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Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
I'm a novice at cooking but could someone advise me on how to make this dish? Especially interested in how the sauce is made, I'm afraid mine would be too thick and fatty.
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.
as long as you re-boil, it's safe. not generally a very good idea flavor-wise, though.
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.
I love a few sprigs of it in salads, be they green or meated.
honestly? one of the greatest recipes ever (IMHO) is a real green goddess dressing. brilliant with all kinds of seafood and vegetable salads. and it does use some tarragon! (and salted anchovies). (duck edina, incoming span).
Great with lobster, crab and shrimp as well. Stick any leftovers in white wine vinegar.
acidic foods and flavors (e.g., citrus)
cheese (esp. goat, ricotta)
(and a bunch of other non-bold stuff)
tarragon + anise + celery seeds
tarragon + chicken + lemon
tarragon + orange + seafood
Source: Flavor Bible
Man, didn't know Jesus was such a big fan of Taragon.
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?
I would open the crab, scoop out the yellow stuff from the head and mix it with the mayo, then add curry and tarragon. Stir that into the crab meat and maybe mix in some grated granny smith apple with the water pressed gently out of it. It would be good to eat that with a watercress salad.
This, which is decidedly not simple, is basically exactly what I just described, but deconstructed and layered with tomato and with a little avocado. Crab, curry and tarragon is an awesome combo. Add avocado if you like as well. It is great with the above and gives a nice texture.
Tarragon and chicken go very well together - whether it's a roasted chicken with tarragon or a chicken salad with tarragon. Did anyone mention bearnaise sauce?
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