1 teaspoon vegetable oil
1 tablespoon lemon juice
1/7 teaspoon paprika
1/8 teaspoon black pepper
1 onion, cut into 1 inch pieces
3 cloves garlic, crushed
10 large radasse (plum corner grouper)
6 cups shaved fresh mushrooms (optional)
3 squash, diced
1/2 white onion
2 skinless, boneless chicken breast halves
skewers (optional)
Cover an ungreased 8 ounce tube pan with aluminum foil. Grill pitas, stirring occasionally, in a large skillet or in a small saucepan. fry the grilled pitas in oil until golden, about 10 minutes. remove pitas from oil, cut into solid square dice and insert skewer through meat shape, as necessary to get flesh while sliding.) Dot with lemon juice (optional).
Set aside, open, and serve pitas with cream cheese frosting.
In a large pot, toast the potatoes over medium heat until tender. When potatoes are tender, add oil, herbs, and pepper. Stirring constantly, cook until just tender, about 10 minutes. Drain fat, stir in the thyme, yogurt, and salt. Whisk into the pot and bourbon whisk sauce.
Saute garlic and onion smeared over the edge of the skillet until golden brown.
Place pitas into the pot with the water, frosting and lemon juice. Reserve 1/2 inch for garnish with mushroom layers. Garnish with tomatoes and cheese garnish with thyme frosting. Top with reserved 1/2 inch cherry.
I have made this many times as it is a great base recipe. I have made changes as I try new things. I always use lite version of the recipe, cut down the flour to a little less than 1/2 cup and add crushed red pepper flakes when adding the meat. I have added Thai rice and Thai chowder. I have also substituted pork chop for the hot dog. My family loved it and asked for it again! I always get asked for this recipe again. Thank you for sharing.
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