Culinary Herbal Recipes

DILL DIP with Beau Monde #2
This is best made one day before you plan to use it.
1 c. sour cream
1 c. mayonnaise
1 Tbl. dried parsley
1 Tbl. dried dillweed
1 tsp. freeze dried onions or chives
1 tsp. Beau Monde
Simply blend all ingredients and refrigerate.


ROAST BEEF au BEAU MONDE
4 pound boneless beef bottom round roast
1 teaspoon Beau Monde seasoning
1/2 teaspoon lemon pepper
2 tablespoons vegetable oil
2 onions, sliced
1 1/2 cups sliced celery
4 cloves garlic, chopped
1 package baby carrots
2 potatoes, quartered
1 cup dry red wine or water
1 teaspoon sugar
1 15 ounce can low sodium tomato sauce
Sprinkle roast with Beau Monde seasoning and lemon pepper. In large Dutch oven or heavy skillet, brown roast on all sides
in hot oil over medium heat; drain well. Place onions, celery, garlic, carrots and potatoes a slow cooker and place roast
on top. In medium bowl, mix together wine, sugar and tomato sauce and pour it over the roast. Cover crock-pot and cook on
low for 8 to 10 hours, until vegetables are tender and roast is cooked. 8 servings.

CHEX MIX with Beau Monde Seasoning
1 box wheat chex
1 box rice chex
1 package pretzels, broken into thirds
2 lbs. mixed nuts
3 sticks margarine or butter
1 Tbsp. beau monde
1 tsp. summer savory
1 Tbsp. hickory salt
1/2 tsp. onion powder
1 tsp. marjoram
1/2 tsp. cayenne pepper
Preheat oven to 250° F.
Layer cereal, pretzels and nuts. Mix spices and sprinkle over top. Dot
with 1-1/2 sticks margarine.
Bake at 250 degrees, turning every 15 minutes for one hour. After 1/2
hour, dot with remaining 1-1/2 sticks margarine.

DILLY RYE BOAT DIP
1 (1 pound) loaf round rye bread
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) jar dried chipped beef, chopped
1 teaspoon Beau Monde ™ seasoning
2 teaspoons celery salt
3 tablespoons dried dill weed
DIRECTIONS:
Using a bread knife, remove the 'crown' of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for
dipping.
In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix
thoroughly, cover, and chill for at least 1 hour.
Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.

KRAFT THOUSAND ISLAND DRESSING
1/2 cup mayonnaise
2 Tbsp. ketchup
1 Tbsp. white vinegar
2 tsp. sugar
2 tsp. pickle relish
1 tsp. onion powder
1/8 tsp. salt and pepper
Mix well to blend. Store in a covered jar in the refrigerator and use as needed.

HOT DOG CHILI
1 lb. ground chuck, browned and crumbled up
6 oz. tomato paste
1 Tbsp. sugar
1 Tbsp. yellow mustard
1 Tbsp. minced onions
2 tsp. chili powder
1 tsp. worcestershire
1 tsp. salt
1/2 tsp. celery seeds
1/2 tsp. cumin
1/4 tsp. black pepper
1 cup water
Simmer all in a saucepan for 30 minutes. Stir often.
To assemble:
Place a cooked weiner in a hot dog bun and top with 3 Tbsp. above hot dog chili. Top with shredded cheddar
cheese. Serve.


Chipotle Peach Salsa with Cilantro
1 cup sliced canned peaches, drained and chopped
1/3 cup chopped red onion
2 cloves garlic, minced
1 1/2 teaspoons minced fresh ginger root
2 teaspoons minced chipotle peppers in adobo sauce
1/3 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste
In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt
and pepper. Chill until serving.
 

MANGO SALSA
2 cups diced fresh mango
2 cups fresh peaches, pitted and chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger root
1/4 cup chopped fresh cilantro
2 serrano chile peppers, diced
1/4 cup fresh lime juice
In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

WATERMELON SALSA
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt.
Mix well and serve.


CHICKEN WITH PINEAPPLE SALSA
1 (20 ounce) can pineapple slices in juice, drained
1/4 cup diced red bell pepper
2 tablespoons orange juice
2 tablespoons lime juice
1 1/2 tablespoons chopped cilantro
1 tablespoon packed brown sugar
1 1/2 teaspoons chipotle chile puree (see note)
salt to taste

Chicken:
1/2 cup olive oil
1 tablespoon chili powder
2 teaspoons paprika
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt to taste

For Salsa: In large nonstick skillet over medium heat, cook pineapple slices about 5 minutes, turning once, until golden
brown on both sides. Remove from heat. Cut pineapple into 1/4-inch slices. In bowl, mix pineapple with remaining
ingredients except chipotle puree and salt. Gradually mix in puree and taste until you obtain a heat level you like, then
season with salt. Cover and set aside. Makes about 1 1/3 cups.
For Chicken: In bowl, mix oil, chili powder and paprika; add chicken and toss to coat with oil mixture. Cover and
refrigerate 1 to 6 hours. Season chicken with salt; grill or broil chicken 5 minutes on each side or until juices run clear
when pierced with a knife. Serve with Pineapple Salsa.
Note:  With electric blender, puree 1 (7 ounce) can chipotle chiles in adobo sauce. After making pineapple salsa, remaining puree
can be frozen in small container and used as needed.

Arroz Verde (Green Rice)
1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced
Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Magnolia Inn's Honey Lavender Dressing:
1 small red onion, chopped (about 1/2 cup)
5 1/2 teaspoons dried lavender
3/4 cup rice wine vinegar
1/2 cup honey
2 cups extra-virgin olive oil
*Note: Be sure to get edible dried lavender; do not use the kind
designed for potpourri or floral displays.
Place chopped onion in the work bowl of a food processor fitted with the steel blade attachment. Process until pureed. (Scrape down sides as needed). Add the lavender, vinegar and honey and pulse until well blended. With processor running, slowly drizzle the oil through the feed tube. Continue until all the oil is added and salad dressing is well blended.
Place in a sealed container and refrigerate for 24 hours before serving to allow flavors to blend.
This recipe yields 3 cups (16 servings).
Notes: Executive Chef Mark Elliott's Honey Lavender Dressing has become one of the most popular at The Magnolia Inn in Pinehurst NC.

ROSE PETAL SANDWICHES
Put a layer ofthe most fragrant (Non Sprayed) Red Rose-petals in the bottom of a jar or covered dish, put in 4 OZ. of fresh butter wrapped in waxed paper. Cover with a thick layer of rose-petals. Cover closely and leave in a cool place overnight. Cut bread in thin strips or circles, spread each with the perfumed butter and place several petals from fresh Red Roses between the slices, allowing edges to show.

Slow Roasted Onions with Lavender and Thyme:
1 x 6 ounce slab bacon
8 medium red onions, peeled but whole
1/2 cup bread crumbs
1 Tablespoon lavender
1/2 cup grated Parmesan cheese
2 Tablespoons fresh chopped thyme
1 jumbo egg
Salt to taste
Freshly-ground black pepper to taste
Preheat oven to 375 degrees F.
Cut bacon in 1/2-inch cubes, place in pan with 2 cups water and boil 5 minutes. Drain and cool. Place onions in a large saucepan covered with water and bring to a boil. Cook 4 minutes and remove. Slice off top 1/2-inch of onion and scoop out all layers but outer three. Chop removed onion flesh and place in mixing bowl with bread crumbs, lavender, grated cheese, thyme leaves and egg and stir to mix well. Season with salt and pepper and stuff back into onions. Place stuffed onions into grated gratin dish and bake for 30 minutes. Remove and allow to cool 5 minutes.
Serve warm.

TANGY HERBED ONIONS
4 onions, olive oil
1/4 c. balsamic vinegar
1 t. dried oregano
2 T packed brown sugar
1/3 cup seasoned breadcrumbs
Peel onions and cut a small slice from the top, leaving the root end whole. Cut each onion from the top into 8 wedges, taking care not to cut through the root end. Brush four sheets of aluminum foil with the olive oil. Mix the vinegar, oregano, brown sugar, salt, and pepper, and rub the mixture into each of the onions. Wrap each onion securely in its own foil wrapper. Bake at 350̊ for an hour or until tender. In the last 5 minutes of baking, open the foil and sprinkle with the breadcrumbs.

Killer Garlic Spread
8 oz Cream Cheese
3 cloves Garlic
3 dried tomatoes slices
Optional Parsley, dill or chives 1 t.
Combined all ingredients in a food processor, serve with crackers melba toast on Bagels for breakfast.

Blossom's Bruschetta
1 French baguette
5 italian tomatoes, chopped
1 small onion, minced
2 clove garlic, chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh parsley
2 tablespoons olive oil
1 pinch salt
1 pinch ground black pepper
8 ounces mozzarella cheese
1 In a small mixing bowl, combine tomatoes, onion, garlic, basil, parsely, olive oil, salt and pepper.
Mix well, cover, and refrigerate.
2 Preheat oven to 375 degrees F.
3 Cut the loaf of French bread into 12 slices on the diagonal. (Brush with olive oil optional) Arrange the
bread on a baking sheet and toast until golden brown. Reduce the oven's temperature to 250 degrees F
4 Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of
mozzarella. Place the pan of bread back into the oven until the cheese has melted, approximately 2
minutes. Serve immediately. Makes 12 servings

ROAST CHICKEN PROVENCAL
1 whole roasting chicken
2 TBS extra virgin olive oil
1 TBS minced garlic
1 TBS freshly ground coarse black pepper
zest and juice from one fresh lemon
1 TBS Herbes de Provence
1 tsp kosher salt or sea salt

Preheat an oven to 350 degrees F.
Rinse chicken and set aside.
Prepare the marinade.  Zest the lemon, mince the zest placing it in a medium size stainless steel bowl.  Once the lemon has been zested you may juice the lemon, placing the juice in the bowl with the zest. Add the herbs and saltMix all ingredients well and reserve.
Place the chicken in a large stainless steal bowl. Slightly pull the skin from the breast section and place a bit of the provencal
marinade between the breast meat and the skin. Pour the remaining marinade over the entire chicken making sure that the entire chicken is coated well. Place a chicken roaster in a roasting pan,
place the chicken upright on the roaster and place in the preheated oven for 50 minutes or until the chicken has reached 165 degrees F
internal temperature.

ROSEMARY GARLIC RUB
1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons chopped fresh rosemary
8 cloves garlic, diced
1/3 cup olive oil
This is a wet rub and is great on chicken or pork, when using an indirect grilling method.
In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic.
Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
You can also use this on (cut and par boiled 5 minutes ) potatoes.
Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender."