I have tons of fresh mint growing in a pot on my deck. Aside from tabouli/tabbouleh salad Any suggestions for using it up? Does it pair well with any protein other than lamb?
Put some in your fresh sardine, then grill it, dress with a bit of blood orange and pine nuts.
Put a little minced mint in your marinated tomatoes.
You can use it in a marinade for chicken. Combine garlic, ginger root, green chilis, garam masala, cinnamon, mint, coriander leaves leaves, and lemon or lime juice in a food processor. If the chicken pieces are small, you can make it into a 'curry'. I usually remove the skin, keep the pieces in joints, and grill on the barbeque.
(1) Mint is great in beverages. Crushing it (with pestal or ?) will yield more flavor.
Mint works well especially with juices made from melon, lemon, and tropical fruits.
For an adult cocktail, Colin Cowie offered one on CBS the other day:
Royalty: (Can be prepared in advance)
2 oz. Reposado tequila
2 scoops fresh watermelon
1 mint sprig
1 oz. simple syrup
.75 oz. fresh lime juice
Muddle mint and watermelon. Add remaining ingredients. Shake and strain into a rocks glass. Garnish with mint sprig.
And, here's his page with other ideas. http://www.colincowie.com/search/node...
(2) Strawberries are good with mint. Either just leaves or add a little simple syrup mixture with them. And, I use on top of a strawberry cheescake for great look and nice flavor. Arrange clusters of mint leaves under strawberry halves on top of cake. (Carnegie Deli Cheesecake recipe).
(3) I grow a chocolate mint plant (got at Home Depot !) Daily watering left the mint flavor in the basil plant below it. SO, when I made pesto with the basil leaves, it had a minty flavor. There are actually recipes for that. Wasn't my favorite, but some may like it since there are recipes for it.
And, ants HATE the smell of mint and will stay away, so it that could be helpful, steep them up and pour mix around your picnic area, etc.
(4) See also, http://www.theherbspiral.com/MintCuis...
It says mint goes with pork loin and other hints.
re: kc girl
Geeze, I grow lots of mint and it has never deterred ants. I find hills in the mint bed, it seems from spring until a freeze i am constantly fighting those little ants in the house.
I put a sprig into a gin and tonic, oddly enough fresh basil sprigs are great in a G&T too. I cook a lot of Vietnamese food in our hot humid summers and the addition of mint in many of the recipes is very refreshing.
I made some delicious mint ice cream a few years ago. You can use any basic ice cream recipe and modify it -- they're all pretty much the same aside from the flavoring. I think I used the cinnamon ice cream recipe from the Greens cookbook, substituting a cup or so of fresh mint for the cinnamon stick and letting the mint leaves steep in the heated milk for 10 or 15 minutes to flavor it.
Speaking of melon soup -- actually, I was going to suggest a chilled gazpacho with cantaloupe and mint. I made this yesterday --
1/4 cup mint
4 to 5 cups seeded juicy tomatoes
1 big cantaloupe, peeled, seeded, chopped
2 cucumbers peeled, seeded, chopped
BLEND. Chill 5 hours or (better) overnight. Add grated orange zest if you like, and top with a drizzle of olive oil and a mint sprig, even a few crumbles of feta! The olive oil and feta temper the sweetness of the melon.
Loosely based on a Silver Palate recipe