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Grilling Good Eats: Iskender

Mike Thayer 2016 (2)By Mike Thayer

Iskender

This is my favorite lamb dish! When I was in the military and stationed in Turkey, Iskender, (named after the guy that invented the dish, İskender Efendi) was my go-to order when I dined out.  It's another dose of YUM made with thinly sliced grilled lamb served in a tomato based sauce over a bed of grilled pita bread and topped with yogurt.

Ingredients:

  • Two pounds of lamb tenderloin, cut into long thin strips
  • One large onion, coarsely grated
  • The juice from one lemon
  • 1/4 cup olive oil
  • 1 cup plain yogurt
  • 2 garlic cloves, crushed
  • One Tablespoon sweet paprika
  • One six ounce can tomato paste
  • 1/2 cup water
  • 1/2 stick of butter
  • salt and pepper to taste
  • 4 pita rounds, grilled, then chopped into bite sized squares

Directions:

Combine the olive oil, lemon juice and onion in a small mixing bowl, set aside.  Place the lamb pieces into a large ziplock bag, pour in the marinade and refrigerate for at least two hours.  Combine the yogurt, half the crushed garlic, salt and pepper in a small bowl, cover and refrigerate. When the grill is ready to receive, thread the marinaded lamb onto metal or water-soaked wood or bamboo skewers.  Cook the lamb over direct heat, turning frequently until you get a nice golden brown crispy edge to the meat.  As that meat is cooking, place a cast iron or grill safe pan over the indirect heat side of the grill, melt the butter, add the remaining garlic and stir for about a minute.  Add the paprika, tomato paste and water, stirring to incorporate.  Simmer for about 10 minutes.  Pull the meat and sauce from the grill when done and throw on the pita bread over direct heat.   You just want grill marks on the bread, about a minute per side.  Remove from the grill and slice into bite sized squares.  To Serve:  Plate the grilled pita, top with a layer of the lamb, then the sauce, then a couple dollops of yogurt. 

You'll LOVE this dish!  Serving options:  Grilled peppers, roasted tomato wedges, and/or tabouli salad add a nice finishing touch to the dish.

via www.grillinggoodeats.com


Chiefs have aura of invincibility ripped away by Steelers in 19-13 loss

KANSAS CITY, Mo. -- As the NFL's last remaining unbeaten team, the Kansas City Chiefs were perhaps due for a correction. In that light, Sunday's loss to their longtime tormentors, quarterback Ben Roethlisberger and the Pittsburgh Steelers, wasn't a surprise.

The magnitude of their fall was a shock. The Chiefs were barely competitive for much of the game. They fought back late but still lost 19-13 at Arrowhead Stadium, a defeat that dropped them to 5-1 overall.

The result no doubt provides hope to the Steelers and the other AFC teams who are pursuing the Chiefs. Two of those teams, their AFC West rivals from Oakland and Denver, are next in succession on Kansas City's schedule and may find some things to borrow from Pittsburgh's beating of the Chiefs to try to use to their advantage.

via www.espn.com


Today's Weather Outlook for the Wichita area

Today's weather forecast and a four day outlook.  Check this page for the latest weather reports in the Wichita Metro area.  Up-to-date weather conditions are observed at the MADIS station D6055, 3.6 miles WSW of Wichita.  For weather conditions specific to other cities outside the metro area, just type in your zip code below.


Wichita, weather forecast

Type in your zip code for your weatherecast


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How the Chiefs built the best offense of Andy Reid’s tenure

Before a recent practice, Chiefs quarterback Alex Smith pondered the question for a moment –– but not too long.

In his mind, the answer –– when asked what’s the biggest difference between the Chiefs’ offense in 2017 and the others he’s guided during his five-year tenure –– is a simple, two-pronged one.

“Two things –– No. 1, the personnel ... it’s clearly changed,” said Smith, who is currently the caretaker of the NFL’s highest-scoring offense (32.8 points per game, up from 24.3 a year ago, which ranked 13th). “Not to compare, it’s just different. And across the board, we’ve got a lot of guys that have that kind of (big-play) ability.

via www.kansascity.com


Grilling Good Eats, Chapter 7 - Lamb Recipes

Chapter 7 - Lamb Recipes

Mike Thayer 2016 (2)Grilling Good Eats

by Mike Thayer

If you've never had lamb before, it's a MUST try!  Lamb is the go-to meat in much of the Mediterranean. It's used there like beef is here in the states to make sandwiches, casseroles, entrees and sides.  It's enjoyed as roasts, chops and you've probably heard of a 'Rack of Lamb' which is delicious!    The meat presents a whole different flavor profile and it's outstanding!  So if you're looking for something a little different to try, lamb is the ticket, no mint jelly required!

Meat Temp for Lamb:  To get a medium rare, grill lamb until the meat thermometer hits the 135 degree mark.   Remember to let the meat rest after pulling it from the grill!

Mike's Lamb Chops

A lamb chop from the grill is OH SO TASTY!  If you've never grilled lamb before this is the cut to grill that first time.  They are easy to do and do well and by serving lamb to dinner guests you'll look like a real grill pro.

Ingredients

  • 6-8 lamb chops
  • ½ cup white wine (use something you like to drink)
  • 1/4 cup olive oil
  • 1 Tablespoon Cookies Flavor Enhancer or your favorite rub
  • 1 Tablespoon minced onion
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried Rosemary

Directions
Whisk together the wine, olive oil, rub, garlic powder, minced onion and Rosemary. After placing the chops in a ziplock bag, pour the wine mixture over the chops and let those flavors marry, refrigerating for at least four hours. Grill over direct heat, lid off, to get that good sear and great looking grill marks, 3-5 minutes depending on the thickness of the chops. After you’ve got that great presentation side look, flip the chops over to the low heat side of the grill and cover. Grill for about another 15 minutes or until the meat thermometer hit’s the 135 degree mark (medium rare). In the grill set-up, cherry wood pellets add another layer of flavor. TIP: Trim some of the fat off the chops before marinating or rubbing and save it to create pan drippings. When you’re grilling, put those fat trimmings in a cast iron skillet over low heat and let them render to create the base for a sauce or gravy.

A quick pan sauce for chops…. Combine lamb fat drippings with a little flour, some black berries or blueberries - whatever kind of berry you might have on hand for that matter - and some balsamic vinegar. Salt and pepper to taste and you’ve made an excellent compliment to the chops!

via www.grillinggoodeats.com

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Amazon can ship this tiny home to your house

You can already ship almost anything to your house thanks to Amazon’s delivery service.

And now, you can have Amazon ship you an actual home to your house — a tiny home, that is.

Unfortunately, it does not qualify for Amazon Prime’s free, two-day shipping.

But for $36,000 for the 320-square-foot home and $3,754.49 in shipping costs, you can purchase this tiny home sold through MODS International on Amazon with just a few clicks.

via www.kansas.com


Grilling Good Eats: Pork Kabobs

Pork Kabobs

I like to use pork loin cut into one inch cubes to make my kabobs.  This is similar to the beef kabobs recipe, with a little fruit kick. 

Ingredients:

  • Two pounds of pork loin, cut into one inch cubes
  • One green bell pepper, rough chop
  • One red or orange bell pepper, rough chop
  • One medium onion, rough chop
  • About one pound of fresh pineapple, rough chop
  • Small bottle of your favorite Italian dressing

Directions:

After you cube up the pork loin, put it in a Tupperware container or zip lock bag and pour 3/4 of the contents of a small bottle of Italian dressing over the meat. Let it marinade in the refrigerator overnight. The veggies and pineapple don’t need to marinade that long, you can actually get away with dressing them with the remaining Italian dressing just before you start the charcoal. If you’re going to use wood skewers, remember to soak them in water for about 30 minutes prior to loading them up with the meat and veggies. Remember KABOB TIP #1 from the beef chapter: Always put your meat and veggies (and in this case, fruit) for kabobs on separate skewers. A meat and veggie skewer combo looks great in the meat counter display case at the grocery store, but the fact is the veggies on the skewer cook through much faster than the meat. You want tender crisp veggies with a hint of charcoal flavor, not dried out, charred veggies to go with that meat. KABOB TIP #2: Don’t overload the meat on the skewers, leave some space between the cubes. Meat that is packed too tightly won’t cook evenly, won’t look as nice when served and most importantly, won’t taste as good. Place your meat kabobs over hot coals to get a good sear, lid off. Turn a quarter turn after about two minutes, repeat through four rotations and then place over the indirect heat while you cook the veggie/fruit kabobs.  Grill the veggie/fruit kabobs over direct heat and just long enough to get a nice char on the edges, and the pineapple starts to caramelize.  Serve together with rice pilaf and warm pita bread.

Remember, pork is under-eaten and that’s a grill crime.  There are plenty of cuts and varieties I haven't covered in this pork recipe chapter, such as ground pork and sausages.  Why not you ask?  Because ground pork, pork sausages and the like are soooooo good, they deserve mention in their own dedicated chapter!   Chapter 9 has more delicious pork recipes!

via www.grillinggoodeats.com