Fresh Herbs

[txpgapro]

Wife brought home garden fresh rosemary and chinese oregano. What dish can I use both in, in the very near future? I will be storing in plastic zip locks in the frig.

[Zilla]

Roasted Chicken. Rub with EVOO, salt, pepper, rosemary, oregano roast for 50 min 350. Sauted Asparagas, Rice, Crusty Bread, a bottle of Becker Fume Blanc. Ya never know Mike it might just work in your favor. :wink: But don't kiss and tell.

[bigwheel]

Well that chinese oregagno obviously go into flied lice :) Now I aint sure about that Rosemary stuff. I know it highly aromatic and easy to use too much..sorta like chinese oreganao or eyetalian oregeano..or mexican oregenoa etc. Now maybe guessing it would not be so potent in its raw form..but I just aint sure if you get my drift. Now if you ever want to overdose on a spice..try doubling the anise seed ration for sauasge sometime. It make it taste just like a liquorish stick.

bigwheel

[M38A1]

I'd also go with Zilla's idea on the yard-bird but don't drop the ball there. Add a fresh fruit (strawberry) medley with chocolate for desert and you ought to be set for the night. 8)
~m

[Zilla]

Good call M I dropped the ball on that one.

[FairWeatherSmoker]

Most any pasta sauce will work fine with those 2, and a few others too :!:

[Woodman]

Leg of lamb. I do not recall ever hearing of Chinese Oregano, but it must somewhat mirror greek/italian/mexican oregano.

[Fred]

gee ya'all had me a going :wink: 8)

Saw Chicago last night killer show :)

[droller]

McCormick Spice Company suggests that rosemary goes with:

Consomme
Lamb, Pork, Meatballs, Venison, Marinades
Baked Fish, Shrimp
Chicken, Quail, Pheasant, Goose, Cornish Hen
Eggplant, Turnips, Squash, Potatoes
Citrus Fruits
Tomato, Cheese Sauces
Cold Beef Salad
Vinaigrette
Spoon Bread, Pizza, Herb Bread
Pasta, Lentils

[bigwheel]

Well you got to realize dumb yankees dont have much of a sense of spices. Works the same with furriners. Learnt this the hard way on Portugese Linguica. Now why would anybody want a sausage to taste like cinnamon and nutmeg and assorted other weird stuff like that? That get all the flavor combos backwards in other words. I only use Rosemary in Brats and 2 t. for 5-7 lbs of meat is mo than plenty. The stuff is purty dang potent at least in its dry form. Sorta taste like pine needles to me. Now whut anybody would want to stuff a poor dead chicken full of evergreen pine needles...I just aint shore. Dont think it would appeal to my taste buds anyway.

bigwheel

[txpgapro]

txpgapro wrote - "Thanks for all the suggestions. I'm thinking of either a leg of lamb, standing rib roast, or maybe a duck. Oil it down, rub with all these spices, wrapped in cheesecloth and put in the smoker. Then eventually wrap in foil to finish. Might make a nice Easter dinner."


Well I bought both the lamb and the rib roast but decided on the lamb for Easter. First I put slits all over the leg and inserted shallots. Then I toasted some fennel seed, and then croasely crushed it. To the fennel I added, minced garlic, crumbled bay leaf, mint, tarragon, thyme, lemon pepper, cracked pepper, salt, and 1/3 cup EVOO. I mixed it well and then rubbed it all over the leg. Placed some fresh rosemary on the leg and then wrapped the entrie leg in cheese cloth. I then foiled the leg and put it to bed in the frig. Will smoke/grill it on the Weber, Easter morning. It's a 9 pounder so I figure around 4 hours at 325*. When it reaches about 150* I 'll foil it and place in the ice chesst to finish. We plan to eat it tomorrow night around 7. Hope this turns out.

http://img97.imageshack.us/img97/1441/p0002244004qu.th.jpg (http://img97.imageshack.us/my.php?image=p0002244004qu.jpg) http://img131.imageshack.us/img131/3802/p0002245008wb.th.jpg (http://img131.imageshack.us/my.php?image=p0002245008wb.jpg)

[david brace]

Lamb is a very traditional Easter dinner...It sounds like a winner to me.

I'd make my stuffed mushrooms as an appetizer :wink: ...course I gotta do a zillion of them next weekend for the family Easter get-together.

DB