Vanns
Grilling Herbs is a delightful, savory blend of tarragon, parsley,
chervil, lemon, and pepper. You can sprinkle it directly on fish,
chicken, turkey, pork, or shrimp before grilling, broiling, or baking.
You can add olive oil alone, or olive oil and vinegar and lemon for a
marinade. I really enjoy the following recipe for pork loin steaks.
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Pork
Loin Steaks |
1 tablespoon
olive oil
2 tablespoons white wine
2 cloves garlic, mashed
1 tablespoon Vanns Grilling Herbs
1 pound of pork loin steaks
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| Combine
in a bowl the olive oil, wine, garlic and herbs. Add the meat
and stir to coat well. You can cook the meat right away but it
gains flavor when left to marinate for a while. I usually give
the meat an hour in the marinade. Grill, broil, or pan fry. I
grill the steaks over high heat for 5 minutes on each side.
Finish off with a few grinds of sea salt and black pepper. |
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| Turkey
meat balls or burgers using Vanns
Grilling Herbs are delicious. |
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Turkey
Meat Balls or Burgers |
1 pound of ground
turkey
1/2 cup finely chopped onion
1 garlic clove crushed or minced
2 tablespoons Parmesan cheese
1/2 cup bread crumbs
3 tablespoons tomato juice
2 teaspoons Vanns Grilling Herbs
a few grinds of sea salt and black pepper
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I use a
food processor to chop the onion and make the bread crumbs. If
the onion is strong smelling, after chopping, put the chopped
onion in a strainer and rinse under cold water; it will wash
off a lot of the sulfer for a sweeter taste. Combine all
ingredients in a mixing bowl and mix well.
Alternative cooking methods:
1. Form into 18 balls and place on a baking sheet
sprayed with olive oil. Spray turkey balls with olive oil and
bake for 15 minutes in a preheated oven at 450º. Serve with
brown rice cooked in chicken broth. Make some extra to put in
pasta sauce for dinner a day or so later.
2. Form into burger patties. Spray with olive oil and
grill over high heat for 5 minutes on each side, then over
medium heat for 5 more minutes. Serve with pita bread,
mayonnaise, lettuce and tomato. |
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