Mr. McC and I just love Anthony Bourdain. We love his wit, his insights into food and culture, and his honesty.
I finally picked up his classic, Kitchen Confidential, a couple of years ago. It's a shockingly realistic and fascinating portrayal of the culinary trade.
These days we get our Tony fix a la CNN's Parts Unkown. The recent Thailand episode is ready for us on our DVR. I can't wait.
As if I thought I couldn't love Tony more, here are a couple gems I found this week:
- Tony's travel tips via Esquire - He is right on point. On every point.
- His plans for a world food market in NYC - He's right. This is what our major cities in the U.S. are missing. Singapore and Hong Kong have this down. I hope it works here!
Steak Pitas with Cucumber & Dill Sauce
Inspired by Tony (and other recipes), our flavors from around the world continue to make a debut!
2 teaspoons chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 garlic clove, pressed
1/2 cup plain fat-free Greek yogurt
Marinated, grilled flank steak*
1/2 cucumber, diced
1/4 cup crumbled feta cheese
Additonal optional toppings: red onion, tomato, freshly squeezed lemon
*We used grilled trip tip from the day before
To prepare sauce, combine first 5 ingredients, stirring with a whisk.
Slice cooled steak into strips. Spread sauce onto a pita. Add steak, cucumbers, lettuce, feta and other toppings as desired.
(Building the pita.)
Serve final pitas with slices of cucumber.
These steak pitas were fresh and lively. The dill sauce was right up there with the homemade tzatziki we made earlier this week. Dare I say that I liked these flavor combinations better?
If you have any dill sauce leftover, I highly recommend topping cucumber slices with it. So good.
Next time, I'll add a bit more feta and a spritz of lemon.