Tag Archives: rosemary

Thirsty Thursday | Rosemary Greyhounds

18 Thursday Feb 2016

Posted by in Boozy, Thirsty Thursday

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Here we go again with herb-infused syrups! It really is the easiest way to make a regular old cocktail a little more fancy…

I first had a drink like this at a place I used to work near…I don’t want to call it a bar, I don’t want to call it a restaurant, it wasn’t quite a chain but there was definitely more than one location in the greater Seattle area…but a guy we worked with just called it the “close and gross” and it was so true but so good at the same time. Thank God we at least had somewhere within walking distance that had alcohol. And alcohol is always good, especially after work (or during your lunch hour). The Close and Gross had a Rosemary Greyhound that blew me away when I ordered it. Luckily I was able to recreate the drink at home and conjure up some old memories from a city and job well past.

Recipe Notes: I found that using grapefruit vodka mellowed the drink out a little, but regular vodka works fine too. The rosemary syrup has a pretty strong flavor as well, so go easy on it and decide how much you like in your drink. I think this cocktail could also benefit from a small splash of cranberry juice to make the drink a little more pink and level out some tartness.

Recipe
Rosemary Greyhound
By Baked Northwest
Makes 1 Cocktail

Ingredients

  • 2 ounces Grapefruit Vodka
  • 2 ounces Grapefruit Juice
  • 1/2 ounce rosemary syrup (recipe follows)
  • 1 cup sugar
  • 1 cup water
  • 7-8 fresh rosemary sprigs

Directions

1. Make the rosemary syrup: In a small saucepan, combine 1 cup water, 1 cup sugar, and 4-6 rosemary sprigs . Bring to a boil, stirring until sugar is dissolved, then reduce heat and simmer 10 minutes. Let cool, then strain out herbs.

2. Add vodka, grapefruit juice, rosemary syrup, and ice to a cocktail shaker. Shake, strain into a martini or a rocks glass, and garnish with rosemary sprigs.

Herbed Pork Tenderloin with Apple Chutney

14 Friday Nov 2014

Posted by in Easy, Entertaining, Main Dish, Pork, Sauces, Weeknight Meals

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Herbed Pork Tenderloin and Apple ChutneyPork…wrapped in more pork. This is never a bad thing, and when it’s Ina toting a double pork throwdown, you do what she says.

We love Pork Tenderloins in our house, and this recipe was super easy to make on a weeknight for dinner. And shhh, I didn’t even wrap the tenderloins with kitchen string, I just wrapped the prosciutto around it as tight as I could and threw it in the oven!

I cooked the tenderloins for 25 minutes but wish I had done them for 20, since I like to make sure our pork stays super juicy! I halved the apple chutney recipe, because there is no way I needed 5 whole cups of it. The pork doesn’t need the chutney, and the chutney doesn’t need the pork. These can be treated as 2 totally different recipes, even though they pair together so well.

Recipe
Herbed Pork Tenderloin with Apple Chutney
serves 6 to 8
adapted from Make It Ahead

Ingredients

  • 2 pork tenderloins (2 1/2 to 3 pounds total)
  • 1 tbsp minced fresh rosemary
  • 1 tbsp chopped fresh thyme
  • kosher salt and fresh cracked pepper
  • olive oil
  • 10 to 12 slices prosciutto

For the Apple Chutney:
makes about 2 1/2 cups

Ingredients

  • 1/2 cup chopped yellow onion
  • 1 tbsp minced or grated fresh ginger
  • 1/2 cup orange juice
  • 1/3 cup apple cider vinegar
  • 1/2 cup brown sugar, packed
  • 1/2 tsp whole mustard seeds
  • pinch red pepper flakes
  • 1 tsp salt
  • 3 granny smith apples, peeled, cored, and 1/2 inch diced
  • 1/3 cup raisins

Directions

For The Pork Tenderloins:

Preheat the oven to 450 degrees F.

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tbsp salt and 1 tsp pepper in a small bowl. Rub the tenderloins all over with 2 tbsp of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner “tail,” fold it underneath so the ternderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. Tie in several places with kitchen string to hold the prosciutto and the “tail” in place.

Roast for 20 to 25 minutes, 20 if you like your pork a little more rare, 25 if you like it well done. Cover the tenderloins with foil and allow to rest at room temperature for 15 minutes. Slice Diagonally in thick slices and serve warm with Apple Chutney.

For the Apple Chutney:

Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 50 imnutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. Stir in the raisins and serve warm, at room temperature, or cold.

 

Hummus-Crusted Chicken

05 Tuesday Jun 2012

Posted by in Chicken, Easy, Healthy, Main Dish, Weeknight Meals

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Hummus Chicken

One of the quickest, healthiest, and most satisfying ways I’ve ever made chicken. Consider this a new go-to for me! Even better since I tend to get sick of dipping hummus in only veggies and crackers – chicken is just asking to be smothered in it instead!

Recipe
Hummus-Crusted Chicken
From the March issue of O Magazine

Ingredients

  • Boneless Skinless Chicken Breasts
  • hummus (enough to coat chicken pieces)
  • 1 lemon
  • 1 tbsp. balsamic vinegar
  • fresh rosemary
  • salt & pepper

Smother some boneless, skinless chicken breasts with hummus, then top with a squeeze of lemon juice, a dash of balsamic vinegar, chopped fresh rosemary, and lemon slices. Don’t forget to season with some salt and pepper! Bake at 450F until hummus is golden brown and meat is cooked through, about 15 minutes for small tenders (what I used) and 30 minutes for full chicken breasts.

Rosemary-Balsamic Pork Tenderloin

19 Monday Mar 2012

Posted by in Easy, Grilling, Main Dish, Pork

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I really don’t know what to say about this…except it was so incredibly tasty. I want to put the rosemary-balsamic sauce on EVERYTHING. Seriously, so good. Jordan gets all the credit for grilling the pork tenderloin perfectly, it was moist and juicy…I wish we had leftovers.

This was so good I could honestly see myself making this for guests again and again…That is, when I have my own place to entertain guests. (For those of you who are wondering, I currently live with my 85-year-old grandpa. That’s possibly a story for another time…)

Anyways, you should make this ASAP! You can follow the directions on cooking the pork in the oven, or you can grill it on medium-low, checking it and flipping it when necessary…Sorry for the vague instructions, but Jordan is the grill-master. I don’t think he had a method. He just kept an eye on it and it magically was grilled to perfection.

Rosemary-Balsamic Pork Tenderloin
Serves 4
From Cook’s Illustrated Cookbook

  • 2 (12-16 ounce) pork tenderloins, trimmed
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon pepper
  • 2 teaspoons vegetable oil
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 shallots, thinly sliced
  • 2 tablespoons water
  • 1 teaspoon packed light brown sugar
  • 3/4 cup balsamic vinegar
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon Dijon-style mustard

Preheat oven to 400 degrees F. Sprinkle tenderloins evenly with salt and pepper, rub seasoning into meat. If time allows, season tenderloins up to 30 minutes at room temperature ahead of time for most flavor.

Heat oil in 12-inch skillet over medium-high heat until just smoking. Place both tenderloins in skillet and sear until well-browned, 3 minutes. Rotate tenderloins 1/4 turn and sear until well-browned, 1-2 minutes. Repeat until all sides are browned. Transfer tenderloins to a foil-lined rimmed baking sheet and roast in oven until tenderloins register an internal temperature of 145 degrees, 10-16 minutes.

While pork roasts, add 1 tablespoon butter to the still-hot skillet. Add shallots, water, and sugar. Cook over medium-low heat, stirring frequently, until shallots are browned and caramelized, 7-10 minutes. Set skillet aside off heat.

Transfer tenderloins to carving board and tent loosely with foil, let rest 10 minutes.

While pork is resting, set skillet back over medium-low heat and add vinegar. Simmer, scraping bottom of skillet with wooden spoon to release browned bits, until mixture is thickened slightly, 5-7 minutes. Add rosemary and any accumulated pork juices, continue to simmer until syrupy and reduced to about 1/3 cup, about 2 minutes longer. Off heat, whisk in mustard and remaining 3 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.

Cut tenderloins into 1/2-inch thick slices and serve with sauce.