Friday, July 23, 2010

Heat Wave Recipe for a 109 degree day TUNA GYRO'S!!

Recipe: Blackened Yellowfin Tuna and Grilled Shrimp Gyro’s with Beefsteak Tomato relish and Greek Tzatziki Sauce.

Chesapeake Angler Magazine Aug-Sept Issue. JBO TV Feature

The summer of 2010 has been a hot one for sure. When we experienced those stretches of 100 to 110 degree days, most of what I craved was our swimming pool. That pool has certainly seen my arse just about every day during July, it has been a blessing. Probably my favorite summer time dish that I love to make and everyone just goes crazy for it, is homemade seafood Gyro’s. This is a very healthy, light, and super tasty treat that can be served with a variety of fillings. So, lets get started!! Time for a “Pita Party”!!

Home Made Pita Bread Recipe:

First up, take two cups of AP Flour and one cup of whole-wheat flour and place in a mixing bowl. Add two teaspoons of salt, 1\4 cup of olive oil and a 1\4 cup of honey. One package of fast rise yeast, and one cup of warm water. Mix in mixer for several minutes then place dough on a floured granite surface and knead for about five minutes. Let dough rise in an olive oil coated bowl for two hours, or double in size.

Then, knead the dough again and cut the dough into about 13-15 two inch round balls. Place them on a floured pan, and let rest for another 15 minutes. Then roll the balls out on a floured surface, and using a rolling pin, roll out the dough into oval shapes about 8 to 10 inches in width.

I like to use a grill, it is easy and can crank heat up to 500 degrees plus. Get the grill to 500, and be sure to have a Pizza stone on the grill. This is the surface of which you will cook the bread.

Using a pizza peel, place the rolled out dough on the pizza stone for only about three minutes, or until it gets puffy and brown. Flip the bread over for another couple of minutes, or until brown, take off the grill and place in large covered bowl to keep moist while cooking the rest of the pita bread.

You will be AMAZED at how good this Pita bread is, you will want to have it on hand all the ime!
Beefsteak Tomato Pepper Relish:
I use locally grown large beefsteak tomatoes and my own grown peppers. Just cut vegetables and place in a bowl and add half cup of red wine vinegar, ¼ cup olive oil, a little sea salt, cracked pepper and fresh oregano. Mix, and chill in fridge. Simple recipe, and good on anything!!

Greek Tzatziki Sauce:
Two cucumbers sliced and seeded place in food processor with two large cloves of Elephant Garlic. Blend for one minute. Then add two tubs of plain yogurt, salt, white pepper, one fresh squeezed lemon and three tbls of dill. I also add a little fresh spicy oregano. Once blended, chill for several hours or overnight.

Seafood: I used our fresh Yellowfin Tuna and Shrimp seasoned woith a little blackened seasoning, fresh lemon and lime and grill at 350 degrees. I put the Shrimp on skewers because it is very easy to cook and handle them on the grill this way. Cook until done, then set aside and keep warm.

This part is very easy. First, place some of the seafood into a fresh folded pita bread, next top it off with the Greek Sauce, lastly, put on some of the beefsteak tomato relish and serve.

One FANTASTIC light cools and very tasty summer dish.
Have yourself a “Pita Party”, it will be one you wont soon forget!

Chow! And do yourself a favor, get a Suzuki today!
Jim Baugh

No comments: