I've actually forgotten what I made that originally required fresh rosemary, but one of the side effects of buying fresh herbs is that there's ALWAYS way more than you need for any one recipe. Which left me with a ton of rosemary left over and a need to use it up.
So here's what I did!
First: This is a recipe for
Crispy Sriracha Rosemary Chicken, which may not be a flavour combination you'd think is great and, uh, you're kinda right. I made it according to that recipe and while it was far from inedible, the cool taste of the rosemary and the bite of the sriracha and lemon and garlic just never meshed well for me. So I remade it with FRESH GINGER instead and that turned out awesome.
Reproducing here with notes and to avoid linkrot:
Crispy Sriracha rosemary GINGER Chicken!Ingredients (modified from the original):
4-ish boneless skinless chicken breasts (If they're really plump, slice them in half. You want the marinade to reach as much of the meat as possible)
2-3 cloves garlic, minced
2 tablespoons Sriracha
A moderately large piece of fresh ginger, peeled and sliced into chunks about the size of your thumbnail and half a finger thickness. About 4 tablespoons, ish.
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup plain Greek yogurt
Directions (unmodified! the directions worked great, the ingredients just needed adjusting):
1. In a large bowl, combine Greek yogurt, olive oil, lemon juice, ginger, sriracha, minced garlic, and salt and pepper to taste.
2. Place chicken breasts in a large resealable plastic bag and pour marinade mixture over them. Seal bag and toss carefully to coat chicken.
3. Place bag in refrigerator and let sit 2-4 hours to marinate.
4. When chicken is fully marinated, heat oven to 375 degrees F. Place chicken in an oven and broiler-safe baking dish and pour extra marinade over the top.
5. Bake chicken until cooked through, about 40-45 minutes. Heat broiler to HIGH and cook chicken until crispy and golden brown, about 5-7 minutes.
Serve with a couple of the ginger pieces on the spicy chicken.
Second! Crispy Baked Rosemary Garlic Fries As-written, these were a little disappointing - it was a lot of fiddly work compared to many other "oven fries" recipes, and the decision to add so much of the seasoning *after* cooking led to some oddities in the flavour - ambushes of near-raw garlic and entire rosemary leaves sticking in the teeth. As well, I wasn't nearly careful enough about making all my wedges both the same size, and small, so some of them were cripy and awesome (although underseasoned) but others were doughy. So I'm definitely doing these again, but I'm going to make some changes.
Ingredients (mostly unmodified - I'm keeping the ingredients, I'm just doing different things with them):
3 potatoes, peeled and cut into even wedges. Wedges should be approximately all the same size, and try to avoid them getting much more (OR LESS!) than 2 cm wide on the wide edge.
olive oil to rim pan
1 Tbsp olive oil (for coating fries)
Salt and pepper to taste (recipe says ~ 1/4 tsp each, I plan to *at least* double that next time)
"large handful" rosemary (About a sprig and a half, denuded, worked well for me. Especially because it was all I had left. Recipe says to leave the leaves intact and add late - nope, I'm going to mince and add early next time)
2-3 cloves fresh garlic, minced
Instructions (here's where my bigger changes are - I'm going to throw the rosemary and garlic in early, instead of late):
1. Preheat oven to 475 degrees F.
2. Soak potatoes in hot water for 15 minutes, then drain and dry thoroughly with paper towels or clean dish towels.
3. Dry the bowl they were in and then place them back in. Drizzle with 1-2 Tbsp olive oil and add salt, pepper, minced garlic, and minced rosemary, and toss.
4. Coat a rimmed baking sheet with oil and drain off any excess. Transfer fries to baking sheet and arrange in a single layer.
5. Cover with foil and bake for 5 minutes. Then remove foil and bake for 15 minutes more. Remove from oven to turn over with a spatula. If they stick, just gently nudge them with the spatula and they will lift off the sheet. Make sure to keep them in a single layer to ensure even baking. Place back in oven to cook for another 5 minutes.
6. Remove from oven, flipping once more. Return to oven for 5-10 minutes more or until golden brown and crispy.
7. Remove from oven and transfer to a large bowl. Season with additional salt to taste while still hot. Toss and serve warm.