>  ML> Good start. So in Alaska they trim their hog jowl bacon?
> Errr...yes, there's no rind.  Unlike a hock which does, but I tend to pre-cook

Back in the good old days, hogs, even their jowls, had 
skins.

> the hocks in water.  I save the liquid for cooking the beans in, and shred the
> meat/cartlidge/stuff.  The rind gets cut into smallish, say 3/8", chunks and
> tossed back in with the meat/beans to cook.  Along with the bones which I fish
> out later.

All sound practice, for a cook.

> Rice and freezer diving...well it depends on my mood.  Sometime it's saute the
> rice in a bit of butter, or chicken fat, normally a pinch of salt, sometimes
> it's ordinary long-grain rice, sometimes it's Jasmin, sometimes I toss in a
> splash of Chardonnay, maybe thyme, maybe parsley, and depending on the amount
> of found liquid probably some water.

If not fixing for a Chinese meal, I've taken to sauteing
rice in fat (bacon fat being tasty and abundant), and then
salting it twice as much as would be my preference, because
that way everyone will eat it.

>  ML> Mmm, feta in guacamole. Why didn't I think of that? Oh.
> You're not from Louisiana?  :-)

It's all greek to me.

Cajun Style Gyros
categories: Greek, Louisiana, Massachusetts, fusion, sandwich
servings: 4

4 Greek pita bread rounds
3 chicken breast halves
cajun seasoning
1 lg onion, chopped
2 md tomatoes, diced
crumbled feta cheese
dried Greek oregano
h - cajun dip
3/4 c Greek yogurt
2 tb tahini
1 tb cajun seasoning
2 tb chopped fresh cilantro

Make the pita bread and according to the recipe instructions 
unless you're buying them from the store.

To prepare the cajun dip, combine all ingredients in a food 
processor and pulse until smooth.

To prepare the blackened chicken, rub chicken breast halves 
with cajun seasoning and place on a grill at 400F. Cook for 
10 min on each side or until cooked through. Let cool a bit
and slice.

Place a piece of aluminum foil down on a flat surface and 
place a slice of pita bread in the center. Spread some of 
the cajun dip across the middle of the pita bread. Top with 
chopped onion and tomato and then add some of the blackened 
chicken. Sprinkle with feta cheese and some dried oregano.

Roll the gyro and wrap it in aluminum foil so it can hold the 
shape. Repeat until you've used up all the pita bread.

greekboston.com
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