The Milwaukee Post

Grilled Greek Salad Pita with Beef Brisket Makes: 8 stuffed pitas Prep time: 15 minutes Cook time: 6 minutes Greek Dressing: 2 tablespoons olive oil 1 1/2 tablespoons Kalamata olives, minced 4 1/2 teaspoons lemon juice 1/2 teaspoon dried oregano 1/8 teaspoon black pepper 4 pita bread rounds, cut in half form- ing 8 pockets 1 cucumber, cut into 1/2-inch slices 1 tomato 1/2 red onion, cut into 1/2-inch slices 2 cups romaine lettuce, cut into 1-inch pieces 1/4 cup feta cheese 1 pound leftover beef brisket In small bowl combine all Greek dressing ingredients. Set aside. Build charcoal fire for direct grilling. Place pita bread directly over hot coals (approximately 450 degrees F) and cook for 1 minute on each side or until grill marks are visible. Place cucumbers, whole tomato and onion directly over hot coals (approximately 450 degrees F) and cook, turning once, for 4 minutes or until they brown and start to soften. Remove vegetables from grill and dice. Place vegetables into medium bowl and stir in dressing. Let mixture stand for 5 minutes before adding romaine lettuce and feta cheese. Fill each pita pocket with leftover beef brisket and grilled Greek salad. Barbecue Benedict Makes: 6 servings Prep time: 45 minutes Cook time: 7 minutes 1 white onion cut into 1/2-inch-thick strips Onion Marinade Barbecue Benedict Sauce 3 English muffins cut in half 1 pound leftover beef brisket 6 poached eggs Onion Marinade: 9 tablespoons soy sauce 3 tablespoons lemon juice 6 tablespoons extra virgin olive oil 6 tablespoons water 6 teaspoons dark brown sugar 3/4 teaspoon garlic powder 3/4 teaspoon black pepper Barbecue Benedict Sauce: 3 egg yolks 1 teaspoon vinegar 1teaspoon water 1cup butter, melted 1/4 teaspoon salt Pinch of cayenne pepper 3 tablespoons of your favorite KC Masterpiece barbecue sauce In small bowl, mix onion marinade ingredients. Pour marinade into reseal- able plastic bag and add onion strips. Let marinate for 30 minutes. For sauce, place egg yolks, vinegar and water into stainless steel bowl and vigorously whip until mixture is thick- ened and doubled in volume. Place bowl over sauce pan containing barely sim- mering water (just below boil), making sure bottom of bowl does not touch water. Whisk continuously, making sure eggs don't get too hot or they will scram- ble. Very slowly drizzle melted butter into mixture while whisking rapidly until mixture thickens and doubles in volume. Remove from heat and stir in remaining sauce ingredients. Build charcoal fire for direct grilling. Place onion strips in grill basket and cook directly over hot coals (approxi- mately 450 degrees F), stirring often for 5 minutes or until onions brown and start to soften. Remove onions from grill and set aside. Place English muffin halves directly over hot coals for 2 minutes or until toasted. Remove each from grill and top with leftover beef brisket, grilled onions and a poached e gg. Drizzle with Barbecue Benedict Sauce. September 25, 2015 • Milwaukee County Post •13 Barbecue Benedict Grilled Greek Salad Pita with Beef Brisket FOOD Grilled Leftovers continued from Page 12 245569196 709 W. Oklahoma Ave. 481-8170 Accepting Blue Cross, Anthem, TRICARE, Express Scripts and more... Health Tip of the Week Registered Pharmacist Bob Stresing and the Serv-U Team 246123100 Sitting Too Much? If you must sit for long periods during your day, you may want to take short walking breaks every hour. Sitting too much has been linked to increased risk of heart disease, diabetes and stroke, even in people who exercise regularly. It seems to cancel out the benefits of the exercise. Researchers surmise that part of the danger in prolonged sitting is that it impairs endothelial function (the ability of blood vessels to expand and contract). A recent study found that endothelial function dropped in young men who sat for 3 hours without moving their legs, but if they got up and took a 5-minute walk every 30-60 minutes, there was no decline in function. MEYER'S RESTAURANT & BAR 246123098 74th & Forest Home 414-321-4400 meyersrestaurant.com Visit www.meyersrestaurant.com each day for the daily specials Like us on Facebook: Meyer's Restaurant & Bar Monday-Friday 6-11am Featuring German food and drink specialties all week long, culminating with a traditional German Pig roast Sunday, September 27 th from 11-8. Weekly Specials Include: Sauerbraten, Wiener Schnitzel, Beef Rouladen, Kassler Ripchen, Meyer's Wurstplatte, Zweible Braten, Jaeger Schnitzel, Chicken Rudesheim, Black Forest Torte, Shaum Torte, Apple Strudel, plus much more! Meyer's Oktoberfest Celebration, September 21 st -27 th - $5 Breakfast Specials - Monday-Friday 11-3pm - $7 Lunch Combos - Oven Roasted Duck .................................................$14.99 Wiener Schnitzel ......................................................$15.99 Meyer's WurstPlatte ................................................$12.99 Pork Hock & Sauerkraut ..........................................$10.99 Beef Goulash..............................................................$9.99 Plus much more - Saturday Specials -

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