Mary Ann's Mace and Oregano Broccoli
Mary Ann brought mace back from Grenada and has fallen
in love with it. Mace is also great with Brussel Sprouts.
1 lb Broccoli, cut into bite size pieces
(use frozen broccoli if you must)
6 Mace or 1 tsp. ground / powdered mace
4 Oregano sprigs, fresh, or 1 tsp. dried
1 tsp. Cracked Pepper
Salt to taste
1 Tablespoon water
Place the broccoli and all ingredients in a microwave safe bag. Shake to
distribute the herbs. Microwave on high for 6 minutes or until broccoli is
done to your desire. Place in serving dish. Prior to serving, remove oregano
sprigs. Serves 4.
Mary Ann's Spicy Herb Dip
1 cup of mayonnaise
2 cups of sour cream
4 sprigs of fresh cilantro, chopped fine or 2 tsp. dried cilantro
2 sprigs of fresh parsley, chopped fine or 1 tsp. dried parsley
at least a fist full of fresh garlic, chopped fine
or 2 Tablespoons dried garlic
juice from 1/2 lime or 1 Tablespoon lime juice
1 tsp. cracked pepper
Salt to taste
1/2 sweet red pepper, chopped fine
1/2 medium sweet onion, chopped fine
2 Jalapeno or Chipotle peppers, chopped
or 2 Tablespoons Jalapeno sauce
Prepare at least 3 hours prior to serving. Mix all ingredients and
refrigerate. Great dip for veggies or chips.
Mary Ann's Barbecued Ham Steaks with Pineapple Sage
This is so simple and a little off the normal barbecue fare. Take your
favorite ham steaks or slices (½ inch thick is best). Place them on the
barbecue with low flame. Pile Pineapple Sage leaves on top and barbecue
(make sure you wash the sage). Don't worry about the leaves burning; you're
going to remove the leaves when the steaks are done. It won't take long;
most ham is already cooked. When the bottom side is browned, it will be
done. Once you've removed the steaks from the barbecue, remove the leaves
and discard. The ham will have a slight taste and aroma of pineapple. Serve
with your favorite summer salad and baked beans.
Mary Ann's Tepenade
I've discovered Tepenade and it is wonderful! Only look at this if you Love
anchovies. Tepenade is a Provencal creation and there are many variations of
the recipe; I didn't like any of them by themselves, so I created this one.
2 cans of pitted black olives, drained
lots of garlic (at least a fist full)
2 Tablespoons of capers, drained
(if you don't like capers, try pickled nasturtium seeds)
3 medium sized dill pickles
5 tins of anchovies preserved in olive oil (drain all but one)
Olive oil from one tin of anchovies
Juice from 1 lemon or 2 Tablespoons of lemon juice
3 Tablespoons of VSOP cognac
Place the olives in the bowl of a food processor and pulse on and off until
chopped quite fine. Do not puree. Transfer the chopped olives to a bowl.
Place the garlic, capers, and pickles in the processor and chop fine.
Transfer the chopped capers, and pickles to the same bowl where you
transferred the chopped olives. Drain the olive oil from one tin of
anchovies into the bowl with the other ingredients. Place the anchovies in
the processor and chop fine. Transfer the chopped anchovies to the bowl with
the other ingredients. Add the lemon juice and VSOP cognac to the bowl. Mix
well, cover and leave at room temperature for several hours prior to
serving. Make sure you refrigerate after serving. (Makes about 3 cups.)
About the author:
Mary Ann Perry is an herbarist who has been studying, growing and using
herbs for over 20 years. Her primary focus is the history, mystical,
mythical, folklore, symbolism and emotions relating to herbs. Mary Ann is
the editor of The Chamomile Times and Herbal News
and the owner of Sayit-n-Herbs, an herbal themed gift shop.
