"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Herbs and Spices
Reply
 
Thread Tools Display Modes
 
Old 11-01-2008, 10:13 PM   #11
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
make some fresh squash to go with your lobster..........rosemary and squash (like zucchini or crookneck) make a wonderful marriage.......not sure that I would put it in the seafood itself, though.......
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-02-2008, 12:27 PM   #12
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Turned out well, i just served it on top, didnt even cook with it so much. I did add parsley to the sauce though, that worked. Thanks for the input, sure glad I didnt mince it and put it in!
__________________

__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Old 11-02-2008, 12:55 PM   #13
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
I am glad, too, I was afraid that you were going to ignore us and do it anyway...........I've never even heard of seafood with rosemary.............
__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 11-02-2008, 01:01 PM   #14
Master Chef
 
Join Date: Jan 2006
Location: Texas
Posts: 5,296
Quote:
Originally Posted by BBQ Mikey View Post
Turned out well, i just served it on top, didnt even cook with it so much. I did add parsley to the sauce though, that worked. Thanks for the input, sure glad I didnt mince it and put it in!
I'm glad you left it out too. Heck, what do I know... I like Rosemary!
__________________
sattie is offline   Reply With Quote
Old 11-02-2008, 02:09 PM   #15
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I use whole sprigs with rosemary and thyme. I get just as much flavor and don't have the hassle of chopping it up. I just pull the stems out when it starts to get brown or when I feel I'm done with it. You'd be surprised how much flavor fresh herbs give just from hanging out in the pan for a bit.

Only time I really use it as an ingredient is for a rub.
__________________
Jeekinz is offline   Reply With Quote
Old 11-09-2008, 01:47 PM   #16
Head Chef
 
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Even in breadmaking and roasting leg of lamb, rosemary is a very pungent herb and the least little bit can become overpowering especially when using fresh. I question the recipe. I can't imagine using rosemary in such a subtle dish.

I think a bay leaf cooking in the sauce that can easily be removed makes more sense in a butter sauce with seafood.
__________________
PieSusan is offline   Reply With Quote
Old 11-09-2008, 10:45 PM   #17
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by expatgirl View Post
I am glad, too, I was afraid that you were going to ignore us and do it anyway...........I've never even heard of seafood with rosemary.............
Rosemary can go with certain seafoods but not all. Salmon and monkfish are two that I can think of off the top of my head that rosemary can actually compliment.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 11-09-2008, 11:19 PM   #18
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,729
bluefish and mackerel are two more, imo. they're strongly flavored, oily fishes, so they can handle rosemary.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 11-10-2008, 08:44 AM   #19
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I forgot about Monkfish. Although I haven't made them yet, I do have a couple of recipes kicking around for Mediterranean Monkfish Stews that I believe call for some Rosemary.
__________________
BreezyCooking is offline   Reply With Quote
Old 11-10-2008, 01:44 PM   #20
Sous Chef
 
BBQ Mikey's Avatar
 
Join Date: May 2007
Location: USA
Posts: 750
Honestly I wasn't following any recipe. It was more of an experiment and a challange to try to use a fresh herb with a light garlic sauce. I added it right before plating and really didnt overpower anything, since the temperature didnt release the oils and flavors of the herb, and I had minced cuttlefish and squid in the sauce along with garlic and butter to boot. I used some fresh parsely in the sauce for a more delicate herb flavor, which was the only other fresh herb I had on hand. I also originally intended to use thyme, but the rosemary looked and smelled alot better, so I went with that. Next time I should probably use a more full flavored dish with such a powerful herb, but at least I didn't ruin the dish and it actually added a nice subtle flavor served ontop of the ravioli.
__________________

__________________
"wok-a wok-a"
BBQ Mikey is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:00 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.