Kalyn the founder of Weekend Herb Blogging is hosting this week's event. Marinades are probably the most important ingredient to any cookout. A good marinade keeps the grilling moist and flavorful. My favorite marinade contains a lot of rosemary. I use this marinade for all kind of meat like pork, beef, lamb, poultry...

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region and in Uruguay. It is a member of the mint family Lamiaceae, which also includes many other herbs. Forms range from upright to trailing; the upright forms can reach 1.5 m tall, rarely 2 m. The leaves are evergreen, 2-4 cm long and 2-5 mm broad, green above, and white below with dense short woolly hairs. The flowers are variable in color, being white, pink, purple, or blue.

The name rosemary has nothing to do with the rose or the name Mary, but derives from the Latin name rosmarinus, which literally means "dew of the sea", though some think this too may be derived from an earlier name.

My favorite BBQ/Grill-Marinade

before and

after grilling

fresh rosemary, finely minced
1 clove garlic, minced
pepper, salt, paprika
chili flakes
white wine
olive oil
mustard

Mix all ingredients. Pour marinade over meat and allow to marinade in refrigerator for at least 1 hour (the longer the better).

weekend herb blogging

More recipes and entries in English.

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