Bam Beeta Rita, This Is 'bout Yo' Pita!!
Couldn't hold back on this one, I had to put it down. 2 peeps to thank.
Actually it was a couple good friends of mine, the first of whom I'll call A2 for purposes of this discussion, that reminded me that I should take the time to do so. I didn't have the time right then, when she said she was having The Drunken Chef withdrawals, to let her know that I really hadn't been cooking for a while but if maybe she'd have asked her husband, A1 (not the steak sauce), she would've known that I was spending a lot of dough by going out a little too much to eat, lately.
That right there is the kind of sentence that got me through college. Amazing, I know. I'm hugely comma friendly.
The second, and supremely fabulous, I'm only gonna refer to as B, also sparked the flame a little and made me sit down and—type. Thanks B. This pathetic shout out's for you...
So, wrap ya'll 's bad selves 'round this.
I realized this last weekend that it was back to the time that I have to spend a little less dough. I've been going out something fierce and spending a load of money being social and what not so for the first time ever, I've actually had to get a cash advance on my credit card, now for which I'm sadly em-bare-assed. I literally may have a bare ass from this.
Anyways...
Spiced Grilled Chicken, Grilled Veggies, Feta and Yogurt Pitas
Here's what I did.
10 Chicken "Fryer" Thighs (I did this purposely because they were $1.99/lb. 10 of them was 4 1/3 pounds. Yeah. Ch-ch-ch-cheap. You can do boneless/skinless... if you're all like that 'r whatev.
5 Zuchini about 7 inches in length. Sliced in half, length-wise. Be careful to choos ones dat will zlice in halfe length vize.
2 Green bell peppers, cored and sliced by length about .5 inch or so thick.
2 Red bell peppers, cored. 1 of which sliced like the Greens, the other chopped fine.
2 Yellow Onions, sliced circular, only 4 times! You want thick, like what you'd use for onion rings — thick slices. Don't let them fall apart! You want slices, not rings.
Crumbled Feta. IT DOES NOT MATTER how little or how much. If you want to make a Feta cake with some veggies and chicky in it, I don't care. Monitor your own Feta. It's great stuff, low-fat, not THAT great for your ya, but still... You got your own Feta under control, cool?
Cool.
Some Plain Yogurt and some Organic Pita Breads. The organic one's are tastier in my opinion, but if hey, if you want to get crazy and tell me to stick it, I don't care if you use say a Tortilla, or even a Hollowed Sweet Roll. It's endless I tell you, endless. You need a little something to wrap the filling in.
Yes, the chicken, zuchini, bell peppers, feta, onion and yogurt are the filling.
Here we go, here's how we're going to put it together. First heat your grill. I actually did this with a Foreman and you can stop laughing right now, it works great. Get your grill 'Chicken Hot.' If you have a grill, every grill has it's own 'Chicken Hot' except maybe a stovetop, or Foreman Grill. My Foreman was on about a 4 but you know what I'm saying, you have to know your equipment.
Rinse your Chicky Thighs and remove the skin. Ok, Ok, you could have paid your man at the store to do this. You could have not bought the Fryers but bought the Boneless/Skinless. Sure you could have. Or you could do what we're doing. Paying nothing for the same thing.
Rinse your thighs (mind out of gutter, mind out of gutter...) and as you're putting the rinsed thigh down on the cutting board, have a pearing knife ready and as you're pulling the skin off the top of the thigh, help it along with the blade. It comes off all the way, easily, and then it get's stuck. Cut it right there. You'll know what I'm talking about after the first 2. It's right at the edge... 'Bember, lower fat is what we're after.
When you have the thighs all ready to go, cleaned of the skin etc, and your grill is hot to accept chicken, put in a bowl some Olive Oil, Salt (quite a bit of salt), Fresh Ground Pepper, and some of your favorite spices. You can really go crazy here, put whatever spices you want. You want super spicy, go Cayenne or Chili Powder! Middle-Eastern, try Tarragon or Corriander, Cumin... Hell, try crumbled Twinkie!! You get the point.
Thongs, Chicken, Bowl with Olive Oil Mook in It, Grill. That's what's happening.
While the Chicken does it's thing, let's play with veggies. You've got your Zuchini's halved length-wise. They have to be this way so you can deal with them easily on the grill. Same with the size of the Chicken, Onion and Peppers. You're going to chop all of this stuff, eventually, to the size you want in your Pita. You know where I'm going with this, I'm sure. If you like a few giant pieces of Chicken and a very fine vegetable mixture around it, that's the way you're going to make it. Chop the veggies, once grilled (after the Chicken), to whatever fineness you prefer. I like them all super thick. I'm lazy though and chop all this stuff just enough to have pieces. You can make a much finer presentation and much finer taste if you chop some of the veggies a bit more.
Your Chicken is done. Take it off the grill, put the veggies on. In batches if you have to, no problem. The Zuchini, should go skin side down first. Season it. Salt, Ground Pepper, Anything. Put something on it. If you don't season the vegetables when they cook, this dish will be very bland. The only thing seasoned here is the Chicken so far, so be sure to throw at least some salt on the vegetables. Both sides, God damn it. Both sides.
While the veggies are doing their thing at their own speed, grab your cleaver or "B.I.N." (Big Ass Nife) and work the meat of the cooked chicken thighs. Chop 'em up. Obviously with the intent of cleaning the bone, not chopping the bone. Chop the meat off the bone into pieces that you'd like in your filling. Put it in a big pot, or bowl, whatever, just keep in mind the veggies are next, and the cheese and a little bit of yogurt, so make sure it's big enough.
As the veggies get done, the Onion will be first, chop it to the size you want and throw it in the pot.
The last finely chopped Red Pepper don't put that on the grill. Put that in the mixture last for some added crisp...
Now that all the goods are in the pot (are they? Check, look around.) Add the chopped Red Pepper, Crumbled Feta, and maybe a quarter cup of the yogurt. Now, if you're doing this as something to wrap up for lunch like I did, do it this way. If you're doing it to serve, don't put in the yogurt. Put that on top.
Stuff each Pita half with as much filling as it will take and wrap it in some foil. My yield was about 18 Pitas. I mean I've had 2 for lunch today and 3 for dinner so far, and I don't feel like I'm eating anything bad. In actuality, there's hardly any fat and it's packaged, by you, to eat whenever, whatever...
Actually it was a couple good friends of mine, the first of whom I'll call A2 for purposes of this discussion, that reminded me that I should take the time to do so. I didn't have the time right then, when she said she was having The Drunken Chef withdrawals, to let her know that I really hadn't been cooking for a while but if maybe she'd have asked her husband, A1 (not the steak sauce), she would've known that I was spending a lot of dough by going out a little too much to eat, lately.
That right there is the kind of sentence that got me through college. Amazing, I know. I'm hugely comma friendly.
The second, and supremely fabulous, I'm only gonna refer to as B, also sparked the flame a little and made me sit down and—type. Thanks B. This pathetic shout out's for you...
So, wrap ya'll 's bad selves 'round this.
I realized this last weekend that it was back to the time that I have to spend a little less dough. I've been going out something fierce and spending a load of money being social and what not so for the first time ever, I've actually had to get a cash advance on my credit card, now for which I'm sadly em-bare-assed. I literally may have a bare ass from this.
Anyways...
Spiced Grilled Chicken, Grilled Veggies, Feta and Yogurt Pitas
Here's what I did.
10 Chicken "Fryer" Thighs (I did this purposely because they were $1.99/lb. 10 of them was 4 1/3 pounds. Yeah. Ch-ch-ch-cheap. You can do boneless/skinless... if you're all like that 'r whatev.
5 Zuchini about 7 inches in length. Sliced in half, length-wise. Be careful to choos ones dat will zlice in halfe length vize.
2 Green bell peppers, cored and sliced by length about .5 inch or so thick.
2 Red bell peppers, cored. 1 of which sliced like the Greens, the other chopped fine.
2 Yellow Onions, sliced circular, only 4 times! You want thick, like what you'd use for onion rings — thick slices. Don't let them fall apart! You want slices, not rings.
Crumbled Feta. IT DOES NOT MATTER how little or how much. If you want to make a Feta cake with some veggies and chicky in it, I don't care. Monitor your own Feta. It's great stuff, low-fat, not THAT great for your ya, but still... You got your own Feta under control, cool?
Cool.
Some Plain Yogurt and some Organic Pita Breads. The organic one's are tastier in my opinion, but if hey, if you want to get crazy and tell me to stick it, I don't care if you use say a Tortilla, or even a Hollowed Sweet Roll. It's endless I tell you, endless. You need a little something to wrap the filling in.
Yes, the chicken, zuchini, bell peppers, feta, onion and yogurt are the filling.
Here we go, here's how we're going to put it together. First heat your grill. I actually did this with a Foreman and you can stop laughing right now, it works great. Get your grill 'Chicken Hot.' If you have a grill, every grill has it's own 'Chicken Hot' except maybe a stovetop, or Foreman Grill. My Foreman was on about a 4 but you know what I'm saying, you have to know your equipment.
Rinse your Chicky Thighs and remove the skin. Ok, Ok, you could have paid your man at the store to do this. You could have not bought the Fryers but bought the Boneless/Skinless. Sure you could have. Or you could do what we're doing. Paying nothing for the same thing.
Rinse your thighs (mind out of gutter, mind out of gutter...) and as you're putting the rinsed thigh down on the cutting board, have a pearing knife ready and as you're pulling the skin off the top of the thigh, help it along with the blade. It comes off all the way, easily, and then it get's stuck. Cut it right there. You'll know what I'm talking about after the first 2. It's right at the edge... 'Bember, lower fat is what we're after.
When you have the thighs all ready to go, cleaned of the skin etc, and your grill is hot to accept chicken, put in a bowl some Olive Oil, Salt (quite a bit of salt), Fresh Ground Pepper, and some of your favorite spices. You can really go crazy here, put whatever spices you want. You want super spicy, go Cayenne or Chili Powder! Middle-Eastern, try Tarragon or Corriander, Cumin... Hell, try crumbled Twinkie!! You get the point.
Thongs, Chicken, Bowl with Olive Oil Mook in It, Grill. That's what's happening.
While the Chicken does it's thing, let's play with veggies. You've got your Zuchini's halved length-wise. They have to be this way so you can deal with them easily on the grill. Same with the size of the Chicken, Onion and Peppers. You're going to chop all of this stuff, eventually, to the size you want in your Pita. You know where I'm going with this, I'm sure. If you like a few giant pieces of Chicken and a very fine vegetable mixture around it, that's the way you're going to make it. Chop the veggies, once grilled (after the Chicken), to whatever fineness you prefer. I like them all super thick. I'm lazy though and chop all this stuff just enough to have pieces. You can make a much finer presentation and much finer taste if you chop some of the veggies a bit more.
Your Chicken is done. Take it off the grill, put the veggies on. In batches if you have to, no problem. The Zuchini, should go skin side down first. Season it. Salt, Ground Pepper, Anything. Put something on it. If you don't season the vegetables when they cook, this dish will be very bland. The only thing seasoned here is the Chicken so far, so be sure to throw at least some salt on the vegetables. Both sides, God damn it. Both sides.
While the veggies are doing their thing at their own speed, grab your cleaver or "B.I.N." (Big Ass Nife) and work the meat of the cooked chicken thighs. Chop 'em up. Obviously with the intent of cleaning the bone, not chopping the bone. Chop the meat off the bone into pieces that you'd like in your filling. Put it in a big pot, or bowl, whatever, just keep in mind the veggies are next, and the cheese and a little bit of yogurt, so make sure it's big enough.
As the veggies get done, the Onion will be first, chop it to the size you want and throw it in the pot.
The last finely chopped Red Pepper don't put that on the grill. Put that in the mixture last for some added crisp...
Now that all the goods are in the pot (are they? Check, look around.) Add the chopped Red Pepper, Crumbled Feta, and maybe a quarter cup of the yogurt. Now, if you're doing this as something to wrap up for lunch like I did, do it this way. If you're doing it to serve, don't put in the yogurt. Put that on top.
Stuff each Pita half with as much filling as it will take and wrap it in some foil. My yield was about 18 Pitas. I mean I've had 2 for lunch today and 3 for dinner so far, and I don't feel like I'm eating anything bad. In actuality, there's hardly any fat and it's packaged, by you, to eat whenever, whatever...
posted by TheDrunkenChef at 9:33 PM
2 Comments:
Ok, I know you have known him fohevah, but since I'm clearly more important I think that *I* should be the steak sauce.
I'm really enjoying the theme/design of your weblog. Do you ever run into any internet browser compatibility problems? A few of my blog audience have complained about my website not working correctly in Explorer but looks great in Opera. Do you have any recommendations to help fix this problem?
Feel free to visit my page - diet plan to lose weight
Post a Comment
<< Home