For lunch -- Lobster shrimp poppers, salad with avocado, tomato, cheddar cheese, and doused with jalapeno ranch dressing. For supper -- refried beans with cheddar cheese and coffee ice cream.
Gyro is a Greek dish made of meat that is cooked on a spit and then sliced off and served in pita bread with vegetables and sauce. I love gyro and also dipping pita bread in spicy Greek sauce while taking an occasional bite off pepperoncini and sipping on a raspberry beer. Add some flaming ouzo-soaked cheese and shouts of opah and ...... let's get this party started!
I'm gonna give you a lengthy explanation because the whole process is so unique, and because I love these things so daggone much. Some people pronounce "gyro" as in the word "gyroscope," but the proper Greek pronunciation is "YEE-roh." As Faye said, it is a Greek dish made from seasoned meat pressed onto a vertical skewer and slow-cooked on a low-temp rotisserie, then shaved off per order (as the rotisserie continues to turn) and served on a pita with tzatziki sauce (yogurt+cucumbers+garlic+dill or other herbs) and perhaps tomato & red onion & lettuce. A traditional Greek gyro would be made of seasoned pork stacked/layered/compressed onto the skewer. Most American gyro meat is a seasoned finely-ground compressed loaf. Either way, it is highly salted to make the meat break down and the log pack tighter during the extended cooking time. There are regional variations (chicken/beef/lamb) due to dietary laws regarding pork, but pork is the traditional meat. You will see some version of this setup wherever gyros are served. This is the American pressed log. The finished product. A Greek salad and onion rings are highly recommended. Since I left the DC area in 2010, I really really miss the ethnic restaurants. Last year I wanted a gyro so badly that I made a 90 minute round trip to an authentic Greek restaurant. The diner where I had lunch the other day is closer, but it's so perpetually crowded it's tough to get near.
Cubed zucchini sauteed with sliced yellow sweet onion and cubed tomatoes in olive oil and my leftover homemade meatloaf using Stovetop dressing. Really tasty.
For the last 10 days, or so.... rotation between hot dogs, cheeseburgers, and sausage/mustard sandwiches. I'm out of everything now. One night I made my first ever custard pie. Filling from scratch, but Kroger pie crust, which was too shallow. It was overcooked and likely the ugliest pie ever made, but it tasted good.
My custard pie filling makes too much for a store bought crust, too (even the "deep dish.") So I use a couple of ramekins and bake the excess custard in them.
Not sure about dinner; it's Saturday so we'll get takeout. I'll see if the better half wants Chick-fil-a or a burger from somewhere.
Got an email from AllRecipes last night that had a recipe for crock pot sloppy joes made with flank steak. This morning I found a marked-down "organic" London Broil for under $5 a pound. It's in the crock pot now, tweaked per reviewer recommendations. I'll likely have steamed broccoli stirred into macaroni & cheese as a side (because mac & cheese has yet to make its way out here.)
I'm doing it backwards today. Ms. C has a late Dr. appointment so I made sure and got the dessert finished first. Cheese Cake. The main course is yet to be determined