Cookthink's Root Source Challenge for this week is rosemary. Technically it was rosemary, as the due date was today at noon. Alas, as an intern I can't enter the competition :) But I can still cook!
Not being a huge fan of rosemary, I decided to make something infused with rosemary's woody flavor instead of using a lot of it. And so came about Roasted Rosemary Sweet Potatoes & Pork Rosemary Kabobs.
Not being a huge fan of rosemary, I decided to make something infused with rosemary's woody flavor instead of using a lot of it. And so came about Roasted Rosemary Sweet Potatoes & Pork Rosemary Kabobs.
Ingredients
3 medium sized sweet potatoes, peeled and cut into thick slices (about quarter of an inch)
olive oil
2 sprins or rosemary, needles removed
16 ounces ground pork
1 egg
1/8 cup breadcrumbs
1 teaspoon finely minced rosemary
1 garlic clove, chopped
2 tablespoon sweet pepper sauce
salt & pepper to taste
Directions
1. Preheat the oven to 450 F with a cookie sheet inside.
2. In a bowl combine potatoes, rosemary needles, oil, salt & pepper.
3. Once the oven is at 450 F, roast the potatoes in a single layer for 20 minutes, flipping them after 10 minutes.
4. Meanwhile, combine ground pork, egg, breadcrumbs, garlic, minced rosemary, sweet pepper sauce, salt & pepper in a separate bowl.
5. Use "empty" rosemary sprigs (the ones without needles) as skewers: form kabobs from the pork mixture, put the "skewers" through them and cook in an oiled pan until brown and cooked through.
3 medium sized sweet potatoes, peeled and cut into thick slices (about quarter of an inch)
olive oil
2 sprins or rosemary, needles removed
16 ounces ground pork
1 egg
1/8 cup breadcrumbs
1 teaspoon finely minced rosemary
1 garlic clove, chopped
2 tablespoon sweet pepper sauce
salt & pepper to taste
Directions
1. Preheat the oven to 450 F with a cookie sheet inside.
2. In a bowl combine potatoes, rosemary needles, oil, salt & pepper.
3. Once the oven is at 450 F, roast the potatoes in a single layer for 20 minutes, flipping them after 10 minutes.
4. Meanwhile, combine ground pork, egg, breadcrumbs, garlic, minced rosemary, sweet pepper sauce, salt & pepper in a separate bowl.
5. Use "empty" rosemary sprigs (the ones without needles) as skewers: form kabobs from the pork mixture, put the "skewers" through them and cook in an oiled pan until brown and cooked through.
Thoughts: having the rosemary in needles instead of chopped for the potato recipe makes it super simple to remove them before eating: all you get is the flavor and not really the strong taste. The pork kabobs came out flavorful and moist...I might have undercooked them a bit, so hope I'm not going to be sick :)
Definitely give this a try.
Definitely give this a try.
4 comments:
looks good. rosemary is one of those spices i hate eating because i don't like chewing on the leaves but this seems like a good way to cook with it without having to spend too much time picking them out.
This looks so pretty. If I leave rosemary in a dish, as opposed to aninfusion, I tend to chop it finely - but I love the flavour!!
I find that a little rosemary goes a long way. Too much, and it can be really..."piney". Good idea to leave the needles so you can pick them out later.
When I read your title "Rosemary Infused", I thought you might have grilled your dinner and tossed the rosemary on the coals to get some rosemary smoke. That might be an exercise for another day.
I adore rosemary, I have a huge pot of it on my patio. I missed that challenge. I have not paired rosemary with sweet potatoes but I can imagine the flavours - great dish to make this time of the year!
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