Herbs that is! Los Angeles is technically supposed to be a desert . None of the vegetation is natural here… We go through droughts. Herbs cost money. Buy them at the market for $1 and dehydrate or air dry. In supermarkets herbs such as rosemary can cost up to $5-$8. Let’s save a few bucks and dehydrate more… here’s what I have so far. More to come!
Dill: Just as delicious and potent as fresh! Dill stays so fragrant throughout the process!
Chamomile: I wanted tea bro!
Basil: Because wouldn’t that be delicious?
Rosemary can help out a multitude of flavor obstacles!
I love dill’s surprising versatility. It makes me happy when someone tells me, ‘”That sounds odd. I don’t think that will work” People are very scared of ingredient ideas for some reason. Here I made dill and raspberry love each other oh so well!
1 pinch of dill
1/2 cup grapefruit juice
1/2 tsp cayenne
1/8 cup extra virgin olive oil
salt and pepper to taste
Set prawns and grapefruit juice aside. (You don’t want to accidentally cook the shrimp with the grapefruit’s acidity.) In a small bag hand mash berries with the rest of ingredients. Place in bag with prawns. Marinate for 30 min- over night. Sautee prawns. Reduce marinade with grapefruit. Enjoy!
We apologize to meat eaters for being to vege. I saw for sale at Ralph’s some ground organic chicken, and realized I never used chicken this way before. I had to learn how to manipulate the idea of a lighter ground meat. LOVE me some burgers!
I decided to not take the easy burger path. Instead, I made a BBQ seasoned chicken steak, and I topped it with kiwi sauce drizzled over bacon… MMMM (Remember that BBQ sauce I spruces up? :-0 )
I began by seasoning the patty. Just because there is sauce all over the place does not mean the chicken doesn’t need internal love. Simply mix the following ingredients and make into preferred size patty’s. Then use lighter oil or give into butter. It’s up to you! I recommend skinnier patty’s since it’s chicken. BTW this ground meat needs to be fully cooked. No Salmonella in herr!! Afterward drench it in my BBQ sauce! topped it with pan-fried bacon (turkey OK). Then slide some of that habanero kiwi sauce on top… YUUUUUMMMM!!!
1 lb ground organic chicken 1 cap of liquid smoke 1 tsp cayenne, spanish smoked paprika, herbs de provence 2 tsp ground sage, parsley
Salt and Black Pepper
OK ladies and gents as the fourth is approaching. Almost everyone is planning on grilling something delicious (so they think). If you are using a standard sauce from the grocery store… odds are you are simply eating textured brown sugar and ketchup, LAME, and on independence day, RUDE!!
Since most of us have made our purchases, I have concocted a rather tasty remix to your store-bought blandness. Shallot orange BBQ with a mustard and tea finish MMMM
Time: 30-45 min
One bottle of store brand sauce (bland, no added flavoring)
zest of 1/2 orange or hefty pinch of dried orange peel
small pinch of chili powder
Salt and pepper to taste
Remember all these ingredients will reduce. Don’t get scared of the added liquids ( I promise your sauce has enough thickening agents in them already). Slightly cook down shallots in butter season with salt and pepper. While cooking add the rest of the ingredients in a single pot. Set oven to a medium-low heat and let seasonings combine slowly. Add shallots and let sauce simmer on low heat briefly (10-20 min).
Blend ingredients until shallots disappear. If you have an immersion blender, I”m jealous. If you must use a blender let sauce cool first. After either use immediately or allow sauce to sit in the refrigerator overnight to allow everything to really. Either way… it’s delicious!! Ahhh much better! 🙂