Portuguese Rub Bulk

Zoë spice Rubs are a unique recipe that we have created using the famous Montreal steak spice but with a  Zoë twist. Our Portuguese rub uses the Montreal steak spice as a base with the addition of the smokey Paprika and Portuguese herbs that you love, the resalts are delicious. All our rubs have been created to be universal so you can use them on meat, fish, vegetables to season sauces or truly anywhere your imagination takes you. Trey them on there in bulk or in one of our Zoë spices rub kits which include an infused olive oil as a binder to create an even more unique food experience. Zoë rubs will become a staple in your kitchen we know it. 

Pairing Suggestions for Zoë Piri Piri Spice Rub  

The Zoë Piri Piri Spice Rub is versatile and pairs beautifully with a range of ingredients. Here are some suggestions to inspire your culinary creations:  

• Proteins: Shrimp, chicken, steak, lamb, pork ribs, or fish (such as cod or sardines)  

• Vegetables: Bell peppers, zucchini, cherry tomatoes, eggplant, red onions  

• Starches: Rice (Portuguese-style), potatoes (mashed, baked, or fried), crusty bread  

• Salads: Arugula, spinach, or mixed greens with Zoë Wild Greek Oregano Buds, Zoë Red Wine Vinegar, and Zoë Extra Virgin Olive Oil  

• Other Flavors: Citrus (lemon, lime, orange), garlic, honey, fresh parsley, chili, Zoë Fleur de Sel  

Recipe 1: Greek-Portuguese Fusion Shrimp  

Ingredients  

For the Shrimp:  

• 1 lb large shrimp, peeled and deveined  

• 1 tbsp Zoë Piri Piri Spice Blend  

• 2 tbsp Zoë Lemon-Infused Extra Virgin Olive Oil  

• Juice of 1 lemon  

• 1 tbsp Zoë Wild Greek Oregano Buds, hand-crushed  

• Zoë’s Salt and Pepper, to taste  

For the Side:  

• 1 cup cooked orzo pasta  

• 1/2 cup diced cucumbers  

• 1/2 cup halved cherry tomatoes  

• 1/4 cup crumbled feta cheese  

• 1 tbsp Zoë Red Wine Vinegar  

• 1 tbsp Zoë Lemon-Infused Extra Virgin Olive Oil  

• Zoë’s Salt and Pepper, to taste  

Instructions  

1. Prepare the Shrimp Marinade:  

1. In a bowl, whisk together Zoë Piri Piri Spice Blend, Zoë Lemon-Infused Extra Virgin Olive Oil, lemon juice, and Zoë’s Salt and Pepper.  

1. Add the shrimp and toss to coat. Let marinate for 20-30 minutes.  

1. Cook the Shrimp:  

1. Heat a skillet or grill over medium-high heat. Cook the shrimp for 2-3 minutes per side, or until pink and cooked through.  

1. Make the Orzo Salad:  

1. In a mixing bowl, combine cooked orzo, cucumbers, cherry tomatoes, and feta cheese.  

1. Drizzle with Zoë Red Wine Vinegar and Zoë Lemon-Infused Extra Virgin Olive Oil. Season with Zoë’s Salt and Pepper.  

1. Serve:  

1. Plate the shrimp over the orzo salad and garnish with Zoë Wild Greek Oregano Buds.  

Recipe 2: Piri Piri Steak with Double-Stuffed Baked Potato and Arugula Salad  

Ingredients  

For the Steak:  

• 2 ribeye steaks  

• 1 tbsp Zoë Piri Piri Spice Blend  

• 1 tbsp Zoë Lemon-Infused Extra Virgin Olive Oil  

• Zoë’s Salt and Pepper, to taste  

For the Double-Stuffed Baked Potato:  

• 2 large baking potatoes  

• 1/4 cup sour cream  

• 2 tbsp butter  

• 1/4 cup shredded cheddar cheese  

• 1 tbsp Zoë Chili-Infused Extra Virgin Olive Oil (optional for a spicy kick)  

• Zoë’s Salt and Pepper, to taste  

For the Arugula Salad:  

• 2 cups fresh arugula  

• 1/2 cup halved cherry tomatoes  

• 1/4 cup thinly sliced radishes  

• 1/4 cup thinly sliced red onions  

• 1 tbsp Zoë Red Wine Vinegar  

• 2 tbsp Zoë Extra Virgin Olive Oil  

• 1 tsp Zoë Wild Greek Oregano Buds, hand-crushed  

• Zoë’s Salt and Pepper, to taste  

Instructions  

1. Prepare the Steak:  

1. Rub the steaks with Zoë Piri Piri Spice Blend, Zoë Lemon-Infused Extra Virgin Olive Oil, and Zoë’s Salt and Pepper.  

1. Let rest at room temperature for 20 minutes.  

1. Cook the Steak:  

1. Grill or pan-sear the steaks over high heat for 3-4 minutes per side for medium-rare, or until your desired doneness.  

1. Let rest for 5 minutes before serving.  

1. Make the Double-Stuffed Potatoes:  

1. Preheat the oven to 400°F (200°C). Bake the potatoes for 45-60 minutes or until tender.  

1. Slice each potato lengthwise and scoop out the insides into a bowl.  

1. Mix with sour cream, butter, cheddar cheese, and Zoë Chili-Infused Extra Virgin Olive Oil (if using).  

1. Season with Zoë’s Salt and Pepper. Spoon the mixture back into the potato skins and bake for an additional 10-15 minutes.  

1. Prepare the Arugula Salad:  

1. Toss arugula with cherry tomatoes, radishes, and red onions.  

1. Drizzle with Zoë Red Wine Vinegar and Zoë Extra Virgin Olive Oil. Sprinkle with hand-crushed Zoë Wild Greek Oregano Buds and season with Zoë’s Salt and Pepper.  

1. Serve:  

1. Plate the steak alongside the double-stuffed baked potato and arugula salad for a complete, flavorful meal.  

 Enjoy these vibrant recipes that highlight the bold, zesty flavor of the Zoë Piri Piri Spice Rub, paired with fresh Mediterranean-inspired ingredients!