Herbs Herbs and more Herbs

WHAT HERBS GO WITH WHAT FOODS??

This was my biggest fear when I started cooking. I tweeted many of my Power Chef friends from Andrew Zimmerman to my ultimate Chef Guru the great Mario Batali. Don’t be afraid to reach out to them because they WILL reply to you!!! This has been a serious concern for me more so than anything else because if you don’t match up the right herbs with the appropriate food you could create some seriously inedible dishes. I figured I would share with you some herb ideas that go with foods. I keep a list in my spice and herb drawer to help me match foods with and cross them with other herbs and spices to create what I call “hybrid spices”. Now there is one herb here that you may be looking at kind of weird and that’s ”lovage” So I will give you a little overview of this herb. The leaves can be used in salads, or to make soup, and the roots can be eaten as a vegetable or grated for use in salads. Its flavor and smell is very similar to celery. Maybe some of you might enjoy a list to look quickly at to see what herbs you can use to go with what foods you’re preparing so here you go:

MEATS
CHICKEN: basil, garlic, oregano, rosemary, tarragon

TURKEY: parsley, sage, thyme

DUCK: chervil , ginger, thyme,

POULTRY: basil, bay, caraway, chervil, chives, cumin, dill, garlic, marjoram, parsley, rosemary, sage, savory, shallots, tarragon, thyme

BEEF & VEAL: basil, bay, chervil, coriander, cumin, dill, garlic, lovage, marjoram, parsley, rosemary, sage, savory, shallot, tarragon, thyme

HAMBURGER: cayenne pepper, oregano, paprika, thyme

STEAK: chives, garlic, rosemary, thyme

LAMB: basil, bay, dill, garlic, mint, marjoram, rosemary, parsley, savory, tarragon, thyme

HAM: cinnamon, ginger, sage

PORK: anise, basil, bay, caraway, coriander, cumin, fennel, garlic, rosemary, sage, tarragon, thyme

EGGS
basil, chervil, chives, dill, fennel, marjoram, parsley, savory, shallot, sorrel, tarragon, thyme

FRITTATAS: black pepper, rosemary, thyme,

OMELETS: chervil, oregano, parsley,

QUICHES: basil, dill, marjoram,

SOUFFLÉS: basil, cayenne, chives

CHEESE
basil, caraway, chervil, chives, cumin seed, dill, lovage, marjoram, mints, parsley, poppy seeds, sage, savory, sesame seed, shallot, tarragon, thyme

SOUPS
basil, bay, calendula, caraway, chervil, chives, cumin, dill , fennel, lovage, marjoram, mints, parsley, rosemary, sage, savory, sorrel, tarragon, thyme, lemon thyme

VEGETABLES
ASPARAGUS: parsley, rosemary, thyme,

FRESH BEANS: dill, mint, oregano, rosemary

BROCCOLI: basil, curry powder, oregano, thyme

CARROTS: chervil, mint, sage, savory

CAULIFLOWER: cumin, curry powder, marjoram, savory

EGGPLANT: curry powder, dill, garlic, oregano, rosemary, thyme

MUSHROOMS: black pepper, rosemary, tarragon, thyme

ONION: chives, rosemary, sage, savory

PEAS: basil, mint, tarragon, thyme

POTATOES: dill, garlic, oregano, parsley, rosemary

SPINACH: basil, black pepper, garlic, parsley

TOMATOES: basil, black pepper, chives, garlic, rosemary,

ZUCCHINI: basil, dill, tarragon, thyme

SAUCES AND SUCH
MAYONNAISE : basil , curry powder, parsley, tarragon

HOLLANDAISE: cayenne, paprika

COCKTAIL: celery seeds, chives, parsley

CHEESE: cayenne, curry powder, dry mustard, paprika

BUTTER: basil, chives, oregano, tarragon, thyme

BÉARNAISE: chervil, parsley, tarragon

BARBECUE: cayenne, chili powder, cumin, paprika

FISH
TROUT: basil, chives, rosemary, sage, tarragon

SHRIMP: cayenne, garlic, parsley, oregano

SHELLFISH: black pepper, chives, garlic, thyme

SALMON: chervil, dill, parsley

LOBSTER: parsley, tarragon, thyme

CRAB MEAT: chives, marjoram

COD: parsley, tarragon, thyme

Enjoy and let me know what you think!

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Spicy orange zest beef and white rice

Ok my friends, This is a easy quick meal that's AWESOME!!! AND Healthy!
I hope this motivates you to explore and create in the kitchen. If you get any thing from me it's to find your thing in the kitchen and do you!




HAVE FUN AND BE BRILLIANT!
Ingredients
1 pound beef tenderloin, cut into 1/2 inch strips
1/4 cup orange juice
1/4 cup seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 tablespoon brown sugar, or to taste
2 cloves garlic, minced
1/4 cup water
1 teaspoon cornstarch
cooking spray
2 tablespoons grated orange zest
1 bunch green onions, sliced - white parts and tops separated
Sea salt and freshly ground black pepper to taste
Directions
Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
Stir in light parts of green onion and orange zest; cook for 30 seconds.
Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
Season with salt and black pepper to taste.
"C'est si bon"
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Roasted red pepper crawfish and shrimp étouffée with Cajun basil rice

Thomas "Cajun" family secrets here!!!
True to my Cajun roots, here is my beautiful rendition of étouffée. This is my Roasted red pepper crawfish and shrimp étouffée with Cajun basil rice.

Now I know you all are looking for the recipe for this version......sorry this one is a family secret!

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Chicken marsala marinara and black olive tapenade

Ok here we go, Chicken marsala marinara and black olive tapenade. The
black olive tapenade is quite easy to make and I am providing a recipe
for that. The marsala marinara is a little time consuming to make but
it is possible, I suggest you simply get a jar of Marsala sauce and
tapenade as it will be far easier. BUT if you are feeling adventurous
I will give you the recipe for the masala sauce also.
Ingredients
4 boneless skinless chicken thighs (they give you a better flavor than
white meat)
26 oz of Marsala marinara sauce
1 teaspoon of Serrano infused sea salt (you can get this at most
specialty food stores)
1 teaspoon minced smoked garlic
2 tablespoons of extra virgin olive oil
2 tablespoons of Black olive tapenade
1 cup cold water
1 tablespoon of regular sea salt
Fresh cracked black pepper
Directions
Use the regular sea salt and pepper to season chicken and set aside
In a large skillet heat the extra virgin olive oil and garlic and then
add chicken, Brown on each side 3-4 minutes or until golden brown. Add
water and simmer covered on med heat 2-3 minutes.
(I use 2 forks to shred my chicken and I like to do it while it’s hot
and in the pan)
While you are doing this the water mixture will reduce so if you need
to add more add it by the 1/3 cup amounts. Add 2 tablespoons of
tapenade to a cup of the marsala sauce. Once the chicken has been
shred, add the tapenade and marsala mixture along with the rest of the sauce to the skillet and turn heat
down to low-mid and cover, cook for 20 minutes. Stir occasionally to
avoid sticking.
You can use pre-made frozen ravioli and cook according to
directions…But I would not cook more than 4-5 minutes though and I
would avoid rapidly boiling water as this will cause your ravioli to
burst.
Once your ravioli is done drain and place 4-5 in a plate and spoon the
marsala sauce over top and sprinkle with the Serrano infused sea salt,
I garnished my plate with chopped green onion and paired it with a
Redwood Creek Sauvignon Blanc 2009 California. Redwood Creek winemaker
Cal Denison is known for his adventurous spirit and his passion for
the outdoors. Cal’s love of all things California shines through in
this lively Sauvignon Blanc. Flavors of fresh green apples, ripe
orange blossoms and honeydew melon. A touch of Semillon in the blend
lends a nice sweetness balanced by a crisp acidity. California
sunshine in a bottle.
Here are the recipies for the Marsala sauce and the tapenade
Marsala Ingredients
3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste
Directions
Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms,
sauté until mushrooms are tender. Add flour and cook about 1 minute
then deglaze pan with Marsala wine. Add beef stock and cook until
thick and flavors are blended.
Black olive tapenade
1/4 cup chopped black olives, in a can
1 1/2 teaspoons minced garlic
1 tablespoon sea salt
1/2 cup extra virgin olive oil
Directions
Blend and serve warm or cold
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"Bucca Heat"

This sauce was originally called
"Tropic Lightning" because of my time in Hawaii and that I used mango's but when
I substituted peaches I titled this version "Bucca Heat" because that's the fruit that we rarely received in Iraq and when we did, in that heat they seemed to be the sweetest peaches ever!
So here's my Ghost pepper peach marinade/bar b que sauce aka
"Bucca Heat"
2 medium peaches, peeled and cubed or 1 can of peaches with its juice if your peeling and chopping skills are non existent
4 garlic cloves, peeled
1 teaspoon chili powder
½ cup ketchup
1/3 teaspoon of crushed ghost pepper flakes
1 teaspoon Yakima applewood smoked sea salt
1/3 cup bourbon (optional)
Place all of the ingredients in a food chopper. Chop until sauce is smooth. Taste and adjust the heat as you desire but start with the small amount of pepper suggested and remember you can always put more in but you can't take it out!!
You can use the sauce as a marinade or as a bar b que sauce.
I use Bhut Jolokia * *CAUTION* *



The Bhut Jolokia — also known as Ghost Pepper has been around for many centuries and it is believed to have originated in Assam, India. The word Bhut, given from the Bhutias people, means "ghost" and was probably given the name because of the way the heat sneaks up on the one who eats it.
It was only introduced to the western world in 2000. In that same year, a report was published stating it's level of heat as almost double that of a Red Savina Habanero which was believed to be the world's hottest pepper.
In 2007 The Ghost Pepper was certified as the hottest Chili Pepper on the planet in The Guinness Book of World Records!!
Reminds me of those 152° Camp Bucca days!
This sauce has a natural sweetness and there was a nice spicy kick to it!
It's got a pair of boots on it!!
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Seafood lovers

This is spaghettini with crab. A simple dish I cooked for those sea food lovers in my home. Because I know you're going to ask what the heck is spaghettini? I'll tell you, spaghettini is the thinner version of spaghetti, but slightly thicker then vermicelli aka angel hair.
Here's what you need and how it's done...
Ingredients
1 pound of pre shelled crab meat like jumbo lump crab. USE REAL CRAB MEAT!!!
12 oz of spaghettini
6 tablespoons extra virgin olive oil
1 hot red chile seeded and chopped finely
3 tablespoons of chopped fresh parsley (fresh is best)
2 tablespoons of lemon juice
2 garlic cloves finely chopped
1 teaspoon grated lemon zest
One half teaspoon Habanero
infused sea salt (or just use regular sea salt)
One half teaspoon White pepper
1 teaspoon Tony Chachere Cajun seasoning
Lemon wedges to garnish
Directions
Mix white and brown crab meat lightly together and set aside.
Cook spaghettini according to instructions until tender but yet firm to the bite (al dente). Drain well and return to pan.
Heat 2 tablespoons of olive oil in a skillet, when hot, add chili and garlic, stirfry for 30 seconds before adding the crabmeat, 2 tablespoons of the parsley, lemon juice, and lemon zest.
Stirfry for another minute until crab is warm through.
Add the crab meat to the pasta with remaining olive oil and seasonings.
Toss together thoroughly and serve immediately, garnish with remaining chopped parsley and lemon wedges.
Now for the wine..
(if you so choose one )
Shellfish tend to call for light whites, like Vouvray from France's Loire valley (Benoît Gautier is a good producer), and sparkling wines like Champagne. If the dish is spicy, consider a wine with some sweetness, like an off-dry Alsatian Gewürztraminer (try Trimbach or Domaine Weinbach). If not, consider a Grüner Veltliner from Austria, that country's premier white grape. It produces a palate-cleansing white that, like Sauvignon Blanc, is versatile enough to go with almost anything. The producer Bernard Ott makes good ones, as does Weingut Bründlmayer and Weingut Hirsch.
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Intro

Welcome to my lil piece of heaven! Everybody has been asking me to create a blog because when I cook I post the pics on Facebook and everyone always wants the recipes. My wife wanted me to open a restaurant so everyone could taste the awesome dishes my family get to enjoy. I choose the blog because I can cook and educate and not take my passion for cooking and manipulate it into some ugly money grubbing monster.
I will be posting recipes some with and some without pictures as I cook them. I will also post pictures of dishes I discover in restaurants and come home, break down, recreate. I hope y'all like what you see and eat! "C'est si bon"

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