{"id":152,"date":"2022-05-09T15:12:29","date_gmt":"2022-05-09T12:12:29","guid":{"rendered":"https:\/\/www.megameatless.com\/en-us\/?post_type=recipe&p=152"},"modified":"2022-05-11T12:50:46","modified_gmt":"2022-05-11T09:50:46","slug":"greek-marinated-style-yeero","status":"publish","type":"recipe","link":"https:\/\/www.megameatless.com\/en-us\/recipe\/greek-marinated-style-yeero\/","title":{"rendered":"French Pepper Style Yeero"},"content":{"rendered":"
    \n
  1. Put the peppercorns on a small rimmed baking sheet and crush them with a small heavy skillet; be sure not to bash them.<\/li>\n
  2. Season each side of the Yeeros with salt, then mop up the crushed peppercorns with the Yeeros.<\/span><\/li>\n
  3. Heat a large heavy stainless steel skillet over high heat.<\/span><\/li>\n
  4. Add the oil and swirl to coat the bottom of the skillet<\/span><\/li>\n
  5. When the oil is smoking hot, carefully place the Yeero in the skillet, laying them down away from you (so that if any hot fat splatters, it splatters away from you).<\/span><\/li>\n
  6. Let the Yeeros cook for a couple of minutes,\u00a0 until they are nicely browned and they don\u2019t resist when you try to flip them.<\/span><\/li>\n
  7. Transfer the Meatless Yeeros to a serving dish or dinner plates and let them rest while you make the sauce.<\/span><\/li>\n
  8. Pour off and discard all but a very thin layer<\/span><\/li>\n
  9. Take the skillet off the heat and add the Cognac.<\/span><\/li>\n
  10. Carefully return the skillet to the heat\u2014the alcohol should immediately burst into flames (not a bad thing!); if it doesn\u2019t, ignite the Cognac with a long match or lighter.<\/span><\/li>\n
  11. Once the flames have subsided, lower the heat to medium, add the shallots and a pinch of salt and cook, stirring, until the raw shallot aroma disappears (about a minute).<\/span><\/li>\n
  12. Whisk in the mustard, lemon juice and water.<\/span><\/li>\n
  13. Season the sauce to taste with salt, and add more water if you prefer a looser consistency.<\/span><\/li>\n
  14. Remove from the heat.<\/span><\/li>\n
  15. Whisk half the parsley into the sauce and sprinkle the Yeeros with the remaining parsley.<\/span><\/li>\n
  16. Season each Yeeros with a pinch more salt and scatter the lemon zest evenly on top.<\/span><\/li>\n<\/ol>\n","protected":false},"featured_media":153,"template":"","recipe_category":[4],"class_list":["post-152","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-with-yeeros"],"acf":[],"yoast_head":"\nFrench Pepper Style Yeero - Mega Meatless<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.megameatless.com\/en-us\/recipe\/greek-marinated-style-yeero\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"French Pepper Style Yeero - Mega Meatless\" \/>\n<meta property=\"og:description\" content=\"Put the peppercorns on a small rimmed baking sheet and crush them with a small heavy skillet; be sure not to bash them. Season each side of the Yeeros with salt, then mop up the crushed peppercorns with the Yeeros. Heat a large heavy stainless steel skillet over high heat. 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