Street food and random experiments

I keep working on recipes... I really like street food... and it doesn't matter what culture.. lately its been tappenyaki..... I have that down... along with its cousins kababs, sashlisk, yakatori, tacos, burritos, gyros... and anything close..

Stuff in a bowl.....noodles... golden rice, Chili, miso soup, pink beans, pintos, hummis.. and then there's  BBQ..  Bulgogi, Fajitas, Carne Asada, Chinese BBQ.. Spit roasting, pit roasting, wood, charcoal... hot rocks.... grilling.. brisket, corned beef... anything

Key theme being..can it be done on a truck tail gate, camp fire.. portable kitchen or concession stand.... I always did like taco carts... which went from baskets, to carts too trucks which are now all..

After talking to her fluffyness last night I decided to make a levened/sourdough flat bread....

Which entered the OMG zone of good stuff... in her part of the world sourdough is a big deal... so, my response is......"ok.... this is how you do it" .....lamb and goat is easy to come by so that kind of determines the next steps... she likes yogurt so now its all about tzatziki and souvlaki on a sourdough flat bread..

Tzatziki goes like this...sorta

• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 2 cups greek yogurt, strained .. you can use regular yogurt which you hang in cheese cloth or muslin  for a few hours till it thickens
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill (optional) some people use mint..or cilantro which is again optional 
• 1 tsp. lemon

I sprinkle my dinner with red pepper flakes and cumin once its all hit the bread, some people use white pepper but that makes no sense to me....its not mayonayse...

Give em a Greek salad with herbed feta and call it good or fancy up the salad with goat cheese and double the price....

Oh damn.... then there is..... goat-cheese, sour-dough, crayfish quesadillas...assuming I dont use phyllo dough and make somethin like a spanakopita mutant....which actually sounds good too...