At the Grill -- ideas using herbs:
BBQ HERBS. With Memorial Day and July 4th coming up we all like to think about cooking outdoors. Some tried and true ways with herbs on the que:
BASTING BRUSHES: If you are basting foods, make a basting brush out of stiff pieces of herbs like rosemary, woody basil or thyme or savory. Allow the brushes to soak a bit in the oil or marinade before using.
SKEWERS: The stiff or woody sprigs of herbs make great skewers. Pierce food to be skewered first, for easy insertion of the herb. Soak herbs for 1 hour before using to prevent the herb from catching fire. Rosemary is frequently used, but try others (my favorite rosemary and pineapple). If the sprigs are a little too flexible, try using 2 or 3 sprigs at once.
HERB SMOKE: Soak the herbs for 1 hour before using and add to coals in the last 15 minutes of cooking.
HERB OILS AND MARINADES. Infuse any of your favorites in olive oil or make marinades with fruit juices. Allow marinades to "work" for 1 hour.
DRY RUBS: Rub herb mixes or make pastes out of the herbs with a bit of olive oil or melted butter, and pat or rub into food before grilling.
HERB WRAPS: A wrap is food encased in herbs and either grilled in a foil pouch or rested on the grill. If you don't have enough herb to completely wrap the food (like lemon grass leaves). Sear food one minute on each side and lay the herbs across the top and finish cooking without turning. Fish will work very nicely this way.