Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the tag “flank steak”

Beef Gyros with Tzatziki

Beef Gyro

I wish I could somehow post the smell of this marinated beef.  I need to dab my chin just thinking about it.  Of course, I’ve always had a thing for the smell of wine-soaked cuisine…though I’m more of a beer drinker than a wine-bibber.  Go figure.

So anyway, on to the recipe!  I wanted to do something particularly delicious for Valentine’s Day, so I thought I’d whip up something a la Grecque for dinner.  The menu?  Beef gyros with tzatziki dressing.  Homemade hummus.  Marinated goat cheese.  Tapas.  Everything turned out just loverly and I hope next time you’ve got the craving for a little Mediterranean cuisine, you’ll give these a try.  The great thing with a dinner like this is that it can be as easy or fussy as you want it to be.  Most grocery stores now offer all sorts of ready-to-eat tapas, from marinated cheeses to a variety of olives and preserved veggies.  Personally, I almost always have a huge jar of marinated artichoke hearts in the fridge for just such an occasion (though if I’m honest, I have them for an afternoon snack on an almost daily basis).  For this particular dinner, I happened to make the hummus, tzatziki, and marinated goat cheese, but you could put together a lovely meal with store-bought items and significantly less work.  Do what makes you happy and keeps the peace in your house, I say.

Allow me a small reminiscence here.

I very clearly remember the first time I had goat cheese.  I had just started working at the Pasta & Co. on Queen Anne and a co-worker offered me a bite of something on a cracker.  I’d describe the taste like a slap in the face, except I don’t think I’d enjoy being slapped in the face.  It was all at once tangy, pungent, savory, salty…purely delicious.  What my co-worker had given me was a bite of our house-marinated Chevre.  You’ll understand when I say I immediately purchased several slices of the stuff to take home after my shift.  The marinade was really an amazing thing–extra-virgin olive oil, garlic, fresh herbs, salt and pepper.  Though the ingredients were simple, the flavors together somehow seemed greater than its parts.  Since I had some fresh goat cheese just waiting patiently in the fridge, I decided I would try to duplicate my experience from memory.  While I’m sure it wasn’t exact, the results were delicious just the same.  I will share that one with you in a separate post.  But for now, bring on the beef!

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Teriyaki Udon with Beef or Chicken

My family loves this dish.  Stir-fried veggies, a good dose of garlic and ginger, udon noodles, sweet and savory teriyaki sauce–what’s not to love?  I’ve made this a couple times now, once with chicken and today with beef.  In both cases, I marinated the meat for a few hours in teriyaki sauce before throwing onto the grill.  Easy peasy.  For my veg friends, some crispy tofu–fried in the hot pan and then removed before adding the veggies–would most certainly be delicious as well. (Might just make that next time, come to think of it…)

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