Cook of the Week Challenge: Round 2, Challenge 10: Beef top round, potato chips, eggplant from Whole Foods Market and Zesty Greek Yogurt Dip from Grecian Delights
Emily Geddes vs Denise Allen
Emily Geddes
I was extremely excited to find myself in Tailgate Week, not because I am such a big football fan, but because I am such a big grilling fan and that was the only source of heat that I could use. I grill all year round, and nearly daily in the summer. The mystery basket ingredients of beef top round, Opaa Zesty Greek Yogurt Dip, eggplant and regular potato chips already lend themselves to Greek cuisine. I immediately thought of and tested some stereotypical Greek fare, but came up disappointed. I created my final set of recipes while trying to fall asleep. (Luckily some of my best brainstorming happens while I lie awake in bed.) To “'spice” up the theme, I decided to take a half-time trip around the Mediterranean Sea, stopping in North Africa, Turkey and Greece.
Denise Allen
I opened my mystery bag and seen the eggplants, beef round steak and Greek yogurt dip, chips and immediately I had a recipe in mind. But then … a twist was added to the mix, where a grill was my only source of heat and I would be creating a dish for tailgating. So, then I thought to myself, if I was tailgating what would I like to eat. Something easy to hold with a lot of flavor, no use of utensils and something I could eat and walk around with. I love chicken gyros and decided to go with the Greek theme and make steak and eggplant gyros and spice it up a bit using the zesty yogurt dip. Who doesn't love some good ol' potato chips? I do, and I love to have a dip for my chips. For an added twist, I decided to make a dip for the potato chips for an additional treat.