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david cooks dinner, gather food studio, personal chef, colorado springs

Eat, Drink, and be Rosemary!

I know it's kind of cheeky, but seriously, you had to know all these rosemary puns were a long thyme cumin. Don't worry, I wasn't up all night thinking about these, I got to bed around 3:30.


Seriously though - Here's a couple of my favorite recipes with Rosemary. As it is a very strong herb, a little goes a long way. Fun Fact: Way way back in old timey times, the ancient Egyptians discovered that Rosemary oil could be used to treat hair loss!

New Orleans BBQ Shrimp

Pascal's Manale invented barbecue shrimp in 1953 and today it's one of the most copied New Orleans dishes in the world. It has nothing to do with barbecue. There's no grill, no coals, & no skewers.

¼ cup olive oil

¼ pound butter

2 tbsps minced garlic

2 (1-inch) sprigs fresh rosemary

¼ cup Worcestershire sauce

½ bottle Abita beer

Creole seasoning to taste

¼ pound cold butter, chipped

Creole seasoning, To Taste

Using a paring knife, devein each shrimp. In a heavy-bottomed 12-inch sauté pan, heat olive oil and ¼ pound butter over medium-high heat. Add garlic and rosemary. Sauté 2–3 minutes to infuse flavor into butter. Increase heat to high and add Worcestershire sauce.

Add Abita beer and reduce to half volume. Swirling pan constantly, add chipped butter, allowing it to blend into mixture and creating the sauce. NOTE: Swirling the pan is necessary to keep butter from separating in the skillet. Remove immediately from heat and season to taste with Creole seasoning. Serve alone or with your favorite Grits!

Lamb Stew with White Beans

This is one of those recipes to me that encompasses everything comfort. I do not need a special day or time of year to eat this dish. The key to the development of flavor in this stew is the very deep sear on the lamb... It's definitely worth the couple extra minutes it takes to do this.

3# lamb leg, cut into cubes

¼ c. oil

1 c. medium diced fennel

½ c. carrot, med dice

½ c. celery, med dice

½ c. onion, med dice

3 cloves garlic, cut into thin rounds

3 pieces bacon, med dice

1 28 oz can crushed tomatoes

6 C. beef stock

1 fresh tomato, med dice

2 x 1” pieces of fresh rosemary

2 bay leaves

2 cans cannellini beans, drained but not rinsed

1 heaping T. chiffonade mint

Salt and pepper

Season the lamb with salt and pepper and sear on high heat on all sides. Remove from pan. Do this in many batches so you don’t overcrowd the pan and prevent proper caramelization on the meat. Next, add the bacon and render and crisp up over medium –medium high heat, then take out and reserve with the lamb cubes. Then sauté the fennel, onion, celery, carrot, and garlic over medium high heat until the vegetables are softened and start to develop some color. At this point, add the bacon and the lamb back to the pan and also add the crushed tomatoes, beef stock, fresh tomato, rosemary and bay leaf. Bring to a boil, cover and reduce heat to medium low for about an hour and a half. Now take off the lid and add the cannellini beans. You will want some of the beans brine to accompany them into the pot to act as a sort of thickener. Turn the heat up to medium and let cook for another 30 minutes. The desired consistency will be thick, in between the thickness of a soup and a stew. At the very end, season with salt and pepper and mint. Remove the bay leaves before serving. Make sure you have some toasted sourdough bread on the side for dipping!!!