Fun with Pita, Part 2

Oh, look who's back for round 2? Mr. Pita. What do you have for us this time? Breakfast? Oh, you are so versatile, how do you do it?

Well, this is how we do it (thanks Montell). Split and toasted, then smeared with a combination of philly cream cheese and goat cheese. Smoked salmon, red onion, fresh dill (gotta love that dill), cherry tomatoes, a little squeeze of lemon and freshly cracked pepper.

So who wins the pita challenge? Part 1 or 2? you decide.

-J

Fun with Pita, Part 1

I'm a big pita fan. It's a super versatile bread. Pita is the Scottie Pippen of the bread world, he isn't the best at any one position, but he can play them all very well. I like to test pita's versatility by stepping outside of the pita pizza box. After stroll through Brooklyn and a trip to Trader Joe's and Damascus Bakery I put together this gorgeous concoction.

This triangular shaped pita from Damascus is a little fluffier than the traditional frisbee shaped pita. I split them and smeared on a red pepper, pinenut, garlic, and spice spread (also from Damascus). On top of that I layered Persian cucumbers, fresh dill and green onion. Then I seared a fresh top sirloin steak to a perfect medium rare, check out that pink. I let it rest and then sliced it up. Bango! You know you want a bite.


Marci o' beautiful pita, ready for round deuce?

-J

Chef Boyar-J

Special thanks to Trader Joe's for the fresh ingredients. I do like to cook on occasional and after the recent opening of TJ's a few blocks away from my apt, I've found myself indulging in the culinary arts more often. This meal consisted of a spinach salad, sauteed mushrooms with dill and a fatty rib-eye done to perfection (well, as good as I can get it without a grill....damn you NYC winters). It was all washed down with a Vienna Lager, a nice crisp brew that only sets you back a buck.


While it wasn't super fancy, this meal turned out pretty good....so I'm content with my skills for now.

-J