Greek Rub Food

GREEK SPICE RUB

Steps:

• Combine thoroughly in a small bowl. Store unused rub in an airtight jar.

GREEK SEASONING

Steps:

• Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an airtight container in a cool, dry place up to 6 months.

GREEK SEASONING BLEND

Steps:

• Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a bowl. Store in an airtight container. Alternately, blend spices in a spice grinder for a finer texture.

GREEK RIBS

Steps:

• Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated.
• Marinate in the refrigerator, turning occasionally, 4 to 8 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
• Arrange ribs on the prepared baking sheet, leaving space between them.
• Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.

GREEK RUB

Steps:

• Pound all the ingredients in your motar with your pestle, until fine and well combgined.
• Store in an airtight container in fridgge for 1 month.

GREEK RUB FOR GRILLED MEAT

Steps:

• Combine all ingredients and stir to mix.
• The spices should be coated with oil but they should not stick together.
• This will keep for up to 6 months if stored in an airtight jar away from light or heat.

GREEK LAYER DIP

Steps:

• For the pita chips. Preheat the oven to 400 degrees F.
• Slice the pita in half through the pocket, then into chip-size triangles. Lay the pita wedges in a single layer on a baking sheet. Brush with the melted butter, then season with the sumac and some salt and pepper.
• Bake, rotating the baking sheet halfway through, until browned and crispy, 8 to 10 minutes. Allow to cool on the baking sheet.
• For the dip: Combine the picante peppers, olives and red and yellow bell peppers in a small bowl. Season with the oregano and toss with the olive oil and vinegar.
• Spread half of the Baba Ghanoush on the bottom of a 10-inch square baking dish. Top with half of the pepper mixture. Top the pepper mixture with half of the Tzatziki. Repeat with the remaining Baba Ghanoush, pepper mixture and Tzatziki. Top with the tomatoes, feta and parsley. Sprinkle with the sumac and serve with the pita chips.
• Preheat the oven or a grill to 400 degrees F.
• Roast the eggplant, rotating once or twice during roasting, until soft, 30 to 45 minutes in the oven or 20 to 25 minutes on the grill. Transfer to a bowl, cover and let cool until cool enough to handle. Peel off the skin and discard.
• Combine the eggplant, mayonnaise, feta, garlic and salt and pepper to taste in a food processor. Blend, while streaming in the olive oil, until pureed and smooth. Transfer to a bowl and refrigerate.
• Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.

GREEK SPICE RUB OR SALAD DRESSING

Steps:

• Mix. Store in airtight container.
• To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.

GREEK HERB RUB FOR FISH

Steps:

• Combine ingredients and rub into mild white fish. The longer left on the fish before cooking, the stronger the flavors will be.