Monday, January 21, 2013

Chef OH's Tzatziki Sauce



Chef OH shows you how to make the perfect Tzatziki Sauce. 

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Tzatziki Sauce

32 oz Yogurt (Greek)
6 Small Cucumbers
2 tbs Greek Extra virgin olive oil
2 tbs Lemon Juice
1 tbsp Fresh Dill
2 Garlic Cloves
Salt ½ teaspoon

Strain yogurt for about 1 hour. Peel cucumbers and grate on a grater, squeeze water out in lintless cloth and place in bowl with yogurt. Finely chop dill and garlic. Add all ingredients to yogurt and mix slowly. Do not over mix.
**Refrigerate until ready to use.
**Serve with sliced Pita Bread.

Thursday, January 26, 2012

FOR IMMEDIATE RELEASE

HILLAS BEER SELECTED AS ONE OF 
COST PLUS WORLD MARKET'S "BEERS OF THE WORLD" 

Huntington Beach, CA (INSPYRS PR) - January 26, 2012 - Fotis and Son Imports anounces Hillas Beer has been selected as one of Cost Plus World Market's "Beers Of The World" - Featuring AN International Sampling Of The World's Finest Beers. 
"This is a true honor and we are all very proud that Hillas Beer has been seleceted as one of the 10 best beers of the world by Cost Plus World Market." ~ Chef OH (Orestis Hillas - Fotis and Son Imports)
Beer, called "zythus” by the Greeks, was the first alcoholic beverage known to civilization over 6,000 years ago. It was a drink of the rich and wealthy as well as ordinary folks. The drink was even used as an offering to the gods and placed in tombs in the Egyptian civilization where beer had its birth. Throughout history beer has been associated with family life, friendship, romance and celebration. Although the taste of beer has changed over the last few thousand years, the enjoyment has remained constant.
Open a bottle of Hillas Lager Beer and share the kinship with past Gods, kings, queens and other ordinary people. Brewed in Rodopi, Greece where, according to tradition, the first Greek beer was produced in Ancient Times. This light pale beer is dry and well balanced, and makes for a smooth drinking with a malty finish. Hillas Beer, imported by Fotis & Son Imports has captured the tradition of brewing a truly great beer. Fotis & Son Imports proudly boast a philosophy of "quality without compromise." www.greekfoodandwine.com

Press Contact: 
Pamela Spyrs - INSPYRS PR - inspyrs@yahoo.com

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Friday, October 14, 2011

CHEF OH'S NEW MEDITERRANEAN TAPENADE

Chef OH's Mediterranean Olive and Mediterranean Olive & Roasted Tomato Tapenade now available at COSTCO

READ MORE ABOUT CHEF OH'S MEDITERRANEAN TAPENADES IN SELECTED COSTCO LOCATIONS:
http://myemail.constantcontact.com/Chef-OH-s-Mediterranean-Tapenade-available-at-COSTCO.html?soid=1103486361054&aid=wcELCa9ba_Y


Thursday, August 11, 2011

Chef OH Mediterranean Olive & Roasted Tomato Tapenade available at COSTCO



August 2011 - Fotis and Son Imports announces Chef OH's Mediterranean Olive & Roasted Tomato Tapenade is now available at COSTCO locations in San Diego, CA, Arizona & Utah.

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Chef OH Mediterranean Olive Tapenade available at COSTCO



July 2011 - Fotis and Son Imports announces Chef OH's Mediterranean Olive Tapenade is now available in the Los Angeles and Orange County, CA COSTCO locations.

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Monday, May 9, 2011

Orestis' Kouzina: Slow Roasted Leg of Lamb w/ Chef OH (Orestis Hillas)



Chef OH shows you how to make the Best Greek Style Slow Roasted Leg of Lamb! See below for Chef OH's recipe.

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Leg of lamb (slow cooked) 7 hours

5 lbs bone in leg of lamb
½ cup Olga Greek Extra virgin olive oil
8 garlic cloves
Thyme
Rosemary
½ Tsp Salt
½ Tsp Pepper
1 Tsp Oregano

Preheat oven to 500F. Mix your marinade of olive oil, salt, pepper and oregano in a bowl. With a small knife make small slits in leg of lamb so you can slide slivers of Garlic into lamb. Pour your marinade over lamb and rub into meat on all sides. Place on rack in a pan and add several sprigs of thyme and rosemary on sides of lamb. Add about a cup of wine to bottom and place in heated oven. Cook at 500 F for about 20 minutes and then lower temp to 275 F for the next 6 hours and 30 minutes. Remove lamb and let set for 10 minutes before carving. The lamb will be melting off the bone.

Suggested wine pairing: Monemvasia St. George red or Moschofilero white (available at www.greekfoodandwine.com)