"Lynn from Fargo Ografmorffig" > wrote in message
...
On Mar 14, 11:06 am, "cshenk" > wrote:
> "Lynn from Fargo Ografmorffig" wrote
>
> > I have this 3ft bush of it that survived the winter here. What uses to
> > you
> > all have for rosemary? Some new ones would be handy!
>
> =====================================
>
> >Lucky you! I rarely buy fresh rosemaary as it always costs nearly $3
> >for about an ounce - and I can't buy less!
>
> Yeah, got a plant and Don (DH) planted it in the wrong spot but it took
> off
> like mad so we left it there.
>
> >Rosemary for beef roast [high heat method] . Mix evoo, finely chopped
> >fresh rosemary and a little coarse ground mustard and salt. Paint meat
> >and allow to rest 15 min at room temp before roasting.
>
> I could adapt that for a pork butt I bet?
============================================

You could absolutely do it with pork butt or tenderloin. But I
wouldn't do the high heat method.

It leaves the meat medium rare It is fabulous for beef - something
like 20 minutes at 450 F and then lower for like 25 minutes and then
15 minutes outside the oven till you carve it. Don't trust my numbers!
You can find the method at www.videojug.com/
If that's not enough of a link just google video jug and when you get
to the site go to the food stuff.
Lynn in Fargo
__________________________________________________ __________

You might like to try the following recipe that is quick and easy. I've made
it several times and I have a rosemary plant in a pot in the kitchen bay
window (it won't survive our winters otherwise). The cider should be "hard"
cider as you USians call it{:-)
http://deliaonline.com/recipes/fast-...es,712,RC.html