Thursday, May 21, 2015

Slow Cooker Pulled Pork and the Best Coleslaw Recipe Ever!


Our New York City kitchen is only slightly larger than a bread box but certainly not large enough to store a slow cooker.  So I keep ours in Bridgehampton. Not that I am a particular fan of the slow cooker.  The idea of having to brown meat in one pan and make sauce in another seems to defeat the purpose of the slow cooker.  Surely its charm is in the one pot approach to cooking.  That one pot, sitting all day, cooking away, waiting for you to come home to a fully cooked dinner, has its allure.  Dirtying pots and pans and browning meat before heading out for the day, does not.   But on a weekend, you can load the slow cooker anytime and await the results. 
With summer barbecue season about to begin, here's a recipe that's a great addition to any summer gathering.  You can make it up in advance and you don't even have to fire up the grill.  Just power up the slow cooker.

Monday, May 18, 2015

Lamb Burgers with the taste of a Gyro

Gyros, ubiquitous in NYC
A Gyro is a Greek dish of meat that’s been roasted on a vertical spit, folded into pita bread and then served with tomato, onion and tzatsiki sauce.  Gyros, pronounced "Heros", are everywhere in New York City.  The website Yelp has a list of New York’s Gyro places that goes on for 100 pages.  There is a certain ‘mystery meat’ quality to a Gyro that can be a little off-putting but they are usually very inexpensive and if that doesn’t win you over, the intense flavor will win over your taste buds.  So when a recipe for Lamb Burgers, in a recent Saveur Magazine, promised the flavor of a Gyro in a Burger where you put the meat together yourself, it was a no-brainer.  And if you are a burger fan like me, you should add this one to your repertoire of summer grilling.