Medicine Woman

  (Waynesville, North Carolina)
dangerous herbs, medicinal herbs, culinary herbs
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WHAT HERBS GO WELL WITH…??

 

 


 

Here is another blog on herbs that go well with MEATS AND FISH.    You will note that many of the same herbs can be used on CHICKEN, TURKEY AND FISH.   Generally, you can mix together ½ to equal amounts of most herbs.

 

If you don’t have ground ginger, ground cinnamon, ground nutmeg, ground allspice, ect,  use PUMPKIN PIE SPICE.  It has every one of those spices.

If you don’t have ground coriander, ground cumin; ground cardamom; ground ginger; ground turmeric and you need most of these, see if you have a curry mix spice. It again, has every one of those.

 Also, if you don't have dry  or powdered mustard, it is no sin to use the prepared stuff out of the jar.

 

POULTRY SEASONING    ( you can also just use ITALIAN SEASONING, if you don’t have the other ingredients or don’t want to bother mixing them)

A good easy recipe:

2 tbls marjoram

2 tbls savory

1  1/2 tbls Italian seasoning

1 1/2 teas thyme

should make 1/3 cup

Use POULTRY SEASONING FOR CHICKEN, DUCK , TURKEY,  LAMB SHOULDER ,AND BREAST OF VEAL.

 

 

 INDIAN SPICE RUB FOR POULTRY                  (you can also just use                                 curry powder, if you don’t have the   other ingredients)              

 

3 tbls curry powder

3 tbls chili powder

1 1/2 tbls ground allspice

1 1/2 tea ground cinnamon

a single recipe will coat a turkey,

two chickens, two ducks, four Cornish hens, turkey

Store away fr heat and light.  Will keep    for several weeks.

 

RECIPE FOR  INDIAN SPICE RUB FOR TURKEY         (CAN also be used for two    chickens, two ducks, 4 Cornish Hens)                

 

using the recipe for INDIAN SPICE RUB,  rub with your fingers all over the  meat and then refrigerate for 4-6 hours     or longer. Then place on the grill.                                                        

 

Generally speaking, you can use recipes for rubs and those for grilling interchangeably for : grilling, baking and broiling.   Rubs can be used as a marinade or just to rub onto the meat just before grilling or baking.

 

HERB RUBS FOR CHICKEN , LAMB and SEAFOOD :             equal amounts( say 3 tbls of each)  of: tarragon,  oregano ,dill weed, thyme ,rosemary, dry mustard and kosher salt.  Add (2 tbls) of lemon pepper mix pepper w/ lemon zest, and 1 tbls garlic  

 

Another HERB RUB FOR CHICKEN, CORNISH HENS.TURKEY, DUCKS,:

ground cardamom ,  ground ginger,  cracked black pepper, ground turmeric,  ground cumin, ground coriander, ground allspice, ground cloves

 

FOR GRILLING CHICKEN OR TURKEY: oregano, sage, allspice, cumin 

Or try a mixture of: ground coriander,  garam masala,   turmeric,  hot red pepper, grated ginger

Or how about: lemon zest  , and/ or lemon pepper mix, garlic,  parsley, oregano,  marjoram,   rosemary,  mint,  tarragon

For a lemon flavor:    lemon  peel ,  lemon thyme,  lemon verbena,   lemon grass

 

 

FOR BARCECUE SPICE  ON:   RIBS, CHICKEN, BRISKET AND FISH

( INCLUDING FISH FILLET AND STEAKS), DELICIOUS ON SHRIMP

Use any or all : paprika , ground cumin ground coriander ,ground or powdered mustard(there’s nothing saying that you can’t use prepared mustard just as well),red pepper flakes, celery seeds, ground ginger, ground cloves, ground cinnamon, ground allspice, chili pepper, cayenne pepper, ancho pepper

 

FOR SPARE RIBS AND WINGS:    garlic, five spice powder, red pepper

 

A GOOD HOT, SPICY MARINADE FOR CHICKEN WINGS  or  SPARE RIBS

chipotle pepper,  orange peel,    Mexican oregano,   ground cumin seed,  black peppercorns

 

For a nice  YUCATECAN MARINADE…This marinade will work with chicken breasts, fish such as tuna, swordfish and grouper, or shrimp. It also can act as a base for seviche made with shrimp, bay scallops, or any firm-flesh fish  USE  this for CHICKEN FAJITAS  or  SMOKED TURKEY BREASTS

orange peel ,   lime peel ,    lemon peel ,   chipotle ,  jalapeno pepper,  Mexican oregano ,  garlic,  mix or black peppercorns

 

A GOOD ALL ROUND MILD MARINADE OR TO USE JUST AS A SEASONING ITSELF TO PUT ON ANY SEAFOOD AND ANY TYPE OF CHICKEN OR TURKEY:

Garlic,   onion, mint, basil,  oregano ,black peppercorns,  parsley,  lemon grass,

 

ASIAN MARINADE :  chicken   breasts (3-4 hrs); beef  & pork tenderloin (6-8 hrs);    kabobs (6-8 hrs); flank steak    (overnight).         Marnated   Flank steak   sandwich                                                                                      

Star anise,   five spice powder      grated ginger root      garlic

 

I hope this gives you some good ideas of how to really dress up your meals!  ENJOY!! 

 
 

More Herbs and Food Combinations

 

Here are some more herbs AND spices that go good with certain foods.

ENJOY!


For those of you that are artistic, this would make a beautiful gift for someone who likes to cook and bake, or is new at cooking and baking. I had a friend who copied something like this by hand in calligraphy, on a long sheet of paper, dyed the paper some pretty color and made colored scroll work all around the edges, and made a small frame all around and made it so that it could be hung on the wall. She also said a few words of friendship and put her name on the bottom and DATED it. It was a very personalized gift. See what you can do!!



BEANS, DRIED


cumin, garlic, onions, parsley, sage, savory, thyme


BEANS, GREEN


basil, cloves, dill, marjoram, mints, savory, thyme


BEEF


basil, bay leaf, chili pepper, cumin, garlic, ginger, marjoram, onions, oregano, parsley, rosemary, sage, savory, tarragon, thyme


BREAD


anise, basil, caraway, cardamom, cinnamon, coriander, cumin, dill, garlic, onions, oregano, parsley, poppy seeds, rosemary, sage, sesame seeds, thyme


BROCCOLI


basil, dill, garlic, nutmeg, oregano


CABBAGE


basil, caraway, cayenne pepper, dill, marjoram, savory


CARROTS


basil, chervil, chives, cinnamon, cloves, cumin, dill, ginger, marjoram, mint, parsley, savory


CAULIFLOWER


basil, cumin, dill, garlic, marjoram, parsley, rosemary, savory, tarragon


CHEESE


basil, chervil, chives, coriander, curry powder, dill, garlic, marjoram, parsley, sage, tarragon, thyme


CHICKEN


allspice, basil, bay leaf, cinnamon, curry powder, dill, garlic, ginger, mace, marjoram, nutmeg, onions, paprika, parsley, rosemary,, saffron, sage, savory, thyme


COTTAGE CHEESE

basil, chives, cinnamon, curry powder, dill, paprika, thyme


EGGPLANT


basil, cinnamon, garlic, marjoram, onions, oregano, parsley, savory, thyme


EGGS


basil, chervil, chives, coriander, curry powder, dill, fennel, marjoram, oregano, paprika, parsley, rosemary, sage, savory, tarragon, thyme


FISH


basil, chives, curry powder, dill, garlic, ginger, marjoram, oregano, parley, sage, savory, tarragon, thyme


FRUIT


anise, cinnamon . Cloves, ginger, mace, mints, nutmeg, rosemary


LAMB


basil, bay leaf, cinnamon, coriander, cumin, curry powder, dill, garlic, ginger, mints, onions, parsley, rosemary, tarragon, thyme


MUSHROOMS


coriander, marjoram, oregano, tarragon, thyme


PARSNIPS


basil, curry powder, dill, marjoram, parsley, thyme


POTAOTES


caraway, chives, dill, marjoram, oregano, paprika, parsley, rosemary, tarragon, thyme


SALADS, GREEN


basil, chervil chives, coriander, dill, garlic, marjoram,, mints, oregano, parsley, rosemary, tarragon, thyme



SOUPS


basil, bay leaf, chives, dill, garlic, marjoram, onions, parsley, rosemary, sage, savory, thyme



SPINACH


allspice, basil,, chives, nutmeg, rosemary


SQUASH


allspice, basil, cinnamon, cloves, dill, marjoram, nutmeg, rosemary, savory


STUFFINGS


garlic, marjoram, parsley, onions, rosemary, sage, thyme


TOMATOES


basil, bay leaf, chives, garlic, oregano, parsley, rosemary, savory, tarragon, thyme


TURKEY


basil, garlic, marjoram, onions, rosemary, saffron , sage, savory, tarragon, thyme


VEAL


basil, bay leaf, chervil, marjoram, onions, parsley, rosemary, savory, thyme




I'll be doing another blog starting with the herb or spice and what goes good with it.

 
 

I thought I might share with you some info on FISH and SHELLFISH that I have collected through the years...

 




FISH AND SHELLFISH INFO



COD Atlantic cod and Pacific cod have lean, firm white flesh.


FISH THAT MAY BE SUBSTITUTED: haddock, whiting (silver hake), pollock

halibut; scrod


HALIBUT INTERCHANGEABLE WITH petrale sole; pompano; swordfish; cod


FLATFISH flounders and halibuts. Some flatfish are called sole.

Flatfish have lean, delicately flavored white flesh.


FISH THAT MAY BE SUBSTITUTED: summer flounder (fluke); yellowtail flounder;

petrale, lemon, gray and rex soles; halibut; turbot


MACKEREL a/k/a BONITO, WAHOO. Mackerel has both dark and light fatty

flesh. King mackerel is stronger flavored and fattier than Spanish mackerel.


FISH THAT MAY BE SUBSTITUTED: wahoo; bullet, chub, king, spanish macerels;

tunas; mullet


GOOSEFISH a/k/a MONKFISH OR ANGLER FISH. Has firm, white flesh that

tastes like lobster. With goosefish only the tail section is edible.


FISH THAT MAY BE SUBSTITUTED: cusk


RED SNAPPER Flavorful, lean, juicy white flesh.


FISH THAT MAY BE SUBSTITUTED: other varieties of snapper on the Pacific

Coast, or rock fishes


SALMON A/K/A PINK, CHUM, SOCKEYE AND ATLANTIC SALMONS have fatty, distinctive-flavored firm flesh that ranges in color from white to deep coral.


THERE IS NO SUBSTITUTE FOR SALMON.


SEA BASS Lean, firm, white flesh.


FISH THAT MAY BE SUBSTITUTED: black sea bass; sand perch; groupers; scamp;

sand bass; striped bass. INTERCHANGEABLE WITH: tuna; halibut; salmon;

haddock ; sea trout


SHARK a/k/a MAKO It has texture, color and taste similar to those of

swordfish. INTERCHANGEABLE W/ bluefin tuna, albacore, swordfish, catfish


FISH THAT MAY BE SUBSTITUTED: porbeagle; blue sharks


SWORDFISH Coarse-textured, rich, delicately flavored.


FISH THAT MAY BE SUBSTITUTED: mako; shark



TROUT A/K/A BROOK, RAINBOW; HATCHERY-BRED. Light meat, firm flesh, moderately fatty. INTERCHANGEABLE WITH red snapper; bluefish; perch


FISH THAT MAY BE SUBSTIUTED OR INTERCHANGED: brook, rainbow, hatchery bred


TUNA Several varieties. All have fatty, full flavored, light or dark flesh.


FISH THAT MAY BE SUBSTITUTED: bonito; mackerels





SHELLFISH


CRAB A/K/A HARD SHELL CRABS; BLUE, ROCK, DUNGENESS. Meat is delicate and moderately sweet.

Available live, fresh, frozen or cooked




LOBSTER Firm, rich tasting, non fatty succulent flesh

Available whole, live, cooked or frozen



SHRIMP AND PRAWNS (JUMBO SHRIMP) Delicate, firm flesh

Available fresh, cooked, frozen, whole, in shell or shelled



CLAMS HARD SHELL; LITTLENECK; CHERRYSTONE, CHOWDER CLAMS. Tender, sweet flesh

AVAILABLE whole or shucked, fresh or frozen



MUSSELS Mollusks Tender, sweet flesh

Available live



OYSTERS tender flesh, with delicate flavor.

Available year round, whole or shucked, fresh or frozen


SCALLOPS Bay and Sea. Both are tender, with delicately flavored ivory flesh.

AVAILABLE shucked, fresh or frozen


SQUID delicately flavored, firm (almost chewy) white flesh

Available whole or cut into pieces fresh or frozen





OTHER INTERESTING INFO


With a delicate texture fish when grilling with a perforated grill rack,

use disposable aluminum pans, the Nordic ware fish boat or heavy aluminum

foil so that the delicate fish dose not flake and fall between the grill

grates onto the fire.

 


 

FRESH WATER FISH PRESERVATIVE


This is a good way to preserve your fish if you cannot eat the fish right away. Even if you have to freeze them.


1/4 cup lemon juice

1 3/4 cup water

one 1 oz pkg unflavored gelatin

whole trout, gutted and cleaned


in small saucepan, combine lemon juice & water. Remove 1/2 cup

of the mixture and set aside. Bring the remaining lemon juice

mixture in the saucepan to boil. Sprinkle gelatin over the reserved

1/2 cup of lemon water til it softens. When gelatin has softened,

whisk it into the boiling lemon juice mixture & remove from heat.

Whisk til gelatin has dissolved & set saucepan aside to cool.

Dip each cleaned fish into lemon juice/gelatin mixture, then wrap

individually in plastic wrap & place in resealable plastic bags and freeze.


Whole trout treated in this way can be frozen for up to a year

 



REGARDING FISH


SPECIAL NOTE: To test doneness ; carefully slide a sharp paring knife between the layers of the fish meat, then turn it slightly to get a good look inside. If the meat still looks translucent in the middle, give it another minute or two. You DON'T want the fish to flake, it will be tough, dry and chewy. When you do the knife test, press on it w/your finger & make a mental note of how firm it is. That's the firmness you want next

time. Use a timer, and then you won't ever have to do it w/the knife again!







 
 

WHICH HERBS GO WELL WITH FISH

 

I thought that I might share with you a list of what herbs go with what type of fish. I have always found this to be helpful to know just which herbs to use with which fish. I've also included some types of wine and cheese

 

In another few days, I will have a list for meats, game, vegetables and fruits.

 

 

Enjoy!!

 

 

 

 

 

 

                                FISH FRESHWATER

 

BASS     garlic, onion, marjoram, dill, orange zest, curry powder, cayenne pepper, oregano, thyme, sweet Hungarian paprika, lemon zest, ground cumin, chili powder,

 EXTRA: Madeira, dry sherry or sake,

 

 

CATFISH       oregano, thyme, cayenne pepper, onion, jalapeno pepper, cilantro, curry powder, sweet paprika, white pepper, oregano, bay leaf

 EXTRA: Monterrey Jack cheese, rice wine vinegar

 

 

PANFISH (YELLOW PERCH, BLUEGILL, CRAPPIE, BULLHEAD, ROCK BASS, PUMPKINSEED) onion, garlic, ground cumin, chili powder, oregano, red pepper flakes, jalapeno, thyme, ground coriander, sweet paprika

 EXTRA: cheddar cheese

 

 

PERCH          garlic, basil, dill, tarragon, ground cumin

 EXTRA: extra dry vermouth, rice wine vinegar, grated Parmesan cheese

 

 

PICKEREL       onion, garlic, fresh cilantro, coriander, cayenne pepper, ground ginger, lemon

 EXTRA: Parmesan cheese, Monterrey Jack cheese

 

 

PIKE       marjoram, onion (including red onion),garlic, curry powder, lemon/orange peel/zest,  parsley, basil, cumin seeds, cardamom, turmeric, cayenne pepper, cilantro, fresh mint  thyme, oregano, chives

EXTRA: grated Parmesan cheese, red wine vinegar, extra dry vermouth

 

 

 

SALMON ( all Pacific salmon are born in fresh water, run to the sea and then return to their birth streams to spawn)     dill weed, fennel seed ( ground), onion, lemon zest, curry powder, tarragon, ground cumin and cumin seeds, chili powder, parsley, basil, bay leaves, garlic, whole peppercorns, ground coriander, red onion, ground turmeric, thyme

 EXTRA: Japanese rice wine, dry white wine, Madeira wine

 

 

TROUT      onion, red pepper, thyme, garlic, lemon zest, oregano, bay leaves, cayenne pepper, ground turmeric, cilantro, ground cumin, summer savory, pink peppercorns, curry powder, orange zest, shallots, Sweet Hungarian paprika

EXTRA: dry white wine or extra dry vermouth, apple cider vinegar

 

 

 

WALLEYE     onion, orange zest, lime, red pepper flakes, garlic, thyme, oregano, cayenne pepper, curry powder, lemon, basil, parsley, tarragon, rosemary, sage, coriander, cilantro, Vidalia onion, tangerine

 EXTRA: grated provolone cheese, yogurt, anisette, Parmesan cheese, extra dry vermouth or dry white wine

 

WHITE BASS       onion, lime, garlic, basil, marjoram

 EXTRA: yogurt, sour cream, horseradish, good with shrimp, red wine vinegar

 

 

 

 

 

                                   SEAFOOD

 

 

BLUEFISH leeks , chives, garlic, parsley, tarragon, lemon

EXTRA: WINE: Muscadet or California Sauvignon Blanc, Parmesan cheese

 

 

CATFISH lemon zest, garlic, ginger root, garam masala, turmeric, cayenne, fennel, thyme, basil, oregano, parsley, chives

EXTRA yogurt

  

EEL parsley, shallot, thyme, sorrel, chervil, tarragon, mint, sage, lemon zest

EXTRA: dry white wine

 

 

FLOUNDER shallots, lemon zest, parsley, garlic, ginger root, cumin, coriander, cayenne

EXTRA: yogurt

 

GROUPER: onion, garlic, ginger root, garam masala, turmeric, cayenne, red pepper, basil

EXTRA: balsamic vinegar, yogurt

 

HADDOCK onion, garlic, oregano, thyme, lemon zest, garlic, ginger root , garam masala, turmeric, cayenne

EXTRA yogurt

 

 

 MACKEREL onion, garlic, parsley, basil, oregano, thyme, paprika, lemon zest

EXTRA: dry white wine

 

MUSSELS: red onion, cilantro, jalapeno, lime, garlic, ground coriander, parsley, oregano

EXTRA: dry sherry, grated Parmesan

 

OCTOPUS onion, bay leaf, parsley, peppercorns, garlic, paprika, thyme

EXTRA; dry white wine

 

SEA BASS onion, garlic, jalapeno, cilantro, parsley, thyme, lemon zest, ginger root

EXTRA: dry white wine

 

 

SHRIMP ginger root, curry powder, celery seed, basil, oregano, thyme, garlic, cayenne and red pepper flakes, parsley, lemon zest, dill

EXTRA: white wine vinegar, dry sherry, feta cheese, yogurt

 

 

SKATE onion, garlic, oregano, thyme, cayenne, parsley

EXTRA dry white wine

 

 

SQUID onion, garlic, parsley, basil, oregano

EXTRA: dry white wine, Parmesan

 

Tilapia     onion, garlic, fennel leaves and bulb, lemon zest, parsley, ginger-root, garam masala, turmeric, basil, cayenne

EXTRA: yogurt, dry white wine

 

 

 

 

 

 

FISH BROTHS, GUMBOS, SOUPS, CHOWDERS:

 

FISH BROTHS thyme, parsley, whole cloves, black peppercorns

EXTRA: dry white wine

 

 

GUMBOS: onion, garlic, jalapeno, bay leaf, fish broth, thyme, cilantro, parsley

 

 

SOUPS & CHOWDERS: basil, thyme, oregano, parsley, garlic, onion, jalapeno, curry powder, cumin

EXTRA: dry sherry, dry white wine , balsamic vinegar

 

 

 
 
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