I've so much mint right now. Any fave savory recipes using it? Beef Chaing Mai is on the menu

Carrot Rapee - This is great with mint:

CARROT RAPEE

INGREDIENTS:

1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)

DIRECTIONS:

1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).

2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.

3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.

Serves 6

From "Great Good Food" by Julee Rosso
posted by Debbie in GA

 
Melons with Ginger Syrup - Not really savory, but not really sweet, and pretty healthy:

MELONS WITH GINGER SYRUP

"Melons, mint, and a fresh ginger syrup are delicious complements in this fruit salad. Cutting the melons in large cubes enhances their big, juicy flavor. For this salad, I like to use a combination of four melons, choosing from cantaloupe, honeydew, Santa Claus, Persian, casaba, or seedless watermelon."

INGREDIENTS:

1/4 cup granulated sugar
1/4 cup water
3-1/2-inch-long piece fresh ginger (1 inch wide), peeled and very thinly sliced
8 cups mixed 3/4-inch melon cubes (from 5 to 8 pounds melon)
Leaves from 5 sprigs mint (small leaves left whole; larger leaves sliced into thin strips)

DIRECTIONS:

Combine the sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Add the ginger and reduce the heat to low. Cook for 7 minutes to let the ginger infuse. Strain through a fine sieve, let cool, and refrigerate until completely chilled.

Just before serving, mix the melon cubes in a large serving bowl and pour on just enough of the ginger syrup to lightly coat the melons, about 1/4 cup. Toss with the mint leaves.

Serves four to six; yields 1/3 cup syrup.

From Fine Cooking

http://www.finecooking.com/recipes/melons_ginger_syrup.aspx

 
On my to-try list: Salmon with Citrus-Mint Gremolata:

SALMON WITH CITRUS-MINT GREMOLATA

...Serve with rice.

INGREDIENTS:

* 2 tablespoons fresh mint leaves, minced
* 1 tablespoon orange peel, grated
* 1 tablespoon lemon peel, grated
* 1/2 cup frozen orange juice concentrate, thawed
* 1/4 cup lemon juice
* 4 (6-7 ounce) salmon fillets, with skin (1 1/4 inch thick)
* 1 tablespoon butter

DIRECTIONS:

1. Mix mint, orange and lemon peel; set aside.
2. In a small bowl, stir together orange juice concentrate and lemon juice.
3. Rinse fish and pat dry.
4. Preheat oven broiler.
5. In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
6. Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
7. Transfer fish to plates or a platter. Keep warm.
8. To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.
9. Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.

SERVES 4

http://www.recipezaar.com/186056

 
Oh my, just reading the words Chaing Mai brings smell and sound

memories right back! Ever been there Curious?

 
Last batch was washed then air dried a bit on the counter

on a kitchen towel before chopping. I then put the whole bunch in a quart size zip, spread it out to fill the bag in a thin layer, removed the excess air and tossed it flat into the freezer. I did the same with cilantro with equally good results. When I need some, it breaks off and is easy to measure this way. Colleen

 
I have never put mint in the Briami since I usually don't have any---I must remember this!

 
Plan a trip for the two of you Curious. Thai Air sometimes has unbelievable

prices which is one of the most elegant and beautiful airlines I have been on, and that's a lot! It is dirt cheap when you get there. ;0)

 
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