Sun Sentinel Palm Beach Edition
Ladoregano-basted ribs great as appetizer or entree
Q Recently my husband and I ate at Greek Islands Taverna. I cannot believe how delicious everything was. If at all possible, can you get the recipes for their salad dressing, the rub that they use on their spare ribs and their butter sauce on the large baked shrimp? — Phyllis Schwartz
A. Sotiri “Sam” Kantzavelos’ recipes from Greek Islands Taverna (3300 N. Ocean Blvd., Fort Lauderdale; 954-565-5505, greekislandstaverna.com) are by far among the most requested for this column dating back to 2004. And so it comes as no surprise that the Kantzavelos family is celebrating 20 successful years serving traditional, authentic Greek cuisine.
The spare ribs Phyllis asked about are actually baby back ribs. You’ll find the Baby back ribs ladoregano on the menu under “Sotiri’s Meze” as an appetizer or as an entree under “House Specialties,” served with two sides.
The ladoregano sauce is also served on their roast chicken, chicken wings, lamb chops and roasted potatoes. The sauce also dresses char-grilled or roasted fresh grilled octopus, grouper, swordfish and salmon.
People can’t get enough of this popular lemon-olive oil based condiment. But soon they will. According to Kantzavelos, he and his son Chris and daughter Nicole are in the midst of launching a line of bottled salad dressing and ladoregano sauce. The corporation is established, the bottles have been purchased and the labels are designed. They hope to start selling by the end of the year.
In the meantime, Chris will be in Greece tying the knot on the island of Mykonos in September. After the honeymoon, the team plans to start working on production logistics. Initially, the products will be available for purchase at Greek Islands Taverna with future retail expansion plans in the works.
So Phyllis, the good news is you’ll be able to eventually purchase the dressing and sauce. But the bad news is, the salad dressing recipe is off the table. As for Greek Islands Taverna’s shrimp recipe, another signature dish known as Garides Tou Sotiri that Chef Sam shared that back in 2017, it can be found on SunSentinel.com.
Chef Sam doesn’t use a rib “rub” but seasons the racks simply with salt, pepper and dried oregano. Most of the added flavor comes from the ladoregano sauce that is used for basting and drizzling on the ribs before serving. Like many of Sam’s specialties, the ribs have been on the menu since the beginning. Chef Sam doesn’t really use recipes. Everything is by sight, taste, smell, feel and many years of experience. So adjust the sauce as to how “lemony” you like it or how strong you prefer the oregano.
Best of luck and continued success to Sam on his new venture. And congratulations to Chris and Jessie on their upcoming nuptials.