It's GYRO Time! Do you say it HEERO, or J-IRO or GUY-RO? Who knows...I honestly have never made a gyro before. I can remember back to when I was in college and my roomies and I would go to the Owl's Nest at 3am after a night of, let's say being a College Freshman and getting the Gyro Platter. It was so delish! The tzaziki sauce made it! I can also think back to going to South Street Slouvaki on South Street (when it was open) and munching on a yummy gyro! So, while I was menu planning today, I decided, why not try it out. So, we all know that the traditional gyro is made with Lamb. No thanks. So, since I am not a big red meat eater, mine was made with chicken and Greg's was made with steak. The marinade - take some garlic, EVOO, balsamic, beef stock/broth, thyme, parsley, shallot, lemon juice and lemon zest. Add the steak and chicken OR whatever you are using. Believe me, I am on a budget, so whatever steak is a good price, I grab. In this case, it wa
Nope, we aren't at Philips, we are at the Sobon-Bowers! You know, being that Greg is from Maryland, I always have to make some kind of crab cake, crab ball, crab something every now and again. You know even Parker likes crab legs, crab cakes, anything crab really. We are expanding his palette...next stop...Sushi... Anyway, tonight was crab balls with a dill mayo sauce and oven fries. So let me tell you where this combination came from. Over the summer we went to Brad's house. He made us crab balls (basically a crab cake in ball form) with a fruit salsa, asparagus and potatoes. It was so tastey. So, there is the ball inspiriation. Side note: I have made crab cakes quite a bit and my biggest challenge is keeping them in patty like forms, so the balls make it much easier. The Dill Sauce - One holiday (don't remember which) we were at my Aunt Di's house having a 6 course meal. One of the first courses was a mini crab cake with this red pepper/dill sauce. I