Thread: Bronze Fennel
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Old September 5, 2014   #5
Worth1
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Join Date: Feb 2006
Location: Den of Drunken Fools
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Quote:
Originally Posted by Zana View Post
Good in pasta sauces, sausages and other meat sauces. Good with seafood. Good with cornmeal to dip catfish or other fish in for light frying. Good with smashed roasted garlic in sour cream on baked potatoes or other other veggies. Good in breads. Good with garlic, rosemary and currants to stuff lamb for roasting. Those are a few that come to mind quickly.
Zana you are so right.

One thing I forgot to add was the lamb.
You can rub a lamb breast down with some curing salt for 24 hours and rinse it off.
Then grind up some ( A bunch) fennel seeds and add to chili powder, cumin, garlic powder, onion powder, black pepper, sugar, red pepper, paprika and turmeric.
Rub all of this on the breast and slow smoke on the BBQ it is to die for.
Just taste the powder before use and adjust to taste and add what you want.

Sweet salty spicy with a hint of hot.
Eat with lemon juice or lime drizzled on.

It wont turn gray when cooked it will be brick red in the middle.
Pretty much a Middle Eastern/Indian thing with a Worth twist.

I just told you guys what my BBQ rub was, notice no salt in the rub.

Worth
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