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Friday, July 29, 2011

The greekball sandwich and the not-so-greek salad

This is a "C-O" Curry Original.

The salad might not be too original or the sandwich for that matter, but I could be the first to coin the term "greekball sandwich."  I was gonna google it but thought that I might find evidence that could take the wind out of my sails. Forward I march. Meatballs are nothing new in my kitchen.  Then one day my wife had a cravin' for Mediterranean and an idea was born...  Take the Italian meatball sandwich and put a Greek spin on it.  Throw the "not-so-Greek" salad on the plate and we have a fun little weeknight meal. 

Let's start with the sauce cause it needs to chill in the fridge for a lil while.

8 oz greek yogurt
olive oil - just pour a touch in
cucumber - peeled, seeded then cubed
garlic - depends on how much you like garlic...
onion - i grate mine into the yogurt, no pieces just flavor
one lemon juiced
salt
pepper
dill if ya got it.

Mix it up - let it chill for an hour or so.

Now for the greekball...

So there is your greekball cooking away.  Here's whats in 'em.

1 lb ground turkey - or ground beef, whatever you want
diced red onion - small one
egg - chicken works best
feta
breadcrumbs
dash of Worcestershire
dash of franks red hot
dry mustard - wet works too
salt
pepper
garlic
smoked paprika - don't have it? go buy it!
tomato - diced for topping
lettuce - topping
black olives - topping
note : also makes a darn good burger with green olives added

Mix all this together and form the meatballs.  I don't pay much attention to specific quantities of things.  I like to keep them smaller than a golf ball so you have that nice crispy outer shell in every bite.  Put some olive oil in your pan and cook it up!  When cooked to your likin', build that sandwich!  Here's mine.

BTW toast the bun, it's kind of a big deal!

The not-so-greek salad

1 head lettuce or other green leafy stuff
olive oil
balsamic
garlic
feta
tomatoes
pepper
salt

Clean the leafy stuff and dry after tearin' or choppin'.  Take a bowl and our some olive oil in it - couple glugs.  Then a few dashes of balsamic.  Press a couple garlic cloves and salt and pepper to taste.  Mix the snot out of it then add to the greens along with the feta and tomatoes.

The salad pairs nicely with the greekball sandwich - bon appetit!

Stay tuned, I'll be introducing an addition to the family in my next post.

Saturday, July 23, 2011

Grilled Pizza... It is very nice to meet you!

Good Day - I find myself this summer Saturday in Chicago looking back at my first meeting with a grilled pizza.  It happened last night and it was awesome!  We made a BBQ grilled chicken grilled pizza.  This is so simple and on a hot summer day it's great to keep all that heat outside.  You start off by grilling some BBQ chicken.  I used breasts this time but also really enjoy the thigh.  Using a dry BBQ rub then addin' sauce as you cook creates a nice char and moist chicken. 

The chicken was then chopped up and 1/2 inch cubes, tossed in some more sauce and placed in the cold box for later.  Next step is your dough...  You could go out and buy it pre-made or you can make it from scratch.  I chose the latter of the two!  Here is a very simple recipe (found on the enternet) that I use:
1 pack dry yeast.  the little ones!
1 TeaS sugar
1 Cup warm water
2 1/2 cups flour
2 TBS olive oil
1 TeaS salt
Dissolve yeast, sugar in the water till creamy - 10 mins.  Stir in flour, salt and oil.  Beat till smooth.  Let it rest for 1/2 hour to an hour.  I have also used after a 5 min rest and it still tasted good!  Normally I would roll it out to fit a large pizza dish but we are grilling these so I make the dough into two balls.  This will make it easier to move around on the grill.  Roll the dough out to your liking.  We like it super thin.

Preheat the grill and ready the toppings.  In this case we are using grilled bbq chicken, chopped red onions and shredded mild cheddar cheese.  The possibilities are endless using this vessel.  When the grill is HOT give the dough a nice spray with some cooking oil.  Keep the grill closed till you have nice crispy side and it starts to harden.  Could take as little as 4 mins so keep an eye on it.  When it's ready remove from grill and top that pie!
A little thanks to Sweet Baby Rays!  The Boss is the Sauce. 
You can see in the pics that we have topped the grilled side of the dough.   This is the easiest and fastest pizza that I have ever made and the grill adds some great flavors.  Back on the grill for 5 mins or so and that's it.
The pic doesn't do this pizza justice!  This is a great way to enjoy pizza.  Give it a try and grill your pie.