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Summer Recipes
Caprese:
Ingredients
Tomato Heirlooms are the best
Fresh Mozzarella Cheese
Fresh Basil
Balsamic Vinegar
Slice tomato to 1/8" thick then slice cheese to same thickness lay cheese slice on tomato then use one basil leaf on top of each cheese slice. Lastly drizzle balsamic vinegar over the top and served chilled.
Mike's Westurf Herb Recipes
Herbal Basting Brush:
Step 1: Bring together some nice long branches of oregano, parsley, rosemary, marjoram, sage, and bay leaf about 12" long. You can also add some basil or lavender blooms for color.
Step 2: Lay the herbs out aligned by the growing tips. Cut the bases to a uniform length about 12" to 14".
Step 3: Cut a piece of course twine or hemp about 4' long. Make a loop about 8" from the end of the twine. Gather the branches, slip the loop around them and tie the bunch tightly together with a knot about 6" from the base.
Step 4: Tuck the short loose end of the twine down among the branches, then start wrapping the twine tightly around the bunch, working your way down to the base. Keep the twine as tightly together as possible.
Step 5: When you reach the base of the bunch, tie off the two ends of the twine in a knot and cut off any remaining twine.
Rosemary Lemon Chicken on Rosemary Skewers
Ingredients:
1 tablespoon rosemary, chopped
3 tablespoons fresh lemon juice
1 tablespoon garlic, minced
Pinch of salt and pepper to taste
4 large boneless skinless chicken breasts cut into bite size pieces
1. In a mixing bowl, combine the first four ingredients
2. Pour contents of the bowl into a large zip lock bag. Add the chicken and seal; squeeze out any excess air.
3. Refrigerate for 2-3 hours, turning and rubbing the herb mixture into the chicken occasionally.
4. Grill the chicken over medium heat for about 15 minutes turning twice. The chicken should be well browned on both sides.
5. To create the rosemary skewers you will need to select an 8" to 12" long woody rosemary stem as straight as possible. Be sure not to use any young stems as they may not support the chicken.
6. Remove the tender green tips from the end of the young stem with scissors and then cut the end of the stem to a point.
Now slide the pre-cooked chicken pieces onto the skewer tightly leaving no spaces between pieces.
8. Lay down a strip of foil to protect the rosemary leaves on the skewer from burning. Grill the chicken over medium heat for approx. 15 to 20 minutes turning throughout.
Herbed Tri-Tip
Ingredients:
2 pounds tri-tip roast
1/4 cup low sodium soy sauce
1/4 cup water
1/4 cup red wine
2 tablespoons chopped oregano
2 tablespoons Italian parsley
2 teaspoons chopped rosemary
2 teaspoons chopped marjoram
1/4 cup chopped green onion
4 cloves chopped garlic
1. Place meat in a shallow glass dish
2. In a small mixing bowl, combine remaining ingredients and mix well. Set 1/3 of the marinade aside for basting. Pour the remaining 2/3 over the meat and coat thoroughly.
3. Marinate meat for 1-2 hours turning occasionally.
4. Over medium high heat, grill the meat, turning occasionally. Cook 18-20 minutes for rare, 26-28 minutes for medium.
5. Half way through the cooking time , baste the meat with the reserved marinade using the herbal basting brush. The meat wil continue to cook after it is removed from the grill, so let it rest a few minutes before carving.
Pan Fried Rosemary and Garlic Potatoes
Ingredients:
16 baby red potatoes (about 1 1/2 pounds) cut into 1/2 inch pieces
2 tablespoons extra virgin olive oil
1/4 teaspoons sea salt
4 garlic cloves minced
1 tablespoon rosemary
Pinch of black pepper
1. Blanch the potatoes in 1 quart of boiling water for 3 minutes, drain and run under cold water for a few seconds then let them dry.
2. Heat olive oil in a 12" skillet over medium heat.
3. Add the potatoes and salt then stir well.
4. Cook uncovored for about 30 minutes, stirring occasionally so the potatoes brown evenly.
5. Turn heat up to medium-high. Add garlic, rosemary and pepper. Cook 3 minutes stirring frequently.
Goes well with Herbed tri-tip.
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