Indian Sausage and Smothered Pork

I don't think Indian Sausage exists, but I've been itching to spice a sausage with Indian flavors.  I think I could have used more garlic, ginger and serranos.  Cut 2 1/2 pounds of pork shoulder into 1 inch chunks.  Keep cold.  Heat 1 tbsp oil.  Add 1 tbsp cumin seed and mustard seed, 1 1/2 tsp coriander seeds.  Turn off heat when they begin to pop.  Finely dice 3 garlic cloves, 1 inch ginger and 1 serrano.  Add to seeds.  Add 1 1/2 tbsp salt and some freshly ground pepper.  Add meat to spices.  Put through grinder on small holes.  Add 1/4 cup ice water and 1/4 cup white wine.  Mix with electric mixer for 2 minutes.  Cook.

Smothered pork:  adapted from Madhur Jaffrey.  Dice 1 pound pork shoulder.  Mix with 1 small diced onion, 1 inch grated ginger, 1 chopped tomato, 1/2 cup finely chopped cilantro, 1 diced serrano, 1/4 tsp turmeric, 2 tsp garam masala, 1 tsp ground cumin, 1/4 cup yogurt,  1 tbsp tomato paste, and 3/4 tsp salt.  Heat 3 tbsp oil.  Add 4 minced garlic cloves.  Add meat and cook on med high for a couple of minutes.  Add 1/2 cup water and simmer, covered, 1 hour.  At this point I added green beans and cooked another 20 minutes.  (I wanted a one pot meal)  Cook uncovered for about 10 minutes.  There was quite a bit of fat on the top, so I took out the meat and vegetables.  I cooked the sauce on high for a couple of minutes.  Then I let it sit and skimmed off the fat.  Serve over rice and yogurt.  (This had a heat that gradually built.  I'm not sure why it got so spicy.  Maybe I had a particularly spicy serrano.)

Grilled chicken with aloo mattar gajar

This month's usual table setting

Madjur Jaffrey's grilled chicken.  Mix: 1 tbsp coarsely ground peppercorns, 1 tbsp paprika, 1/2 tsp cayenne pepper, 1 tbsp garam masala, 2 tsp ground cumin, 2 tsp dried oregano, 1 1/4 tsp salt, 1 minced garlic cloves, 3 tbsp veg oil, 2 tbsp lemon juice and 2 tbsp yogurt.  Rub all over chicken thighs.  Grill.  (Not very spicy, tasted like juicy grilled chicken)

Toast 1/2 tsp cumin seeds.  Set aside.  In a bowl mix 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tbsp lemon juice.  Whisk.  Add 2 tbsp garlic, minced, 1/4 cup thinly sliced onions, 1 sliced tomato, 1/2 sliced cucumber.  Sprinkle cumin seeds on top and toss.

This recipe is from The Best of Indian Cooking.  It's one of the kid's favorites.   Heat 1 tbsp oil.  Add 1 tsp cumin seeds.  When they begin to pop, add 4 tsp oil and 1 sliced onion.  Cook on med low for 10 minutes.  Add 1/2 tsp each of:  chili powder, turmeric, ground coriander, and salt.  Stir.  Add 2 large peeled and sliced carrots and 1 large peeled and sliced potato.  Stir to coat vegetables.  Cook, covered, 15 min.  Stir in 2 tbsp water and cook, covered, 5 more minutes.  Add 1 cup defrosted peas.  Cook another 5 minutes, covered.  Garnish with chopped cilantro.

Another recipe for cooking rice.  This turned out nicely.  Bring 10 cups of water to a boil.  Add 2 cups basmati rice.  Cook, simmering vigorously, partially covered 8 minutes.  Drain and return to pot.  Cover until ready to serve.

Jack and Sam

Another Indian lunch: Indian hamburgers and mashed potatoes

Eating Indian food everyday is very easy.  The boys love it, I love it, Sanford likes it enough.  The hard part is cooking Indian food everyday.  I never want just one thing, I want 3 or 4 different dished plus rice, naan, and so on.  So what starts as a quick meal ends up as a 2 hour ordeal with a giant mess! 

So today we made a quick Indian (american style) lunch adapted from Madjur Jaffrey's Quick and Easy Indian Cooking.  I forgot to take any pictures.

Hamburger kebabs.  Heat a small cast iron skillet and saute 1 tbsp chickpea flour until light brown.  Remove and put in a bowl.  Add 1 pound ground beef (I ground some sirloin), 1 thinly sliced serrano (with seeds), 1/2 beaten egg, 1 tsp salt, 1 tsp cumin seed, 1 tsp coriander seed, ground pepper, and 4-5 tbsp finely chopped cilantro.  Cook in a 3-4 tbsp oil, turning frequently, until nicely browned and med rare.

Indian inspired mashed potatoes:  Peel and chunk 2 pounds potatoes.  Cook in boiling water until tender.  Drain.  Heat 3/4 cup milk with 4 tbsp butter.  Add 1 tsp garam masala, 1 tsp salt, pepper and potatoes.  Mash.  Add 1 thinly sliced serrano pepper.  Add cayenne to taste.  (These were a little sweet from the garam masala for my taste.  Next time I would use less.)

We served this with tomato, cucumber, yogurt, cilantro chutney and Indian hot sauce (which is kind of like a hot and sweet ketchup or barbeque sauce).  I would make these spicy little burgers again, but I would choose a different potato dish to accompany them.  This meal actually only took 30 minutes to complete.  The fastest so far, besides the shrimp night.

Dinner tonight, we are going simple.  Roast chicken and root vegetables and a salad.  We return to India tomorrow.

Takeout

Takeout last night from a new place "Curries".  It was my first time eating goat.  With all of the sauce I thought it tasted like firm chicken.  Ordered 4 dishes, now we have tons of leftovers.  Looks like the cooking might be on hold for a day or two

Quick Indian Dinner

This chicken stay incredibly moist, especially considering the high heat is was cooked.  It would have been a pretty quick dish if the homemade garam masala was done earlier.  So first, the recipe for the that.

Homemade Garam Masala:  Put the following in a coffee grinder:  1 tbsp cardamon seeds, 1 cinnamon stick, 1/3 of a whole nutmeg and 1 tsp each of the following:  peppercorns, cumin seeds, whole cloves.  This makes more than what you need for the chicken, so it will be ready for another recipe.  The author makes a note to only substitute homemade garam masala when indicated.  It has a much different taste than storebought.

Silken Chicken:  Put 1 1/4 pounds chicken breast in a pan.  Make 3 slits in the top and poke some holes with the tip of a knife.  Sprinkle with 1/2 tsp salt and 2 tbsp lemon juice.  Rub all over the chicken.  Let sit 5 minutes.  Mix 1/4 cup heavy cream, 1/2 tsp homemade garam masala, 1/4 tsp cayenne pepper, 1/4 tsp freshly roasted and ground cumin seed, (I used powdered to save time), 1/2 tsp paprika, 1 minced garlic clove, and 1/2  tsp grated ginger.  Pour over chicken, making sure to coat entire chicken.  Let sit 10 minutes.  Preheat oven as high as it will go.  Ours was 550 degrees and position rack in top 1/3.  Put in a pan lined with foil.  Sprinkle with salt, pepper and a little homemade garam masala, cumin seed, ground, cayenne pepper and 1 tsp dried mint.  Squeeze lemon over the top.  Bake 15 minutes.  Both from Madjur Jaffrey's Quick and Easy Indian Cooking

Spinach:  Put 5 garlic cloves, 1 inch chopped ginger and 1 chopped green chili in a little food processor with a little water and blend to a paste.  Heat 2 tbsp oil.  Add paste, saute a minute.  Add 1 1/2 pounds spinach and wilt.  Add a little dash of salt, garam masala, cayenne, and sugar.  Stir

Butternut squash:  Heat 2 tbsp mustard oil.  Add 1/2 tsp of each:  cumin seeds, fennel seeds, black mustard seeds, yellow mustard seeds, and fenugreek seeds.  When they pop add cubed butternut squash.  Cook on high, tossing frequently, until soft.    Toss with salt and 1 tsp sugar.  (This recipe called for onion seeds, which I haven't been able to find yet.  I think in the future I would dice some onion to add a little contrast.)  This went well with the spinach.  From Gourmet Indian in minutes.

Spicy shrimp and moong dal pancakes

This was quick and delicious.  Peel, devein, wash and dry 1 pound shrimp.  Toss with 1/4 tsp of tumeric and 1/4 tsp cayenne.  Rub spices all over shrimp.  Heat 1/4 cup oil in a pan on high.   Add 1/2 tsp mustard seeds.  When they pop, add 5 minced garlic cloves.  When they start to brown add 1 finely chopped green chili, leave seeds in.  Stir once or twice.  Put in shrimp.  Stir fry until opaque, 2-3 minutes.  Sprinkle with 1/2 tsp salt.  Top with 2 tsp chopped parsley.  from Quick and Easy Indian Cooking

Sanford helping in the kitchen!

Moong dal pancakes with peas:  Moong dal (they are mung beans that have been peeled and split).  Wash and drain 6 oz moong dal.  Soak 5 hours in 1 liter water.  Drain.  Put in boiling water and boil 3-4 minutes, until tender.  Drain.  Put in food processor with 1 inch chopped ginger, 3 garlic cloves, 1-2 hot chilies, cut into 4 pieces, 1 tsp salt, 1/2 tsp turmeric and 100 ml water.  Puree until you have a batter.  Blend a couple of more minutes to aerate.  Add 2 oz minced onion, 2 oz shelled peas, 2 tbsp chopped cilantro.  Add 1/4 tsp baking soda right before cooking.  see below

These were a little tricky to cook.  I had to add a little more water to make it less sticky.  The recipe says to heat a tsp oil.  Add batter and press with back of spoon to flatten into 6 inch disc.  Sprinkle oil over the top and at the edges.   Cover and cook for 2 minutes.  When little red spots appear, turn and cook for another minutes.  This didn't work as well for me.  I turned the heat up to med and cooked them like a pancake, not covering them.  I used a little oil on my fingers to flatten the batter in the pan.  They got crispier this way.  I didn't use fresh peas, I used thawed frozen peas.  This may have been the problem.  I think they were releasing too much fluid when heated.  I would thaw them a little longer in the future.  Regardless, they were quite tasty served with yogurt and chutney.  I think I will have some for breakfast this morning.  from Madjur Jaffrey's Indian Cooking

A little fried food for lunch

A trip to the Indian store

I love this chutney.  It's so spicy and flavorful, a little addictive.  I finally went to the local Indian supermarket.  Full of condiments and spices that I am  sure I need, but was unable to read most of the labels!  The only asafoetida I could find was below, and I am not sure it is the right one.

The recipes from this week all said they served "4-6", but we have had tons of leftovers.  Last night we pulled chicken off of the bone from the chicken and red lentil recipe.  We added the leftover cabbage, which disappeared in the sauce.  We served it with yogurt, chilli pickle, the tomato chutney from Tuesday, coriander chutney, rice and the recipe below.

Dhana Jiru:  This recipe made a pound of this, which I didn't want to make.  I just put 1 tbsp coriander seeds and 2 tsp cumin seeds in a hot pan, stirring until they popped.  Then grind in mortar and pestle.

Ful ghobi bateta ne mattar nu saak (Cauliflower, potato and pea curry):  Heat 3 tbsp peanut oil.  Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds and a pinch of fenugreek seeds.  When they begin to pop add 1/2 tsp asafoetida (when I didn't have this ingredient I would add a little lemon juice or zest).  Add 1 head cauliflower, broken into florets and 2 diced potatoes.  Stir to coat the vegetables.  Add 2 tsp dhana jiru (see above), 1/2 tsp chili powder, 1/2 tsp turmeric.  Stir gently to make sure all the vegetables are coated with spices.  Add 6 tbsp water and cover.  Cook on low for 20 minutes, or until vegetables are tender.  Add 1/2 cup peas, 3 garlic cloves crushed with 1 tsp salt, 1/2 can diced tomatoes.  Stir and cook uncovered another 5-6 minutes.  Top with chopped cilantro.

More delicious Indian food

I love this relish!  Kind of like a Indian pico de gallo.  Dice one medium tomato and put in nonmetallic bowl.  Add 1/2 small onion, diced finely, 4 tbsp chopped cilantro, 3/4 tsp salt, 2 tbsp lemon juice, 1/2 tsp cayenne pepper, and 1/2 tsp freshly roasted and ground cumin seed.  Mix.  (adapted from Madjur Jaffrey's Indian Cooking)

This picture looks greasier than it was.  ek handi ka murgh aur masoor (Chicken, red lentils, and green beans in one pot).  Put 3 tbsp oil in pot.  Add 3 bay leaves, 5 whole cloves, 1/4 tsp cardamon seeds, 1 cinnamon stick,  and 3 hot red dried chilis.  Stir once or twice.  Brown 2 pounds chicken thighs, skins removed.  Remove from pan.  Add 1 3/4 cup red lentils, washed and drained, 1/2 tsp tumeric and 5 cups water.  Bring to a boil, reduce to simmer.  Simmer partially covered 20 minutes.  (My lentils were almost mush by this point, next time I would check them after about 10 minutes.)  Meanwhile, sprinkle chicken with 1/2 tsp garam masala, 1/2 tsp salt, lots of black pepper and 2 tablespoons lemon juice.  Rub all over both sides of chicken.  Add chicken back to lentils, with accumulated juices, 1/2 pound trimmed green beans, and 1 1/2 tsp salt.    Cover, simmer 20 minutes.  SEE BELOW

When the chicken is almost done, heat 3 tbsp oil in pan.  Add 1 tsp cumin seeds.  When they are fragrant, add 1 thinly sliced onion.  When it starts to brown, add 2 minced garlic cloves.  Cook until onions brown.  Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne pepper, 1 tsp garam masala.  Stir to mix into onions.  Add 1 chopped tomato.  Cook about 1 minute.  Add to the pot of chicken.  Stir and serve.  (adapted from Quick and Easy Indian Cooking)

I love this rice.  Rinse and drain long grain rice (measured to 450ml mark in a glass measuring cup).  Soak in cold water 30 minutes, then drain.  Heat 3 tbsp oil.  Add 1 tsp cumin seeds.  When they become fragrant, add 1/2 finely diced onions.  Cook until soft.  Add 1 cup peas, rice (drained) and 1 tsp salt.  Add 600ml of water.  Bring to a boil.  Cover, reduce to a simmer and cook 25 minutes.  Turn heat off and let sit undisturbed 5 minutes.  Fluff and serve.

The final dish

Pork Vindaloo

We loved this.  It had a nice spiciness for the kids and me.  Sanford thought I could have doubled the spice.    Grind the following in a spice grinder:  2 tsp cumin seeds, 3 dried red chilis, 1 tsp black peppercorns, 1 tsp cardamon seeds, 1 cinnamon stick, 1 1/2 tsp black mustard seeds and 1 tsp fenugreek seeds.  Mix ground spices with 5 tbsp white wine vinegar, 2 tsp salt, and 1 tsp brown sugar.  Set aside.  Now saute 1 thinly sliced onion in 10 tbsp oil until browned.  Remove onions, leaving oil in pan.  Puree onions with 2-3 tbsp water in food processor. Add to above spices and stir.  Set aside.  (This is the vindaloo paste)  Brown 2 pounds cubed pork shoulder in batches.   Put 1 inch cube of ginger, sliced and 1 small peeled head of garlic in the food processor with 2-3 tbsp water and puree to a paste.  When the pork is removed after browning, put the ginger-garlic paste in the pan and cook on medium for a few seconds.  Add 1 tbsp ground coriander and 1 /2 tsp turmeric and stir for another few seconds.  Add the meat, any juices that have accumulated back into the pan.  Add the vindaloo paste and 8 oz of water.  Bring to boil.  Cover, and reduce heat to a simmer until pork is tender.  We let ours simmer for about 1 1/2 hours.  From Madjur Jaffrey's Indian Cooking.

Bhuni Bandh Gobi (Stir-fried green cabbage with fennel seeds):  Thinly slice one small head of cabbage.  Heat 1/4 cup oil in a pan.  Add 3/4 tsp cumin seeds, 3/4 tsp fennel seeds, 1 tsp sesame seeds.  When they start to pop, put in 1 med sliced onion and cook 3-4 minutes.  Add the cabbage and stir fry for about 6 minutes, until the cabbage has browned somewhat.  Add 1 tsp salt, 1/4 tsp cayenne pepper.  Stir, turn to med low, cover and cook for another 10 minutes.  Stir in 1 tbsp lemon juice and 1/2 tsp garam masala.  From Quick and Easy Indian Cooking.

Rahmah (Spicy pinto beans)  Made this for lunches this week.  Rinse and soak 1 cup pinto beans overnight.  Drain.  Put in 5 cups water and bring to a boil.  Reduce to a simmer and cook until almost done.  Drain, reserving 1 cup of the cooking liquid.  Heat 2-3 tbsp oil.  Add 1/2 tsp cardamon seeds. and 3 medium sliced onions.  Cook until golden.  Add 2 tsp minced garlic, 1 tsp minced ginger and cook for another 3-4 minutes.  Add 2 1/2 tsp ground coriander, 1 tsp ground cumin, 1 tsp tumeric powder and saute 2-3 minutes over very low heat.  Add 1 can diced tomatoes and 2 seeded and sliced serrano peppers.  Cook for another couple of minutes.  Add the beans, reserved cooking liquid, and 1 tbsp cilantro (finely chopped).  Cook until beans are cooked through.  Add 1/2 tsp garam masala and 1 tsp salt and cook another 5 minutes.  Season with salt and pepper.  Serve garnished with finely chopped cilantro and Garam Masala.  (This is another recipe where you can increase the amount of chilis).  We served it with rice and yogurt.  Adapted from The Food of India.

First day of India

Turmeric Rice.  Rinse 2 cups basmati rice several times.  Let drain 20 minutes.  Heat 3 tbsp oil. Add 3 whole cloves, 1 bay leaf, 4 cardamon pods and 1 cinnamon stick.  Stir a couple of times.  Add 2 minced garlic cloves.  Cook for 30 seconds.  Add rice, 1/4 tsp turmeric and 1 tsp salt.  Bring to boil and reduce heat.  Simmer covered 25 minutes.  Sprinkle with chives.  From Quick and Easy Indian Cooking

Onion Relish:  Slice one onion paper thin in rings.  Mix with 1/2 tsp salt, 4 tsp lemon juice, 1/4 tsp paprika and 1/8 tsp cayenne pepper.  Let sit at least 30 minutes. From Madjur Jaffrey's Indian Cooking

Cauliflower with ginger, garlic and green chilis.  Heat 3 tbsp oil.  Add 1/2 tsp cumin seeds and 1/2 tsp yellow mustard seeds.  When they pop add 3 cloves minced garlic, 1 inch grated ginger, 1 pound cauliflower florets and 1-3 minced green chilis.  Cook 5-7 minutes, tossing frequently.  Add 3/4 tsp salt, freshly ground black pepper, 1/2 tsp garam masala and 1/8 tsp cayenne.  Toss.  Add 1/4 cup water, cover immediately and cook for 2 minutes.  Serve.  From Quick and Easy Indian Cooking.

Chicken with roasted coriander in a coconut curry sauce:  Toast in a hot pan 3 tbsp coriander seeds, 1/4 tsp fenugreek seeds, 2 tsp black peppercorns.  Let cool, then grind in spice grinder.  Heat 6 tbsp oil in large pan.  Add 1 tsp mustard seeds and a cinnamon stick.  When seeds pop, add 8 skinned chicken thighs, browning in batches.  Remove chicken.  Add 2 sliced onions and 5 sliced garlic cloves.  Cook until lightly browned.  Add 1 tsp grated ginger and 1 diced tomato.  Cook until tomato softens.  Add spice mixture, 1/2 tsp turmeric, 1 1/2 tsp salt, 1 tbsp lemon juice.  Remove the cream on top of a can of coconut milk and set aside.  Add remaining coconut milk in can and another can of water.  Add chicken back to pan.  Let simmer 45 minutes.  Stir in coconut cream and 2 fresh hot chilis, cut in half and let warm.  Adapted from Madjur Jaffrey's Indian Cooking

Chapiti - we prefered the pita recipe.  These were a little dense even though they puffed nicely.  I will post a better recipe when I find one.

The end of Greece

We have been eating leftovers from Greece all week, so we are getting a late start on India.  While eating leftovers,  we discovered mixing tzatziki with a little mayo takes it to a whole new level.  We've dipped pork loin, steak, oven fries in it and it is delicious.  We are all looking forward to India and a little spice!

Pastitsio

Boil macaroni for 5 minutes.  Drain.  Whisk 3 egg whites until foamy.  Add 1/4 grated parmesan.  Toss pasta with egg whites and parmesan until completely covered.

I used the bechamel sauce that we made yesterday.  (Recipe for the creamed spinach).  I heated it up slowly, then turned off the heat and added 3/4 cup grated parmesan and 3 egg yolks.  Stir until well combined.

The meat sauce.  Saute 2 chopped onions and 2 chopped bell peppers.  Cook about until soft.  Remove.  Brown one pound ground beef (may use ground lamb or pork) and some of the sausage made earlier this month.  The recipes called for dry aged chorizo (3 oz) chopped, but I had sausage thawed and no chorizo.  Add 2 cups crushed tomatoes, 1/4 cup red wine, the onions, 2 bay leaves, 1 cinnamon stick, 1/4 tsp crushed red pepper.  Bring to a boil.  Reduce and simmer about 15 minutes.

In a casserole dish, layer half of the macaroni, then all of the beef (remove bay leaves and cinnamon stick), then the rest of the macaroni.  Pour the bechamel over the top and spread to cover.

Bake at 350 degrees for one hour.  Allow to cool for 20 minutes before serving.

Pastitsio

Tomatoes and feta

This recipe was adapted from:  http://www.saveur.com/article/Recipes/Greek-Lasagne-Pastitsio

Greek Dinner with friends

Melitzanosalata (Eggplant dip) from Modern Greece.  Bake 2 pounds of eggplant at 350 degrees for 45 minutes.  Peel and chop.  Mash 3 garlic cloves with salt and puree in mortar and pestle.  Put eggplant, mashed garlic, 1 small grated onion, 2 tbsp red wine vinegar, 2 tbsp finely chopped parsley into food processor and puree until smooth.  With motor running, drizzle in 5 tbsp olive oil.  Salt and pepper to taste.  Top with crumbled feta.  (This dish was really pretty ugly, but it was good.  Even non eggplant eaters at it.)

Tzatziki (from Modern Greece).  Grate 2 cucumbers and place in colander with plate on top for about 15 minutes.  Put in towel and ring out the cucumbers.    Put in food processor along with 6 cloves garlic, 4 cups yogurt, 2 tbsp red wine vinegar, pepper.  With motor running, add 4 tbsp olive oil.  (This is the easiest of all the tzatzikis)

Connie serving up some fritters.  (From Modern Greece):  Grate 1 1/2 pounds zucchini.  Mix with 2 bunches finely chopped green onions, 6 oz crumbled feta, 1/2 cup grated kefalotiri or parmesan, 2 beaten eggs, 4 tbsp chopped dill, 4 tbsp chopped mint, 1 2/3 cup flour (we had to use more).  Cover and refrigerate at least 30 minutes.  Heat 1/2 inch of olive oil in a pan.  Fry on both sides for about 5 minutes each.  (Our batter was still pretty wet, so we dipped them in flour before frying.)  Serve with a squeeze of lemon.  Tasty.

A spin on spanakopita (also from Modern Greece)  Blanch 2 pounds of spinach (we didn't have enough spinach, so we used mustard greens, we just boiled them a little longer).  Mix with 8 finely chopped green onions, 4 tbsp chopped dill, 12 oz crumbled feta cheese, 2 beaten eggs, salt and pepper.  In a 12 inch pan, layer 1/2 package of filo pastry, brushing each layer with butter.  Put all of the filling in and layer the remaining filo dough, brushing with butter.  Bake 45 minutes at 350 degrees.

This is the only picture that I took of dinner.  It got late, things got rushed and I completely forgot.   We made steak with bone marrow htipiti.  from How to Cook a Lamb.  Soak 3(2-3 inch)  marrow bones in very cold water overnight.  Ours were shorter so we used more, we also tripled the recipe, which was a mistake).  Then roast them at 400 degrees for 10 minutes.  Scoop out the marrow and put in food processor with 1 stick of butter, 1 chopped shallot, 1 tsp oregano, 3 sprigs of thyme, chopped, one small sprig of rosemary, chopped, 6 cloves of garlic confit, 1 tsp lemon zest, 2 tsp salt and a coarse grinding of pepper.  Pulse until smooth.  Grill the steaks.    After resting, put back on  grill to warm the outside.  Smear the htipiti on the steak.  Squeeze the lemon over it and sprinkle with oregano and salt. (We forgot this last step of putting it back on the grill to heat the outside.  So our htipiti didn't melt very well, which had mixed reviews.  It was very rich.  Blame the ouzo)   Serve with Creamed Spinach.  Heat 1 tbsp olive oil.  Add 3 tbsp finely chopped shalot and 4 sliced scallions for 2-3 minutes.  Add 8 oz baby spinach.  Toss for a few minutes.  Season with salt and pepper.  Stir in Greek Bechamel Sauce and dill.  Greek Bechamel Sauce:  Melt 2 1/2 oz butter.  Add 5 oz flour, whisky to a very crumbly roux.  Whisk constantly and energetically for about 5 min, but don't let it brown.  Still whisking, slowly add 3 1/4 cups warmed whole milk.  Simmer on low until it thickens a little.  Add pinch of nutmeg, 3/4 tsp salt, 1 tsp cinnamon and pepper.  We also served it with the green bean and tomato salad from earlier in the month.  This was supposed to be a very traditional steakhouse meal.