Greek rub recipe / dry brining with COTS seasoning?

[Marauderer]

"Old Towne Restaurant" is the one I used to go to that the two brothers owned. There was a split by the brothers in the 90's or so and that is the place. They had a restaurant West Ashley on Cosgrove Ave. back in the early 90's. I lived West Ashley in the 60's out in Pierpont on Rt 61, in the late 70's We had a house built in Longbranch, in the late 80's we lived in Dominion Hills in Hanahan. My family and I loved the Low Country and really enjoyed the life style.

[HC in SC]

The 2 Old Towne branches (North Towne and West Towne) have closed. The only one is the original one downtown on King St.; except for the Zeus restauant in Mt. Pleasant . If nothing else I can grab some of their no salt Greek seasoning they sell. Thanks again!

[Marauderer]

I was in Charleston back in March of this year and had some great memories.

[HC in SC]

Ok - here is a decent salt-free Greek seasoning recipe:

2 tablespoons dried oregano
5 teaspoons onion powder
5 teaspoons garlic powder
1 tablespoon fresh ground black pepper
1 tablespoon beef bouillon granules (crushed bouillon cubes)
1 tablespoon dried parsley
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon lemon pepper

Great on poultry, pork and beef.

Can also be lightly sprinkled over a salad if you are using a (balsamic) vinegar / oil based dressing. Add feta cheese and kalamatas for a true Greek salad.

I am going to work this into Meathead's Greek potato recipe as well in lieu of the salted Cavender's Greek seasoning and see how it goes as well!

Enjoy!

[Marauderer]

HC, I will try it. It looks good.

[smarkley]

Thanks HC... I will give it a try!