Found this in an old magazine (1980's) and have found no justification to change it.
Very popular way to twist meaty things away from being common S&P.
Usually, I double this to make about 1 1/2 C of the dry mix. It keeps fairly well as I use a lot of it.
3 tbsp dried oregano flakes
2 tbsp dried mint flakes
1 tbsp ground cumin
1 tbsp ground black pepper
2 tsp salt
2 tsp cinnamon
a) use as a dry rub on meaty things.
b) mix 2 tbsp with 2 tbsp olive oil as a coating for roast veg wedges (eg potatoes) and chicken pieces.
c) experiment with quantity in dishes like any ground lamb things (kefthedes) or dolmades.
d) marinade in a casserole dish like you would use for lasagna.
1/3C olive oil
2 cloves garlic crushed
3 tbsp lemon juice
2 tbsp spice mix
2 tsp fine grates lemon zest
> stir this up in the dish and splash the lamb chops around in it to soak for an hour before grilling.
Pork chops just as well.
I've never used it as a part of any crumb coating so no ideas about outcomes there.
Edited by - Brian T on 09/24/2020 15:16:15
Sounds good Brian! Years ago was shopping for dinner with a friend. We found a nice pork roast & he grabbed a container of this stuff. Ha! Ha! Ancient Greek formula! It was good!
Terry had a recipe for porchetta pork roast ( If that's how it's spelled). It was amazing! Someone gave her a big container of spice mix from Mexico?
I tried that store stuff. Not the taste I was looking for.
The mint, the cinnamon, the lemon. You will KNOW that taste.
Got a somewhat different brew for Greek calamari.
Remsleep put me onto calamari with orange that I must try.
Had some in a restaurant a couple of years back, for the novelty, it was refreshing.
One of the most expensive jarred herbs here is mint. Why, I don't know.
I pick a garbage bag of good, strong mint at a friend's place outside of town.
"Jeez! You didn't take much at all ( quite the patch)." I make lots.
I like to fill a jar. Maybe I want 1/4C or 1/2C for a recipe. There it is.
You maybe like some "Greek" rice?
Use 1 tbsp of the spice/herb mix in the water for each 1C dry rice.
Big glug of Greek Kalamata olive oil at the end.
It ends up being kind of similar to roasted potato wedges with the mix.
See this! Terry came home with a bottle today! There's a Nanaimo bar trail here on the Island. I was talking to her about making a Nanaimo bar shooter!
Edited by - bubbalouie on 09/24/2020 18:57:03
Forty Creek whiskeys, like 40 Creek Cream, really are a treat.
Not the most diverse selection out here but they will order a case of anything you want.
I would have to drive to the city for a single. Not.
I spent some time in Greece several years ago. I'm actually glad I had to go home because if I would have stayed I'd weigh about 500 pounds by now. That food was amazing.
My wife tends to use Cavender's a lot and always on green beans. I like the simplicity of your spice blend. I am sure I have everything in the pantry.
This is good stuff, Brad.
That's the only way it has stayed in my cookbook for 30 years.
Lamb chops marinated in that goop are wonderful.
The mint, the cinnamon and the lemon. Greek.
I don't know if Krinos is sort of the "Kraft" of the Greek world.
Very common brand here.
They put out a line of Greek cook books for free if you ask nicely.
When I was younger I had a curly dark brown beard & hair. I have many stories of being befriended by Italians , Greeks & Portuguese folks! Good food & homemade Red.
Good people in little Italy & Wop Hollow! I have green eyes & German/ Russian & Scottish/Irish roots go figure.
My old 'Murican neighbours taught me the wonders of green bean casserole. i always wondered what those freeze dried onions rings were for. Now i put them on burgers & smash them up on salads too!
I can eat anything with Campbell's mushroom soup in it ! Fennel goes good in Italian cooking & sausage , a pizza joint here puts a nice piece of it on every piece of meat lovers wheel.
Elderly Italian a block over came to "visit" my grape vines.
I have grapes and apples like he does, therefore, I'm a good guy.
I can still remember him looking up at me and saying: "You Greek?"
I'll save "Curried Green Beans & Bacon" for after I get the bacon fried.
For pre-Christmas treats, time to do up a few quarts of "Curried Nuts."
The roasting makes them much more digestible after cooking.
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