Honey And Herb Grilled Fish

I'm just curious of what the beer can do to my grilled fish. That's why I added beer to my marinade and it turned out good.

300 g Tanigue ( you can also use any meat that you want)
1/2 c. honey
1/4 c. vegetable oil
1 1/2 tsp. rosemary leaves, crushed
1/4 tsp. black pepper
1 c. beer or ginger ale
1/2 c. dijon mustard
2 tbsp. onion powder
1 tsp. salt
1 tsp. garlic powder

Procedure:

1. Combine all of the ingredients
2. Marinate in refrigerator 1 hour.
3. Remove fish from marinade.
4. Grill it until done.

--CookingSisters--

Uses of Tarragon

Last week, my sister and I saw herbs on pots for sale at the grocery store. They have basil, rosemary and tarragon.

We already tried basil and rosemary in our dishes that's why we chose tarragon this time.

Here are some information about tarragon

Tarragon has an Anise-like flavor that is suited to vinegars and fish, but it also has many other uses in the kitchen. It has limited medicinal uses, but does have the peculiar property of causing slight numbness of the mouth when the leaves are chewed. It is an aromatic perennial that is native to Siberia and the Caspian sea area. It enhances the flavors of many foods, but can become overpowering if excessively used. It enhances fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables. It also goes well with lemons and oranges. It can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt.

Tarragon is not a beautiful plant specimen, but it is still a viable herb to grow in the home garden. It has a rampant root system, and should be divided every 2-3 years to keep it flavorful and vigorous. It should be started as seedlings, cuttings, or divisions. The French Tarragon is much more flavorful for kitchen use than the Russian Tarragon, so be careful when buying seed. Sprigs can be used anytime, but the main cuttings should be at 6-8 weeks after setting out and before a killing frost. Tarragon should be mulched for the winter in the colder climates. It prefers sandy, well-drained loamy soil and will do well in full sun or partial shade. It can be divided and potted for the winter, but may resist transplanting. Be aware also that if you do get over this obstacle, as an indoor plant it does require a good bit of light.

Tarragon makes a good companion plant for other herbs and vegetables

Tarragon is also effective for eliminating intestinal worms in children. Follow the directions for herbal teas and give 2 cups per day. Teas can also be used for menstrual cramps, stomach cramps, digestive problems, fatigue, nerves, and to promote the appetite. Alternatively, capsules can be made using dried, powdered leaves for situations where making teas is not convenient.

For toothaches, try chewing on a couple of Tarragon leaves for relief. Tarragon can also be used in place of salt for people on salt-restricted diets.

--CookingSisters--

All About Herbs

Herbs have a variety of uses including culinary, medicinal, or in some cases even spiritual usage. General usage differs between culinary herbs and medicinal herbs. A medicinal herb may be a shrub or other woody plant, whereas a culinary herb is a non-woody plant, typically using the leaves. Herbs can be purchased in dried or fresh forms. Just before using, wash the herbs and blot dry with a paper towel. Dried herbs are available year-round in metal or cardboard boxes, bottles, cellophane packages and unglazed ceramic pots. They have a stronger, more concentrated flavor than fresh herbs, but quickly lose their pungency. Crushed or ground herbs become lackluster more quickly than whole herbs. The more airtight the storage container, the longer the herbs will last. Each time you use the herb, make sure the lid is tightly resealed. Store dried herbs in a cool, dark place for a maximum of 6 months. Herbs are used to flavor all manner of food and drink. Most should be used judiciously because many of them can be quite pungent.

Honey Mustard Chicken

Yesterday, I surfed the internet for another tasty but easy to prepare recipe. We tried and it tastes really delicious. Here's how to do it.

Ingredients:

2 tbsp. prepared mustard
2 tbsp. honey
1 tbsp. butter
1 tbsp. calamansi juice
1 tsp. basil leaves
1/2 tsp. garlic powder
1/2 kilo breast chicken

Procedure:

1. Mix first 6 Ingredients in a bowl until well blended.
2. Marinate chicken into the mustard mixture for 30 mins.
3. Broil or grill the chicken turning frequently and cooked.

Serve it with hot rice.

--CookingSisters--

Herb Chicken w/ Mixed Vegetable

Herbs really enhanced flavors, try this easy to prepare delicious and nutritious dish.

Ingredients:

For Chicken:
300 grams Chicken breast (cut into serving pieces)
1/2 Cup Calamansi juice
1 tsp. Salt
1 tbsp. Butter
1/2 Cup Toasted garlic
1 medium sized Ginger cut into strips
Salt to taste
Dried basil leaves
Dried rosemary
Ground Spanish Paprika
Ground pepper

For mixed vegetables:

1 Can Corn Kernel
1 pc. Carrot cut into cubes
1 tbsp. Butter
Dried basil leaves

Foil

Procedure:

For Chicken
1. Combine chicken, calamansi juice, Salt, butter, ginger, dash of rosemary, basil and paprika and pepper.
2. Seal it in Foil

For Mixed Vegetable
1. Combine carrot, corn, butter and dash of dried basil
2. Seal it in foil

Steam Chicken and Mixed vegetables for 15 minutes or until done.
Arrange chicken and mixed vegetables and top with some toasted garlic.
Serve it while hot



--CookingSisters--