Greek night Gyros

So tonight my wife and I are having a Greek-themed dinner party. We're making a Gyros loaf according to how Alton Brown makes it on Good Eats.





Along with that we've got the tzatziki sauce, Kalamata olives, artichoke hearts, white beans, shrimp, Ouzo, and some CD full of Greek dancing songs.

Buttsechs jokes aside what else would you guys plan for a Greek dinner? Anyone have any recipes to swap?

I would forgo the Greek plate smashing dance thingy in favour of a Greek music CD smashing dance thingy.....Yes, I've seen the cheese shop sketch.

What do they call the flaming cheese? That stuff kicks arse.

arturo7 said:

What do they call the flaming cheese? That stuff kicks arse.

Click to expand...

Saganaki. That's awesome too. Crap, I'll have to see if we can get some quick. Doubtful though.


edit--- Oh wait, we have a block of Feta; we can do this. Thanks, Arturo!

Laughing_Gnome_Invisible said:

I would forgo the Greek plate smashing dance thingy in favour of a Greek music CD smashing dance thingy.....Yes, I've seen the cheese shop sketch.

Click to expand...

What? No togas?

homebrewer_99 said:

What? No togas?

Click to expand...

It all sounds good...YAMMAS!!! :rockin:

Gotta get some Baklava.
Dolmades are awesome as well as Gigandes.

We're having the leftovers tonight. The gyro meat actually turned out pretty well.

I love dolmades. About once a year I will make a big batch and freeze a bunch.


I also make my own pita...it's not very hard and they cook really fast.

I have made that Alton Brown recipe before but there's some essential ingredient missing from his recipe that I cannot quite figure out.

btw.. the flaming cheese is made with Halloumi cheese that is breaded, pan fried, and doused in some sort of high proof alcohol. Halloumi is not as salty as feta.

The stuff does, indeed, rock.

Also, halloumi is more like a paneer style cheese, correct? It doesn't crumble like feta I don't think.

MeatyPortion said:

We're having the leftovers tonight. The gyro meat actually turned out pretty well.

Click to expand...

Did you bake it or rotisserie?

IMO Kasseri is more appropriate cheese for saginaki, although sheeps milk feta does work. And Brandy is the more common hooch now days.

very nice, I wanted to try that when I saw the episode on TV

Blackgaurd_Brewing said:

IMO Kasseri is more appropriate cheese for saginaki, although sheeps milk feta does work. And Brandy is the more common hooch now days.

Click to expand...

+1 to Kasseri

AZ_IPA said:

Did you bake it or rotisserie?

Click to expand...

We baked it but then lightly fried the strips in olive oil.