Gyro Meat

I finally was able to find some gluten-free pita bread.  So now, its time to make Gyros.
Gyro meat is a Greek/Lebanese style meatloaf served with Pita Bread.  I have never made them before.  I was surprised how easy it really was to make.  So easy that I made a loaf two days in a row.  The only complicated part was the wait time.  The process between the steps take time, but you can do other things to make up for it.

Ingredients:
1 lb ground lamb
1 lb ground beef
1 1/2 chopped onion
1/2 tsp dry marjoram
1/2 tsp dry cilantro
1/2 tsp dry oregano
1/2 tsp dry thyme
1/2 tsp dry rosemary
3 cloves garlic, minced
 
Topping Ideas:
red onion
lettuce
feta cheese
tomatoes
tzatziki sauce
cucumbers

Directions:
1.  Add meat to a medium-size mixing bowl.
2.  Puree onions in a food processor.  Place onions on a sheet of paper towel.  Squeeze as much liquid as you can from the onions.  Add onions to meat in the bowl.  Season with salt and pepper.  Add all other ingredients.  Fold well.  Cover with plastic wrap and chill in the refrigerator for 2 hours to allow flavors to blend.
3.  Add meat to the food processor and pulse for 1 min.  Pack down meat into an 8 or 9-inch loaf pan,
removing air pockets.
4.  Bake for 1 hr in a preheated 325 degree oven.  Remove and drain grease from pan.  Slice thin and serve with your favorite toppings

Serves 8

Italian Eggplant Stew (Caponata)

Caponata is an Italian eggplant stew.  It is typically served on toasted bread.  It can also be served with pasta or rice.


Ingredients:
1 large Eggplant, cubed and roasted with skin
2 TBS olive oil
1 small can anchovy, drained
1 cup diced celery, diced thin
1 medium red bell pepper, diced
1 cup sweet onion, chopped
4 cloves garlic, peeled and minced
1/4 cup red cooking wine
1 cup assorted olives, sliced (black, kalamata, green)
1/4 cup capers
2 (28 ozs) cans crushed tomatoes
3 large basil leaves, chopped
1/4 cup parsley leaves
1/4 tsp red pepper flakes
1 cup golden raisins
1/4 cup pinenuts, toasted
Parmesan cheese, optional

Directions:
1. Preheat oven to 350 degrees.  Cube eggplant into 1-inch pieces.  Place on a baking sheet and drizzle with olive oil.  Season with salt and pepper.  Roast in the oven for approx. 25 mins.
2.  Add 2 TBS olive oil to a large stockpot.  Heat on med/high.  Add the anchovies and saute until melts down.  Add celery, peppers, onions.  Saute until soft, approx. 8 mins.
Add garlic and saute for an additional 2 mins.  Deglaze pan with cooking wine, stir.  Add roasted eggplant, olives, capers, tomatoes, basil, parsley, pepper flakes, and raisins.  Stir, reduce heat and simmer for 60 mins.
3.  Toast pinenuts on 350 degrees until lightly browned, approx. 2-3 mins.  Serve on top of the stew with parmesan cheese.



Serve on Bruschetta, as side dish or with pasta

Mojo Chili Shrimp

Mojo Chili Shrimp w/Cilantro Lime Sauce

Ingredients:
1 cup La Lechonera Mojo Sauce
1-2 TBS Harissa Paste (see recipe below)
2 Tbs butter
1 1/2 lbs jumbo shrimp (peeled and deveined)
Cilantro, for garnish
Lime wedges

Directions:
1.  Add Mojo to a large skillet.  Heat on med/high.  Reduce until liquid is almost cooked down.  Approx. 20.
2.  Add harissa paste (homemade or store-bought) and butter.  Stir until combined.
3.  Add shrimp, stir.  Saute until shrimp is done.
Serve with your favorite sauce



Harissa Paste Recipe:

Ingredients:
10 tsp chiles de Arbol powder
2 tsp guajillo chili powder
2 tsp ancho chile powder
1 TBS ground cumin
2 tsp ground coriander
5 cloves garlic, minced
2 TBS tomato paste
2 tsp smoked paprika powder
2/3 tsp salt
2 TBS lemon juice
2 TBS white wine vinegar
3/4 cup olive oil (Good quality)

Directions:
1.  Add all ingredients, except oil to a small non-stick skillet, mix well.
2.  Turn on burner to low.  Slowly add oil to the mixture in skillet about 2 TBS at a time, stirring and folding into a paste.  I use a rubber spatula.  Heat until all oil is used up.  This process should only take between 1-2 mins.  Do not walk away or your paste will burn.  Store in a sealed container in the refrigerator.

Mojo Pulled Pork Shoulder

Two forks are all you need.  Easy, no smoker needed.
Mojo Pulled Pork just got better.  This recipe is so easy.  Okay, so it might take a while to cook, but low and slow is best.  I went to Costco and purchased a ton of pork shoulder.  I added this delicious marinade sauce to this beautiful chunk of meat.  Now, I have pork for the entire week.  Make your favorite Cuban sandwiches or top on mashed potatoes with homemade gravy.  Isn't Taco Tuesday coming up?  Well, get your juices flowing.

Ingredients:
8 lbs pork shoulder
2 cups la lechonera marinade sauce

Directions:
1.  Add pork to a large roasting pan.  Trim off large pieces of excess fat.  Divide chunks of pork into individual pieces (approx. the size of two softballs, or half of a basketball).  Season meat throughout with salt and pepper.  Pour marinade over top of chunks of pork.  Cover tightly with heavy-duty aluminum foil.  Roast in the oven at 250 degrees for 8-10 hours.  Baste the meat every few hours.
2.  Remove pan from the oven.  Place the meat on a large cutting board.  Grab two forks and shred the meat.

Note:  Use leftover juices to make the perfect Salsa de Carne or gravy.
Meat may also be cooked in a smoker or pressure cooker, according to manufacturing directions.

Mojo Marinated Seared Scallops

Ingredients:
1 lb dry Sea Scallops (not packed in liquid)
1 cup La Lechonera Mojo Marinating Sauce
1-2 TBS butter

Directions:
1.  Pat scallops dry, with a paper towel.  Season with sea salt.  Add scallops to a medium-size deep bowl.  Add one cup of marinade to bowl.  Toss with a spoon to coat scallops completely.  Cover and refrigerate for at least 30 mins.  (Marinating overnight works also).
2.  Drain scallops (reserve marinade)
3.  Heat a medium/large skillet (preferably a cast-iron skillet) on high.  Make sure skillet gets good and hot.  Reduce temperature to medium/high.  Add butter and spread to coat along the bottom of the pan.  Add scallops to the hot skillet, leaving space around each scallop.  Sear on each side for 2 mins.
Season with salt and pepper.  Remove from pan and keep warm
4.  To deglaze pan:  Add 1/4 cup of the marinade to skillet.  Simmer and scrape the bottom to loosen any bits that might be stuck to the bottom of the skillet  (3 mins).  (You may use fresh marinade).
Add scallops to skillet and toss in sauce, cooking for 1-2 additional mins.