Mark Bowden Karen Lovely EPS2-31 Lamb Gyros Tzatziki Life Music Food On The Roa

Marti's Music Kitchen

Welcome to Marti’s Music Kitchen! Today’s guest is Mark Bowden, guitarist, writer, producer, and one of the top nationally known go-to musicians. He’s shared the stage with names like Bonnie Raitt, Jackson Browne and Curtis Salgado. Also joining is the multi-award winning Blues artist and social activist, Karen Lovely. We cook Mark’s famous Lamb Gyros with Tzatziki sauce. Mark also makes his specialty homemade pita bread! Listen on as they spill the secrets of music and food on an international scale. LAMB GYROS: (makes 8 gyros) Lamb Filling:2 pounds boneless lamb leg or shoulder, trimmed, cut into 1 1/2-inch strips3 cloves garlic, crushed1/2 teaspoon dried thyme1/2 teaspoon dried oregano1/2 teaspoon dried rosemary3 tablespoons olive oil, divided (1 for the marinade, 2 for the skillet)Juice of 1/2 a lemon1 teaspoon salt1/2 teaspoon freshly ground black pepperCombine the above ingredients and let marinate in a closed container 12-24 hoursAdditional fillings:Large Romaine lettuce leaves (1 per pocket)2 - 3 to 4” fresh cucumber spears (2 per pocket)Chopped Roma tomatoes (1 tbsp per pocket)Crumbled Feta Cheese (1 tbsp per pocket)Optional: Chopped spring onions or shallots (1 tsp per pocket)Rachel’s Tzatziki Sauce (1 tbsp per pocket)INSTRUCTIONS:1. Make the lamb (or beef) marinade. The meat needs the inherent fat content to make it tender and moist.2. While the meat marinades, make the pitas following the attached Bittman recipe. Do not over bake and cook just before serving.3. Make the Tzatziki sauce using Rachel’s recipe below.4. While the pitas cool slightly, add two tbls of quality virgin olive oil to cast iron skillet. Set heat to high. Brown the meat to medium rare.5. Assemble meat and fillings into the pita pockets and wrap in foil to hold together. Serve immediately. Mark Bittman’s Pita Bread Recipe: https://www.markbittman.com/recipes-1/pitaMakes 6-12 Pitas, cook/prep time at least 2 hours. Somewhat unattended!Mark Bowden’s Tips/Tricks on Making Pita Bread:Always use a good quality bread flour such as Bob's Red Mill Artisan Bread Flour or Bob's Red Mill Gluten Free 1-to-1 Baking Flour. I typically use 1.5x the recommended amount of fast acting yeast. Easily mix dough in Kitchen Aid mixer. Mix just enough to get to the clumped sticky stage. Turn dough out on floured baker's mat and kneed it by hand until dough is satiny and springs back to the touch. Use a baking stone and pre-heat it 30 minutes or more! 350 degrees max. Use wooden pizza peel sprinkled with cornmeal to transfer pita. 3-5 minutes per side max! TZATZIKI Recipe: DAY AHEAD of making (optional, but ensures a better texture): Chop 1 English Cucumber, sprinkle generously with course sea salt, and let drain in the fridge using a strainer or cheesecloth over a bowl to collect moisture.DAY OF:In food processer, combine until smooth:1 - 7oz pkg Fage Total 5% Milkfat Yogurt1 chopped and drained English Cucumber (see above)Juice of 1 lemon3-4 peeled cloves of garlic3 tablespoons of olive oil1 tsp each of salt and pepper (to taste really)2 sprigs of dill2 sprigs of mintLet sit covered in fridge for at least 4 hours to develop texture. (You could eat it right away, it will just be a little runny)Serve on everything!2/1 tribute show at Rev Hall celebrating George Harrison’s 50th Anniversary for “All Things Must Pass,” Tickets https://bit.ly/2RhNGvVhttps://www.facebook.com/watch/?v=503188003653855Mark: https://sonicbutter.com/ABOUThttps://www.facebook.com/Sonicbutterpdxhttps://twitter.com/sonicbutterpdxhttps://www.instagram.com/mbcaster/Karen: https://www.karenlovely.com/https://www.facebook.com/karenlovely.officialhttps://twitter.com/karenlovelyMarti http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhallhttps://www.facebook.com/MartisMusicKitchen/

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