jmcquown wrote:
Janet Wilder wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...
Rosemary is good with pork and lamb


I have a huge rosemary plant in the garden (not as big as the
mint). I have rib eyes from Sam's Club in the freezer. All I need is
cooking instructions for rib eye steak and rosemary.

Do you crush it and rub it onto the steaks before cooking?
Do you put it over the heat on the grill so it smokes?

I'd appreciate some advice.

TIA

Texas Janet

http://www.youtube.com/watch?v=_VjmHaCJUSA

It inspired the survey

Jill



Thanks.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

"Ophelia" wrote in news:68h29uF2s2vmfU2
@mid.individual.net:

George Shirley wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb


Also with certain species of fish.

I have never tried that. Please can you give more detail?




http://www.lifestylefood.com.au/reci...pe.asp?id=2803

http://www.youtube.com/watch?v=2reuX2gUG_Q


http://www.taste.com.au/recipes/1714...ish+with+smash
ed+peas



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

Andy wrote:

I like lamp chops with rosemary!

Watt?

Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...
Rosemary is good with pork and lamb


Also with certain species of fish.

I have never tried that. Please can you give more detail?


I have stuffed whole fish to be baked with rosemary twigs. Also slices
of lemon. Gives the fish a delightful aroma and a very nice taste.

With fish fillets I have used rosemary leaves (needles), both fresh and
dried, on the exterior of fish I have broiled in the oven, or cooked on
the grill.

The first time I saw this done was in the Middle East having a fish
dinner with some Arab friends.

George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...
Rosemary is good with pork and lamb


Also with certain species of fish.

I have never tried that. Please can you give more detail?


I have stuffed whole fish to be baked with rosemary twigs. Also slices
of lemon. Gives the fish a delightful aroma and a very nice taste.

I do stuff fish with lemon slices and sometimes a little onion.


With fish fillets I have used rosemary leaves (needles), both fresh
and dried, on the exterior of fish I have broiled in the oven, or
cooked on the grill.

Would this be on a strongly flavoured fish?

The first time I saw this done was in the Middle East having a fish
dinner with some Arab friends.

Can you remember what kind of fish it was?

Sheldon wrote:
Andy wrote:
I like lamp chops with rosemary!

Watt?

LOL Thanks, I haven't laughed this hard all day.

Becca

Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
George Shirley wrote:
Ophelia wrote:
merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...
Rosemary is good with pork and lamb


Also with certain species of fish.
I have never tried that. Please can you give more detail?


I have stuffed whole fish to be baked with rosemary twigs. Also slices
of lemon. Gives the fish a delightful aroma and a very nice taste.

I do stuff fish with lemon slices and sometimes a little onion.


With fish fillets I have used rosemary leaves (needles), both fresh
and dried, on the exterior of fish I have broiled in the oven, or
cooked on the grill.

Would this be on a strongly flavoured fish?

The first time I saw this done was in the Middle East having a fish
dinner with some Arab friends.

Can you remember what kind of fish it was?


Some sort of grouper IIRC. I have used the rosemary on whole Spanish
mackerel and king mackerel with good success.

ChattyCathy wrote:
http://www.recfoodcooking.com/

OK. Let's see shall we?

Rosemary with chicken, sometimes lamb. It just doesn't seem to be the
right herb for steak.

gloria p

Andy wrote:

Ophelia said...

merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb

I've not tried pork with rosemary. I lean towards chipotle pepper/brown sugar
for that, with applesauce.

I like the lamp chops with rosemary!

Andy


"Lamp chops"? and where does one plug those in?

Sorry, LOL. Didn't have enough breakfast this morning...

Ophelia wrote:
Janet Wilder wrote:


I haven't used it with beef. With pork, I 'embroider' the joint with
rosemary branches. Lamb, I make wee slits and poke tiny sprigs of rosemary
and slivers of garlic into the holes


I've used rosemary with chicken and lamb. Right now there is a sprig
in the pan with the quartered baby red potatoes along with water and a
crushed clove of garlic so we can have mashed potatoes with our swiss
steak for dinner.

The supermarket had some interesting looking boneless chuck steak, not
the big thinly sliced pot roast kind, so I thought I'd swiss it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

I have a huge rosemary plant in the garden (not as big as the
mint). I have rib eyes from Sam's Club in the freezer. All I need is
cooking instructions for rib eye steak and rosemary.

Do you crush it and rub it onto the steaks before cooking?
Do you put it over the heat on the grill so it smokes?

Yes and Yes.

Bistecca alla Fiorentina in the style of M. Batali
Serves 4
I'm sure you get the idea of how to cook this

1- 3" thick 3-31/2 lbs T-Bone steak;
coat the meat and let sit to room temp
Grill: 12 min one side/ 9 min or to preference
After resting; slice as desired and serve over spinach

Seasoning:
1 Tblspn chopped fresh Rosemary
1 Tblspn chopped Fresh Sage
1 Tblspn chopped fresh Thyme
2 Tblspn Kosher Salt
2 Tblspn fresh grnd Black Pepper
2 Tblspn EVOO
6 cloves Garlic
( I add a splash of acid; red wine vinegar or some of the lemon below, to
make it similiar to a Chimichurri)
Motar and Pestle it a bit or a couple of quick pulses in the F. Processor


Fiorentina:
4 lbs baby spinich
juice of 1 lemon
S&P to taste

Smashed Yukon potatoes as a side.

This is nice to serve over a salad also.

BTW, cooked this last week. I picked up 4 (2x2 family packs) King cut Rib
steaks , 2ish " thick, a bit over 2 lbs ea. the other day @ the local F.
Meyer ( Kroger) that the Trainee and his teacher were putting out marked as
Boneless Chuck for 1.99 @lb. Told them they were mismarked, but they
didn't believe me, after all they cut and wrapped them. Even showed them
the rib bones and that they didn't look like the chuck in the case, but they
were insistent they were right. So who am I to argue in the face of all
that self assurance, threw them in the basket and told them to have a great
day. Ribs were 11.99 a lb that day.

I 'm hoping they keep this kid in Meat, until the next inventory at
least!!!!

Arri London said...



Andy wrote:

Ophelia said...

merryb wrote:
So, is it good? The only meat I have ever had rosemary with was
chicken...

Rosemary is good with pork and lamb

I've not tried pork with rosemary. I lean towards chipotle pepper/brown
sugar for that, with applesauce.

I like the lamp chops with rosemary!

Andy


"Lamp chops"? and where does one plug those in?

Sorry, LOL. Didn't have enough breakfast this morning...


Lamp chops. The cooked over a lamp for a couple days kind?

Andy
Dump spell checkers!

George Shirley wrote:
Some sort of grouper IIRC. I have used the rosemary on whole Spanish
mackerel and king mackerel with good success.

Ahh good, thank you

On Thu, 08 May 2008 16:55:00 -0600, Arri London
wrote:



Andy wrote:

I like the lamp chops with rosemary!

Andy


"Lamp chops"? and where does one plug those in?

Sorry, LOL. Didn't have enough breakfast this morning...

Well..these aren't lamp chops, or even lamb chops..but this my
favorite lamb dish that has a fair amount of rosemary in it. I
personally think this dish is to die/live/diet for....

This is from the Cafe Beaujolais Cookbook, by Margaret Fox. Same book
that has the On Again, Off Again Pot Roast.

Roast Boned Leg of Lamb


1 leg of lamb (about 4 pounds with bone -- about
3 1/2 pounds
without), boned,
trimmed of fat and at room temperature
1/2 cup softened unsalted butter
6 cloves garlic
2 tablespoons fresh rosemary (or 2 tsp dried rosemary)
2 tsp Herbes de Provence or dried basid and
thyme
1/8 teaspoon freshly and finely ground black pepper
1 cup dry Marsala or Madeira
3 cups chicken stock
2 Tbsp fresh rosemary
1/4 tsp salt
4 Tbsp unsalted butter -- cut into teaspoon
sized pieces

In the bowl of a food processor, place butter, garlic, rosemary,
Herbes de
Provence and pepper. Blend thoroughly and then smear this mixture
all over the
inside of the leg. Roll and tie the lamb. Bake at 375 degrees for
about 1to 1
1/4 hours. Meat is done (rare) when temperature is about 135 degrees.
Remove
roast from oven and wrap in foil.

Degrease contents of baking pan and place the remaining juices in a
pan with
Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. (
I use the
same pan I cooked the lamb in.) Boil over medium heat until reduced
by 2/3 and
thickened. Strain.


Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates


Christine

Christine Dabney said...

On Thu, 08 May 2008 16:55:00 -0600, Arri London
wrote:



Andy wrote:

I like the lamp chops with rosemary!

Andy


"Lamp chops"? and where does one plug those in?

Sorry, LOL. Didn't have enough breakfast this morning...

Well..these aren't lamp chops, or even lamb chops..but this my
favorite lamb dish that has a fair amount of rosemary in it. I
personally think this dish is to die/live/diet for....

This is from the Cafe Beaujolais Cookbook, by Margaret Fox. Same book
that has the On Again, Off Again Pot Roast.

Roast Boned Leg of Lamb


1 leg of lamb (about 4 pounds with bone -- about
3 1/2 pounds
without), boned,
trimmed of fat and at room temperature
1/2 cup softened unsalted butter
6 cloves garlic
2 tablespoons fresh rosemary (or 2 tsp dried rosemary)
2 tsp Herbes de Provence or dried basid and
thyme
1/8 teaspoon freshly and finely ground black pepper
1 cup dry Marsala or Madeira
3 cups chicken stock
2 Tbsp fresh rosemary
1/4 tsp salt
4 Tbsp unsalted butter -- cut into teaspoon
sized pieces

In the bowl of a food processor, place butter, garlic, rosemary,
Herbes de
Provence and pepper. Blend thoroughly and then smear this mixture
all over the
inside of the leg. Roll and tie the lamb. Bake at 375 degrees for
about 1to 1
1/4 hours. Meat is done (rare) when temperature is about 135 degrees.
Remove
roast from oven and wrap in foil.

Degrease contents of baking pan and place the remaining juices in a
pan with
Marsala or Madeira, chicken stock, more rosemary, salt, and pepper. (
I use the
same pan I cooked the lamb in.) Boil over medium heat until reduced
by 2/3 and
thickened. Strain.


Remove lamb from foil and add strained juices to the reduction. Cut
lamb into
thin slices. Whisk butter with lamb juice and reduction over medium
heat. It
will become an emulsion. Dribble sauce over lamb and serve on warmed
plates


Christine


Christine,

While that's a fine recipe (saved), for one person how does leg of lamb
last as leftovers?

Best,

Andy