, hold two Butter Knives together and ‘Cut’ through the Solids until they resemble coarse meal!
Add the Cheese and Milk, stirring until the dry ingredients are just moistened. Turn the dough out on to a lightly floured surface and knead about 12 times.
Divide your dough in half and roll each half in to a 12X8 rectangle. Cut the dough lengthwise in to eight 1-inch strips.
Twist each strip in to a Pretzel Shape! Brush with the beaten Egg and sprinkle with Coarse Salt.
Place on a lightly greased baking sheet and Bake at 400 Degrees (F) for 15 minutes or until golden brown. Cool Pretzels for a few minutes on wire racks and Serve Warm.
Makes about 16 Soft Cheddar Pretzels.
Super Easy Cheddar Pretzels!!!
Variations:
This part of the creative process is not an exact science! If you want Boring Perfection, you can achieve that as well…. Still continue cooking at 400 Degrees (F), but the cooking times will vary to get them golden brown depending upon the sizes…
Pretzel Bread:
Pretzel Bread
After dividing your dough in half, form them in to Two Loaves and slice them a few times with a sharp knife before brushing with the Egg and sprinkling with Salt. Your Baking Time here will usually be about 25 – 35 minutes…. Bake them on a lightly greased baking sheet and Not in a Loaf Pan to get that Artisan Look and awesome crust!
Pretzel Bowls for Soup:
Pretzel Bread is a Top Choice for sturdy Soup Bowls. . .
Divide your dough in to four parts and shape them by hand in to round loaves. Brush with the Egg and sprinkle with the Salt… Baking time is usually around 15-25 minutes. Let them cool completely. Using a knife, cut the tops off and hollow out the centers. Fill with your favorite soup and serve along with the Tops! Always a Favorite!
Pretzel Dogs:
Pretzel Dogs! Yummy!
After cutting the two halves in to strips, wrap your ‘Dogs’ with the strips and Brush with the Egg and sprinkle with the Salt. I use ‘All-Beef’ franks for this since they seem to be less greasy than the Processed Meat Franks! It’s just my preference! Baking time is 15-25 minutes….
Burger/Sandwich Buns:
Sandwich Buns!
Follow the steps for the Soup Bowls, but this dough makes Eight Buns and baking time is reduced to 10-20 minutes! Once cooled, slice in to two halves and serve up some grilled Burgers, Chicken or Barbeque!!!
Maple Bacon Breakfast Pretzel
Don't use Salt when baking with Bacon!
After making your Pretzel Shapes, brush with the Beaten Egg but Do Not sprinkle with the Coarse Salt! Rather, top them with pieces of ‘par-cooked’ Bacon and pop them in to the oven using the cooking times for the Pretzel Recipe! The Bacon flavors these Pretzels, and when served with warm Maple Syrup, they are just too good!!!
Enjoy!!!
Enjoy this Multi-Tasker from JW8!!!
Potatoes Lyonnaise
Potatoes Lyonnaise
Potatoes Lyonnaise are a Classically Delicious Side!
Potatoes Lyonnaise is an old-fashioned recipe for making ‘Left-Overs’…. Basically, you would use Potatoes from the prior night’s meal and cook them in lots of Butter and Onions until they resemble today’s Fried Potatoes! Don’t get me wrong, they have taken an elegant presentation in a formal ‘Meat and Potatoes’ kind of meal, and by spiraling them in a skillet you get a beautiful dish that won’t last long….
To simulate being ‘Left-Over’ Potatoes, we will begin cooking them in the microwave. Not just a time saver, this is actually the preferred method for Par-Cooking these Yukon Golds! This recipe I lifted years ago from PBS’s, America’s Test Kitchen, and it just can’t be beat!
Watch ATK on PBS!
Serves 3 to 4 Adults as a Side Dish.
Potatoes Lyonnaise
Ingredients:
3 Tbsp Butter, unsalted
1 Large Onion, halved pole to pole and sliced 1/4 inch thick (about 3 Cups)
3/4 tsp Kosher Salt (or 1/2 teaspoon table salt)
2 Tbsp Water
1 1/2 Pounds Medium Yukon Gold Potatoes, peeled and sliced crosswise in to 1/4 inch rounds
1/4 tsp Black Pepper, ground
1 Tbsp Fresh Parsley Leaves, minced
Yukon Gold Potatoes are the Star of this Popular French Side. . .
Procedure:
1. Heat 1 Tablespoon Butter in a 12-inch heavy, non-stick skillet over Medium-High heat. When foaming subsides, add Onion and 1/4 teaspoon Salt and stir to coat. Cook, stirring occasionally, until Onion begins to soften, about 3 minutes. Reduce heat to Medium and cook, covered, stirring occasionally, until Onions are light brown and soft, about 12 minutes longer. About halfway through the cooking time, when the pan gets dry, Deglaze with Water. Transfer to bowl and cover. Do Not Wash Skillet.
2. While Onions cook, Microwave 1 Tablespoon Butter on High Power in a large Microwave-Safe bowl until melted, about 45 seconds. Add the Potatoes to the bowl and toss to coat with the melted Butter. Microwave on High Power until Potatoes just start to turn tender, about 6 minutes, tossing halfway through cooking time. Toss Potatoes again and set aside.
3. Melt the remaining Tablespoon of Butter in the ‘now-empty’ skillet over Medium-High heat. When foaming subsides, add the Potatoes and shake the skillet to distribute evenly. Cook, without stirring, until browned on the bottom, about 3 minutes. (Don’t worry about over-browning the Potatoes, that’s what you want in this dish) Using a spatula, stir the Potatoes carefully and continue to cook, stirring carefully every 2 – 3 minutes, until Potatoes are Well-Browned and Tender when pierced with the tip of a paring knife, usually 8 – 10 minutes more. Sprinkle with the remaining Salt and Pepper.
4. Add the Onions back to the skillet and combine together. Cook until the Onions are heated through and the flavors have melded, 1 -2 minutes. Transfer to a Large Plate, sprinkle with Parsley and Serve.
Serve from the skillet for a Family-Style meal!
4. (Option #2 ~ My Choice) Complete step #4 above up to the point of transferring to a Large Serving Plate. Instead, place the skillet in to a pre-heated HOT oven, 475 Degrees (F), and let cook for an additional 15 minutes, or until it is bubbling along the sides (a cast iron skillet works fabulous here). Remove from oven and let cool slightly to avoid burning yourself when transferring to a Serving Plate. Place your Large Plate on top of the skillet, and using oven mitts, flip the skillet over on to the plate until the Potatoes Lyonnaise has released on to the serving area. Once inverted on to the plate, sprinkle with the Parsley and Serve! If using this last option, then carefully placing the Potatoes in a spiral fashion during step #3 will give you an awesome presentation. The easiest method for this is to combine your Onions and Potatoes in a bowl and then Spiral Layer them in to the skillet, keeping in mind how it will look when served. You won’t be able to stir after this point, so make sure that they are fork tender and seasoned to your taste beforehand!
This is how My Potatoes Lyonnaise are served using Option #2 on step 4...
Enjoy this sensational recipe for 'Left-Overs' from JW8!
Enjoy serving Meat and Potatoes to guests! Potatoes Lyonnaise with my Personal Twist from JW8!
HOT (Heath Oatmeal Toffee) Cookies
HOT COOKIES
~ Heath Oatmeal Toffee ~
HOT Cookies
Heath Toffee Bits Give These Cookies A Great Texture And Flavor!
These are wonderfully delicious cookies. I make them for someone that doesn’t like Toffee, but they LOVE these cookies! The ‘Bits’ blend right in and give them a sticky, soft texture with a sweet, delicious flavor…. If you also have someone that doesn’t like the Coconut, like I do, then splitting the batch in to two halves will allow you to make some of each… This makes a LOT OF COOKIES…..
Ingredients:
1 Cup Butter or Margarine, softened (2 sticks)
2 Eggs
2 Cups Light Brown Sugar, packed
2 tsp Vanilla
1 3/4 Cups All-Purpose Flour
1 tsp Baking Soda
1 tsp Cinnamon, ground
1/2 tsp Salt
3 Cups Quick Oats
1 1/3 Cups Toffee Bits (8 oz. pkg. Heath Bits ‘O Brickle)
1 Cup Coconut, sweetened (optional)
Preparation:
Heat Oven to 375 Degrees (F)
Lightly grease a cookie sheet (I use two)
Beat Butter, Eggs, Brown Sugar and Vanilla in a Very Large Bowl until well blended. Add Flour, Baking Soda, Cinnamon and Salt; beat until blended.
Stir in Oats, Toffee Bits and Coconut with a Large Spoon.
Drop the dough by rounded teaspoons about 2 inches apart on to a prepared baking sheet.
BAKE 8 to 10 minutes or until edges are lightly browned.
Cool 1 minute, remove to wire wrack (important)… Cool Completely!
Makes 4 – 5 Dozen Cookies.
These cookies go fast, so enjoy one while they’re still around….
Your New Favorite Cookies!!!
Here is a great standard Cookie Recipe from JW8! I also love to add Dark Chocolate Pieces to these cookies and they turn out fantastic…
Neiman Marcus Chocolate Chip Cookies
The Famous Neiman Marcus Cookie Recipe
With Neiman’s being based out of Dallas, we have all grown up hearing this story: Who knows if there is any truth to it or not, but ask anyone and somehow it happened to someone in their very own family!
A lady, while visiting New York, stopped in to Neiman Marcus and visited the Cafe’ where she enjoyed Tea and a Chocolate Chip Cookie. She enjoyed it so much that she asked for the recipe. The waiter told her that the cost would be two fifty, and she happily agreed to the price (assuming that it was $2.50). Later, when she received her charge receipt she realized that Neiman’s charged her $250.00 for the recipe! She vowed to get even for the rediculous price by giving it away to anyone that wanted it for FREE!!!
The Famous Neiman Marcus Cookie Recipe
Well, there’s the story, but honestly it is a very BASIC cookie recipe! Who Knows Where The Truth Lies??? But here it is:
Neiman Marcus' Chocolate Cookies...
Ingredients:
This Recipe makes 112 Cookies, so it is usually halved:
2 Cups Butter
24 Ounces Chocolate Chips
4 Cups Flour
2 Cups Brown Sugar
2 tsp Baking Soda
1 tsp Salt
2 Cups Sugar
1 (8 Ounce) Chocolate Bar (Hershey’s), grated
5 Cups Oatmeal
4 Eggs
2 tsp Baking Powder
2 tsp Vanilla
3 Cups Chopped Walnuts (Or Use Texas Pecans Honey)
Let’s Make NM Cookies:
Using a blender or food processor, pulverize the oatmeal in to a very fine powder. The idea here is not to make Oatmeal Cookies, but rather to hide the texture in a fine Chocolate Chip Cookie!
Using a mixer, cream the butter with both sugars. Add the Eggs and Vanilla.
Mix the creamed mixture with the Flour, Oatmeal, Salt, Baking Powder and Soda.
Add the Chocolate Chips, grated Chocolate Bar and Nuts.
Roll in to balls and place two inches apart on a cookie sheet.
Bake at 375 Degrees (F) for 10 minutes.
Enjoy and Share this great recipe! Have a Wonderful Holiday Season from JW8…
Hot Peppered ‘Killer’ Candied Pecans (Walnuts)
Hot Peppered ‘Killer’ Candied Pecans
or Walnuts…
Get Killer Pecans from http://www.killerpecans.com
My friend and co-bartender, Robert brought me to the Killer Pecan factory in Dallas, Texas and a love was born! They are truly the Absolute Best! If you don’t order the originals or just want to make your own, then use this as a base recipe and let’s get started….
Perfectly served with Martinis. . .
Ingredients:
2 Cups Raw Pecan Halves (In Texas, you can just pick them up from your neighbor’s yard!)
OR
2 Cups Raw Walnut Halves
3/4 Cup Sugar
2 Tbsp Sugar, additional
2 Tbsp Butter, unsalted
1 tsp Kosher Salt
1/2 tsp Cumin, ground
1 tsp Black Pepper, freshly ground
1/4 tsp Cayene Pepper
optional:
1/2 Tbsp Paprika, smoked
1/4 tsp White Pepper
1/4 tsp Accent (MSG)
Preparation:
Preheat your oven to 350 Degrees (F). Line a baking sheet with Parchment Paper.
Place 3/4 Cup of the Sugar in a medium, heavy-bottomed skillet and cook over high heat, stirring until it turns a light caramel color. Usually 4-5 minutes.
Add the Butter and stir until melted.
Stir in the Nuts and coat evenly with the mixture. Remove from heat.
Coat Evenly
Transfer the Nuts to the prepared sheet and arrange in a single layer. Place in the oven and bake, tossing every 5 minutes until the Nuts are toasted. About 15 minutes.
Remove from the oven and pour the Hot Nuts in to a medium sized bowl. Add the Salt, Cumin, Black Pepper, Cayenne Pepper (Smoked Paprika, White Pepper and MSG if opted) and the remaining 2 tablespoons of Sugar and Very Quickly toss the Nuts (like flipping pancakes) again and again to coat them evenly.
Immediately transfer the Nuts to another baking sheet, lined with Parchment Paper, and separate the individual Nuts with a fork.
Parchment Paper is your friend!
Allow to cool completely…..
Serve or package festively for a wonderful gift!
That’s a version of ‘Killer’ Pecans from JW8…..
Hot Peppered Candied Nuts make a wonderful gift!
As you can see, this recipe can be moderated easily to accommodate your individual tastes. Candied Walnuts are especially delicious when combined with steamed, shredded Brussel Sprouts and Bacon as a side dish (My Favorite and can be cooked in a ZipLock Bag in the Microwave ~ No one will ever know)…
What a wonderful gift or Salad Topper or …. ….. …… …… ! The possibilities are endless.
Enjoy!
Enjoy from JW8!
Jello Party Pops!!!
Jello Pina Colada Gelatin Pops
Do you remember Jello Gelatin Pops that used to be right next to the Pudding Pops!!! Those were my favorite, but like so many other favorites they went away one day to never return forcing me to find a way to make them at home…. This is Good News, since you can make Any Flavor, Any Shape and even add Alcohol if you prefer for a great Party Treat!!!
Jello Party Pops!!!
While popsicles are so popular during the Summer, don’t count them out for your Holiday Parties… Especially New Years since you have the freedom to create! If you have an idea and can’t find it, then you can dream it up out of Jello….
I am posting my favorite recipe for Pina Colada (Non-Alcoholic) Gelatin Pops, which are Divine! Following is a Base Recipe to turn any Cocktail in to a Jello Shot or Jello Party Pop….
While you can't find these anymore, you can make them at home!
Pina Colada (Non-Alcoholic) Gelatin Pops
Ingredients:
1 Cup Boiling Water
1 Package Jello Gelatin, Pina Colada 4 Serving Size
1/3 Cup Sugar
1 1/3 Cups Cold Water
6 Paper or Plastic Cups, (5 oz.)
6 Wooden Pop Sticks
Procedure:
STIR Boiling Water in to combined dry Gelatin Mix and Sugar in a medium bowl at least 2 minutes until completely dissolved. Stir in Cold Water.
POUR evenly in to Paper Cups. Freeze for 2 hours or until almost firm.
INSERT a Pop Stick in to the center of each cup, use plastic wrap if needed to ensure that sticks are centered and straight! Freeze an additional 3 hours or overnight until firm.
To release the frozen Pop from it’s cup, place the bottom of the cup under warm running water for 15 seconds, press the bottom of the cup firmly to release the Pop! (Do Not twist or pull on the stick)
Store leftover Pops in the freezer for up to 2 weeks!
Enjoy this old favorite from JW8!
A Cupcake Pan is a Great Help!
Easy ~ Easy ~ Easy
Options are Limitless......
Turn any Cocktail in to a Jello Shot or Jello Pop!!!
Basic directions and tips to get you going:
You will use:
3 oz Jell-O or other gelatin (any flavor), 6 oz water and 6 oz vodka (or other distilled spirit).
Here’s How:
1. Pour gelatin into a bowl.
2. Add boiling water, stirring until the gelatin is dissolved.
3. Stir in liquor.
4. Refrigerate until cool.
5. Pour into shot glasses, molds, or a baking pan for a sheet of Jell-O to cut up once set.
TIP: The small, plastic shot cups are perfect because the drinker can just squeeze the shot out.
6. Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended)
7. Serve cold.
Use A Popsicle Maker or Mold for shapes...
Place the Shapes in Cones for a Festive Touch...
Here’s How I Do It For Parties:
1. Use unflavored gelatin (usually comes in 1/4 ounce packets).
2. You will want to add a small amount of sugar to reduce the tartness of the finished jelly shot. Simple syrup works best and if you use it, it can take the place of a portion of the water. Most importantly when working with Gelatin is to ensure that all solids are completely dissolved!
3. Add boiling water, stirring until the gelatin is dissolved. Use approximately 1/3 of the total sum of the other liquid ingredients.
4. Mix the cocktail recipe’s liquids using the same ratio as you would for the regular cocktail recipe and add them to the gelatin mixture. You want to plan on having between 7-9 ounces (water included) of liquid for one 1/4 ounce packet of gelatin.
5. Add food coloring. Many of these concoctions will not be very pleasing to the eye. So add small amounts of food coloring, a little at a time, mixing as you go until you have the color you want.
TIP: Distinguish a variety shots by using different colors for each: Yellow Banana Daiquiri Jelly Shots, Red Planter’s Punch Jelly Shots, etc.
For Jello Shots, go to step 6… For Party Pops, skip to step 10…
6. Refrigerate until cool.
7. Pour into shot glasses, molds, or a baking pan for a sheet of Jell-O to cut up once set.
8. Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended)
9. Serve cold.
Finished! Enjoy…
10. Insert Pop Stick in to the center of each Pop!
11. Place Pops in the freezer for an additional 3 hours or overnight until completely firm…
12. Remove by running warm water over the bottom of the Pops to release them and squeeze them out! Don’t pull or twist the stick or it will come right out!
Finished! Enjoy…
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As you can see, making Jello Shots or Party Pops are Super Easy but just require that you plan ahead… These are always a favorite because, “There’s Always Room For Jello”.
Coffee Can English Muffins
Coffee Can English Muffins!!!
Round Loaves of Delicious 100% Bran Bread
Coffee Can Bread Sliced As English Muffins!!!
This recipe is incredible, although you can actually bake any kind of bread in a ‘One Pound’ coffee can! Round Loaves are beautiful and look awesome as a homemade gift during the Holidays….. I am giving you a recipe for Bran Bread because it works divinely, and it’s thick consistency is great when you slice it up and grill it with butter, serving it hot for breakfast! Healthy, Healthy, Healthy!!!
Bake Your Favorite Bread In A Coffee Can!
Bran Bread by Patricia VanGorkum:
Ingredients:
You will be using ‘One Pound’ metal coffee cans to bake this bread! Make sure that they are extremely clean and well-greased……
3 Cups Warm Water
1 Package Yeast
3/4 Cup Melted Butter
3/4 Cup Sugar
1 tsp Salt
1 Cup All Bran Cereal, 100% Bran
7-8 Cups Flour (I use 8)
Procedure:
Sprinkle Yeast in the Warm Water and stir it up a bit. Leave sit for a few minutes to activate the yeast…
Melt Butter and add Sugar, Salt and the Bran. Add this to the Yeast/Water and begin to add your Flour one cup at a time.
Let Rise to Double. It is best to lightly cover your bowl with a thin tea towel and place it in a warm, dark environment to rise. Once it has risen, divide your bread dough in to Five 1-Pound Coffee Cans (Well-Greased!), cover lightly again and let the dough rise in the cans.
Grease... Grease... Grease...
Heat your oven to 350 Degrees (F).
Bake your loaves for 45 minutes at 350 Degrees and then remove to a rack to cool… If you have headed my warning to grease those cans well, the loaves will easily come out in a great looking condition. A butter knife ran around the edges can be a great help here.
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The smell will make your mouth water, as any home-baked bread will do! Delicious as is, but when sliced, buttered and grilled in a skillet, these become a delicious treat as Home-Made English Muffins…..
Also, to make a beautiful gift, wrap a cooled loaf (unsliced) in cellophane and tie it up with some cotton ribbon!!! Include the recipe for them too….
Coffee Can Bran English Muffins
That’s Coffee Can Bread from JW8!!! Enjoy!
Tzatziki Sauce
Tzatziki Sauce
A Greek sauce/dip made from yogurt and cucumber. So easy to make and a must for Gyros, it is also a great snack served with Pita Chips!
Tzatziki Sauce
Ingredients:
Simple Ingredients!
Yogurt
Peeled and Seeded Cucumber
Garlic
Extra Virgin Olive Oil
(Optional)
Lemon
Dill
Salt/Pepper
Procedure:
Begin by placing the Yogurt in a cotton tea towel and suspend over a vessel in the refrigerator for 2 hours. During this time, peel and seed your Cucumber.
Strain Your Yogurt To Thicken!
Place the thickened Yogurt, Cucumber, Garlic and a splash of EVOO in to your food processor and give it a few spins! I love mine with Lemon Zest/Juice, Fresh Dill and Salt & Pepper!
Enjoy with your Homemade Gyros from JW8!!!
HomeMade Lamb Gyros
Gyros
These fabulous Greek Sandwiches can be made at home
I'll Show You How To Get Around This...
Gyros are those fantastic Greek Pita Sandwiches that we watch as they cut our Lamb from a spool of rotating yummy-ness….. I have had this recipe in my collection for years and love them just as much as I do the Restaurant version of this classic…
Best when made on an outdoor rotisserie, the option to make them in your indoor oven will not disappoint…. Let’s get started!
Ingredients:
1 Medium Onion
1 Tbsp Garlic
1 Tbsp Rosemary
1 Tbsp Thyme
1 Tbsp Marjoram
2 Pounds Ground Lamb
Prepare at least 2 hours in advance:
Chop the Onion in a Food Processor and then place in a cotton towel and squeeze all of the moisture out of it. In the food processor, puree the Onion with all of the Spices and Lamb.
Transfer this mixture to a large sheet of plastic and roll it up tight and rewrap. Place this ‘log’ in the refrigerator and chill at least 2 hours.
Choose a Cooking Method:
Rotisserie:
Set all gas grill zones on medium. Double-Thick your aluminum foil and shape as a tray large enough to catch all of the drippings from the ‘log’. This also serves to block the direct heat.
Cook 15 minutes on High Heat to begin to sear the exterior of the ‘log’. Continue cooking over medium heat for 20 – 35 minutes, until you reach an internal temperature of 165 degrees (F). Turn off the heat and continue cooking until you reach a final temperature of 175 degrees (F).
Oven:
Using a standard ‘Loaf Pan’, place the meat mixture in to the pan and press flat. This pan should sit in a water bath by using a larger pan with at least an inch of water.
Preheat your oven to 325 degrees (F). Cook the meat for 30 minutes with a brick wrapped in foil on top of it to press it and add pressure. After 30 minutes, pour off any fat while hot and continue cooking for an additional 30 – 45 minutes until completely cooked.
Serve:
The meat is to be thinly sliced and served in a warm pita with Tzatziki Sauce (which I will post next) and typically sliced onion and tomatoes!
Enjoy these terrific Gyros from JW8!
JW8 