"Recipes are meant to be shared"...Ann Thibeault

Wednesday, February 23, 2011

Greek Night


We had "Greek" again this week.  This made Moe really happy because I actually made him a  salad.  

If you have been reading my blog for a while you have probably noticed the absence of salads.   I can make them, I just don't care for them.  Food should be satisfying and I  get no satisfaction from eating a salad.    

I love Greek food..  Having lived in both Toronto and Vancouver, both with large Greek populations, we have eaten a lot of Greek food over the years.  Greek Ribs ranks near the top on my favourites list.   


Grilled Greek Ribs


Served with  both rice and potatoes and


a Greek Salad

Print Recipe

Greek Baby Rack Ribs


==========
1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
dried oregano
Juice of 1 to 2 lemons
Lemon zest (Optional)
salt and pepper

Mince garlic and press with back of knife to turn into a paste. (or use a microplane). Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if using. Squeeze juice of whole lemons over ribs a few hours before cooking.

Note: These can be marinated earlier in the day or overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat.

Heat grill to high (both sides)

Place ribs on one side of grill or the middle (depending on Grill) and turn that side off. Lower other burners to medium. Cook, turning occasionally until ribs are tender.

On my grill they take about 45 minutes to an hour depending on the size of the ribs but could take longer depending on grill being used.

Greek Salad 

A Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.

It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil.  I go heavy on the tomatoes.

Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.
 
For something a little different, stack the ingredients;
 

 or, drizzle
 

Olive oil over a thick slice of feta, sprinkle with herbs and bake in the oven until the cheese is hot and starting to melt then, place on top of your salad.

10 comments:

  1. The Kitchen Gnome loves ribs and every variation! We have never had them Greek style. I know he will want to give these a try! Your salad looks delightful!

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  2. I have never tried Greek ribs, but they sound delicious! We only know ribs around here two ways--wet or dry! Like you, I am not crazy about salads; however, Greek salad is an exception! Love the stacked version--beautiful!

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  3. Food should be satisfying....agreed! I am Gah, Bah, about salads. I do however love a good Greek salad. Terrific mouthwatering photos!

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  4. I love the idea of baking the feta in the oven before adding to the salad. Here in Vermont the best feta's are not imported, they are local Vermont produced cheese. There is a goat's milk feta that is my absolute favorite. I will have to buy some soon for a baked Greek salad.

    -Robin

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  5. Oh how I miss the wonderful Greek and Italian restaurants back home in Niagara falls!
    You should open a restaurant here..I have yet to find a good one on the island!! Prices are also crazy here!

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  6. Kate, Susan, if you like a dry rib, you will probably love these.

    Donna, glad to know I 'm not alone in how I feel about salads.

    Robin, I'm sure your local Vermont cheeses are amazing. We have some local Vancouver Island Goat Milk fetas that are really darn good too, but when it comes to Greek Salads I want sheeps feta. I love the flavour and the texture (Creamier) of Bulgarian and Macedonian Sheeps feta.

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  7. Pamela,have you been to the new Greek restaurant in Duncan? Pegasus? If so I would be interested in your review. I haven't talked to anyone that has tried it yet.

    Ann

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  8. ANother simple idea applied to ribs..taste of souvlaki cum-baby-back-ribs!

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  9. The ribs look mouthwatering. It's all I can do from licking the screen right now. Do you think it would be possible to cook these in the oven instead of the grill? It's still too cold to bbq and I need to eat these asap.

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  10. Lesley, You can make these in the oven. Just place them on a rack and roast until tender. Time will depend on the size of your ribs. Some racks are more meaty than others. Somewhere between 60 to 90 minutes should do it.

    Ann

    PS. I lived in Northern Ontario for five years and grilled year around.

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