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I make a Rosemary Salt meat rub that is awesome on grilled chicken, steak, or lamb.
It's just fresh Rosemary from my garden, dehydrated an hour in the dehydrator or overnight on the kitchen table, then ground by hand with kosher salt in my mortar and pestle. A lot more herb than salt. It ends up with little pieces of varying sizes of the rosemary, and the salt is all green and infused with flavor. It's kind of a labor of love, but it's also kind of relaxing in a zen way.
Really like this idea. I'm going to buy a M&P just to try it (I know, I know, how have I lived so long with a M&P).
I have used fresh rosemary (hence the reason I don't like those needles) and I do have a mortar and pestle. After I used the rosemary Olive oil I saw in my cupboard a brand new ground rosemary never opened.. Duh! Oh well we enjoyed the oil infused with rosemary too.
If I want to infuse a dish with fresh rosemary, I just drop a sprig in while cooking and fish it out before serving.
If you are paranoid about a needle or two falling off, you can tie a piece of butcher string around it or even wrap it in cheesecloth first. I also bundle the rosemary sprig with some thyme sprigs, sage leaves, etc.
I also use it regularly to crush peppercorns for recipes tons faster than I can grind 'em with the pepper mill. Hint when grinding anything: salt is a corrosive, so it helps! (I like kosher salt)
I use fresh and pull them out, BUT if it is simmered a long time the needles can fall off. In that case I use little fabric herb bags that allows them to infuse the food, but I just pull out the bag and through it away.
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We have a mortar and pestle at home but not in the rental we were in for the holidays. I wanted to put some dried rosemary in something, and discovered that if you put a small pile of it on a cutting board (like 1-2 tsp), then lay a single sheet of paper towel on top, you can chop it through the paper towel and little shards will NOT fly all over the place. Lift the paper towel and tap off the small bits that might be adhering to it, and you have finely chopped dried rosemary.
Yes, crushed or ground rosemary for most recipes. Though I use fresh when marinating lamb racks, remove them before grilling.
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