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Chef Jeff’s Giardiniera
Yield: 1 quart
- Vinegar, white, distilled 2 Cups
- Celery, small dice ¾ Cup
- Carrots, small dice ¾ Cup
- Onions, yellow, small dice ½ Cup
- Green Peppers, small dice ½ Cup
- Cauliflower, small dice ½ Cup
- Green Olives, small dice ½ Cup
- Pimentos, small dice ½ Cup
- Garlic, minced 2 Tablespoons
- Salt, canning/pickling 1 Tablespoon
- Red Pepper Flakes, crushed 1 Tablespoon
- Oregano, dried, leaves 1 Tablespoon
- Basil, dried, leaves 1 Tablespoon
Directions
- Combine all ingredients in a medium sauce pan. Bring to a boil.
- Allow the mixture to cool at room temperature, then store for service. Best flavor seems to be when served cold. Works well as a garnish for deli specialties like hot Italian shaved beef sandwiches.
Chef Jeff’s Chicken Gyros
- Chicken Thighs 5 pounds
- Salt 2 Tablespoons
- Sugar, white, granulated 1 Tablespoon
- Garlic, granulated 1 Tablespoon
- Oregano, dried, leaf 1 Tablespoon
- Basil, dried, leaf 1 Tablespoon
- Black Pepper, coarse ground 1 Tablespoon
- Water As needed
- Bread Crumbs, fine 2 Cups
- Pan Spray As needed
Directions
- Grind the chicken thighs 1 time using a medium grinder plate.
- Combine the salt, sugar, garlic, oregano, basil and black pepper with the water to form a slurry.
- Combine the slurry with the ground chicken.
- Add the breadcrumbs to tighten up the forcemeat. Mix until sticky or tacky.
- Firmly pack the forcemeat into one sprayed 2” half pan.
- Bake the forcemeat at a moderate 275° F – 300° F oven until it reaches a minimum internal temperature of 165° F.
- Carefully invert the pans on a screen or sheet pan to remove the chicken gyro loaf from the half pans while it is still warm.
- Slice and serve immediately or cool for future use
