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Savory recipes using MINT?

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paul steinberg Feb 27, 2006 12:10 PM

i have a bunch of mint at home and would like to make something with it...can't think of anything, besides recipes involving yogurt (which i'd also welcome).

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    nearsighted lady RE: paul steinberg Feb 27, 2006 12:12 PM

    How about tabbouli?

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      Aaron RE: paul steinberg Feb 27, 2006 12:33 PM

      A bit of finely julienned mint is excellent on scallops that have been seared in olive oil and some red pepper flakes with s&p. The mint cools the heat of the pepper flakes and both flavors play out well against the texture of the scallop.

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        Marge RE: paul steinberg Feb 27, 2006 12:41 PM

        I LOVE this recipe

        Link: http://recipes.epicurean.com/recipe/1...

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          Dommy! RE: paul steinberg Feb 27, 2006 12:44 PM

          I love mixing fresh mint into a ground beef mixture of garlic powder and pepper. Then forming that mixture into either little meatballs or kababs... Mint and meat go WONDERFUL together! :)

          --Dommy!

          3 Replies
          1. re: Dommy!
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            Neta RE: Dommy! Feb 27, 2006 12:47 PM

            As in albondigas?

            1. re: Neta
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              nooodles RE: Neta Feb 27, 2006 12:48 PM

              Or mint and cumin in ground lamb for lamb burgers. Served with a few slices of mint instead of lettuce.

              1. re: Neta
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                Dommy! RE: Neta Feb 27, 2006 07:08 PM

                Actually the meatballs are more like Kibi's... the Kababs are more like Koobideh. Several Parts of Mexico, especially in the Yucatan, the cuisine has strong influence from the Lebanese and Persian Immigrants. Instead of Parsley though, we use Yerba Buena, which as you know, is a type of mint. :)

                --Dommy!

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              nooodles RE: paul steinberg Feb 27, 2006 12:46 PM

              Here's a fabulous, easy recipe from the NYT using a skirt steak and Vietnamese chimichurri. You will have to buy some extra herbs, but if mint's what you're after just add extra of it. I have played around with the mint:cilantro proportion and it tastes great no matter what.

              Also, if you don't have a grill, just use the broiler and sear the meat a couple of minutes per side. It will cook quite a lot after you remove it from the heat, so absolutely no more than 5 minutes per side, and less if you like it rare.

              Link: http://www.nytimes.com/2005/09/14/din...

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                Christine RE: paul steinberg Feb 27, 2006 01:51 PM

                Not exactly what you've asked for, but don't forget Moroccan mint tea for dessert. Here's a web page with a very nice description of the tradition. And, yes, all my former in-laws in Morocco used gunpowder tea with the mint.

                Link: http://mybookofrai.typepad.com/my_web...

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                  kl5 RE: paul steinberg Feb 27, 2006 02:06 PM

                  I love mint mashed with potatoes, peas and butter (as in recipe linked below). The recipe I use is from one of my Jamie Oliver cookbooks, but the one below is nearly (actually?) identical.

                  Link: http://www.dreamyork.co.uk/mushypeas/...

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                    Tugboat RE: paul steinberg Feb 27, 2006 02:56 PM

                    For a drink, get thee a Mojito.

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                      Greg Spence RE: paul steinberg Feb 27, 2006 03:15 PM

                      Add mint (lots of it) and goat cheese to black beans and mash a bit. It makes excellent refried beans for service with grilled meats.

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                        Aaron RE: paul steinberg Feb 27, 2006 03:18 PM

                        Since no one has mentioned it...Mint Pesto.
                        I use my basil pesto recipe, minus the parmesan and subbing walnuts for pinenuts. It's great on anything from bruschetta, to lamb, to grilled calamari.

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                          Hoss RE: paul steinberg Feb 27, 2006 07:19 PM

                          Try Thai Basil Chicken, but use mint instead of basil. It's great.

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                            Mary V. RE: paul steinberg Feb 28, 2006 08:51 AM

                            Mint chutney is good too.

                            Link: http://walking.about.com/od/sidedishr...

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                              mshpook RE: paul steinberg Mar 1, 2006 03:44 AM

                              i know you have gotten quite of number of suggestions for using mint in savory dishes, but i just had to add my favorite -- a dish that uses fresh mint in a salad/vegetable dish of green beans cooked until crisp tender,shocked in ice water, drained and then mixed with finely diced red onions, toasted walnuts and feta cheese, all tossed in a dressing made with a good quantity of mint, garlic, white wine vinegar and evoo. the dressing is made in a blender and actually looks like a pesto (although sans the nuts and cheese). delish.

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                                cookie RE: paul steinberg Mar 1, 2006 12:44 PM

                                In Nigella's "Forever Summer" book, she mashes up feta w/mint and hot pepper and spreads on grilled eggplant slices and rolls 'em up...sounds good, i use it in zucchini fritters from a Taverna cookbook -- here's a link to the recipe (which is AMAZING, as is the accompanying yogurt dip - i always drain the yogurt overnight and it makes such a difference. enjoy!

                                Link: http://www.cooking.com/recipes/static...

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