CHARLESTON, W.Va. -- Inspired by Gazette food writer Julie Robinson's May 18 article, I recently made the new Adelphia Sports Bar and Grill on Capitol Street a dining destination.
I have found that the Greek cuisine is one of the best-rounded for me and is always a top choice when seeking healthy bites. I can always count on it to satisfy. (My apologies to Italians -- you rank first in my heart and a very close second, menu-wise, followed by any Middle Eastern and Indian.)
Truth be told, Adelphia garnered a second visit because of my favorable experience the first time. Plus, I didn't get to taste everything I wanted. There is enough interest for several repeat meals.
The first impression (that there is something very good happening in owner Deno Stanley's kitchen) was upheld on a subsequent visit.
My outtakes from Adelphia's menu that reflect healthy choices begin with the marinated grilled shrimp appetizer with fresh tomato and cucumber.
Check the soup, which changes daily, for Stanley's minestrone. Move on to the lavash flatbread all-vegetable wrap; gyro sandwich and house-made tzatziki; turkey burger, grilled chicken and roasted turkey deli sandwiches on eight-grain bread.
You could ask that the gyro be placed on the eight-grain bread instead of pita. The turkey burger and grilled chicken can be eaten with or without buns or on the multigrain bread.
All the salads are perfect for a light meal and offer traditional Greek with the options of no lettuce, but an addition of hummus; mixed greens with craisins, almonds and crunchy apples; and spinach with strawberries, oranges, and toasted spiced pecans.
The Greek salad dressing, made from Stanley's grandmother's recipe, is a hit -- light, not oily and not too sharp or tangy. Yiayia got it right those many years ago.
Adelphia Sports Bar and Grill opens daily at 11 a.m. The Greek chicken, grilled salmon and land-and-sea (steak-and-shrimp) kebabs, which are available after 5 p.m., are excellent beneficial entrees.
Sides of original or red pepper hummus and a refreshing just-cut fruit salad are also a must. Stanley ups the wow factor to a plate when his chef fashions an edible swan from a fresh apple.
Today's recipe is my home-style version of the Greek gyro meat filling.
I developed it years ago when our growing family grew addicted to the new sandwich.
It's more a meatloaf instead of the regulation spit-roasted, thinly carved servings. However, the flavors are there.
You may choose to serve the gyro meat sliced or crumbled in a whole-wheat pita pocket or as a regular meatloaf sandwich on wheat or whole grain.
My more recent gyro serving idea is a "Greek tostada." (Surely there are Greeks living in Mexico.) Slice a whole-wheat pita round in half, making two circles. Toast the cut side of each round until crisp, then layer it as you would a Mexican corn tostada -- crumbled meat, any of the sauces below and reduced-fat feta. Also included below is a recipe for a seasoned pita round.
Gyro Sandwich Filling
Makes 8 servings (slices).
1 pound very lean ground beef, ground lamb or ground turkey (can be blend of any two or all three)
1/4 cup finely chopped onion
1 small clove garlic, minced
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon salt-free Cavender's Greek seasoning
CHARLESTON, W.Va. -- Inspired by Gazette food writer Julie Robinson's May 18 article, I recently made the new Adelphia Sports Bar and Grill on Capitol Street a dining destination.
I have found that the Greek cuisine is one of the best-rounded for me and is always a top choice when seeking healthy bites. I can always count on it to satisfy. (My apologies to Italians -- you rank first in my heart and a very close second, menu-wise, followed by any Middle Eastern and Indian.)
Truth be told, Adelphia garnered a second visit because of my favorable experience the first time. Plus, I didn't get to taste everything I wanted. There is enough interest for several repeat meals.
The first impression (that there is something very good happening in owner Deno Stanley's kitchen) was upheld on a subsequent visit.
My outtakes from Adelphia's menu that reflect healthy choices begin with the marinated grilled shrimp appetizer with fresh tomato and cucumber.
Check the soup, which changes daily, for Stanley's minestrone. Move on to the lavash flatbread all-vegetable wrap; gyro sandwich and house-made tzatziki; turkey burger, grilled chicken and roasted turkey deli sandwiches on eight-grain bread.
You could ask that the gyro be placed on the eight-grain bread instead of pita. The turkey burger and grilled chicken can be eaten with or without buns or on the multigrain bread.
All the salads are perfect for a light meal and offer traditional Greek with the options of no lettuce, but an addition of hummus; mixed greens with craisins, almonds and crunchy apples; and spinach with strawberries, oranges, and toasted spiced pecans.
The Greek salad dressing, made from Stanley's grandmother's recipe, is a hit -- light, not oily and not too sharp or tangy. Yiayia got it right those many years ago.
Adelphia Sports Bar and Grill opens daily at 11 a.m. The Greek chicken, grilled salmon and land-and-sea (steak-and-shrimp) kebabs, which are available after 5 p.m., are excellent beneficial entrees.
Sides of original or red pepper hummus and a refreshing just-cut fruit salad are also a must. Stanley ups the wow factor to a plate when his chef fashions an edible swan from a fresh apple.
Today's recipe is my home-style version of the Greek gyro meat filling.
I developed it years ago when our growing family grew addicted to the new sandwich.
It's more a meatloaf instead of the regulation spit-roasted, thinly carved servings. However, the flavors are there.
You may choose to serve the gyro meat sliced or crumbled in a whole-wheat pita pocket or as a regular meatloaf sandwich on wheat or whole grain.
My more recent gyro serving idea is a "Greek tostada." (Surely there are Greeks living in Mexico.) Slice a whole-wheat pita round in half, making two circles. Toast the cut side of each round until crisp, then layer it as you would a Mexican corn tostada -- crumbled meat, any of the sauces below and reduced-fat feta. Also included below is a recipe for a seasoned pita round.
Gyro Sandwich Filling
Makes 8 servings (slices).
1 pound very lean ground beef, ground lamb or ground turkey (can be blend of any two or all three)
1/4 cup finely chopped onion
1 small clove garlic, minced
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon salt-free Cavender's Greek seasoning
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon pepper
1 egg
1/4 cup quick oats or bread crumbs
Sauce (see below)
MIX meat with onion, garlic, water, lemon juice, seasonings, egg and oats, blending well.
SHAPE in a 9- by 5-inch loaf pan sprayed with cooking spray.
BAKE at 350° for 1 hour to 1 hour 15 minutes; drain if needed. May serve warm or chilled.
Nutrition information: Per slice, based on 8: 110 calories, 50 calories from fat, 5 grams fat, 1.5 grams saturated fat, 70 milligrams cholesterol, 60 milligrams sodium, 2 grams carbohydrates, zero grams fiber, 11 grams protein.
Sauce Ideas
Chopped seeded cucumber, diced tomatoes and chopped parsley mixed with light sour cream or yogurt to bind. Salt and pepper to taste.Mix cucumbers, tomatoes and parsley with bottled Kraft Greek Vinaigrette salad dressing.Creamy feta dressing: mix 3/4 cup light mayonnaise, 1/4 cup light sour cream or Greek yogurt, 1 teaspoon Worcestershire, 1/8 teaspoon each salt, garlic powder and pepper. Fold in 4 ounces crumbled feta.Seasoned Pita Tostada
For homemade pita chips for salads or dip, break a seasoned pita into pieces after baking, or cut a coated pita round into wedges before baking. There is enough mayonnaise mixture for five pita rounds.
1 pita round
1/2 cup light mayonnaise
1 teaspoon salt-free Cavender's Greek seasoning
1 teaspoon paprika
SPLIT pita into two rounds.
MIX mayonnaise and seasonings.
SPREAD thin layer on pita rounds.
BAKE at 350° until crisp like a cracker.
Reach Judy Grigoraci at ...@suddenlink.net.
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