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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 rr j o 1 city • • 'ZtiSs _Grfeek. . * C , C|* George Kyrteias ■ 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. PLACE YOUR AD IN THE MIDDLE GEORGIA LABOR LISTINGS.... and |||&> :> reach over ||4s4> 50,000 ( d\* JtfK |. homes .f? ’ gßwilHl 1 x 2 every Wed., Fri., & Saturday I Month ONLY $ 1 OO Call the classified department at 987-1823 or fax 988-9194 Restaurant & Fish Market 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 Iv si / A /VC 'h k\ / J j / 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 Subscribe today Call 987-1823 •SHELLED N BUTTER BEANS •SEASDNAL VEGETABLES Owners: Burl Sasnett Jo Sasnett 5C Small Potatoes Press 00036181