Starting with the bottle of Merlot going clockwise we start with a classic Greek salad. Chopped cucumber, feta, red onion, roma tomatoes and greek olives. Next is a bed of fresh spinach greens for a bed in your salad or to line your pita. The kabob comes from the moose my valentine shot last Fall. It is marinated in wine and rubbed with fresh pressed garlic, olive oil, salt, and pepper. It is grilled over hot coals no more than 10 minutes. I also grilled the rest of the tomatoes and zuchini. In the white dish is a skillet full of zuchini and red onion in another handful of pressed garlic. The small blue plate displayed yet more feta, drizzled in virgin olive oil, cracked black pepper, and greek spices. I take no credit for the Tzatziki which my wife added. It has sour cream, plain yogurt, cuke, onion, lemon juice, and garlic but not sure of how much. Last of all throw in some pita bread and make a gyro or just use it to sop up the olive oil and juices.
Monday, February 14, 2011
Monday, February 7, 2011
This was a very rich piece roast cut of moose that I prepared. I'm just learning the ropes here but I will post a picture and the recipe. My friends really liked it and I think it made my wife a bit steamy because I kill it better and cook it better than she does.
Dall Sheep cooked prime rib style, Ratatouielle, garlic buttered mushrooms, as jus, and not pictured as it was finishing up, yorkshire pudding. It was wonderful and it is an adventure i will seek again. Sheep hunting that is and cooking. ; )