Rosemary and Cumin?! where would they meet?
Making dinner for a friend tonight and I had asked him to give me his top fav spices/flavors. i left it all very vague with him, and now i've got his top 3
clearly, garlic goes wonderfully with both, but i'm stumped with how to make a meal that has both rosemary and cumin.
the tricky part is i need it to be relatively simple. i'll be cooking at his house....so am not sure on what he has on hand by way of other cooking supplies.
it would be ideal to have a 2 dish dinner, perhaps 3, but 2 is ideal.
thinking that potatoes are a must, and then some chicken? roasted? maybe more of a seared thighs dish and then stewed with.....that would be good with onions and tomatoes and cumin.....
Thanks in advance! i do have the luxury of running to the store later as well, since i have the day off :)
Thanks all! that stew sounds amazing!
i decided to play it safe and made
Chicken with 40 cloves of garlic, though halved the recipe so had it with 20 for 4 chicken thighs. Then added tons of rosemary to the sauce when i returned the chicken to the pan to finish stewing. it was tasty and a good impression was made :)
for the potatoes, yes i had some small yukons and parboiled them and then sauteed with some rosemary, S&P, and red pepper flakes.
all tasty and easy to transport too...that was another factor that made the evening a bit more interesting.
Anyhow, thanks so much for all your advice. It's so lovely to come to this amazing collection of people with their wonderful ideas.
Cumin is very happily mixed with white worchestershire sauce, lemon juice, a dash of jalapeno tabasco, garlic, and olive oil to marinate halibut and then grill. I usually make this combination together with thyme, not rosemary - perhaps introduce him to a new favorite herb? If you go this way, mix the marinade and then trim your fish - place all in a leakproof plastic bag - transports and marinades well. Time to cook, either grill or use a grill pan, fairly high heat, and cover. Leave it on the hot surface for about 4 mins per side, should start to brown and crust before you turn it.
Rosemary-wise, the potatoes make their entrance. Fingerlings or hunks of yellow (Yukon Gold?), parboil or steam gently. Toss in olive oil and rosemary, slice a couple of garlic cloves, sprinkle with GOOD sea salt and cracked pepper, roast 'til browning. Maybe let some broccoli drizzled with olive oil, s&p keep the potatoes company. All this is pretty simple, I think. Enjoy your day off, sounds great!