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I honestly forgot that I planted rosemary. Seriously. It lies just to the right of my towering chives and just to the left of the oregano bush that plans to take over the world. I forgot you, rosemary. Something made me pull some chives for my egg white omelet this morning, and there you were. Pretty. Green. Hidden. And perfect for pork.
It’s really easy to remove the leaves from the woody stems… Just grasp the spring at the top with both hands and pull the sprig through your fingers. The leaves fall right off. Now, chop the bejesus out of it. It smells so good… Measuring isn’t really important for this ‘recipe’. Just wing it. That was roughly 1/4 cup chopped rosemary. This was maybe a tablespoon/tablespoon and a half of sea salt. Nest, some fresh ground pepper. I use a 5 peppercorn blend. Probably a teaspoon or so. Maybe a little less. And, the pork. Only $5 for the pack. Thicker would have been better, but I work with what I have.
I hate fatty meat. Hate it. I look for the least marbled steak, only buy super lean ground beef, and I proudly cut every inch of visible fat off my chicken breasts and any other meat I buy. My butt does not need this. Anyway, next up was olive oil (extra virgin). I’d guesstimate about 1/4 cup. Vinegar makes everything better. I love vinegar. Give me a jar of dill pickles and a bag of salt and vinegar chips and I’ll love you forever. Probably. You’ve got to use your hands...er...hand. I had to have one clean one to work the camera.
To the grill! Medium heat. I only flip mine when the meat has ‘released’ itself from the grate. Annnnnd, done! Yum. See the juice there on the plate? So good... Rosemary is a super fragrant little plant. My hands still smell like it. It would make a fantastic scent for a kitchen soap. It’s a hardy little bugger too. I don’t think I’ve ever killed rosemary (though by typing that, I probably just sealed this plant’s fate.) What’s your favorite thing to do with rosemary?
This was posted in Recipes.
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