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HOUSTON DAILY JOURNAL
Recipes from the
author of ‘My Big
Fat Greek Feast’
Special to the Journal
It’s late July and we’ve all
been grilling since May.
Although we’re positive
we’ll never get bored with
hamburgers, hot dogs and
chicken breasts, some fam
ily members have started
to raise eyebrows and the
clothes all smell like char
coal.
Maye it’s time to shake
it up with a mid-summer
replacement at least for
one night. George Kyrtatas
has just the answer: Go
Mediterranean!
Chef Kyrtatas, one of the
youngest chefs ever to be
named Chef de Cuisine and
author of “ My Big Fat Greek
Feast” (Small Potatoes
Press, $15.95), has developed
a mouth-watering summer
time menu of Mediterranean
favorites designed to
bring smiles to faces and
give the grill a night off!
With health in mind and
armed with plenty of fresh
ingredients, Kyrtatas’ menu
items will make you any
thing but fat.
They can be mixed and
matched, served as stand
alone items or even served
as a side to some of those
grilled entrees for the die-
Like the recipes? You can
buy the whole book by
George Kyriatias. If it’s not
on your bookstore shelf,
ask them to order it for
you from Small Potatoes
Press, or buy it on-line from
Amazon.com.
Small Potatoes Press
Wine and cheese pairings
From Staff Reports
Alas! Are you anxious
about pairing cheeses with
wines? The truth is that
there aren’t any fixed rules,
but here’s a good list of sug
gested pairings from the
folks at Sargento.
■ Asiago with Beaujolais,
Merlot, Shiraz
■ Cheddar with Burgundy,
Syrah, Chardonnay, Riesling
I ■
ygjaarpff / fit,' /
(go (Mediterranean
hards who can’t pull them
selves away from the fire.
Cacik Fattoush
Traditional
Syrian Salad
2 each bell pep
per (assorted colors)
- Seeded, cored and cut
into strips
4 each tomatoes - peeled
deseeded and chopped
2 each large cucumber
- peeled and chopped
1/4 cup parsley
chopped fine
1/4 cup mint - chopped
fine
2 tablespoons cilantro
- chopped fine
3 each garlic cloves
1/2 cup extra virgin
olive oil
2 each lemons - juiced
2 each pita breads
toasted well
salt and pepper - to taste
In a mixing bowl add,
peppers, tomatoes and
cucumbers. Then add
parsley, mint, and cilan
tro.
Then in another bowl add
garlic, and lemon juice. Then
whisk in quickly, the olive oil
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1 city • • 'ZtiSs
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■ Colby with Merlot, Pinot
Noir, Beaujolais
■ Monterey Jack with
Sauvignon Blanc, Zinfandel
■ Mozzarella with
Chardonnay, Sauvignon
Blanc
■ Provolone with Merlot,
Pinot Noir, Syrah
■ Swiss with Cabernet
Sauvignon, Pinot Noir, Pinot
Grigio
The Fish House IV
* Fresh & Cooked Fish*
Lunch Specials (11-3)
■All lunch Specials Include French Fries, Cole Slaw & Hush Pupples
/rrv 'Whiting Fillet Dinner - $4,49
'Trout Fillet Dinner-$4.49 iddU
’Mile Perch Dinner - $4.49
” 'Fish & Shrimp Dinner-$4.49 “
Hours of Operation:
Tues. 10:50-7pm • Wed. S Thurs. 10:50-8pm • Fri. & Sat. l0:30-9pm
‘Drive-Thru Available’
1243 Watson Blvd • WR, CA
478.918.0808
HpPP’ *7 Pr*"" "HH
Ipr Hi
■
NHHHHHBEnHHBHBBHnHBBnBHML ——
Granita di Orange is an elegant cooler that you freeze and stir yourself.
to make the dressing. Adjust
flavor with salt and pepper.
Pour dressing over salad.
Then take toasted pita
bread and with your hands
crush over the salad.
Mix well and serve cold.
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LABOR LISTINGS....
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FOOD
Horiatiki Salata
Greek Village
Salad
Dressing
1/4 cup vinegar
1/2 cup olive oil
2 tablespoons dried
oregano
salt and pepper
For Salad
6 each tomatoes- cut in
Make your own pita chips
From Staff Reports
If you love pita chips, but
don’t like the price, make
your own the way Chef
Kyriatis makes his.
And try his hummus-style
dip made with cannelini
beans.
Mediterranean
Pita Chips
1 teaspoon granulated gar
lic
2 teaspoons dried basil
2 teaspoons dried oreg
ano
3/4 teaspoon paprika
3 teaspoons parmesan
cheese - grated
2 tablespoons butter
WANT
NEWS?
GO TO
hhjnews.com
PEACOCK MEATS;
“A TOUCH OF THE OLD SOUTH" BAMCY PARKER
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A /VC 'h
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V
wedges
2 each cucumber, whole
- peeled and sliced
1 each onion - chopped
3/4 pound feta cheese
- crumbled
30 each kalamata olive
1/2 cup capers - rinsed
and drained
For Dressing:
Add all ingredients and
mix well.
For salad: Add all ingredi-
- melted
3 each split pita bread
round
Cut split pita bread
into triangle pieces and
lay on a cookie sheet.
Combine all dry ingre
dients in a bowl and mix.
Brush Pita triangles with
melted butter.
Evenly sprinkle seasoning
mixture over pita triangles.
Place pita in oven and bake
at 350 degrees for 5 minutes
or until pita is toasted.
Bean and
Rosemary Spread
A variation on Hummus,
made in the food processor.
***??'/
'•PEACHES
•PLUMS
•SHELLED
PEAS
3801 HWY 41 N.
Byron, GA 31008
478-953-3820,
~ Fresh Pork, Beef & Chicken ~
•Professional Service
•Fresh Frozen Vegetables
•Cured Pork
•Custom Cutting
•Family Packs
1321 Green Street
Warner Robins. GA 31093
478-918-0888 office
478-918-0392 Fax
WEDNESDAY, JULY 26, 2006 ♦
ents and toss with dressing
Mediterranean
Couscous
1 1/2 cups water
1 cup uncooked cous
cous
2 cups cherry tomatoes
- quartered
1/3 cup crumbled Feta
See GREEK, page 6C
2 cans cannellini bean
- 10 oz cans
2 teaspoons garlic pow
der .
4 tablespoons olive oil
2 tablespoons rosemary
- chopped fine
1 cup water
1 each lemon - juiced
Boil all ingredients
together for 5 minutes.
Allow to cool, then in
a food processor puree
mixture until smooth.
Serve with pita chips
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today
Call 987-1823
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VEGETABLES
Owners:
Burl Sasnett
Jo Sasnett
5C
Small Potatoes Press
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