With the warmer weather upon us, it is time to try new recipes containing different flavorings of herbs and spices for your outdoor cooking. I invite you to share some of your favorites and which seasonings you enjoy using.
As an 18th century re-enactor, we enjoy using our "Garden Blend" herbal blend on a pork roast, slowly cooking near the firepit in a reflector oven. YUMMMMMMMMY!
Check out our etsy shop: http://www.bayberrymeadowherbs.etsy.com/ for a few of our herbal blends.
As an 18th century re-enactor, we enjoy using our "Garden Blend" herbal blend on a pork roast, slowly cooking near the firepit in a reflector oven. YUMMMMMMMMY!
Check out our etsy shop: http://www.bayberrymeadowherbs.etsy.com/ for a few of our herbal blends.
Recipe by Suzy J.B.
ReplyDeleteI have to tell you the scallops where out of this world.
I placed scallops in a baking dish with some butter and sprinkle with Pernod
Then I made a topping by slightly sautéing watercress, Spinach, parsley, scallions, breadcrumbs, & Pernod. Finish the topping with crisp crumbled bacon. The recipe was one I had for oysters that I altered for the Scallops. I was a way to get the kids to eat spinach. One liked the other not so much.
Recipe from Winter C.
ReplyDeleteI got a little creative and used whole wheat spirals, Cabot cheddar, baked ham, and sundried tomatoes. After the fact, I thought that spinach would have been nice in there too! The kitchen smells good!