My Big Fat Greek Iced Tea Recipes

ICED TSAI TOU VOUNOU (GREEK MOUNTAIN TEA)

Steps:

• Put the tsai tou vounou, tea bag and dried mint in a container and pour boiling water on top.
• Let them steep for five to ten minutes, depending on how strong you want it.
• Alternatively, you can put them in a pot with water, bring to a boil and let them steep for a couple of minutes.
• At this stage you can add some honey, sugar or stevia to sweeten it.
• Set aside to cool.
• Strain the tea and mix in the juice.
• Refrigerate for a few hours and serve with more ice cubes and a slice of lemon.

INSTANT POT® ICED TEA

Steps:

• Pour 5 cups of water into a multi-functional pressure cooker (such as Instant Pot®). Add sugar and tea bags. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Remove tea bags and squeeze out remaining liquid into the pot. Pour tea into a pitcher and add remaining water. Serve over ice with lemon slices and mint sprigs.

MY BIG FAT GREEK ICED TEA

Steps:

• POUR 2 quarts filtered water into a large stainless steel pot.
• REMOVE the leaves from 8 stalks of fresh spearmint; ADD spearmint leaves to pot; ADD 8 cinnamon sticks; SET heat to high.
• ADD 12 Pomegranate Pizzazz tea bags, 6 spearmint tea bags, 3 licorice spice tea bags.
• BRING mixture to a gentle boil; REDUCE heat to low; SIMMER 3-5 minutes; REMOVE tea from heat.
• WASH lemons well and cut in half; SQUEEZE juice from lemons, reserving 4 lemon halves; SET aside lemon juice or chill.
• ADD the 4 reserved lemon halves and 1/2 cup premium honey to hot tea brew; ALLOW mixture to steep and cool down.
• STRAIN tea when cooled through mesh strainer into a pitcher (save and set aside cinnamon sticks for garnish); ADD the fresh lemon juice and the grenadine to tea; STIR well (Tea may be diluted with cold filtered water if you desire a subtler tasting tea).
• POUR tea into tall glasses filled with ice. Place 1 lemon slice on rim of each glass; add 1 stick cinnamon and 1 sprig fresh mint to tea to garnish.
• AS A COCKTAIL: Add desired amount of ouzo liqueur to iced shaker or glass; FILL with tea; SHAKE or STIR; GARNISH.
• SERVE and ENJOY!

MY BIG FAT GREEK BURGER

Steps:

• Combine all ingredients for the yogurt sauce in a small bowl. Cover and chill until ready to serve.
• To prepare the burgers combine the spinach, feta, and herbs together in a medium bowl until just mixed. Gently fold in the ground beef taking care not to over mix as that will toughen the burger. Divide the mix into fourths and shape into patties.
• Prepare your indoor grill with a light coating of olive oil, olive oil flavored cooking spray would work well here. Cook the burgers about 4 minutes on the indoor grill.
• To serve your burgers, split the warmed pita bread and the burgers. Allow diners to adorn with onion slices, cucumbers, tomatoes and sauce to taste.

MY BIG FAT GREEK BURGERS

Steps:

• NOTE: I USE 50% GROUND BEEF WITH 50% GROUND LAMB, WHICH IS A BALANCED MELDING OF FLAVORS.
• TRADITIONAL PREPARATION METHOD: INTO a large bowl add the SEASONED GROUND MEAT ingredients without mixing; IN another small bowl beat one egg with 1 tablespoon flour; ADD egg/flour mixture to ground meat ingredients in large bowl; WHISK 1/4 cup milk and 1/8 cup ouzo or Pernod (or 1 teaspoon anise extract) in a small bowl and add 1/2 cup bread crumbs; ALLOW mixture to absorb; ADD to meat mixture; MIX well; CHILL meatball mixture until very cold (40 degrees F).
• QUICK FOOD PROCESSOR METHOD: INTO large food processor add 1/4 cup milk, 1 egg, 1 tablespoon flour, 1/8 cup ouzo (or 1 teaspoon anise extract) and 1/2 cup bread crumbs; PROCESS; ADD the MAIN MEATBALL INGREDIENTS except for ground lamb and feta cheese; PROCESS; ADD ground lamb; PROCESS (Feta cheese may be added to mixture now and processed or folded into after); CHILL meatball mixture until very cold (40 degrees F).
• SHAPE meat mixture into six patties.
• PLACE patties onto a baking sheet (do not use a broiler pan with grill since patties will stick to the grill and/or and be difficult to remove after broiling).
• PREHEAT oven to BROIL.
• BROIL the patties 2-3 minutes, TURN patties using a metal spatula (NOTE: YOU MAY ADD CRUMBLED FETA CHEESE OVER BURGERS NOW IF DESIRED); BROIL 2 minutes longer or until desired doneness is reached (patties will continue to cook after removing from oven); REMOVE pan from oven; COVER patties with foil.
• MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a small bowl (1 cup plain yogurt, 1/2 cup finely diced cucumbers, 2 tablespoons chopped fresh dill or 1 1/2 teapoons dried dill, 3/4 teaspoon chopped fresh mint or 1/4 teaspoon dried mint, 1/2 teaspoon finely minced onions, 1/4 teaspoon finely grated fresh lemon zest); CHILL before serving.
• WARM or toast buns if desired (For toasted steamed buns if desired, melt butter a large skillet over medium heat; PLACE place halved buns cut-side down; REDUCE heat and cover until buns are browned on bottom and heated through); SPREAD the CUCUMBER-DILL YOGURT SAUCE; ASSEMBLE burgers as desired with above FIXINGS.
• SERVE and say, "OPA"!

MY BIG FAT GREEK CHICKEN

Steps:

• PLACE a 5 1/2 - 6 lb. roasting chicken into a colander placed in sink; REMOVE and discard the innards from the cavity from chicken; RINSE chicken inside and out with chicken in the colander; LEAVE chicken in colander in sink.
• INSERT a V-shaped rack into a roasting pan to suspend chicken while baking, for even browning; SET aside; PLACE oven rack in the second low position, or to where chicken will be 5 inches below the top of oven; PREHEAT oven to 425°F .
• GRATE 1 1/2 teaspoons outer fresh lemon zest using a fine shred grate; SQUEEZE enough lemons to yield 1/4 cup; RESERVE 2 squeezed lemon halves; CUT one small onion in half; CUT 1 head of garlic in half crosswise.
• INTO in a small saucepan add: 1/4 cup fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 tablespoon garlic salt, 1 tablespoon dried Greek oregano, 1 tablespoon wild thyme honey, 1 1/2 teaspoons fresh grated lemon zest, 1/4 teaspoon ground cumin, and 1/4 teaspoon fresh ground white pepper, for the BASTE.
• TIE one bunch (about 20 sprigs) fresh oregano together tightly on the lower stems using a twist-tie; IMMERSE oregano into the BASTE mixture; BRING mixture in saucepan to gentle boiling for one minute; REDUCE heat to low and simmer for 5 minutes; REMOVE saucepan from heat; LET mixture stand to infuse the fresh oregano essences; STRAIN liquid from oregano sprigs in baste solution, remove sprigs using tongs and reserve.
• RUB the chicken skin all over with the halved garlic heads for the BOUQUET to season, reserving the garlic sections; LEAVE chicken in the colander; STUFF the cavity of chicken with the fresh garlic head halves, the small onion halves, 2 reserved lemon halves and the reserved fresh oregano sprigs; RUB 1 tablespoon tempered unsalted butter evenly over entire outer surface of chicken; FOLLOW with one tablespoon extra virgin olive oil; GENEROUSLY season the inner cavity of chicken with kosher salt and freshly ground pepper; TIE drumsticks together at ends with kitchen string; WRAP drumstick and wing tips with foil; TRANSFER chicken onto the V-rack inserted in roasting pan.
• SET oven timer to 25 minutes; BAKE chicken uncovered at 425°F until timer sounds; REDUCE oven temperature to 355°F ; SET oven timer for 40 minutes; CONTINUE baking chicken until timer sounds again.
• REDUCE oven temperature now to 325°F; CAREFULLY slide out oven rack wearing oven mitts; REMOVE foil from drumsticks and wings; MIX the BASTE solution with basting brush; BRUSH chicken evenly with the BASTE solution (don't worry about the chicken underside, as the baste will drip down to season); RETURN chicken into oven and close oven door.
• REPEAT the BAKE, BASTE, and TIMER procedures every 15 minutes so chicken has been basted 3 times in the remaining 45 minutes (TOTAL BAKING TIME IS EXACTLY 1 HOUR, 50 MINUTES); CUT and remove string from drumsticks.
• CARVE, serve, and feast!

MY BIG FAT GREEK BAKED BEANS

Steps:

• Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
• Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
• Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
• Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

POMEGRANATE ICED TEA

Steps:

• Prepare tea and cool.
• Mix the rest of the ingredients.
• Pour over ice in an iced tea glass.
• Garnish with lemon wedge.

MY BIG FAT GREEK PILAF

Steps:

• MELT 2 tablespoons butter over medium-low heat in a medium saucepan.
• ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts.
• SAUTE to an even light golden brown color, being careful not to overbrown or scorch.
• ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments).
• BRING to a rolling boil; ALLOW to boil for 1 minute.
• REDUCE heat to lowest setting.
• SIMMER covered for 35-40 minutes.
• FLUFF rice with a fork.
• FOLD in feta cheese to rice until just combined.
• SERVE with your favorite meat, fish or vegetable entree and ENJOY!

MY BIG FAT GREEK FRITTATA

Steps:

• Adjust oven rack to middle position and heat oven to 400 degrees F.
• In a large bowl, whisk eggs, cheeses, oregano, salt and pepper to taste.
• Heat oil and garlic in a large (12-inch) ovenproof nonstick skillet over medium-high heat until garlic starts to sizzle and turn golden. Add spinach and cook until excess moisture evaporates, about 1 minute. Add ham, shaking skillet to distribute evenly. Add egg mixture. Cook, without stirring, until eggs start to set around edges, about 1 minute.
• Transfer pan to oven and bake until frittata is puffed and set, 10-12 minutes. Slide or invert onto a large plate, cut into wedges, and serve.