How about Greek????

Unknown

I’m going to be hosting my gourmet group this weekend and am thinking about doing a Greek theme… on the egg of course. I have an Alton Brown recipe for Gyro meat I think I'll give a try… any other recommendations from you eggers. Thanks in advance.

fishlessman

<p />1/2 Chicken,
bruce aidells sausage making book has a great loukanika recipe that you can make small meatballs with, add a bread crumb coating and fry, serve with toothpicks and ouzo as an appetizer. ive done stuffed grapeleaves on the egg,havent done a greek version, but they were good, lots of recipes on the web for those. something i never knew until a few years ago is that a greek salad has no lettuce, some dumb american must have ruined that when they came up with an american version.

AZRP

1/2 Chicken,
I made the AB recipe and it was good. -RP[p]

BlueSmoke

1/2 Chicken,
This'll knock their socks off.[p]
[ul][li]We Called if Baba Ganouzh[/ul]

Wise One

1/2 Chicken, here's one that is simple and good. I cook mine a bit more than this recipe calls for.[p]Greek Chicken

Quick easy Greek style chicken cooked at the Eggtoberfest 2007 [p]Ingredients:
12 Boneless chicken breasts or thighs
4 oz Olive Oil
4 oz Lemon juice
2 tsp Oregano
6 Clove Garlic - minced

Preparation Directions:
1 Combine all ingredients and place in refrigerator at least 4 hours but better if over night.
Cooking Directions:
1 Cook on 300 degree BGE until the internal temperature is 160 degrees (breast) or 165 degrees (thigh) [p]Source: U4EA - Jeff

[p]

Smoke Diver

1/2 Chicken,[p]I did gyros at the Peoria Eggfest last year. They were well received. I prepared all lamb and 50:50 lamb and beef at a party and most people prefered the all lamb gyros. The recipe that I used at the Eggfest is as follows:[p]
Egged Gyros with Tatziki Sauce
Prepared at the 2007 Peoria Eggfest by Smoke Diver[p]Gyros: Alton Brown Recipe modified by Smoke Diver[p]1 large onion, finely chopped or shredded
2 pounds ground lamb
2 tablespoons finely minced garlic
1 ½ tablespoons dried marjoram
1 ½ tablespoons dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper [p]Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.
Cook indirect with a dome temperature of 350 to 400 degrees F using a plate setter with feet up. Place a drip pan directly under the meat to catch any drippings. Turn the log every 15 minutes and cook until the internal temperature reaches 165 degrees F. Take off the egg and wrap in aluminum foil for approximately 10 minutes and the internal temperature will reach 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese. [p]Tzatziki Sauce: Emeril Lagasse Recipe modified by Smoke Diver[p]1 medium to large cucumber, peeled, seeded and finely chopped
1 cup plain yogurt (drain for thicker sauce or use plain Greek yogurt)
1 ½ tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon oregano
2 teaspoons minced garlic
Add dried mint or fresh mint if desired[p]In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.[p]Serve with chopped onions and tomatoes[p]
Smoke Dive[p]

Unknown

Gonna try all these soon. Thanks for the input.