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What should I do with a bushel of fresh Tarragon?
what is the general consensus about taking a marinade you used for pork chops and boiling it to make a sauce? should i just put some marinade aside for this purpose before putting the meat in?
strew it on a bed and roll on it.
Well, I've been giving it to my Persian friends, I guess they eat a grip of fresh herbs. Maybe I'll try rolling in it too. Stuff grows like crazy.
Great with lobster, crab and shrimp as well. Stick any leftovers in white wine vinegar.
OK, I'm batching it tonight. MAybe I'll make myself some Crab w/ tarragon, any suggestions for a simple (really simple, not matt simple) way to do this? I'll likely grab a whole crab from tokyo and maybe some sourdough. I like this above with a bit of curried mayo, maybe modify the mayo to include the herb and basically role with a psuedo-bearnaise?