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.

MY BIG FAT GREEK SALAD

Steps:

• NOTE: MARINATE SALAD IN REFRIGERATOR FOR 30 MINUTES OR LONGER, THEN RE-SEASON WITH FINE SEA SALT AND RE-TOSS BEFORE SERVING.
• PEEL and slice red onion into 1/4" rings; PLACE onion slices in a bowl of cold water.
• REFRIGERATE bowl of water with onions until needed (the cold soak will diffuse sharpness and/or bitterness).
• PREPARE DRESSING: Finely grate 1/4 teaspoon fresh lemon zest. Knead and cut lemons into halves to juice, yielding 1 1/2 tablespoons juice. Whisk together all ingredients in a small mixing bowl. Set aside at room temperature to allow flavors to infuse. FOR A TANGIER DRESSING: Add up to 2 1/2 - 3 tablespoons extra red wine vinegar, plus sugar to balance acidity. FOR A LIGHTER DRESSING: Replace some of the olive oil with kalamata olive brine before adding sea salt, then adjust salt according to taste.
• PREP the remaining vegetables to specifications; DICE the feta cheese into 1-inch cubes.
• REMOVE onions from water and blot dry.
• COMBINE all ingredients except feta cheese in a large bowl.
• POUR the dressing over vegetables and gently toss until evenly blended.
• SPRINKLE top of salad with feta cheese (if desired you can gently fold feta with salad to moisten with dressing).
• SERVE and enjoy.

MY BIG FAT GREEK PASTITSIO

Steps:

• In a nonstick skillet sprayed with nonstick spray, saute the onion over medium-high heat until translucent, 2-3 minutes or so.
• Add meat to the pan and cook over medium heat until browned all the way through; drain fat.
• Add tomato sauce, garlic,just 1 tsp of the cinnamon, and some salt to taste.
• Simmer on low heat 20 minutes.
• Meanwhile, in a medium saucepan, melt the butter.
• Once the butter has melted, stir in the flour, whisking until blended.
• Remove pan from heat and whisk in the milk slowly until blended.
• Return pan to heat and let simmer over low heat about 5 minutes, stirring often,or until thick and smooth.
• Remove sauce from heat and let cool slightly.
• In a bowl, beat eggs and then add small portion of the cream sauce, whisking quickly as you do.
• Whisk in a bit more of the sauce, then add all the rest and whisk well until smooth.
• (You can to be careful not to add too much at first or you will cook the eggs.) Season sauce with some salt& pepper and a dash of nutmeg to taste, mixing well.
• Grease a 9x13" casserole with deep sides well and place hot macaroni in it.
• Top with meat sauce, then sprinkle meat sauce with remaining 1 tsp cinnamon.
• Pour cream sauce over all to cover.
• You may need to shake the pan a little to make everything settle in (not too hard- you don't want sauce flying everywhere).
• You may have a little extra cream sauce left over, depending on how deep your pan is.
• Bake in a preheated 350 F oven for approximately 40 minutes or until custard is firm (no jiggling).
• Let cool 10 minutes before serving.

WATERMELON-MINT ICED TEA (GREEK INSPIRED)

Steps:

• Puree the watermelon in batches until smooth, then strain into a pitcher. Cover and refrigerate until very cold.
• Bring 6 cups water to a boil in a medium saucepan. Remove from the heat, add the tea bags and honey and let steep 5 minutes. Add the mint leaves, cover and refrigerate until cold. Discard the mint leaves and add the tea to the watermelon juice. Serve over ice in tall glasses with mint sprigs, if desired.

MY BIG FAT GREEK SALAD

Steps:

• Put the lettuce in a large bowl. Add olives, feta, onions, cucumbers, and tomatoes.
• In small bowl, beat together olive oil, lemon juice, and salt and pepper.
• Pour the dressing over the salad.
• Top with oregano, mint, and anchovies (if using).

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!