RECIPES FROM 2/11/2017

After some pretty big technical issues, I finally got to streaming this week and (barring a couple of trolls) I think it went pretty well. The gyro soup and blooming onion came out really good! AND I got to drink Bordeaux wine (Pappa’s favorite). I really hope you guys give these recipes a try and let me know how they work for you.

I’m really looking forward to next week. Going to have a special guest chef again AND we’re going to go where I’ve never gone before. Brazil!! I’ve never cooked Brazilian food before, but I’m looking forward to giving it a shot with my guest (“Lionheart” Beren).

En guete,

Gyro Soup w/ Tzaztiki Topping, Tomatoes, and Basil

Blooming Onion w/ SW Ranch dip

Mouton Cadet Bordeaux




2 lbs ground lean lamb
2 c. thinly sliced onions
2 tbsp all-purpose flour
6 gloves garlic, minced
1 tbsp fresh oregano
1 tbsp shredded lemon peel
1 ½ tsp ground cumin
½ tsp ground coriander
32 oz beef broth
¼ c tomato paste
Tzatziki Sauce
2/3 c chopped Roma tomatoes
Pita Chips

1) In a skillet cook ground lamb over medium heat until browned, using a wooden spoon to break up meat. Drain off fat. Stir in onions, flour, garlic, oregano, lemon peel, cumin, and coriander. Cook over medium heat until onions are tender stirring occasionally.
2) Transfer to slow cooker. Stir in broth and tomato paste. Cover and cook on low-heat setting for 4 to 5 hours.
3) Ladle soup into bowls. Top each serving with pita ships; Tzatziki Sauce, tomatoes and fresh basil.



¾c plain greek yogurt
1/3 c finely chooped English cucumber
1 ½ tsp olive oil
1 tsp red wine vinegar
1 clove garlic

Mix all together.
Chill in fridge.



1 large sweet onion, such as Vidalia (about 1 pound)
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole or butter milk
Kosher salt

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. Repeat to make four evenly spaced cuts around the onion. Continue slicing between each section until you have 16 evenly spaced cuts. Turn the onion over and use your fingers to gently separate the outer pieces.
2. Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs and milk.
3. Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.
4. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process.


Baste onion with light coat of vegetable or olive oil. Transfer the onion, cut side up to the air fryer basket and air-fry for 25 minutes at 350° F. The onion petals will open more fully as it cooks, so spray baste with more oil at least twice during the cooking time.

Heat 1-gallon soy or corn oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels.

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