"Aghadoe" Best for Last Greek

Day Four...Lets Get Everything Shot or Else Day


      The final day of the “Aghadoe” shoot arrives and we are still in full Hollywood mode. We had rockstar actresses woken at one a.m. for make-up application, dirty beer-soaked clothes being blow-dried while knocking out electricity, packets of Hotties being ripped open, crows attacking our back stage shelter, re-learning how to correctly make drip coffee, getting to rub more and more dirt on The Five Fingered Discount, champagne anticipating a popping and a cast and crew worked to the bone awaiting a musical masterpiece to be completely wrapped up that day. Hence the Or Else Day. With equipment that good there was no time to waste. I too could say that about my own equipment. My kitchen was preparing yet again for it’s final installment (for now) of Craft Service.

      With the week’s weather getting progressively worse I knew I had to serve a hot meal for Friday’s shoot. I wanted something satisfying with the ability to still wow my crowd. After a long hard week’s worth of work, who doesn’t deserve Greek Food?!? If there was a type of food I was destined to eat for the rest of my days I would easily confide that it is my love; Greek. This really is my labor of love. While respecting the dietary restrictions of the week, I wanted to whip up some classic Greekish foods with my own twists. Gyro loaf and a shredded veggie casserole with pita bread for the protein, Tabbouleh for some whole grain, Tzaziki sauce for the taste of Heaven, veggies and hummus for healthful noshings and some olives for a salty necessity. 

      Though this week truly was my labor of love...it was labor. But you know what? I loved it all. I enjoyed making large quantities of food, figuring out proportions and getting to make that many bellies happy with my creations. I am fortunate enough to have such talented folks around me because they give me the drive to keep doing what I love to do. It felt good to be the part of the day that everyone looked forward too and I was happy to be a part of a music video. I am such a fan of music, being behind the scenes for this music video offered me insight beyond concerts and band practice. Music Videos are entertaining art, bring good food into the equation and we have found my happy place.  Mutually beneficial relationships are the way to go baby. Now, let me get my hands on that damn final cut of the video already!

Gyro Loaf

• 1 lb. ground lean beef
• 1 lb. ground bulk hot pork sausage
• 1 lb. ground bulk chicken Italian sausage
• 2 cups packed spinach, chopped into small bits
• 1 egg
• 1/2 of a medium red onion, chopped into small bits
• 1/4 cup kalamata olives, chopped
• 5 garlic cloves, finely chopped
• 1 Tbsp salt 
• 1 Tbsp freshly ground black pepper

1.) In a large mixing bowl combine ground beef, hot pork sausage and chicken Italian sausage. Work the meats until they are well mixed. (I’ve found that my hands are the superior tool for mixing meats.)

2.) To the meat add spinach, egg, red onion, kalamata olive, garlic, salt and pepper. Combine thoroughly until a wonderful bowl of meaty goodness appears.

3.) Line two 9 by 5 inch loaf pans (like the ones you bake banana brea in) with aluminum foil and press meaty goodness into both pans. Layer some plastic wrap on top of each loaf and place in fridge for at least a night before cooking so the meat has time to take on the flavors as well as break down the spinach.

4.) When ready to cook, set oven to 400 degrees, remove plastic wrap and bake for about 40 minutes until a thermometer reads 160 degrees.

5.) Let sit 10 minutes before removing from pan and slice into 1 inch thick slices to be served on pita bread. Enjoy.

Baked Veggie Casserole with White Beans and Tahini

• 1 large zucchini, stems removed and shredded through a cheese grater
• 2 large yellow squashes, stems removed and shredded through a cheese grater
• 1 medium sized onion, shredded through a cheese grater
• 1 Tbsp dried oregano
• 1 Tbsp dried rosemary
• 1 Tbsp dried thyme
• 2 Tbsp kosher salt
• 1 Tbsp freshly ground pepper
• 1 12 oz. can white cannellini beans, water removed
• 1/2 cup tahini (room temperature, believe me this part is key)
• 2 Tbsp extra virgin olive oil

1.) Mix together shredded zucchini, yellow squash, onion, oregano, rosemary, thyme, salt and pepper until thoroughly combined.

2.) Place shredded veggie mix into a fine mesh sieve over top a bowl and place in your fridge overnight allowing the salt to pull out the excess moisture from the squashes and onion.

3.) The next day, transfer your shredded veggie mix to a tea towel or two paper towels and wring to remove the excess water. Place veggies into a medium-sized mixing bowl.  Set oven to 350 degrees.

4.) To the shredded veggies add cannellini beans and tahini. Slowly fold mixture together with a wooden spoon until thoroughly combined.

5.) Coat a round 9 in. baking pan with oil or oil spray. Add veggie mixture to pan. Lightly press down mixture with your wooden spoon.

6.) Bake veggie casserole for 30 minutes or until the top had turned to a golden brown. Remove from oven allow at least 5 minutes before slicing then serve. 

Tabbouleh

• 1 cup bulgur wheat
• 1 cup veggie broth (I prefer chicken broth, but we had vegans)
• 1/4 cup extra virgin olive oil + 1/4 cup more for cooled bulgur
• 4 garlic cloves chopped
• Zest of 1 lemon
• Juice of 1 lemon
• 1 large bunch of italian parsley, stems removed 
• 2 large beef steak tomatoes, seeded and chopped into little bits
• 1 english cucumber, cut into little bits (I quarter it lengthwise, then chop)
• 1 bunch green onions, sliced into small bits
• 1 Tbsp freshly ground black pepper
• Salt to taste

1.) In large sauce pot bring broth to a boil. Add in bulgur, 1/4 cup olive oil, lemon zest, and garlic. Turn burner down to low and simmer for 10-15 minutes until bulgur absorbs the broth. Let cool completely before arranging salad.

2.) In a large bowl combine bulgur, chopped italian parsley, lemon juice, tomatoes, cucumber, green onion, 1/4 cup olive oil, salt and pepper.

3.) Give the salad time to rest and chill out in the fridge for at least a few hours before serving to give it a chance to play with all of those flavors going on. 

4.) Serve alongside pitas and gyros. Enjoy!

Tzaziki Sauce

• 1 cup greek yogurt 
• 1/2 cup cultured sour cream  (like Wallaby)
• 1 medium sized English cucumber.
• half a bunch of green onions, sliced into small bits
• 3 Tbsp cup extra virgin olive oil
• 3 cloves of garlic, smashed and chopped
• Juice of 1 lemon
• 1 tsp zest of a lemon
• 1 Tbsp kosher salt
• A few cranks of freshly ground back pepper

*If you are unable to purchase a "greek-style" thick and strained yogurt, I've come to find that all you need to do is strain a "plain" variety. Over a bowl, place a cheese cloth lined fine mesh sieve, then add in yogurt. Place yogurt-straining contraption in fridge and allow to strain over night. It really is neat to see how much liquid will be pulled out of your yogurt. Just understand that the more liquid that is pulled out of the yogurt, the denser your yogurt will become.


1.) Run your English cucumber through a cheese grater. Toss cucumber with 1 Tsp of salt and let sit for at least an hour. After the salt has worked to pull water out of the cucumber, place salted cucumber into a tea towel or two stacked paper towels and wring out until you have removed as much excess moisture as possible. 

2.) In a medium sized bowl combine yogurt, sour cream, shredded cucumber, green onions, olive oil, garlic, lemon zest and juice, salt and pepper.

3.) Let sit at least a few hours for the flavors to blend. 

4.) Spoon over everything fresh and Greek, enjoy!