Since the early 2000s
I have watched the newest Dads in my family raise their young
children. Chris, Steve, Ed, Todd, Dave, James, Dan, Paul, Eric and Craig inspire me. They
not only work many hours at their jobs, but they are active partners in
parenting. They diaper, soothe their crying baby,
attend school and sports events, and stay very involved. I see them parent with
encouragement, support, and lots of affection, play and fun.
Being a Mother, I
never paid a lot of attention to Father’s Day, but these young fathers deserve
the honor of their day, they continue to earn it, and they have my respect.
These spicy grilled beef slices are tucked inside pita bread or bread wrap of
your choice.
The cucumber sauce is just the right topping for the hot beef,
tomatoes, and onion. When you serve these sandwiches, expect them to go fast.
This
recipe can make 8 to 10 half-pita sandwiches using the large pita bread rounds.
The
marinade and cucumber sauce can be made ahead of time and kept tightly sealed
in the refrigerator.
SPICY
GRILLED BEEF GYROS
Ingredients: 1 boneless beef sirloin tip roast (2-3 pounds
will make 8-10 sandwiches); cut into 1/4 " thick slices (ask the meat man at the market to
do this).
5 whole large-size pita
breads, warmed and halved
chopped onions and
chopped tomato
Marinade: 1 medium onion, cut into chunks
2 cloves of garlic
1 tablespoon ground
mustard
1/2 teaspoon ground
ginger (or 2 teaspoons if you prefer to use fresh)
1 and 1/2 teaspoons
pepper
1/2 teaspoon cayenne
pepper
2 tablespoons sugar
1/2 cup soy sauce
1/4 cup water
Put
first seven ingredients for marinade into a blender or food processor. Process
till onion is finely chopped.
Add soy sauce and water, process until blended.
Place sliced beef in a resealable plastic bag, add marinade and refrigerate for
2 to 4 hours.
Topping: Cucumber sauce:
1 medium cucumber;
peeled, seeded, cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cider vinegar
1/3 cup olive or vegetable
oil
2 cups (16 ounces) sour
cream
Combine
cucumber, garlic, and salt in blender; process till cucumber finely chopped.
Add vinegar and oil, process till blended. Put into bowl; stir in sour cream.
Refrigerate till serving.
Drain
and discard marinade. Grill beef, covered, over medium hot heat until meat done
to your preference. Place beef in warmed pita halves. Top with chopped onion,
chopped tomatoes, and cucumber sauce.
This coleslaw recipe won first prize in a recipe
contest for using cabbage, out of more than 3,000 entries.
Believe me, it is good, different, and has
been very popular in my newspaper food columns.
Sophisticated Coleslaw
Ingredients:
1 medium green
cabbage, outer leaves removed and finely shredded
½ small red onion,
thinly sliced
1 cup loosely packed
fresh cilantro leaves, coarsely chopped
1 medium jalapeno,
seeded and finely chopped
1/3 cup olive oil
4 tablespoons fresh
lime juice
4 tablespoons red
wine vinegar
1 ½ teaspoons sea
salt or kosher salt
1 teaspoon fresh
ground black pepper
large pinch of sugar,
or more to taste
Place shredded cabbage in large bowl. Add onion, cilantro, and
jalapeno and toss to mix. Sprinkle with oil, lime juice, vinegar, salt, pepper,
and sugar and toss to coat. Let slaw sit for 1 hour, tossing a couple of times.
Taste and adjust salt, pepper, and sugar to taste. Wait another hour before
serving at room temperature. Drain before serving.
Makes 8-10 servings
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