Get me to the Greek!

After a recent dinner date with our friends, the Korpans I decided to blog some delicious Greek recipes.  When I think of yummy Greek food I think of lemon, oregano, and more lemon!  I hope you enjoy these two awesome recipes! They will leave your guests licking their fingers for more.

Menu

Greek Ribs

Greek Style Potatoes

Greek Salad 

served with warmed Na an bread and Tzatziki

Greek Style Potatoes

1/4 cup olive oil

3/4 cup water

4 cloves garlic, minced

1/2 cup lemon juice

3 cubes chicken stock, crushed

1 tsp thyme and rosemary

pepper to taste

6 large potatoes, peeled and quartered

Preheat oven to 350

Combine ingredients in a bowl and pour over potatoes in a shallow baking dish

Roast for 1 1/2 to 2 hours, turning occasionally.

Greek Ribs

3 lbs pork back ribs

2 tsp lemon rind

1/3 cup lemon juice

1/4 cup grated onion

2 tbsp oregano 

2 tbsp oil

2 tsp honey

3/4 tsp garlic powder

salt and pepper

Whisk ingredients and marinate pork for 8-24 hours in the fridge.

Preheat oven to 400 F. In a well foil lined roaster, roast pork for 10 mins. Reduce heat to 375 for 1 hour. Baste a few times during cooking.

These are two of my secret (now not so secret) recipes. 

Thai-Style Halibut with Coconut-Curry Broth

This delicious coconut curry dish is a wonderful addition to a recipe collection. Using some fresh halibut is such a great change from the standard chicken I tend to use.  It's such a quick recipe; dinner is on the table within 30 minutes!

Menu

Coconut Curry Halibut

served with fluffy rice and steamed vegetables

Coconut Curry Halibut

Ingredients:

2 tsp oil

4 shallots, finely chopped (3/4 cup)

2 12 tsp red curry paste

2 cups low sodium chicken broth

1/2 cup coconut milk

1/2 tsp salt

4 (6 oz) pieces halibut fillet, skin removed

steamed spinach

1/2 cup coarsely chopped fresh cilantro leaves

2 scallions, green part only, thinly sliced

2 tbsp fresh lime juice

freshly ground black pepper

2 cups cooked rice

In a large saute pan, heat the oil over medium heat.  Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.  Add the curry paste and cook, stirring, until fragrant, about 30 seconds.  Add the chicken broth, coconut milk, salt, and simmer until reduced to 2 cups, about 5 minutes.

Season halibut with 1/4 tsp salt.  Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.  Cover and cook until the fish flakes easily with a fork, 7-10 minutes.

Arrange a pile of steamed spinach in the bottom of 4 soup plates.  Top with fish fillets.  Stir cilantro, scallions (green onion), and lime juice into the sauce and season with salt and pepper.  Ladle the sauce over the fish and serve with rice and vegetables.

Enjoy!